How to Make Pumpkin Puree at Home

In my opinion, when you’re making a recipe that calls for pumpkin, you should ALWAYS make your own puree if you can.  Especially in baked goods, it makes all the difference.  It is a lot easier of a process than you may think, and you’ll save a lot of money doing it as well.

I was able to buy two pumpkins for 2.71.  Pretty good deal if you ask me for the amount of puree it makes.  Plus you get a ton of pumpkin seeds so it’s a double win!

All you’re going to need is a few pumpkins and an oven.  Nothing more… nothing less…Except a knife 🙂

First, wash your pumpkins and set your oven to 350F

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Then, cut each pumpkin in half

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Take out all of the pumpkin seeds and set aside in a bowl.  Of course we’re going to toast those later.

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I recommend putting everything you plan on throwing away onto a few paper towels.  That way you can just throw it out later.  At this point, cut the segments and half again and scoop out all the extra stringy stuff.

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Place the segments onto a baking sheet lined with aluminum foil.  It doesn’t matter if they’re facing up or down.

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Bake for 45 minutes or until tender.

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You can test them by placing a fork through the center.  If it goes without any effort, they’re done.

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Also, the outside skin should literally peel off, which is what you should do at this point.

Then place the insides into a blender or food processor.  I recommend letting everything cool for a bit first.  Mainly so it’s easier to handle.

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Blend until it’s the consistency of store-bought pumpkin puree.

You can freeze it or use it right away.

I saved some to make pumpkin peanut butter, which will be in another post along with how to toast those pumpkin seeds 🙂

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3 thoughts on “How to Make Pumpkin Puree at Home

  1. Pingback: Fall Spiced Pumpkin Seeds | Healthy Living Revelations

  2. Pingback: Slow Cooker Pumpkin Black Bean Soup | Healthy Living Revelations

  3. Pingback: Pumpkin Bread Recipe | Healthy Living Revelations

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