homemade pumpkin purée

Pumpkin puree is a must have ingredient to have in your autumn kitchen. This year, I have been using it in practically everything, and I thought it was time that I shared my super simple recipe with you guys. So, grab yourself a pumpkin, and let’s get started!

First of all, I’d like to remind you of the importance of buying from local small businesses. If you haven’t already got your pumpkin this autumn, then I encourage you to go to a local pumpkin patch to pick your own or buy one from a local farmer. Times are hard, and it’s important that we are supporting our local farmers in every way that we can! Remain conscious and shop small, even for your pumpkins.

Onto making our pumpkin puree:

  1. Wash your hands and your pumpkin thoroughly! This is important to avoid contamination of the pumpkin puree – it needs to be kept in the fridge for up to a week after making and we want to prevent the spread of harmful bacteria.
  2. Preheat your oven to 180˚C (350˚F). Place an oven-safe dish full of water at the bottom of your oven to create lots of steam (this helps to keep the pumpkin from drying out too much whilst baking).
  3. Using a sharp knife, cut the pumpkin into slices. Using an ice cream scoop, remove the pumpkin seeds and stringy pulp from the centre of the pumpkin – COMPOST YOUR SCRAPS!
  4. Cut the skin off of each slice of pumpkin, then cut the slices into 1-inch chunks (they don’t need to be perfect). Evenly distribute the pumpkin cubes to a baking tray lined with a re-usable baking sheet or recyclable parchment paper.
  5. Bake the pumpkin in the oven for 30-40 minutes, until they are lightly golden and cooked all the way through (the pumpkin should be really soft). Remove the pumpkin from the oven and leave it to cool completely.
  6. Once cooled, transfer the pumpkin to a food processor or blender, along with a couple of tablespoons of cold water. Blend the pumpkin on high speed until it is well combined and fairly smooth (a few small lumps are okay). Alternatively, transfer the pumpkin to a bowl and mash it with the back of a fork until it is well mashed.
  7. Once smooth, transfer the pumpkin puree to clean jars or air-tight containers and store in the fridge and use within 1 week of making. This recipe should make around 2 x 370ml glass jars (2-3 cups) of puree.

This pumpkin puree can be used in recipes such as my pumpkin and apple upside down cake

I hope you found this recipe useful and that you love it as much as I do. I use this puree a lot as a replacement for eggs or butter in autumnal recipes or just to add some health to feel less guilty about eating so many cheeky baked goods over the fall!

Let me know if you use my pumpkin puree recipe for any of your baking this autumn – use the information given on my contact page or tag me on Instagram @rhythmandgreen

4 thoughts on “homemade pumpkin purée

  1. Pingback: pumpkin & apple upside down cake | rhythm and green

  2. Pingback: seasonal eating in autumn | rhythm and green

  3. Pingback: seasonal living activities to do this autumn | rhythm and green

  4. Pingback: vegan melted chocolate butternut espresso cake | rhythm and green

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