Pumpkin Puree

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Pumpkin puree is an essential ingredient in many autumn baking recipes, and here are two simple ways to make your own. It's also a great way to gain health points from your autumn treats, thanks to the many health benefits of pumpkin.

If you happen to have pumpkins on hand, or perhaps you are batch cooking for future needs, then making your own pumpkin puree is super easy! If I have the time, I usually prefer making my own pumpkin puree, as I can portion the exact quantities I need. Sometimes you just don't need a whole tin of pumpkin puree, especially if you're baking in small batches.

The best thing about making your own pumpkin puree is that one large squash will usually yield more than you'll need for one batch of baking, so there's generally extra to be frozen for future use. Keep it in your freezer for the next time you need pumpkin puree at short notice!

The two methods below are equally easy to make, so it's really up to personal preference which one you use. I have a slight preference for the baked method, only because I hate throwing out the cooking water for boiled vegetables, as much of the nutrition gets thrown out with it. It can be quite difficult to peel a raw pumpkin, and the baking method doesn't require you to do this! Note that the boiled method retains some of the cooking water, so you may need to adjust the liquid content of your recipe, or evaporate some of the liquid by simmering the puree over a low heat.

Store pumpkin puree, tightly covered, in the fridge for up to five days. Or keep it in the freezer in an airtight container for a few months.

Pumpkin recipes to try:

• Mini Pumpkin Cheesecake
• Pumpkin Pecan Bread
• Pumpkin Squares with Pecan Streusel Topping
• Pumpkin Pecan Spelt Muffins

Here's what you'll need to make pumpkin puree:
(Click here to jump straight to the recipe)

1 medium eating pumpkin, or a wedge from a larger pumpkin

Here's what you'll need to do for the boiled method:

• Wash the pumpkin thoroughly under cold running water, and cut the pumpkin into quarters.
• Scoop out the seeds, peel and cut into chunks, placing them into a large saucepan with lid.
• Add enough filtered water to just cover the pumpkin chunks.
• Bring the water to the boil on high heat, then turn it down and simmer covered for about 20 minutes.

• Drain and return the pumpkin to the pan.
• Use a potato masher or handheld stick blender to blend into a nice puree, or you could place the pumpkin into a food processor and blend it.
• Simmer gently over low heat to evaporate any excess liquid, if desired.

And here's what you'll need to do for the baked method:

• Preheat the oven to 220C (430F) / 200C Fan.
• Wash and prepare the pumpkin wedges, and place them skin-side down in a roasting pan or oven-proof dish.
• Cover the pumpkin loosely with aluminium foil, and bake in the preheated oven for about 50-90 minutes, or until the flesh is soft. The baking time can vary significantly depending on the size and thickness of the pumpkin.

• When the pumpkin is done roasting, allow it to cool, then scoop the flesh away from the skin with a spoon.
• Blend it in a food processor until you have a nicely uniform puree.

• For both methods, once you have made the puree, measure out the quantity you need for your recipe, and freeze any extra in single-use portions for future use.
• Happy autumn baking!

Pumpkin Puree

By Wendy | Serves 4

Pumpkin puree is an essential ingredient in autumn baking, and it's so easy to make your own.

Boiled Method
Prep Time: 15 minutes
Cook Time: 20 minutes

Baked Method
Prep Time: 5 minutes
Cook Time: 50-90 minutes

Yield: 700g
Course: Dessert, Pudding, Snack
Cuisine: American
Tags: Autumn Baking, Pumpkin Recipes

Ingredients

1 medium eating pumpkin, or a wedge from a larger pumpkin

Boiled Method

1. Wash the pumpkin thoroughly under cold running water, and cut the pumpkin into quarters.
2. Scoop out the seeds, peel and cut into chunks, placing them into a large saucepan with lid.
3. Add enough filtered water to just cover the pumpkin chunks.
4. Bring the water to the boil on high heat, then turn it down and simmer covered for about 20 minutes.
5. Drain and return the pumpkin to the pan.
6. Use a potato masher or handheld stick blender to blend into a nice puree, or you could place the pumpkin into a food processor and blend it.
7. Simmer gently over low heat to evaporate any excess liquid, if desired.

Baked Method

1. Preheat the oven to 220C (430F) / 200C Fan.
2. Wash and prepare the pumpkin wedges, and place them skin-side down in a roasting pan or oven-proof dish.
3. Cover the pumpkin loosely with aluminium foil, and bake in the preheated oven for about 50-90 minutes, or until the flesh is soft. The baking time can vary significantly depending on the size and thickness of the pumpkin.
4. When the pumpkin is done roasting, allow it to cool, then scoop the flesh away from the skin with a spoon.
5. Blend it in a food processor until you have a nicely uniform puree.
6. For both methods, once you have made the puree, measure out the quantity you need for your recipe, and freeze any extra in single-use portions for future use.
7. Happy autumn baking!

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