Annika Eats

How to make Pumpkin Purée

Silky smooth homemade pumpkin purée is the best you will have. You can use this basic recipe in your sauces, drinks, baked goods and it will be perfect. A very simple recipe but saves on a lot of money for buying canned pumpkin purée. 

So I have been making my own pumpkin purée for years now. Firstly in India I couldn’t get canned pumpkin purée, I only used to find the pumpkin pie filling which is not the dame as pumpkin purée. Hence as the season would kick in, I would see these gorgeous orange pumpkins/squash in the market which made me curious on how to make my own. This was over 10 years ago. Basically I have been making my own pumpkin purée ever since.

Don’t get me wrong, I love Libys and her canned pumpkin purée is great but this is a more cost effective way of having pumpkin purée on hand during autumn/fall. Not to mention in 2021 there was a storage of pumpkin purée cans thanks to the pandemic so making my own was easy peasy. Also, if you live in apace were canned pumpkin purée isn’t easily available then this recipe is for you.

Now do I use whole craving pumpkins or squashes etc? I use any orange pumpkin I can get my hands on. I am going to over cook the pumpkin hence if it take 40 mins to roast in the oven i’ll cook it for 50 mins to ensure it is soft, this will help the blending process later. Use any orange pumpkin you like. Here is my pro tip, the smaller the pumpkin the better the flavor. Hence whether its a butternut squash or a regular pumpkin use 3-4 small guys. This will give you a pronounced pumpkin flavor. 

I start of by portioning the pumpkin into approximately equal sized pieces, this will ensure they cook together and I don’t have to worry about one piece being too firm and the other being too soft. Once they are portioned, I drizzle over olive oil and some salt. That’s it. We don’t want to flavor this but we want the bring out the natural pumpkin flavor. Transfer them to a lined baking tray, as they roast they will shrink so it doesn’t matter if the pieces are overlapping each other. Another point to mention, I do not peel the pumpkin before roasting, why? Cause it is a pain and honestly, the skin comes off easily once the flesh is soft. 

Roast in the oven at 170℃ for 50-60 mins until the flesh is soft and you can push it down with a fork. Remove from the oven, let it cool, scoop out the flesh into a blender. I use a Nutribullet to blend this up, it makes for the silkiest purée ever, I don’t need to strain it or anything. Bend until smooth, you might have to scrape down the sides once to ensure everything is smooth. I don’t blend the pumpkin with anything. If you’ve cooked it well enough, there will be enough moisture to blend until smooth. 

Transfer this to a glass jar, now make sure you do not use any wet spoon or cutlery to scoop out the pure when you are using it or else it will get spoiled. No moisture should enter the jar, hence make sure the purée is completely cooled before storing in the jar  in the fridge. You can keep this purée for upto 10 days. Use it in many recipes, such as the Pumpkin cold brew, pumpkin doughnuts, pumpkin spice latte, pumpkin crumble muffins, pumpkin spice granola. 

Now that we have covered how to make this Pumpkin purée at home, you can have a look at the recipe video below but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

How to make Pumpkin Purée at home

Silky smooth homemade pumpkin purée is the best you will have. You can use this basic recipe in your sauces, drinks, baked goods and it will be perfect. A very simple recipe but saves on a lot of money for buying canned pumpkin purée.
Prep Time 10 mins
Cook Time 1 hr
Course How to make
Cuisine American

Equipment

  • Baking tray
  • Baking paper
  • Spoon
  • Blender

Ingredients
  

  • 1 kg Pumpkin
  • 1 tbsp Olive oil
  • Sea salt

Instructions
 

  • Preheat the oven to 170℃ and line a large baking tray with baking paper.
  • Start of by portioning the pumpkin into approximately equal sized pieces, this will ensure they cook together, drizzle over olive oil and some salt.
  • Transfer them to the lined baking tray, as they roast they will shrink so it doesn’t matter if the pieces are overlapping each other. Roast in the oven at 170℃ for 50-60 mins until the flesh is soft and you can push it down with a fork.
  • Remove from the oven, let it cool, scoop out the flesh into a blender and discard the skin. Blend until smooth, you might have to scrape down the sides once to ensure everything is smooth. I don’t blend the pumpkin with anything. If you’ve cooked it well enough, there will be enough moisture to blend until smooth.
  • Let it cool completely before transferring to a glass jar and placing in the fridge for upto 10 days.

Notes

  • I do not peel my pumpkin before cooking, as the skin comes out easily once cooked.
  • Let it cook longer if the flesh isn’t soft when you check it at the suggested time. We need the flesh completely soft to blend it smooth.

2 thoughts on “How To Make Pumpkin purée”

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