How To Make Pumpkin Puree From Scratch
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Making pumpkin puree from scratch has never been so easy with this step-by-step process. Find out which pumpkins make the best pumpkin puree too.
Center: Musquée de Provence’ Pumpkin
Welcome Fall With Pumpkins!
When shopping for pumpkins this year be sure to grab a few to make homemade pumpkin puree.
If you’ve ever thought making pumpkin puree would be a chore let me tell you, it is easier than you think. I will share with you what pumpkins work best for cooking and step-by-step instructions to making homemade pumpkin puree.
First let me tell you, many years ago I attempted to make pumpkin puree and it was a flop! An absolute flop! It was so bad that I told myself I would never do it again. Well, here we are! A success story about to unfold!
What I found out with my second attempt is that, back in the day, I used the wrong type of pumpkins.
What Pumpkins Are Good For Cooking
If you are wanting to make the best pumpkin puree let me tell you, you can’t just use any ole pumpkin.
Whatever you do DON’T USE carving pumpkins or Jack-o-lantern Pumpkins for cooking. Carving pumpkins should only be used for carving and NEVER for cooking or baking because they have a stringy texture. The seeds, now they are a different story. So when carving out those pumpkins this fall save the seeds for roasting.
Below is a list of a few pumpkins to use for cooking, baking or for making pumpkin puree. And who knows, maybe you will want to grow your own pumpkins next year! If not, you should be able to get some of these pumpkins from your local farmers market.
The Pumpkins Of Choice
- Sugar Pie Pumpkins also known as sugar pumpkins or sweet pumpkins.
- Cinderella Pumpkins
- Musquée de Provence’ Pumpkins
- Jarrahdale Pumpkins
Sugar Pie Pumpkins
Sugar pie pumpkins are widely used for making terrific pies, soups, muffins, and casseroles. Small 6″ fruits are also good for carving table décor-size jack o’lanterns. Two pumpkins yield about 4 cups of puree.
If you don’t grow your own pie pumpkins you can expect to pay around $3 or $4 USD for each pumpkin.
Cinderella Pumpkins
Cinderella pumpkins have deep ridges with a stunning deep orange skin. They are usually 12″–24″ across and weigh around 15 pounds. They are sweet and perfect for baking and canning.
If you don’t grow your own Cinderella pumpkins you can expect to pay anywhere from $15 to $25 USD per pumpkin.
Musquée de Provence’
This old favorite of France is dense, meaty, very flavorful and sweet. It reminds me of the cinderella pumpkin but its skin color is not as brilliant as the cinderella. They grow to be about 8-10 pounds and are awesome for soups and pies.
If you don’t grow your own Musquée de Provence’ Pumpkins you can expect to pay anywhere from $10 to $25 USD per pumpkin.
I used this pumpkin and I do apologize as I failed to weigh it beforehand but I will let you know it did yield 75 ounces or 4.7 pounds of puree. That is equal to five 15 ounce cans of pumpkin.
Jarrahdale Pumpkins
The Jarrahdale Pumpkins have a silvery bluish-grey color skin with deep ribbing and surprisingly they have an orange flesh. The flavor is nutty, sweet and stringless. Carve it or bake it like any other squash. This pumpkin size ranges from 6–12 pounds.
When Choosing Pumpkins
Make sure the pumpkin skin is intact, without nicks, soft spots or bruises and be sure the stem is well-attached.
Preparing Pumpkins
Slicing pumpkins can be dangerous especially with larger pumpkins like the Musquée de Provence’. So, please be very very careful.
I will show examples below how I cut the Sugar Pie Pumpkin and the Musquée de Provence’.
Slice Pumpkins
The Sugar Pie Pumpkin
For the sugar pie pumpkin remove the stem by placing the pumpkin on its side and slice the top off first. Then slice the pumpkin from top to bottom. Using a large kitchen spoon scoop out the guts and set aside. Save the seeds for roasting later.
The Musquée de Provence’ Pumpkin
Since the Musquée de Provence’ is such an odd shape it can be tricky on cutting. I recommend cutting the Cinderella and the Jarrahdale Pumpkins the same way.
