desserts,  vegan

Homemade pumpkin puree

Make pumpkin puree from scratch is incredibly easy and all you need is pumpkin :). I prefer homemade food because is fresh, tasty and healthy. It’s true, I don’t have time to make pumpkin puree every time I need it, but, when I have enough time, I prefer to make it myself rather than to buy it from the store.
You have the possibility to prepare a large amount of pumpkin puree and keep it into the refrigerator for a few days – up to one week, or into the freezer for up to 3 months.
To prepare pumpkin puree you can use any kind of pumpkin but there will be small differences of taste and texture.
Don’t add sugar when you roast the pumpkin. If you want to make pumpkin soup or pumpkin stew, you may sprinkle some salt and spices.
I made pumpkin puree for the pumpkin cinnamon rolls recipe, the best cinnamon rolls ever! But there are so many absolutely delicious dessert that you can prepare with pumpkin puree… So, you have to save the recipe!
Note: 1.3 kg (2.86 lb) whole weight makes about 600 gr (1.32 lb) pumpkin puree
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Ingredients for pumpkin puree:

– 1 pumpkin

How to make pumpkin puree

Rinse the pumpkin.
Remove the stem and cut the pumpkin into halves.
Use a metal spoon or an ice cream scoop to scrap out the seeds and fiber from the center. You may reserve seeds. Roasted pumpkin seeds are a wonderful snack! 🙂
Place the pumpkin halves into a baking tray lined with parchment paper. I prefer to place the pumpkin flesh side down because it stands better, but you can also place it flesh side up.
Place the pumpkin into the preheated oven and roast at 200ºC (392º F) for about 30-45 minutes. Roasting time depends of the size of the pumpkin so, after 30 minutes prick it with a fork to check if it’s done.
Allow to cool.
Peel off the skin from the pumpkin halves and cut into junks.

Place the pumpkin junks into a food processor and mix until smooth.
You may use the pumpkin puree immediately. If you don’t need it right away, you may store it into the refrigerator for a few days – up to one week, or into the freezer for up to 3 months.
The best way to store pumpkin puree into the freezer is into plastic storage bags. Spoon about 1 cupful of pumpkin puree into each plastic storage bag, seal and flatten the bag.

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