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How to Make Pumpkin Puree From a Whole Pumpkin and What to Make With It.
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The pumpkin season is upon us, and pumpkin lovers all over the world are getting ready to cook up their favorite pumpkin recipes. If you’re not sure what to make with your pumpkin puree, we’ve got plenty of ideas for you! In this blog post, we will discuss how to make pumpkin puree from a whole pumpkin and what recipes you should be cooking with it!
***This blog post was updated with new images and updated content 9/2021 and 10/2021***
What is pumpkin puree?
Pumpkin puree is simply pumpkin cooked until soft and then blended until it is smooth. You can make pumpkin puree from scratch with the pumpkin of your choice, or you can use canned pumpkin if you are in a hurry.
What type of pumpkins is best to use when making pumpkin puree?
The Sugar Pie pumpkin is what is most commonly used to produce pumpkin puree. This squash has a wonderful taste and is easy to work with due to its small size. However, if you don’t happen upon this type of squash at your local grocery or market, you may use any other variety of pumpkin.
Can other types of vegetables be prepared like pumpkin puree?
You can use this exact method of preparing pumpkin to make delicious butternut squash puree and acorn squash puree.
Any of these purees can be used in both sweet and savory dishes. But pumpkin usually reigns supreme, because it is perfect for bakers and latte makers. Heck, it’s even good for your dog!
Is pumpkin a fruit or a vegetable?
A pumpkin is a fruit because it results from the seed-bearing structure of flowering plants.
Vegetables, on the other hand, are the edible part of plants like leaves, stems, roots, bulbs, flowers, and tubers. Pumpkins are less sweet and more savory in flavor than most other fruits, but that just means pumpkin is perfect for both sweet and savory dishes.
How to Make Pumpkin Puree From a Whole Sugar Pie Pumpkin:
Pumpkin puree is easy to make at home with the right tools – you don’t even need lots of kitchen experience to make it. Just a sharp knife, a little elbow grease, and some patience.
Ingredients
1 – 3-4 pound Sugar Pie Pumpkin, washed and dried
Equipment
1 sheet pan
1 food processor fitted with the “S” blade
Steps for how to make pumpkin puree:
Remove the stem with a very sharp knife.
Cut the pumpkin in half through its stem end.
Remove the seeds and strings with a large spoon and a little elbow grease.
Reserve the seeds to make our Roasted Garlic Pumpkin Seeds a try!
Roast.
Cut side down, on a foil-lined baking sheet at 350°F for 45-60 minutes or until the skin of the pumpkin has darkened in color and is easily pierced with a toothpick.
Cool until the pumpkin can be handled easily.
Process
Scoop the flesh of the pumpkin into a food processor fitted with the “S” blade. Process until smooth.
Store.
Use immediately or store in an airtight container in the refrigerator for up to 4 days or portion and freeze.
How to use pumpkin puree.
Pumpkin Squares
These Gluten-Free Pumpkin Squares (or bars, depending on how you cut them) from the G Free Foodie are one of our all-time favorite fall recipes. They are fluffy, full of pumpkin flavor, and easy to make.
Pumpkin Roll Cake
This pumpkin cake roll from This Mess is Ours may look impressive, but the best part is how easy it actually is to make. The gluten-free pumpkin cake batter comes together quickly with pumpkin puree and spices you probably already have on hand in your spice cabinet!
Gluten-Free Pumpkin Muffins
The Bojon Gourmet has done it again with these Gluten-Free Pumpkin Muffins that rival their glutenous counterparts! These GF muffins boast a floofy, tender crumb, not-too-sweet taste, and just the right amount of pumpkin spice.
Incredibly Delicious Gluten-Free Pumpkin Cheesecake
Gluten-free pumpkin cheesecake so delicious you can’t even tell the difference? It’s true. The secret weapon is the G Free Foodie’s gingersnap crust!
Pumpkin Carbonara Lasagna with Pancetta
This lasagna from Britney Breaks Bread is layered with a smoked gouda, ricotta, parmesan cheese, and chile paste mixture, along with spinach, and a yummy eggplant, mushroom, and onion layer that’s too delicious to describe!
The creamy carbonara sauce is full of more cheesy parmesan, pancetta, pumpkin puree, and tomato paste for added flavor!
Pumpkin Bread with Cream Cheese Filling
Now that you know how to make pumpkin puree you should give baking your own homemade pumpkin loaf a try.
This one has a rich, decadent cream cheese center! YUM!
Gluten-Free Pumpkin Cream Pies
Move over Little Debbie, there’s a new cream pie in town! These Gluten-free Pumpkin Cream Pies from Wheat by the Wayside are perfect for fall baking and are over the top delicious! Tangy cream cheese frosting sandwiched between two pumpkin spiced cookies is the perfect combo.
Pumpkin Hazelnut Cheesecake
This reinvention of pumpkin cheesecake from Displace Housewife is perfection! Hazelnuts in the crust + chocolate hazelnut spread between the crust and pumpkin for tasty pumpkin hazelnut cheesecake.
Pumpkin and Yogurt Bowl for Dogs
Did you know that pure pumpkin puree is good for dogs too? It really is!!
These yogurt bowls from This Mess is Ours are filled with good for your dog ingredients like plain, fat-free Greek yogurt, 100% pure pumpkin puree, and her Homemade Dog Food Seasoning which is a blend of 5 herbs that have extraordinary health benefits for your dog!
Be sure to share your California Grown pumpkin filled creations with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Pumpkin Puree
Equipment
- food processor
Ingredients
- 1 whole small pumpkin often called "Sugar Pie" pumpkins
- 1 teaspoon olive oil if desired, but not necessary
Instructions
- Preheat oven to 350°F. Line a baking sheet with tin foil and brush with olive oil if using, set aside.
- Remove the stem of the pumpkin with a very sharp knife. Cut the pumpkin in half through the stem end. Remove the seeds and strings with a large spoon.
- Roast, cut side down, on the prepared baking sheet in a 350°F oven for 45-60 minutes or until the skin of the pumpkin has darkened in color and is easily pierced with a toothpick.Cool until the pumpkin can be handled easily.
- Scoop the flesh of the pumpkin into a food processor fitted with the “S” blade. Process until smooth.
- Use immediately or store in an airtight container in the refrigerator for up to 4 days or portion and freeze.
Video
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Frequently asked questions about pumpkin
Pumpkin contains high levels of beta-carotene, which helps us fight off disease and reduces the risk of heart attacks. It also has more potassium than a banana! Not to mention pumpkin seeds are full of zinc, magnesium, vitamin E, protein and omega-three fatty acids