‘Tis the season for everything pumpkin, and by everything – we mean everything! A homemade pumpkin puree is the easiest way to add a dash of fall’s favorite flavor to your everyday recipes. From your morning oatmeal to your soups on a chilly autumn evening, pumpkin can be a quick, festive addition with many unexpected applications. Pie pumpkins, or sugar pumpkins, make for a great puree since they are easier to work with and have creamier flesh than larger varieties. A typical pie pumpkin will make 2-3 cups of puree, of which the possibilities are endless! Head to your local grocery store to pick them up at the produce isle from September through November or swap them for your preferred variety of squash, which can be found throughout the year. Keep in mind that every pumpkin and squash is different, so cooking times and yield may vary.
Try using pumpkin puree for a pie filling, a substitution for oil in cakes, a savory risotto, or wherever your imagination takes you. For an irresistibly rich, full flavor in pumpkin-based dishes, add a splash of Nielsen-Massey Pure Vanilla Extract. Browse our favorite pumpkin recipes below for inspiration on how to use homemade puree in your bakes or read on to get started.
Preheat your oven to 350°F.
Using a very sharp, large, and sturdy knife, slice off the top of the pie pumpkin close to the stem and discard. Then cut in half from top to bottom.
Scoop out the pumpkin guts and seeds, reserving in a bowl. Use the edge of a sturdy metal spoon to scrape the pumpkin flesh clean of the stringy bits. If the strings are a bit stubborn, lightly score the pumpkin flesh with a knife to loosen them. Save the guts and seeds for a bonus recipe on how to make Toasted Pumpkin Seeds with Savory Vanilla Pumpkin Spice.
In a large baking dish or Dutch oven, add just enough water to cover the bottom.
Prick the pumpkin skin and flesh all over with a fork, then place in the baking dish face down and cover with aluminum foil or oven-safe lid. Bake covered for 45 minutes or until the pumpkin flesh is tender when pressed with a fork.
Transfer pumpkin halves to a plate or bowl and allow them to cool until they are comfortable to handle, about 30 minutes. Then peel the pumpkin skin. The skin should peel back easily. Discard the skin.
Place peeled pumpkin in a bowl and mash with a fork or hand blender. If the pumpkin is still tough, stringy, or seems dry, transfer to a microwave-safe bowl, add ¼ cup water, and microwave on high for 2 minutes. Mash to desired consistency, or place in a blender for a smoother puree.
Store and freeze in 1 cup portions. Try using a zippered sandwich bag, which can be pressed flat and stacked for easy storage and quick defrosting.
The pumpkin fun doesn’t have to end here. Take the guts we saved from earlier and transform them into a tasty fall snack – Toasted Pumpkin Seeds with Savory Vanilla Pumpkin Spice.
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