Fresh oven-roasted pumpkin purée is so easy to make and tastes so fresh.
Fresh oven-roasted pumpkin will make all your pumpkin recipes the best they have ever been, and it takes only a few steps to get from the whole pumpkin to purée.
Canned pumpkin is steamed and not always 100% pumpkin, most have other squash mixed in.
It is essential to select a pumpkin that Is for baking; they will have a sticker on it at the grocery store or ask at the local farm stand as they often have heirloom pumpkins that are great for roasting.
You can use this pumpkin purée for any recipe that calls for canned pumpkin purée, from muffins to pancakes, to pies, and even dip. Below are my recipes for pumpkin butter and pumpkin and chorizo queso.
Click the button below for pumpkin and chorizo queso
Puréed Pumpkin
How to make fresh pumpkin purée
Ingredients
- 1 small cooking pumpkin
- 1 tbsp Avocado oil optional
- kosher salt optional
Instructions
- Heat oven to 400°
- Cut pumpkin in half
- Remove seeds and pulp
- Rub with oil and sprinkle with salt
- Place on a baking sheet; I like to use parchment paper
- Roast for 45 minutes until soft, and you can easily push down on the pumpkin
- Remove the puree from the skin and mash with a potato masher or purée in a food processor
- Store in the refrigerator for up to two weeks. Or Freeze
Tried this recipe?Let us know how it was!