Make Your Own Pumpkin Puree in 5 Easy Steps

By Yourwellness Last updated Nov 13, 2017 9

Fresh pumpkin puree is easier to make than you might think. But even if it weren’t, it would be worth the trouble. Making puree out of pumpkins leftover from Halloween keeps all that great food out of the trash. When you make your own puree, you can make your own delicious pumpkin seeds, too. The flavor of fresh pumpkin is much richer than what you get in a can. And since most cans are lined with a film that contains BPA, a chemical compound linked to a variety of health ailments, when you make your own puree, you are getting pumpkin that’s healthier and safer to eat.

Here are the 5 steps I follow every year to make my own pumpkin puree:

1) Buy pumpkins known as “sugar” pumpkins. They’re not the big round ones you’d use for jack o’lanterns (though you can cook up your jack o’lanterns following these steps, as well), but are smaller and will be sold as “pie” pumpkins or “sugar” pumpkins. You want one that weighs around four or five pounds. On average, one pound of pumpkin will yield one cup of puree.

2) Cut the pumpkin in half. If you can’t cleave it straight through, just start at one end of the stem and push a sharp knife all the way around on the half line until you get to the other end of the stem, then pull the two halves apart. Scoop out the seeds, but don’t worry about getting all the strings out. I use a big tablespoon to dig out the seeds, but you could also use a melon baller or even an ice cream scoop. Set the seeds aside to toast up later.

3. Turn the oven to 375 degrees Fahrenheit, and get out a large roasting pan or 9×13 cake pan.You need something that has about an inch-high rim all around. Add water, then put the pumpkins cut-side down into the water. If you have pieces of pumpkin rather than an entire half, you will need to cover the pan so that the pieces will cook effectively. Otherwise, the pumpkin rind does the job of keeping the pumpkin moist and helping it cook more quickly.

4. Bake for about 30 minutes, or until a sharp knife easily pierces the pumpkin rind and goes all the way through. Then remove from the oven and let cool. When they’re easy to handle, flip over each pumpkin half and dig out the cooked pumpkin, putting it in a glass container to use later or in a blender or food processor. Set aside some of the pan water in case you need it for cooking.

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