Learn how to make your own homemade pumpkin puree- better than anything from a can! Ready to use in just 25 minutes, you can freeze later to use in a plethora of pumpkin puree recipes!
Place your cubed pumpkin onto a baking tray covered in parchment paper. Bake at 180C/350F for 40 minutes, flipping halfway through. You want to remove your pumpkin from the oven once it is soft, and not yet golden brown.
Microwave instructions
Place pumpkin in a microwave safe dish and cover it with plastic wrap. Microwave for 4-5 minutes. Carefully remove the plastic covering and allow it to cool completely.
Boiling Instructions
Fill a saucepan with water and place your cubed pumpkin in it. On medium heat, bring it to a boil. Once it is boiling, reduce it to low and allow it to simmer for 10-12 minutes, until soft and tender.
To puree the pumpkin
Ensure your pumpkin has cooled completely. Once cool, use a stick mixer or food processor and blend your pumpkin until completely pureed.
Notes
TO STORE: Pumpkin puree should always be stored in the refrigerator, in a sealable container. Pumpkin will keep fresh for up to 2 weeks. TO FREEZE: Place leftover pumpkin puree in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.