Learn how to make pumpkin puree (and how to cook a pumpkin) using only 1 ingredient! Here's a step-by-step tutorial perfect if you can't find a can of pumpkin puree, there's a limit or just want to learn how to make it at home! It's SO easy to do, freezer friendly and budget-friendly!
Scoop out the insides of the pumpkin (the seeds and stringiness).
Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.
Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
When finished baking, peel the skin (it should come right off).
Put the pumpkin into a food processor and blend until it's smooth. You may need to blend for up to 3 to 5 minutes until fully smooth.
You can store this in a tupperware or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!
If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
How to Store: You can store this in (affiliate link) a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat (like below).
You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!