Is pumpkin puree the same as 100% pumpkin?

Yes, it does not contain any seasonings or sugar. It is just cooked, mashed squash.

Is canned pumpkin and roasted pumpkin the same thing?

Basically, yes. They can be used interchangeably. The biggest difference in fresh vs. canned is that fresh homemade pumpkin puree tastes fresh! It has a creamy velvety smooth texture with gorgeous vibrant color. Sometimes canned pumpkin can taste more like the can than pumpkin. You can use pumpkin puree made from scratch just as you would canned.

What is pumpkin puree?

Pumpkin puree is a smooth, creamy mixture made from cooked and blended pumpkin flesh. It is commonly used as an ingredient in various recipes, such as pies, breads, soups, and desserts. Pumpkin puree can be made by roasting pumpkin until it is tender, then removing the skin and blending the flesh until smooth.

Can you freeze pumpkin puree?

Freeze the pumpkin puree, up to 6 months, in recipe sized useable portions.

What is the best type of pumpkin for making pumpkin puree?

Sugar Pie Pumpkins tend to be smaller than the traditional carving pumpkin, not stringy, more dense, with less water content which then bakes up into a velvety smooth texture. These special varieties are usually labeled often with 'sweet' or 'sugar' or pie in the name: sugar pie, New England pie, winter luxury, sugar baby, small sugar, orange smoothie, to name just a few.

Homemade Pumpkin Puree

Description

How to make homemade Pumpkin Puree from scratch- a simple easy step-by-step recipe to use in place of canned pumpkin. Learn how to roast pumpkin, puree pumpkin and store it for future use, all in about an hour!

Ingredients

Scale

1 or more Pie Pumpkins ( 3–3 1/2 lbs)
pinch of salt

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Instructions

Preheat oven to 400 degrees.
Cut the pumpkin in half.
Scoop out the seeds and stringy middle part. A metal spoon works well here.
Sprinkle with salt, if desired.
Place halves, flesh side down, on a baking sheet.
Bake for 50 minutes or until fork-tender when pierced with the tip of a knife.
Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender or place in a deep bowl and use an immersion blender until completely smooth.

Notes

One small pie pumpkin should make enough puree to equal one 15 oz can.

Do a few pumpkins at a time and freeze in desired portions for later.

These special pie pumpkin varieties are usually labeled often with ‘sweet’ or ‘sugar’ or pie in the name: sugar pie, New England pie, winter luxury, sugar baby, small sugar, orange smoothie. You can also use kabocha squash or butternut squash.

If once blended, your puree seems watery you can strain it through cheesecloth. Canned pumpkin is more solid so this would be advisable for traditional pumpkin pies. (That said I have had it work beautifully for pie just as is.)

You can definitely save and roast the pumpkin seeds!

Nutrition

Serving Size: 1 batch ( 3 lb pumkin)
Calories: 354
Sugar: 37.6 g
Sodium: 304.3 mg
Fat: 1.4 g
Saturated Fat: 0.7 g
Carbohydrates: 88.5 g
Fiber: 6.8 g
Protein: 13.6 g
Cholesterol: 0 mg