Halloween is over, and you are left with a slew of pumpkins! Not sure what to do with them? Well, here’s a simple idea: puree. Here, I share an easy Fall Recipe | How to Make Pumpkin Puree.
Here’s a simple, reliable way to make pumpkin purée from a whole pumpkin and six small pumpkins – perfect for pies, soups, baked goods, and more:
🍁What You’ll Need
Pumpkins
Sharp knife
Spoon
Baking sheet (optional)
Parchment paper or foil (optional)
Food processor or blender (or a potato masher for rustic texture)
.
🍁Step-by-Step Instructions
1. Choose the Right Pumpkin
Typically look for:
A small pie or sugar pumpkin (2–4 lbs)
Firm, with no soft spots These are sweeter, creamier, and better for cooking.
2. Preheat Your Oven
Set to 375°F (190°C).
3. Prep the Pumpkins
Wash the outside.
Slice it in half from top to bottom.
Scoop out the seeds and stringy pulp (save seeds for roasting if you want!).
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Fall Recipe | How to Make Pumpkin Puree
4. Roast
Line a baking sheet with parchment or foil.
Place pumpkin halves cut-side down.
Roast for 45–90 minutes, depending on size, until:
A fork slides into the flesh easily
The skin begins to collapse
5. Scoop the Flesh
Let it cool slightly so it’s safe to handle. Scoop out the soft flesh with a spoon.
6. Purée
Add the pumpkin flesh to a food processor or blender. Blend until smooth and creamy. If the purée looks watery, strain it through a cheesecloth or fine sieve for 10–20 minutes – this makes it closer to canned pumpkin consistency, especially for pies.
7. Store
Refrigerator: Up to 1 week
Freezer: Up to 3 months (freeze in 1-cup portions for easy baking)
Do you prefer to make your own pumpkin puree or buy canned? What are some of your fave recipes that use pumpkin puree?
Happy Lifestyle Living from a Wandering Sunflower 🌻🖤
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Fall Recipe | How to Make Pumpkin Puree
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