Fresh Pumpkin Puree Recipe
For some reason I was in the mood to make a pumpkin pie that was 100% fresh and homemade. Now, we love cooking from scratch down here in the south, but folks will whip out a can of Libby’s without even thinking twice. Even those who swear they never cook from cans.
Growing up, my family always used Libby’s canned pumpkin puree so naturally I do too but these little sugar pumpkins or “pie pumpkins” are everywhere this time of year. So I thought I might as well take advantage of them and make myself some homemade, fresh pumpkin puree for baking and pumpkin seeds to snack on.
I won’t lie to you, I seriously can’t taste a HUGE difference from pies made with fresh pumpkin puree and the canned stuff. I want to say they taste fresher but that may just be my mind playing tricks on me. Either way, making fresh pumpkin puree is super easy and so many fall & winter recipes calls for it so why not give it a shot, eh?
If only for the “bragging rights” of saying you made a 100% homemade pumpkin pie. Ha! How many folks can say that!?
Be sure to use pie pumpkins when making fresh pumpkin puree. They’re sweeter and have a less grainy texture than other pumpkins. Do not use the larger pumpkins that you had for your Halloween decorations (lesson learned)
So now that I have several freezer bags full of fresh pumpkin puree I plan on baking up this pumpkin bread tomorrow, followed by a scratch-made pumpkin pie for a friend, and this pumpkin cheesecake for Thanksgiving. I may even head back to the store for more pumpkins to try my hand at pumpkin butter. After eating apple butter all week my bagel is ready for a change.
Watch me make this fresh pumpkin puree from start to finish!
- 2 small pie pumpkins
- Preheat oven to 350
- Remove the stem from the pumpkins by slicing off the tops.
- Slice pumpkins in half.
- Scoop out the seeds.
- Bake for 1 hour or until flesh is soft.
- Scrape out the flesh from the cooled pumpkins.
- Puree until smooth.
- Place into a freezer bag or container.
- Use immediately or freeze for up to a year.
Can strain through cheese cloth if needed.