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Back To Basics Canning & Preserving Food and Recipes

Back To Basics- How To Make Homemade Pumpkin Puree

In another fabulous Back To Basics article, Hello Creative Family shares how to roast a pumpkin and make homemade pumpkin puree! Fill your freezer!

Tis the season for pumpkins, and all the delicious baked goods and foods that come with pureed pumpkins! Pumpkin pie, pumpkin loaf, pumpkin soup, pumpkin ravioli, pumpkin ice cream, pumpkin pancakes… do you want me to go on? Seeing that it’s pumpkin season, I thought today I’d share with you another Back To Basics post, this time on how to make homemade pumpkin puree!

I don’t know how it is where you live, but at this time of year it’s quite common to see big bins of sugar pumpkins (sometimes also known as pie pumpkins) at the grocery store. Sugar pumpkins are about half to 1/3 the size of your traditional “jack o lantern pumpkin” and are known for having a sweeter flavor and a firmer flesh (aka less watery) which makes them great for baking with.

Around this time of year I like to stock up on sugar pumpkins, roast them, puree them, measure them out in freezer bags and freeze them for instant pumpkin all year long. One of the things that I love about making my own puree is that I know every single ingredient that is going into it– pumpkin, water and maybe a bit of coconut oil. It has no filler or preservatives and that’s something that I’m trying to reduce as much as possible in my family’s diet.  

I also love how convenient it is.The active time of making pureed pumpkin is minimal, and it makes your house smell like fall! I’ll usually do a couple pumpkins at one time, pre-measure the puree and freeze it. It’s so convenient to be able to reach into the freezer and grab out a bag of pumpkin when I’m craving a bowl of warm, curried pumpkin soup. I know I never kept cans of pumpkin on hand in my pantry so this convenience is a big win for me.

In my experience you get about 4 cups of pumpkin puree from 1 sugar pumpkin. I can usually find them here for 3 for $5.00. I’ll be honest, I’ve never bought canned pumpkin before, so I don’t know how much it runs, but 12 cups of pure pumpkin puree for $5.00 seems like a great deal to me. 

So let’s get to it and teach you our Back To Basics How To Make Pureed Pumpkin recipe! Read on!

Back To Basics- How To Make Pureed Pumpkin recipe

Ingredients:

-1 sugar pumpkin

-1 tablespoon melted coconut oil (optional)

Directions:

1. Preheat oven to 400F.

2. Wash pumpkin well, then cut in half and scoop out pumpkin seeds and pumpkin “guts”.

3. Lay pumpkin, flesh side down, on a parchment or foil lined baking sheet. 

IMG_1096ed

4. Bake for 30 minutes.

IMG_1107ed

 5. Remove tray from oven. Check that the pumpkin skin is a beautiful burnt orange color and can easily be pierced with a knife. Flip pumpkins so they are skin side down and baste with melted coconut oil.

IMG_1102ed

6. Cook for another 30 minutes or until pumpkin flesh is soft and can easily be scooped from the skin. 

7. Allow the pumpkin to cool, scoop out the flesh and put in your blender (we use a Blentec in my house). Add 2 tablespoons of water and blend, stopping blender to scrape down sides as needed. 

8. Use in your favorite recipes and/or portion into freezer bags and freeze for upcoming months.

Print or save for later: 

Back To Basics- How To Make Pureed Pumpkin recipe
2015-11-18 12:44:24
Yields 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. -1 sugar pumpkin
  2. -1 tablespoon melted coconut oil (optional)
Instructions
  1. Preheat oven to 400F.
  2. Wash pumpkin well, then cut in half and scoop out pumpkin seeds and pumpkin “guts”.
  3. Lay pumpkin, flesh side down, on a parchment or foil lined baking sheet.
  4. Bake for 30 minutes.
  5. Remove tray from oven. Check that the pumpkin skin is a beautiful burnt orange color and can easily be pierced with a knife. Flip pumpkins so they are skin side down and baste with melted coconut oil.
  6. Cook for another 30 minutes or until pumpkin flesh is soft and can easily be scooped from the skin.
  7. Allow the pumpkin to cool, scoop out the flesh and put in your blender (we use a Blentec in my house). Add 2 tablespoons of water and blend, stopping blender to scrape down sides as needed.
  8. Use in your favorite recipes and/or portion into freezer bags and freeze for upcoming months.
By Crystal @HelloCreativeFamily
Hello Creative Family https://hellocreativefamily.com/
Check back next week when I’ll share my super moist and delicious pumpkin bread recipe using this pureed pumpkin!

Don’t forget to check out our other fabulous Back To Basics Recipes!

Now that you know how to make homemade pumpkin puree, head on over and learn how to make homemade chocolate chip pumpkin muffins and bread! 

I want to try making these. I love how they give you all the skills to cook/bake from scratch and make it easy! "Better than Starbucks" may have been used to describe this bread by our friends. ;) The best Gluten Free Pumpkin Bread Recipe EVER! Moist and delicious! (also makes great Mini Pumpkin Muffins!)

Tell me… What’s your favorite pumpkin recipe? Have you ever made your own pumpkin puree before?


« Creative Voices: alone no longer
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Comments

  1. Anne Taylor says

    December 8, 2015 at 2:32 pm

    This is so amazingly simple! I will never buy canned pumpkin again! (I promise) lol Thanks for this, very much!

    Reply
  2. Hannah says

    January 15, 2016 at 3:31 am

    How simple is this!! I could actually try this and now go in scared I’ll mess up LOL Thanks for sharing!

    Reply
  3. Ann @ SumoGardener says

    October 14, 2016 at 11:18 pm

    Thanks, Crystal. I and my daughter have just made it yesterday.

    Reply
    • Crystal says

      October 15, 2016 at 5:41 pm

      Thank you so much for taking the time to comment and let me know you used the recipe Ann! You made my day! You should try some of these pumpkin muffins/bread with the puree! They are so yummy!

      https://hellocreativefamily.com/building-on-basics-gluten-free-pumpkin-bread-recipe-also-makes-great-mini-pumpkin-muffins/

      Best Wishes,

      Crystal

      Reply
  4. Pat says

    January 24, 2017 at 4:19 pm

    If you skip the coconut oil you can spread the puree onto dehydrator teflon tray liners and dehydrate. Make it very thin. Once very dry and crisp. return to blender and turn into powder. I can fit three or four butternut squash or pumpkins into a quart size canning jar. Vacuum seal if you can and the shelf life is better than 20 years. Rehydrate using 1/2c powder to one cup hot water.

    Reply

Trackbacks

  1. Building On Basics- Gluten Free Pumpkin Bread Recipe ( also makes great Mini Pumpkin Muffins!) - Hello Creative Family says:
    January 20, 2016 at 1:08 pm

    […] to Basics” skills and then help you build on those skills. We’ve taught you how to roast a pumpkin and make homemade pumpkin puree, we’ve showed you how to make homemade applesauce in your crockpot, and now we’re […]

    Reply
  2. Pumpkin Spice Recipe Round-Up - The Inspired Home says:
    September 15, 2016 at 11:43 am

    […] Why buy the canned stuff when you can make your own Homemade Pumpkin Puree? […]

    Reply

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Hello Creative Family is the go-to resource for parents looking to ignite their creative passion with simple, everyday and back-to-basics projects. We want to inspire people to live, love and teach the handmade, homemade and heart-made lifestyle so they can raise their children in a creative home.

Welcome to my creative family!

~Crystal

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