Roasted Pumpkin Purée

Roasted Pumpkin Purée is easy and so much better than canned. Skip the can and make your own homemade roasted pumpkin purée from scratch! It can be. substituted in any recipe calling for pumpkin puree! You can also roast butternut squash this same way.

Like most, whenever I’ve made pumpkin pie I have used canned pumpkin purée. Why? Maybe because it seemed easier and the “norm” but I think that’s because, until recently, I never really knew I could make my own. I mean who hasn’t used canned pumpkin??

This pie making season was going to be different. I wanted to make a Thanksgiving pumpkin pie from scratch using roasted pumpkin purée.

What Size Pumpkin Should You Use To Make Puree?

I always use a 2-1/2 to 3-1/2 pound “pie pumpkin”. But I’ve also roasted two smaller pumpkins that were about a pound to a pound and a half each. However you need roughly about 2-1/2 to 3 pounds for 4 to 5 cups of roasted pumpkin purée. I like to make enough to use in a batch of soup or to freeze for later for things like Pumpkin French Toast or Chai Pumpkin Pie.

Remove the stem of the pumpkin, by twisting and pulling at the same time, this only works if you buy pumpkins with a longer stem, which makes the task a whole lot easier. Trust me. I don’t know if it’s because this pumpkin was from my Mom’s garden, but it wouldn’t budge. I had to wedge the blade of my chef’s knife and eventually it came off.

Preheat your oven to 400℉ (or 200℃).

Use a large knife to cut the pumpkin in half. If the pumpkin is particularly stubborn or your knife is dull, a rubber mallet can be used to tap the knife through.

Once the pumpkins are halved, use a spoon to remove seeds.

Place the seeds into a bowl if you plant to roast them.

Then brush the cut side of the pumpkin with olive oil.

Turn and roast the pumpkin cut-side down on a metal rimmed baking sheet for about forty minutes in your preheated oven, rotating the pan half way through the cooking time.

The pumpkins are done when the house smells of fall pumpkin-y goodness.

The skin should be dark and golden and the flesh tender when a knife pierces through it should go in without any resistance.

Larger pumpkins may need a little longer.

Let the pumpkins cool until safe to handle. When they were’t so hot, I flip them over to release any trapped steam and to cool further.

Once the pumpkins are cool enough to handle, use a spoon and scoop out the flesh.

Load all of the pumpkin flesh into your food processor, secure the lid and purée until smooth. You may need to stop halfway to scrape down the sides.

NOTE: You may need/want to squeeze or strain the puree through cheesecloth to get ride of any excess water.

HOW TO FREEZE PUMPKIN PURÉE:

Allow the purée to cool completely. Store desired amount in an air-tight container and refrigerate or freeze. If freezing, measure out 2 to 4 tablespoons into freezer safe bags or containers. If using baggies, be sure to remove as much air as possible and lay the bags flat while freezing.

HOW LONG WILL PUMPKIN PURÉE LAST?

If stored properly, this purée should last 3 days in the fridge and 2 to 4 months in the freezer.

HOW TO DEFROST PURÉE:

You can defrost in the microwave or run the bag under lukewarm water until thawed.

HOW TO FREEZE PUMPKIN PURÉE FOR BABY FOOD:

Double this recipe and make the purée following the “baby food instructions”. Portion the purée into ice cube trays. Then cover with foil and freeze until completely frozen. Once frozen, store the cubes in a large, freezer-safe container.

HOW TO REHEAT PURÉE FOR BABIES OR TODDLERS:

Defrost slightly and reheat in a sauce pan or microwave in a microwave safe bowl, whichever you prefer. ALWAYS test the temperature of the purée to avoid burn the baby or child.

HOW TO ADJUST THICKNESS OF PURÉE FOR BABY FOOD:

Adjust thickness according to the stage your infant/toddlers is at by how long you process the purée. Thinner (by adding warm water) for infants and thicker (leave it more chunky) for toddlers who can handle a thicker consistency.

Recipes Calling For Roasted Pumpkin Puree:

Traditional Pumpkin Pie

Nutella Cheesecake Pumpkin Muffins

Ginger Pumpkin Bread with Maple Brown Butter Icing

Oatmeal Pumpkin Chocolate Chip Cookies

Pumpkin Dark Chocolate Chip Muffins

Brown Sugar Maple Pumpkin Pie

Brown Butter Pumpkin Pancakes

Pumpkin Coffee Cake

Pumpkin French Toast

Chai Spiced Pumpkin Pie

Baked Pumpkin Doughnuts

Enjoy! And if you give this Roasted Pumpkin Pureé recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Roasted Pumpkin Purée

Skip the can and make your own pumpkin purée from scratch! It's easy and only takes a few hours to roast and puree!

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Additional Time: 10 minutes mins

Total Time: 1 hour hr

Ingredients

• 3 pound pie pumpkin
• olive oil, for brushing

Equipment

• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Instructions 

• Preheat your oven to 400℉ (or 200℃).
• Remove the pumpkin stem and scrub the pumpkins well.
• Using a large knife to cut the pumpkin is half. Then use a spoon to scoop out the seeds and place them in a bowl (if planning to roast later).
• Then brush the cut side of the pumpkin with olive oil. Turn and place the pumpkin halves, cut-side down onto a metal rimmed baking sheet and roast for 40 minutes or until a knife glides through the skin and flesh effortlessly. Larger pumpkins may need a little more time.
• Allow the halves to cool until safe to handle. Use a spoon to scoop out all of the pumpkin flesh and adding it into your food processor, securing the lid and pureeing until smooth. You may need to stop it once to scrape down the sides in order to get the pumpkin to be fully pureed.
• Store in pre-measured, freezer-safe containers or bags until ready to use, you can store in freezer for up to 3 to 6 months.

Notes

NOTE: You may need/want to squeeze or strain the puree through cheesecloth to get ride of any excess water.

Calories: 177kcal, Carbohydrates: 45g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 354mg, Potassium: 235mg, Fiber: 14g, Vitamin A: 14115IU, Vitamin C: 6mg, Calcium: 63mg, Iron: 2mg

Author: Laurie McNamara

Course: Kitchen Basics

Cuisine: American