Homemade Pumpkin Puree

This is my go to for “canned pumpkin”. I have not seen canned pumpkin in the grocery store here in Italy, and now that it is autumn, and pumpkins are available, here is a my easy alternative to “canned pumpkin”.

Homemade Pumpkin Puree

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cuisine American

Servings 3 cups

Ingredients

  

• 4-6 pound pumpkin

Instructions

 

To Boil:

• Clean and Chop the pumpkin into 1 inch cubes.
• Place the pumpkin cubes into a large pot and cover the pumpkin pieces with water.
• Bring to a boil over high heat and then lower to medium.
• Boil for 30 minutes and check to see if the pumpkin is soft, If not boil until soft.
• Remove from water and let cool.
• Place in a food processor or Ninja and blend until smooth.

To Roast:

• Preheat your oven to 375*F.
• Line a baking pan with parchment paper, set aside.
• Cut the pumpkin in half and clean out the seeds.
• Place the pumpkin face side down on the prepared baking sheet.
• Roast the pumpkin for 45 minutes and check to see if it is tender, if not, continue to roast until it is tender.
• Remove from oven and let cool.
• Mash the pumpkin with a fork or blend in the food processor until smooth.

Notes

Use this puree in everything that you would usually use canned pumpkin.
Store in an airtight container for about a week in the fridge or a few months in the freezer.

Use this for everything that calls for canned pumpkin. I think that homemade pumpkin puree has more flavor than the canned stuff.

Check out my Homemade Pumpkin Spice recipe.