Pumpkin puree is really easy to make yourself, and you can use it in all kinds of dishes. Think of a delicious pumpkin pie or a warm soup. And made from scratch, you know exactly what's in your puree, only natural flavors.
Simple Pumpkin Puree in Just 45 Minutes
In the fall, I like to use pumpkin puree in my recipes. And did you know you can easily make it yourself? It has no additives and a sweet, pure flavor. So, let's make it ourselves! Pumpkin puree is delicious in both sweet and savory dishes and gives your meal a warm, full flavor. The nice thing is that if you make extra, you can easily freeze it. That way, you always have some in stock for your favorite dishes.
In any case, I didn't hesitate for a moment and immediately made this delicious pumpkin bundt cake with it!
This basic pumpkin puree recipe is easy, healthy, and super tasty. It is a must in your kitchen!
How to Roast and Puree Pumpkin in 4 Steps
- Preparation: Cut the bottom off the pumpkin and halve it. Scoop out the seeds and strings with a spoon.
- Roasting: Place the pumpkin halves cut side up on a baking sheet lined with baking paper. Bake for 45 minutes in a preheated oven at 180 °C.
- Scooping out: Let the pumpkin cool, and scoop the flesh out of the skin with a spoon.
- Pureeing: Put the flesh in the blender, add four tablespoons of water, and mix until smooth.
Top Tip
When selecting a pumpkin for your puree, look for one that feels heavy for its size and has a firm, unblemished skin. These are signs of a ripe, flavorful pumpkin that will yield the best puree.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 pumpkin
- 4 tablespoons water
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Instructions
- Preheat the oven to 350 °F.
- Cut off the top of the pumpkin. Stand the pumpkin upright on a chopping board and carefully halve it lengthwise.1 pumpkin
- Use a spoon to scoop out the pumpkin seeds and stringy insides. You can save the seeds and roast them as a snack!
- Line a baking sheet with baking paper. Place the pumpkin halves cut side up on the sheet. Bake the pumpkin for 45 minutes.
- Check if the pumpkin is done by poking it with a fork. If the flesh is soft, the pumpkin is done. If not, leave it in the oven for another 5 minutes and check again.
- Let the pumpkin cool down, then scoop out the soft flesh with a spoon and place it in a blender.
- Add four tablespoons of water to the pumpkin in the blender. Blend until smooth and creamy.4 tablespoons water
Notes
- Refrigerator: You can store the puree in a sealed container for up to 3 days.
- Freezer: In a well-sealed box or bag, it will keep in the freezer for up to 2 months.
Nutrition
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