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

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 3 cups

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4-6 pound pumpkin

Method

 

To Boil:

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

To Roast:

1. Preheat your oven to 375*F.
2. Line a baking pan with parchment paper, set aside.
3. Cut the pumpkin in half and clean out the seeds.
4. Place the pumpkin face side down on the prepared baking sheet.
5. Roast the pumpkin for 45 minutes and check to see if it is tender, if not, continue to roast until it is tender.
6. Remove from oven and let cool.
7. 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.