Homemade Pumpkin Puree
How to make and freeze your own homemade pumpkin puree - it's easier than you think!
Servings 6 cups
- 1 medium pumpkin sugar pumpkin or muscat pumpkin
Preheat your oven to 200°C / 400°F.
Cut your pumpkin in half and scoop out the seeds and stringy bits.
Place the pumpkin cut-side down into a roasting pan.
Place in the oven and roast until the skin has blistered and the pumpkin flesh is very soft.
Remove from the oven and let cool.
Peel the skin away from the pumpkin flesh, and transfer in batches to a food processor.
Puree until smooth.
Line a strainer with a cheese cloth (or similar) and strain the pumpkin over a bowl for 2-3 hours, until thick.
Transfer the puree into freezer bags in 1 or 2 cup portions.
Freeze for 3-6 months.
- How much pumpkin puree will one cooked pumpkin yield? This will totally depend on the size of the pumpkin you started with. This beauty yielded about 8 cups of purée once it was drained.
- How long will homemade pumpkin puree last in the freezer? According to food safety guidelines, you can freeze homemade pumpkin puree for 3-6 months.
- Can I can my pumpkin puree? Pumpkin isn’t acidic enough to safely can in a water bath canner. Botulism is not your friend. Trust me, just freeze it.
- Can I cook my Halloween Pumpkin? Yes! Please do! Note that Halloween pumpkins aren't as flavourful or sweet as, say, a sugar pumpkin, but you can still use the puree in muffins, pies, etc.
Calories: 26kcal | Fiber: 4g | Vitamin A: 15IU