Homemade Pumpkin Puree

As you all know, I love pumpkin flavored anything. If you didn’t know that, just check out all the pumpkin recipes I’ve posted since I started this blog. Normally, I’m perfectly content with just picking up a can of pumpkin puree at the grocery store and not thinking twice about it. I figured that making my own pumpkin puree probably wasn’t worth the effort.

But then we got a couple sugar pumpkins in the last few weeks of our CSA. And I wasn’t sure exactly what to do with them. Hubby had requested some pumpkin desserts, so I figured I’d try out making my own puree. It’s really really easy to do. All you do is roast the pumpkin, then throw it into the food processor and you’re done. And just look at that color! It’s so vibrant. The taste is definitely different than store bought pumpkin puree as well. The best I can describe it is just that it tastes more fresh.

Remember that if you make your own pumpkin puree, you want to use it up within a week or it will go bad. It can be frozen for a couple months though. If you made some tonight, you’d be able to use it in that Pumpkin, Cranberry, and Pecan Pie I posted last week (that’s how I used some of mine).

Two Years Ago: Cranberry Apple Pumpkin Muffins
Three Years Ago: The Ultimate Chewy and Soft Chocolate Chunk Cookies

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Homemade Pumpkin Puree

Ingredients:

1 sugar pumpkin
olive oil
salt, optional

Directions:

Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Remove the stem of your pumpkin by snapping it off with your hand.

Using a large knife, cut the pumpkin into quarters. Scoop out the pulp and seeds with a spoon (be sure to roast the seeds for a delicious snack).

Place pumpkin quarters on baking sheet, flesh side up. Drizzle with a small amount of olive oil and rub it around to coat the flesh. Sprinkle with salt if using.

Roast in the oven for 30-40 minutes until the flesh is soft and the skin has started to wrinkle.

Allow pumpkin to cool long enough to be able to handle it.

Using a spoon, scoop the flesh out of the skin and into a food processor. Puree until completely smooth. Store in the fridge for a week or freeze for up to four months.

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3 Responses to “Pumpkin, Dulce de Leche, Oat Bars”

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    hannah — December 22, 2013 at 6:24 am

    Unfortunately I didn’t enjoy these. It had all my favourite flavours, so I thought they would be delicious but I had a feeling whilst making they were going to be too sweet, and they were.

    Also the base definitely needs increasing as half the mix barely covers the bottom of the tin and with two wet elements it needs to be sturdier. Whilst the side pieces all stayed together the middle ones were just a gooey mess.

    But still didn’t detract from the biggest issue – far too sweet. (And I have plenty a sweet tooth!)

    Lovely blog though! (Sorry, hate leaving negative feedback! I just wouldn’t want someone else to have the same issues. Also, tinned pumpkin is quite pricey in the UK so wouldn’t want others to waste money on a recipe that doesn’t work)

    • beantownbaker — December 26th, 2013 @ 11:02 am

      Sorry to hear this recipe didn’t work out for you… Thanks for the feedback.

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    Lynnette — September 9, 2016 at 6:17 am

    I’m going to try these. I think Brits don’t generally eat things as sweet as we do and I read the recipe and it doesn’t seem as if it has too much sugar, but I am going to double the crust recipe because it does seem as if it is a bit scant, plus I’m going to make a double batch. Tell me, do these have to be stored in the fridge? I see the note to put in fridge to set. Are they too soft at room temp? If so, do you think not adding the milk to the dulce de leche would take care of that? I’m bringing them to an event and there will be no refrigeration available.

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