Let me show you 2 ways on how to make pumpkin puree from scratch - recipe video included! It’s super easy and so much more delicious than canned pumpkin puree.
1(~4 pound)(~2kg)baking pumpkinSugar Pumpkin, Muscat Pumpkin, Red Kuri Squash, Butternut Squash,
~1cup(~240ml)water
Instructions
Preheat the oven to 395°F (200°C).
Option 1
Cut the pumpkin in half and scoop out the seeds using a spoon. Lay it, flesh side down, on a parchment paper lined baking sheet.
Bake for 40 minutes until soft.
Cool until you can safely handle the halves then scoop out the flesh using a spoon. Discard the skin!
Transfer the flesh into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Option 2
Peel the pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes and transfer on a parchment paper-lined baking sheet. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
Bake for 20 minutes until soft.
Add the baked pumpkin cubes into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Notes
Pumpkin: You can make pumpkin puree with Red Kuri Squash (Hokkaido), Butternut Squash, Sugar Pumpkin, Muscat Pumpkin, or any edible winter squash of choice. → If using option 2, it's easiest with a Red Kuri Squash as you don't need to peel it (the skin is edible).
Make-Ahead: Keeps fresh for a few days. Store it in an airtight container in the refrigerator.
Freeze: Can be frozen for up to 3 months. Freeze in portions using freezer bags OR spread the puree into an ice cube tray, freeze for a few hours, then transfer into freezer bags. → Perfect if you need small portions for a homemade pumpkin spicelatte!