Hamdi Saidani This Pioneer Woman Pumpkin Puree is a smooth and fresh recipe, which is made with small baking pumpkins. It’s a classic, foolproof recipe for making your own puree from scratch, perfect for all your fall baking needs.
Pioneer Woman Pumpkin Puree Ingredients
- 2 whole small pumpkins (such as sugar or pie pumpkins)
How To Make Pioneer Woman Pumpkin Puree
- Prep the pumpkins: Preheat your oven to 350°F. Carefully cut the pumpkins in half from the stem to the base. Use a sturdy spoon to scrape out the seeds and stringy pulp from the center. Set the seeds aside if you’d like to roast them later.
- Roast the pumpkins: Place the pumpkin halves on a baking sheet. You can place them either cut-side up or cut-side down. Roast for about 45 minutes, or until the pumpkin flesh is tender enough to be easily pierced with a fork.
- Separate the flesh: Let the roasted pumpkin cool until you can safely handle it. The skin should peel off easily. Discard the skin and place the cooked pumpkin flesh in a bowl.
- Puree the pumpkin: Working in batches, place the cooked pumpkin into a food processor or blender. Pulse until the pumpkin is completely smooth. If the puree seems too dry, you can add a tablespoon or two of water to help it blend.
- Check consistency: If the final puree seems overly watery, you can strain it through a fine-mesh sieve or a few layers of cheesecloth to remove excess liquid.
Recipe Tips
- What are the best pumpkins for puree? Look for small pumpkins labeled as “sugar pumpkins” or “pie pumpkins.” They are sweeter and less stringy than the large pumpkins used for carving.
- How do I know when the pumpkin is done roasting? The pumpkin is ready when a fork or a sharp knife can be inserted into the flesh with very little resistance. The flesh should be completely soft.
- Can I make this without a food processor? Yes. For a more rustic texture, you can use a potato masher. For a smoother result without a food processor, you can press the cooked pumpkin through a potato ricer or a food mill.
- How much puree does one pumpkin make? This can vary, but as a general rule, a 2-pound sugar pumpkin will yield about 2 cups of fresh puree.
How To Use Pumpkin Puree
This homemade puree can be used as a 1-for-1 substitute for canned pumpkin in any of your favorite recipes. Try it in:
- Pumpkin Pie
- Pumpkin Bread or Muffins
- Pumpkin Chocolate Chip Cookies
- Creamy Pumpkin Soup
- Pumpkin Spice Lattes
How To Store Pumpkin Puree
- Refrigerate: Store the fresh puree in an airtight container in the refrigerator for up to one week.
- Freeze: This puree freezes exceptionally well. For easy use, portion it into 1-cup servings in freezer-safe zip-top bags. Squeeze out the air, flatten the bags for easy stacking, and freeze for up to 6 months.
Pumpkin Puree Nutrition Facts
- Serving Size: 1 cup
- Calories: 80 kcal
- Fat: 0.5g
- Carbohydrates: 20g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is homemade pumpkin puree better than canned?
Many people find that homemade puree has a fresher, lighter, and more complex flavor than its canned counterpart. It also allows you to control the consistency and ensures there are no added ingredients.
Why is my puree stringy?
Stringiness is usually a result of using a large carving pumpkin (like a Jack-o’-lantern) instead of a smaller sugar or pie pumpkin, which are specifically grown to have smoother, sweeter flesh.
Why is my puree watery?
The water content in pumpkins can vary. If your puree is too wet, simply let it drain in a fine-mesh sieve lined with cheesecloth or a coffee filter for an hour or two in the refrigerator to allow the excess water to drip out.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Chocolate Chip Cookies Recipe
- Pioneer Woman Pumpkin Bread Pudding Recipe
- Pioneer Woman Pumpkin Soup Recipe
Pioneer Woman Pumpkin Puree Recipe
Description
A simple, step-by-step guide to making fresh, smooth pumpkin puree from scratch for all your autumn baking needs.
Ingredients
Instructions
- Preheat oven to 350°F. Cut pumpkins in half and scrape out the seeds and pulp.
- Place pumpkin halves on a baking sheet and roast for about 45 minutes until fork-tender.
- Let the pumpkin cool slightly, then peel off and discard the skin.
- Place the cooked pumpkin flesh into a food processor or blender.
- Puree until completely smooth, adding a little water if needed to help it blend.
- Use immediately or store in the refrigerator or freezer.
Notes
- u003cliu003eChoosing small u0022pieu0022 or u0022sugaru0022 pumpkins is the most important step for a sweet, smooth puree.u003c/liu003eu003cliu003eDon’t throw away the seeds! You can rinse them, toss them with a little oil and salt, and roast them for a delicious snack.u003c/liu003eu003cliu003eFor easy storage, freeze the puree in 1-cup portions in flattened zip-top bags.u003c/liu003eu003cliu003eThe final consistency can vary; if your puree is too watery, simply strain out the excess liquid.u003c/liu003e
