Pumpkin Puree
Do you ever get the feeling that making your own pumpkin purée seems like a complicated kitchen project? It might feel like it’s reserved for the ultra-dedicated home cooks of the world. Maybe you’ve asked yourself if it’s even worth the effort. Canned pumpkin is available right on the grocery shelf, waiting to be tossed into your cart. Well, here’s the delightful truth: it’s none of those things. In fact, homemade pumpkin purée is surprisingly simple—almost laughably so. All it takes is grabbing a pumpkin. Slice it in half and scoop out the seeds. Let the oven do the heavy lifting for less than an hour. The moment it comes out soft and fragrant, you just scoop, blend, and BOOM—done. You get fresh, silky, naturally sweet pumpkin purée. There’s virtually no effort involved. The taste outshines the canned version every single time.
Once the pumpkin is roasted into a soft puree, you have two options. You can either freeze it for later or use it in your favorite pumpkin baked goods right away. Either way, it is a great way to not waste those holiday pumpkins.
Not even the insides will go to waste. You can wash and roast the pumpkin seeds for eating or if you have chickens, give them a special treat. I know my chickens devour the pumpkin mush I scoop out. If you grow your own heirloom pumpkin variety, you will need to save the best-looking seeds. Store them for the next growing season. This would be the best way to have free pumpkins year after year.
Cost of making recipe
The cost of homemade pumpkin puree is relatively cheap. I buy pumpkins when they go on sale at my local grocery store. This happens if there is no harvest of pumpkins in the garden. Then I buy a few. This way cost roughly $5.00 for one pumpkin.
But if you grow your own in the garden, then it will cost $0.
Recipes to use pumpkin puree
Recipe adapted
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Pumpkin Puree
Ingredients
- 1 Tbsp olive oil, …[$0.10]
- 1 whole sugar pumpkin or other small variety, …[$5.00]
Instructions
- Preheat oven to 350 °F and spread olive oil on baking sheet.
- Cut pumpkin in half and scoop out all seeds and pumpkin pulp.
- Place pumpkins cut side down and bake for 40-45 minutes or until pumpkin is soft and a fork can pierce through.
- Remove cooked pumpkin halves and let cool. Then pull off thick pumpkin skin.
- Blend soft baked pumpkin meat until smooth and not lumpy. Store in freezer bags or containers to freeze for later or use in baked goods.
Pumpkin Puree
Ingredients
- 1 Tbsp olive oil, …[$0.10]
- 1 whole sugar pumpkin or other small variety, …[$5.00]
Instructions
- Preheat oven to 350 °F and spread olive oil on baking sheet.
- Cut pumpkin in half and scoop out all seeds and pumpkin pulp.
- Place pumpkins cut side down and bake for 40-45 minutes or until pumpkin is soft and a fork can pierce through.
- Remove cooked pumpkin halves and let cool. Then pull off thick pumpkin skin.
- Blend soft baked pumpkin meat until smooth and not lumpy. Store in freezer bags or containers to freeze for later or use in baked goods.