Homemade pumpkin puree tastes super fresh and is crazy simple to make. Why buy canned when you can make it yourself? Learn how to do it with these simple tips.
Cooking TipChoose small to medium-sized pumpkins that are specifically meant for cooking, such as sugar pumpkins or pie pumpkins. These varieties have sweeter and smoother flesh compared to carving pumpkins.
Preheat oven to 375°F and wash pumpkins thoroughly to remove any dirt.
Using a sharp knife, carefully cut off the top stem portion of each pumpkin, then cut the pumpkins in half from top to bottom.
Scoop out the pulp and seeds. Place the cleaned pumpkin halves, cut side down, on a baking sheet lined with aluminum foil or parchment paper.
Bake for about 45 minutes to 1 hour, or until the pumpkin flesh is fork-tender. The exact time may vary depending on the size and type of pumpkin.
Remove from the oven and allow the pumpkins to cool until you can handle them comfortably. Using a spoon, scrape the cooked pumpkin flesh away from the skin. It should come away easily and be quite soft.
Transfer the pumpkin flesh to a blender or food processor. Blend until smooth and creamy. If the puree seems a little thick, add a small amount of water to thin it out.
Follow along to learn more about making pumpkin puree and this easy pumpkin dump cake recipe.