Fall is here and for a lot of us that means it’s pumpkin season! And while you could use canned pumpkin puree to make all your pumpkin desserts, it tastes better with homemade pumpkin puree! I’ll be honest it requires a little bit of planning ahead since you’ll have to bake the pumpkins and blend them but I find it worth it!
Ingredient you’ll need
Well, this part is going to be quite quick:
- Pumpkins
There are a few varieties of pumpkin you could choose from, but in order to make the best pies and cakes, look for “pie pumpkins” or “sugar pumpkins”. Those are the best for baking. You can also mix different kinds if you feel like it. You can always experiment and find what you love best! Just avoid the big Halloween pumpkins!
How to make Pumpkin Puree
Preheat the oven at 350F (180C).
Wash the pumpkin to make sure there is no dirt on them.
Cut the pumpkins in half.
Place the halves on a baking sheet covered with silicon or parchment paper.
Bake for 45 minutes until the pumpkins are soft.
Allow them to cool down completely.
Using a spoon, scoop the inside of the baked pumpkins.
Blend the pumpkins on high speed until completely smooth.
If you find that your puree is a little too wet, place it in a cheese cloth on top of a bowl for a little while until you get the texture you want!
How to use Pumpkin Puree
You can keep your pumpkin puree in an air tight container in the fridge for a few days.
There are a few way to use homemade pumpkin puree. Pumpkin pie is one of the best!
You can also make muffins, cakes and squares.
Any recipe that calls for canned pumpkin puree!