Homemade Pumpkin Puree

It’s the time of year for pumpkin spice and everything nice… including this silky homemade pumpkin puree! Thicker than traditional homemade puree, this recipe easily replaces any store bought variety. If you planted too many pumpkins like me, or got a little carried away at the farmer’s market, read on to find out how to harvest and preserve this nutritional powerhouse!

Why is Homemade Pumpkin Puree Superior?

Fresh, locally sourced, and most likely organic. The quality of your pumpkin puree will be highest when it is home-grown, harvested, and cooked. There is something so satisfying about stocking my freezer using the goodies that I grow myself or that have been grown close to home. Make time this October and November for some delicious pumpkin puree.

Key Ingredients

Pumpkin

When choosing a pumpkin for pureeing, consider the texture and flavour profile. Some are naturally more smooth while others are stringy. One pumpkin may have a strong flavour while others are bland. Some are sweet and others have low sugar content.

The most common type of pumpkin for making pumpkin puree is a sugar pumpkin. They are small, dense, and sweet. These pumpkins are readily available in most supermarkets which makes them an easy and obvious choice.

Heirloom pumpkins also make great puree. I didn’t grow any sugar pumpkins but I did grow a white heirloom variety (White Flat Boer Ford Pumpkin). Other varieties that are often mentioned for pie include Dickinson, Jarrahdale, Fairytale, Nantucket and Red Kuri Squash to name a few.

In a pinch, regular carving pumpkins will work but they are often less sweet, more watery, and more stringy.

Tips + Tricks

• Blend for a long time, using your spatula or spoon to scrape down the sides. This will ensure that your pumpkin puree is smooth
• If you want thick puree, don’t skimp on the straining time! Tons of pumpkin juice will come out with a little bit of cheese cloth and patience
• Don’t discard pumpkin juice- use it in your favourite smoothie recipe for a nutritional boost!
• Consider freezing some of your puree in ice cube trays for baby food or quick smoothie boosters.
• Get creative, add cinnamon or your favourite spice combination!
• Save your pumpkin seeds for roasting… I enlist my four year old to separate the seeds (good time taker and sensory play).

Equipment Needed

• High Powered Blender: While any blender works, a high powered blender can puree pumpkin flesh into a silky smooth consistency. I have had my Vitamix for 10 years and I’m blown away by how good it works each time I use it. If you don’t have a blender, you can use a food processor or elbow grease and a potato masher.

The Process: How to Make Your Own Homemade Pumpkin Puree

Prepare the pumpkin for cooking

1. Preheat your oven to 400°F.
2. Cut your fresh pumpkin in half.
3. Hollow the cut pumpkin out. I like to use an ice cream scoop to clean out all of the guts. Be sure to get most of the orange stringy flesh and seeds out. Set the seeds aside to make roasted pumpkin seeds – try these out of this world Chai Spiced Pumpkin Seeds.

Cook

1. Place the pumpkin face down on a baking sheet.
2. Using a knife or fork, poke several holes in each pumpkin halve to allow steam to escape while cooking.
3. Add 1/4 cup of water to the cookie sheet to help soften and cook the pumpkin.
4. Cook for 45 minutes.
5. Allow the pumpkin to cool for 10-15 minutes before trying to handle it to avoid burns… it is LAVA HOT!

Process

1. Carefully scoop the roasted pumpkin flesh away from the skin, being sure not to collect any of the peel.
2. Transfer pumpkin to a food processor or high powered blender.
3. Blend until the mixture is smooth and uniform.

Strain

1. Place a fine strainer lined with cheesecloth overtop of a medium sized bowl.
2. Pour the pumpkin puree into the strainer and allow it to sit for an hour, stirring twice.
3. Discard pumpkin juice (I like to save it to add it to a smoothie later on).

Package and Preserve!

1. Scoop your desired volume into your container of choice. If you are going to use the puree right away, consider a jar or other reusable container. I like to store my puree in ziplock bags. This allows me to squeeze 99% of the air out of my puree which helps to preserve the quality. Less air=less opportunity to freezer burn!
2. Label and store. Pumpkin Puree will keep in the fridge for up to a week and in the freezer for up to six months. Use your discretion with frozen pumpkin puree– I have had it last over a year without compromising the quality. Be sure to assess the colour, texture, and smell of your pumpkin puree before using.

How to Store Pumpkin Puree

This easy pumpkin puree can be stored in the fridge or freezer depending on how fast you plant on using it. A jar of fresh pumpkin puree will last up to a week in the fridge and six months in the freezer. You CANNOT safely can pumpkin puree (even in the pressure cooker). The density of pumpkin puree doesn’t allow proper heat to get all the way through the jar when processing- it is not safe or recommended to make any version of canned pumpkin puree.

It is important to freeze the puree in an airtight container with minimal or no headspace in order to make the pumpkin puree last without freezer burn. I like to use ziplock bags, measure in 1 cup increments, and freeze flat. I have also had luck adding pumpkin pie spice to my puree and freezing it in ice cube trays for smoothies and baby food!

How to Use Pumpkin Puree

The possibilities are truly endless when you make your own pumpkin puree, add it to all of your favorite pumpkin recipes including the recipe inspiration below!

• Bake up some Pumpkin Chocolate Chip Muffins-they are a family favourite!
• As a main in pumpkin bread.
• To add fibre to your smoothie.
• To make pumpkin pancakes
• In a frothy latte with your favourite spices.
• As a base for velvety pumpkin soup.
• As baby food- my six month old loved it!
• As a healthy mix-in for pastas such as macaroni and cheese or spaghetti.
• In pumpkin pie (of course!)
• Swirled in a Chocolate Pumpkin Babka!

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