Easy Homemade Pumpkin Puree For Desserts
Making Homemade PumpkinPuree at home for desserts is so easy! If you don’t have access to canned pumpkin, make your own for fall baking!
Ingredients
Pumpkin Puree
- 1 small (2kg) baking pumpkin, about 2kg (see notes)
- 1 pinch of salt optional
Instructions
Pumpkin Puree
- Preheat a fan-forced oven to 180C / 355F. Line a large baking tray with baking paper.
- Rinse and pat dry the pumpkin. Use a large knife to carefully cut it in two. Begin by cutting from the top, down on one side, then use your non-cutting hand to hold down the cut side while you cut the other side. Once cut in half use a tablespoon to scoop out the seeds and insides as best you can. Discard.
- Place on a large baking tray, cut side down. Bake in the middle rack for 60-90 minutes or until a sharp knife can go through it easily when pierced. Allow to cool slightly.
- Use a spoon to scoop the pumpkin away from the skin into a food processor. Process until very smooth, about 3 minutes.
- Place a sieve over a large bowl and place a large piece of cheese cloth on top. Pour the pumpkin puree into the cheese cloth. Tie two knots at the top Place in the fridge to strain for a couple hours, overnight is best. The pumpkin will thicken, making it suitable to use in recipes Pumpkin Muffins, Pumpkin Cookies and especially Pumpkin Pie!
Video
Notes
Pumpkin - I live in Australia and used a Kent pumpkin. This recipe however can be used for basically any type of pumpkin. In the USA, it’s best to use a baking pumpkin. The amount of liquid in your pumpkin will vary based on the type of pumpkin you use. If you find your pumpkin puree is nice and thick after processing, skip the straining process. If you find your pumpkin puree is really watery you definitely want strain that liquid out to make it suitable for baking.
Cheese Cloth
These things are so great! I use mine to make thick, real Greek Tzatziki, but they can be used to thicken things like this! You can find these things literally anywhere. They’re often called Muslin cloths and cost a couple dollars to buy.
Storage
Pumpkin Puree can be stored in an airtight container, in the fridge for up a week. Can be frozen for 3 months. If freezing, allow to thaw completely, then strain using a cheese cloth again. This is especially important for recipes like pumpkin pie where excess moisture can cause disastrous results.
Nutrition
Is based on the entire pumpkin. This recipe is meant to be used as a step to make desserts. However, this can be used for home-made baby food if prepared under a food safe workspace.
Nutrition
Calories:925kcal | Carbohydrates:234g | Protein:26g | Fat:4g | Saturated Fat:1g | Polyunsaturated Fat:2g | Monounsaturated Fat:0.3g | Sodium:148mg | Potassium:9524mg | Fiber:41g | Sugar:60g | Vitamin A:37196IU | Vitamin C:335mg | Calcium:762mg | Iron:16mg
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