Insert the tip of the knife near the stem. Pull the knife handle down towards the bottom. Remove knife and make another cut as if you were slicing a piece of pie. Remove the slice and set aside. Continue cutting the rest of the pumpkin until it is completely sliced. Using a large kitchen spoon scoop out the guts from each slice. Be sure to save the seeds to roast for later.
Save The Seeds!
Separate the seeds from the pulp. Place seeds aside and make roasted pumpkin seeds for later. Discard pulp or place in compost bin.
Bake Pumpkins
Preheat oven to 325 degrees Fahrenheit. Bake for 45 minutes or until fork tender.
The Sugar Pie Pumpkins
Place pumpkins face down on a baking sheet. I used parchment paper but it is not necessary.
The Musquée de Provence’ Pumpkin
Arrange sliced pumpkins on a 1-2″ deep baking sheet making sure they lay flat.
Cool Pumpkins
When pumpkins are fork tender remove from oven and allow to cool for about 20 minutes before handling. The baking sheets may have pumpkin juice on them, this is normal and the liquid can be discarded.
Using a spoon scrape the pulp away from the pumpkin skin and place in a bowl. Discard skins. If there is an abundance of liquid after scraping away the pulp allow the liquid to drain.
Making Pumpkin Puree
To make a smooth pumpkin puree use a blender, Vitamix or food processor.
Place cooked pumpkin in food processor and blend until smooth.
That is all you have to do to make pumpkin puree from scratch!
Storing Pumpkin Puree
Since pumpkin puree is natural and doesn’t contain preservatives it is recommended to use the puree within 3 days.
If needed be, place the pumpkin puree in quart size freezer bags and freeze for up to 4 months. I like using a kitchen scale and place 15 ounces in each baggie that way if a recipe calls for a can of pumpkin all I have to do is pull a baggie from the freezer and allow it to thaw.
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How To Make Pumpkin Puree From Scratch
Making pumpkin puree from scratch has never been so easy with this step-by-step process.
Ingredients
- 1 Pumpkin (Sugar Pie, Cinderella, Musquée de Provence’ or Jarrahdale Pumpkins) Pulp and seeds removed.
Instructions
Cutting Pumpkins
-
For the sugar pie pumpkin remove the stem by placing the pumpkin on its side and slice the top off first. Then slice the pumpkin from top to bottom. Using a large kitchen spoon scoop out the guts and set aside. Save the seeds for roasting later.
-
Since the Musquée de Provence’ is such an odd shape it can be tricky on cutting. I recommend cutting the Cinderella and the Jarrahdale Pumpkins the same way.
Insert the tip of the knife near the stem. Pull the knife handle down towards the bottom. Remove knife and make another cut as if you were slicing a piece of pie. Remove the slice and set aside. Continue cutting the rest of the pumpkin until it is completely sliced. Using a large kitchen spoon scoop out the guts from each slice. Be sure to save the seeds to roast for later.
-
Save The Seeds!
Separate the seeds from the pulp. Place seeds aside and make roasted pumpkin seeds for later. Discard pulp or place in compost bin.
Bake Pumpkins
-
Preheat oven to 325 degrees Fahrenheit.
For The Sugar Pie Pumpkins
Place pumpkins face down on a baking sheet. I used parchment paper but it is not necessary.
For The Musquée de Provence’ Pumpkin
Arrange sliced pumpkins on a 1-2″ deep baking sheet making sure they lay flat.
Bake for 45 minutes or until fork tender.
Cool Pumpkins
-
When pumpkins are fork tender remove from oven and allow to cool before handling. The baking sheets may have pumpkin juice on them, this is normal and the liquid can be discarded.
Using a spoon scrape the pulp away from the pumpkin skin and place in a bowl. Discard skins. If there is an abundance of liquid after scraping away the pulp allow the liquid to drain.
Making Pumpkin Puree
-
To make a smooth pumpkin puree use a blender, Vitamix or food processor.
Place cooked pumpkin in food processor and blend until smooth.
Storing Pumpkin Puree
-
Since pumpkin puree is natural and doesn’t contain preservatives it is recommended to use the puree within 3 days.
If needed be, place the pumpkin puree in quart size freezer bags and freeze for up to 4 months. I like using a kitchen scale and place 15 ounces in each baggie that way if a recipe calls for a can of pumpkin all I have to do is pull a baggie from the freezer and allow it to thaw.
-
Enjoy!
