Perfect Pumpkin Pie Puree
Yes- this pumpkin puree really is THAT bright orange. I swear, I had to stare at this for five minutes and tone the colors down so it wouldn’t blind any of you. But geez, isn’t it purdy? In a 80’s fluorescent kinda way… Where are my side ponies and stirrup pant leggings people? I know that the aisles of the stores are LINNEEEDDD with pumpkin right now, but freshly made pumpkin puree for pumpkin pie is miles above the canned stuff. And you can’t argue with florescent orange pies. I mean, c’mon – talk about a ridiculously tasty conversation piece.
Sugar pumpkins are the best for this adventure, with a high sugar content and nice tender pumpkin meat. The words ‘tender’ and ‘pumpkin meat’ are really awkward to type, just an fyi. CAREFULLY slice your pumpkin in half and scrape out the innards – and of course save your seeds for roasting – and place on a baking sheet or in a baking dish face down – baking in a preheated oven at 400 degrees for about 45-60 minutes, or until the pumpkin is tender and safe.
Once cooled down to a non-molten temperature, peel away the skin from the meat.
Cut or break into pieces and place in your food processor. And hit frappe!!
Scrape down the sides when necessary and puree until smooth.
Once it’s smooth, push the puree through a mesh sieve to remove any chunks and extra fiberous bits.
And WHAMMY – it’s done!! Divide the puree into freezer plastic bags, removing the extra air, and freeze flat on a cookie sheet. Freezing the puree flat will help save on freezer storage until you’re ready to use! So go get your some son. Sorry, I don’t know why I called you son.Print
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2–3 cups per pumpkin 1x
- Category: Vegetable
- Method: Oven
- Cuisine: American
Perfect for Pumpkin Pie all year ’round!
- 1 Sugar Pumpkin, halved and scraped of seeds
- 1 Baking Sheet or Baking Dish
- Preheat oven to 400 degrees.
- Halve sugar pumpkin with a sharp knife and scrape of the seeds and inner fibers. Place face down on a baking sheet or baking dish.
- Bake for 45-60 minutes or until the pumpkin is fork tender and the peel can be peeled away easily. Allow the pumpkin to cool down before handling.
- Dice the cooled pumpkin into large chunks. Place in a food processor and pulse until smooth. Scrape down sides if necessary.
- Push the puree through a fine mesh sieve to remove any large fibrous bits and chunks.
- Place in air tight food safe containers or freezer safe plastic bags for later use. Freeze until ready to use. Allow to defrost before use. Can store in freezer up to six months.
I know, it’s just so BRIGHT!! And I love it!
I need these recipes in my life. I am such a doo-doo bird when it comes to making these kind of things from scratch. THANK YOU!!!
DooDoo bird – LOL. And you’re not hopeless, this is so easy – you have to try just one pie with it. It’s totally cray!
Every fall I think about making my own puree…then I whimp out. Thanks for the kick in the pants to make my own from-scratch 1980s pie! You are making it look easy girl.
It’s totally easy, don’t wimp out. Just set it and forget it for an hour in the oven and you’ll be golden!! And heck, even longer in the oven won’t hurt it. It’s so simple. 🙂
This is so great! Our vet wants our dog to start eating pumpkin, and this seems so much cheaper (and tastier) than the canned variety. I’m going to try it out this weekend and freeze a big batch of it. Thanks, Megan!
The fur babies will totally love this!! I want to see a Josie Pumpkin-mustache photo as soon as its actioned.
Thanks for the great step-by-step, Megan! Fresh homemade pumpkin puree from sugar pumpkins is the best!
Right?! I’m so glad I’m not the only homemade pumpkin puree convert!! It’s just a holiday game changer!
Yum!!! Pumpkin makes everything better this time of year!!!
Yeah – Pumpkin is a staple this time of year!! It’s the one time of year we can justifiably over dose on it without judgement.
So pretty! And seriously…we should totally bring back stirrup pants.
Stirrup pants and side ponies were the ishnit weren’t they!?! And giant tee shirts with scrunchies tied at your waist. Good thing pumpkin never goes out of style!
Love that color!! The homemade roasted stuffed is SO much better than the canned! I try and by as many sugar pumpkins as possible and just start roasting. I love pumpkin!
Glad I’m not the only sugar pumpkin fiend this time of year!! Roast away!
You are making this look too easy!! Love this!!
ahhh so the key is the sieve! thanks for this post 😉
You made PUREE look GAAWGEOUSSS :)))
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