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It is the day before Thanksgiving so I figured I should finally share how I make my own pumpkin puree. Better late than never, right? I know pumpkin puree is so easy to buy from the store, but nothing beats homemade.
Pumpkin puree is very difficult to find when it isn’t pumpkin season, so feel free to make lots and lots of this stuff to stock up for the year. I don’t think I can wait until next fall to make my Vegan Pumpkin Mac n’ Cheese. That stuff is too good to only have in the fall.
Now, let’s get to making this pumpkin puree!
You are going to want to purchase small pumpkins, not the big jack-o-lantern pumpkins that you put on your front porch for Halloween. The pumpkins that I purchased are called pie pumpkins.
The first thing that you are going to do is to cut off the top of the pumpkin near the stem.
Now cut the pumpkin in half.
With a spoon, scrape out the seeds and pulp from the center. This is the hardest part because the pulp likes to hang on. Don’t worry too much about it. I didn’t get all of the pulp out and my pumpkin puree turned out just fine. Just don’t throw the pumpkin seeds away. You can roast these later for a delicious snack.
Cut the pumpkin into smaller pieces and place on a baking sheet. Cook at 350 F for 45-60 minutes, or until the pumpkin is soft.
Now you are going to remove the skin from the pumpkin pieces. This is pretty easy to do because it is now soft.
Place your pumpkin pieces into a food processor or a blender. I used a blender and added a little bit of water to help it blend a little better. Blend the pumpkin until it is completely smooth.
If you aren’t planning on using it immediately, store it in a jar in the freezer.