Homemade Pumpkin Puree

Hey Fall&Winter Lovers!

Fall is almost here which means it is time for everything pumpkin! Unfortunately, canned pumpkin puree is not available in all countries: where I live, for example, it’s impossible to find in stores and very expensive to buy online. So the best way to get your own pumpkin puree for all your fall recipes is to make it at home! It’s really easy and fast and you can make as much as you want to store in the refrigerator for anytime you’ll need it. All you are going to need are some pumpkins! You can use homemade pumpkin puree for all the sweet and savory recipes calling for canned pumpkin puree. I will post a bunch of my favorite ones in the next weeks.

And now it’s pumpkin time!

Start by pre-heating your oven at 350°F/180°C then prepare a baking tray lined with aluminum foil.

Cut your pumpkins in half, then remove the stems.

Scoop out the seeds and save them for roasting or using in any other recipe.

Place your pumpkins halves cut side down on the baking tray and pop them in the oven for about 45 to 60 minutes or until the pumpkins get nice and tender in the inside and the skin gets darker. I baked mine for about 25-30 minutes (roasting time really depends on the type of pumpkin you're using and on how your oven works).

Let your pumpkins cool down for at least 1 hour then start scooping the pulp.

Blend the insides in a blender or a food processor until smooth and creamy.

Now you can store your pumpkin puree in airtight containers. It can last until 2 weeks in the refrigerator and up to 6 months in the freezer.

Keep an eye on my blog for all the upcoming pumpkin recipes!