Delicious and nutritious, you’ll be delighted to discover all the ways you can use homemade Pumpkin Purée.
It’s bold. It’s bright. It’s incredibly vibrant, very good for you, and surprisingly versatile. It only requires two ingredients and takes very little time to prep before going into the oven. So why aren’t you making your own pumpkin purée?
Okay, I’m actually addressing this question to myself; at least I was before I discovered this recipe for pumpkin purée. I don’t have to ask the question any longer because I make this stuff all the time when I can get sugar pumpkins. The first time I made it, I couldn’t believe how easy it was. Or how delicious. Just two ingredients—a pumpkin and some sea salt—and my days of buying canned pumpkin purée were over.
Adding pumpkin purée to meal planning will go a long way toward living up to the nutritionist’s mantra “eat the rainbow.” While this bright orange globe is technically a fruit because it has seeds, nutritionally, it’s more like a vegetable. Low in calories but high in fiber and all sorts of essential vitamins and minerals, including vitamins K and E, as well as copper and iron, pumpkin also contains the antioxidant beta carotene, which is converted into vitamin A in the body when you consume it. So enjoy pumpkin purée’s velvety texture and fresh, earthy flavor, and get some great health benefits in the process!
What if I don’t have a food processor?
Not to worry! We have a bunch of ideas for how you can purée your pumpkin without a food processor. A high-speed or even a regular blender will certainly do the trick. So will an immersion blender, if you have one of those. For folks who use a food mill or a ricer to create luxuriously smooth mashed potatoes, either of those devices works beautifully to purée cooked pumpkin. And if you have none of these tools? You can use a good old potato masher!
How do I store leftovers?
Cooled pumpkin purée can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes very well, for up to 1 year, in freezer-safe, wide-mouth, pint-size jars. Be sure to leave at least a half-inch of room at the top to allow for expansion during freezing. If you don’t have jars, you can also freeze pumpkin purée in large plastic storage bags. Spoon the purée into the bag and press out all the excess air before sealing.
Serving suggestions
You can use this pumpkin purée in any recipe that calls for it, including Easy Pumpkin Dip, Pumpkin Butter, Pumpkin Pancakes, and, of course, Pumpkin Pie (and make this Pumpkin Pie Spice for recipes that call for that, too).
But there are lots of other ways to use pumpkin purée. Try it as a side dish (topped with crumbled Grilled Bacon or Easy Oven-Roasted Garlic—or both!) when you serve Delicious Roast Pork Loin. Or make a delicious vegetarian meal by flavoring pumpkin purée with Seasoned Salt and then using it as a base for Savory Vegetable Crisp.
When you scoop the pumpkin seeds out in preparation for making pumpkin purée, don’t throw them away! Instead, use them in this Roasted Pumpkin Seeds Recipe (and then you can top your pumpkin purée with these salty, tasty seeds).
Pumpkin Purée
Ingredients
- 1 medium sugar pumpkin about 5-8 pounds
- Fine sea salt optional, to taste
Instructions
- Preheat the oven to 375°F. Wash and dry pumpkin. Cut stem, then halve the pumpkin lengthwise.
- Scoop out the seeds and stringy bits with a spoon. If desired, lightly sprinkle fine sea salt on the flesh.
- Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast until the flesh becomes tender and can be easily pierced with a fork, approximately 35 to 45 minutes.
- Allow roasted pumpkin to cool. Scoop out the flesh and transfer to a food processor. Process until smooth, about 3-5 minutes. If needed, add 1-2 tablespoons of water for desired consistency.
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