Homemade pumpkin puree
The best recipe of homemade pumpkin puree. This recipe is easy, gluten-free and will let you save a lot of money.
This pumpkin puree recipe is really very simple, requires some effort but in the end will save you lots of time and money. Why? Simply because finding canned pumpkin puree is difficult (even during pumpkin season) here in Scotland. I can order it online but one tin costs more than £2. And for £2 I can have 5 times more homemade pumpkin puree. See, I told you!
How to make homemade pumpkin puree
You only need one ingredient to make this recipe - pumpkin. Size or shape does not matter. Wash pumpkin and cut into chinks. Prepare a large baking tin lined with baking paper and place pumpkin chunks on the tray. Flesh to the bottom. This is important as it will prevent pumpkin flesh from burning. Roast pumpkin for about 20 minutes, depending on the size.
The best way to check if pumpkin is ready is to take it out of the oven and prick it with a fork. When pumpkin is soft, turn the oven off and take pumpkin out. Let it cool enough so you can remove the flesh with a spoon. The last thing to do is to place the puree into a food processor and make it smooth.
How to use homemade pumpkin puree
Homemade pumpkin puree is super versatile and can be incorporated in many dishes and baked goods. Soups, bakes, dips you name it. I have made fluffy and extra tasty pumpkin and Guinness soft rolls or pumpkin and feta baked dip. I will be sharing recipes for these soon, so please keep checking my blog :)
How to store homemade pumpkin puree
The best part is that you can make as much pumpkin puree as you want and then freeze it and BOOM you can have pumpkin treats and meals all year round. Isn't it great? I freeze it in a zip lock bags (for up to 6 months) as it saves so much space. You can also store it in a fridge for up to 5 days in an air-tight container.
If you are looking for more recipes with pumpkin puree, I can recommend you the following:
Click this link if you want to see all my recipes with pumpkin
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
The best recipe for homemade pumpkin puree.
- pumpkin (any size or amount, depends on how much puree you need)
Preheat an oven to 180C fan.
Wash and dry pumpkins.
Cut pumpkins into smaller wedges and remove pumpkin seeds.
Prepare baking trays lined with baking paper.
Place pieces of pumpkin on baking trays - flesh side down. It will prevent pumpkin from burning.
Roast for about 25 min until soft.
Let it cool down and then using a spoon, scoop the flesh out and place it into a bowl. Leave it in a bowl until it cools down.
Add pumpkin flesh into a food processor and process it until smooth.
Store in the fridge and an air- tight container for up to 5 days. You can also freeze it for up to 6 months in a zip lock bag.
Tips:
- Pumpkin is roasted when the puree is soft and you can scoop it out easily.
- When your puree is ready, leave it in the bowl for about 30 min to rest. You will notice quite a lot of water separated from the puree. Pour it away.
- Store pumpkin puree in the fridge in an airtight container.
- If you want to freeze it, use zip lock bags to save the space in the freezer.
- When you want to use your puree, make sure you pour away any water that has separated (you do not want to incorporate any excess liquid in your recipe).