Homemade Pumpkin Puree

I have ALWAYS made my own pumpkin puree. There are several reasons why – it’s cheaper, easy to make but the biggest reason is it simply tastes better! There is just such a better flavor when making your pumpkin goodies when using a homemade pumpkin puree. There is honestly not a single brand of canned Pumpkin Puree that can even come close to comparing to homemade!

I do have this one tip though….make sure to purchase your pie pumpkin early November or you may not be able to find one for your Thanksgiving dinner. I usually purchase a few pumpkins in late October/early November and keep it as decor until I am ready to bake it off.

Check out my recipe for Homemade Pumpkin Puree. You are going to be astonished by how simple this whole process is!

Ingredients

1 whole raw pie pumpkin (yeps that’s all!)

Directions

Pre-heat oven to 327 F. Cut your pumpkin in half. Scrape out seeds and pulp.

Place pitted pumpkin halves, cut side down on a cookie sheet lined with foil. Bake for 1 hour or until tender.

Allow to cool for 10-15 minutes or until you can handle by hand. Using a spoon scrape out pumpkin into a bowl or blender.

Puree in the blender until soft and smooth.

Set aside and use right away, or place in an tight container and store in the fridge for up to one week. You can also freeze your pumpkin puree for future uses! Use your Pumpkin Puree in your next pumpkin pie, pumpkin break, pumpkin cookies…it’s perfect for any and all pumpkin recipes. However you need to remember this is currently unseasoned pumpkin puree so you will need to season with pumpkin spice for whichever recipe you are choosing to make.

Make sure to check out my amazing Homemade Pumpkin Spice Recipe HERE!