Homemade pumpkin puree

I’m not sure why it took me so much time to make my own homemade pumpkin puree. It’s insanely easy and so much fresher than what you might find in the can. There’s nothing wrong with the can as long as it says all-natural pumpkin puree, but honestly, this is just SO EASY!

When we moved to Sugar Maple Farmhouse, both Kevin and I had dreams of fields filled with pumpkins. In fact, the whole idea of finding a home like this sprung from the idea that we would love to own a pumpkin farm.

We were standing around the kitchen island in our old house and talking about our moving options. Nothing was seeming exactly right to us.

Pumpkin plans

We had just come home from our favorite Illinois pumpkin farm and started joking about how we could own a farm and grow a small pumpkin patch that would one day be something amazing.

This first year in our home I was excited to plant pumpkins – something I had never done before. But because the garden went in so late due to the barn construction, I wasn’t able to make it as large as we wanted and thus only planted two pumpkin plants of the jack-o-lantern variety.

However, another dream of mine in moving here was to cut down on cans and even frozen foods. I’ve really tried to My focus this last year – and really the last two years – has been to get food items as fresh as possible.

 

Homemade fresh

Between the chickens and the garden, that’s been really easy to do the last few months and it’s something that I hope to continue as we move into the colder months, even as freshness becomes scarce.

But before the winter winds blow into Michigan, we get to celebrate this beautiful fall. For me, that meant making new, fresh foods, including homemade pumpkin puree for fresh pumpkin recipes.

Now I’m obsessed. It was so simple and so good that I’ll never go back to the cans.

So simple good!

You don’t even need anything fancy for it. All you need are the pumpkins, a baking dish, water and your oven. And as a bonus, you get the seeds too! One pumpkin can make about 16 oz of homemade pumpkin puree. It takes just over an hour to make it and besides cutting and roasting the pumpkin, there is not much to it.

 

Tips for making Homemade Pumpkin Puree

Make sure to use Sugar Pumpkins. They are the small pumpkins you find in the grocery store and will usually be noted as Sugar Pumpkins or Pie pumpkins. They are sweeter than other varieties and are delicious in baked goods or even savory items.

Make sure you have a nice, deep roasting pan or casserole dish. I have a 9×13 ceramic casserole dish that I like to use. Something like this {HERE} would be perfect.

I will store the pumpkin puree for up to two weeks in an airtight container in the fridge. I like to store it in mason jars, and now I tend to use reusable lids like these {HERE}.

 

Looking for pumpkin recipes?

If you are looking for some pumpkin recipes to use this in, try these! 

• Homemade Pumpkin Bread {HERE}
• Gnocchi with Creamy Pumpkin Sauce {HERE}
• Pumpkin Chorizo Soup {HERE}
• Salted Pumpkin Pie Milkshake {HERE}
• Pumpkin Cupcakes with Cream Cheese Frosting {HERE}

Thank you so much for visiting today, friends! I hope you love my Homemade Pumpkin Puree. You can find a full, printable recipe below with all the ingredients and steps. Happy Eating!

 

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