The simplest way to make your own pumpkin puree only requires one tough cut in half, then the hard work is done. No peeling and chopping necessary. Bake a few pumpkins at a time and have enough pumpkin puree for the rest of the year! Pumpkin puree is not just for pumpkin cookies, muffins breads, and pancakes. Add it to casseroles, soups, chilis and stews for a hearty flavor.
- 1 Medium Pumpkin (I use Kabocha)
- 1-1 ½ Cups water
- Preheat the oven to 400 F.
- Rinse the pumpkin in cold water. Cut in half with a sharp knife. Scoop out the seeds with a large spoon.
- Place cut side down in a rimmed baking sheet.
- Pour in the water. Cover with foil and put in the oven to bake for 45-60 minutes.
- Test by piercing with a fork. Take care to bake until the fork will pierce easily, it’s better to overcook a bit than to undercook.
- Let cool at room temperature.
- Scoop out the pumpkin flesh and puree in a blender or food processor. If it seems dry, add some water to get a smooth puree.
- Use right away or place into ziplock freezer bags and freeze for later use. Label and date the ziplock bags. They will keep for a year.
Photo Step-By-Step
Preheat the oven to 400 F.
Rinse the pumpkin in cold water. Cut in half with a sharp knife.
Scoop out the seeds with a large spoon.
Place cut side down in a rimmed baking sheet.
Pour in the water. Cover with foil and put in the oven to bake for 45-60 minutes.
Test by piercing with a fork. Take care to bake until the fork will pierce easily, it’s better to overcook a bit than to undercook.
Let cool at room temperature.
Scoop out the pumpkin flesh and puree in a blender or food processor. If it seems dry, add some water to get a smooth puree.
Use right away or place into ziplock freezer bags and freeze for later use. Label and date the ziplock bags. They will keep for a year.
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