Halloween may be over, but I refuse to give in to winter just yet. Autumn is still here, and that means pumpkin season is too.
The day before Halloween, my husband and I drove out to our local farm to find some pumpkins to carve, and of course we had to pick some up to bake with too! Ever since the leaves started to change colours, I’ve been hit with the urge for pumpkin everything. The only thing holding me back? I wanted my pumpkin ventures this year to be local, farm fresh, and entirely homemade. No canned pumpkins for us this time around!
Making the puree was surprisingly easy, and it honestly made me wonder why I don’t do this all the time.
This recipe shows one Sugar Pumpkin, but I pureed three of them in total, so be prepared for many more pumpkin recipes over the next week or two.
Step one is to cut your pumpkin(s) in half and preheat your oven to 350 F/180 C.
Next, hollow them out until all or most of the strings have been removed from the flesh inside. We had a little plastic scraper from a pumpkin carving kit we bought, and it made this process quite a bit faster and easier.
After hollowing out your pumpkin, you’ll want to cut out the stem on both sides, and place them face down on a baking tray with some parchment paper. Bake for an hour or so, until a fork can easily pierce through the skin and flesh of the pumpkin. The exact time will vary depending on your oven and the size of your pumpkin.
Once your pumpkin has finished baking, let it cool before attempting to remove it from the tray. The pumpkin and juices can get very hot!
When the pumpkin is cool enough to handle safely, slice your halves into four pieces each. You can scrape the flesh directly off the skin and into your blender or food processor from here, or to make things easier, you can slice small cubes out of the flesh and pop them off that way, like a mango.
Make sure not to get any pieces of skin in your food processor when scraping your pumpkin!
After loading up your blender/food processor with pumpkin, puree on high until there are no chunks left. You can start cooking with it right away, or store it in a sealed container in the fridge or freezer.
Let the pumpkin recipes begin!
Homemade Pumpkin Puree
Fresh, homemade pumpkin puree for all your baking needs! From pies to loaves to pancakes and so much more, why buy the canned stuff when you can do it yourself?
- Sugar Pumpkins (as many as you want!)
- Step 1 Preheat your oven to 350°.
- Step 2 Cut your pumpkin(s) in half.
- Step 3 Scoop out all the pumpkin guts, until there are little to no stringy bits left on the inside flesh.
- Step 4 Cut the stem out of both ends.
- Step 5 Line a baking tray with parchment paper, and place your pumpkin halves face down.
- Step 6 Bake for 1 – 1 1/2 hours, or until a fork can easily poke through the skin and flesh.
- Step 7 Once pumpkins are soft, allow to cool before handling.
- Step 8 Cut the pumpkin halves into four pieces each.
- Step 9 Slice the flesh from the skin in cubes, or scrape if easier, into your blender or food processor.
- Step 10 Puree on high until there are no chunks left.
- Step 11 Start baking, or seal and refrigerate or freeze for another time!