There’s something so comforting about pumpkin season — the smell of roasting squash, the golden colors, and all the cozy recipes waiting to be made. But before I dive into pumpkin pies, soups, or muffins, I always start with one essential base: homemade pumpkin purée.
I love making my own because I want something pure and natural — not full of additives or unnecessary ingredients. Just real pumpkin, roasted to perfection. Once you try it from scratch, you’ll taste the difference: fresher flavour, smoother texture, and a deep, natural sweetness that canned versions just can’t match.
Why Make Your Own Pumpkin Purée
- No Additives or Preservatives: Just pumpkin — nothing more.
- Better Flavour: Roasted fresh pumpkin brings a sweet, earthy richness.
- Smooth Texture: Perfect for baking, cooking, or blending.
- Sustainable: You can roast the seeds, compost the scraps, and feel good about using every bit.
What You’ll Need
- 1 pumpkin (you can use butternut squash)
- A baking tray
- Baking/Greaseproof paper
- A blender or food processor
How to Make Pumpkin Purée
1. Prep the Pumpkin
Preheat your oven to 360°F (180°C). Slice your pumpkin in half and scoop out the seeds (save them for roasting later!).
2. Roast
Place the halves cut-side down on a parchment-lined baking sheet. Roast for 60-90 minutes, until the flesh is soft and slightly caramelised.
3. Blend
Once cooled, scoop out the flesh or peel the skin and add it to your blender or food processor. Blend until smooth and creamy.
4. Store
Keep your pumpkin purée in an airtight container for up to 1 week in the fridge or 3 months in the freezer.
Ways to Use Homemade Pumpkin Purée
- Baking: Pumpkin bread, muffins, pies, and cookies
- Breakfast: Stir into oatmeal, pancakes, or yogurt
- Drinks: Blend into smoothies or make your own pumpkin spice latte
- Savoury Dishes: Soups, pasta sauces, or risottos
Pro Tip
If your purée seems watery (especially from larger pumpkins), strain it through a cheesecloth or paper towel before using it in baked recipes. This gives you the perfect thick, creamy consistency every time.
Final Thoughts
Making your own pumpkin purée is simple, budget-friendly, and so rewarding. You get a cleaner, fresher ingredient that makes every fall recipe taste better. And the best part? You know exactly what’s in it — just pumpkin, the way it should be.
If you try this recipe, tag me on Instagram @culinariva — I’d love to see how you use your homemade purée this season!
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