Live in the UK and having trouble finding a tin of pumpkin puree for your Autumn baking? Let me show you how to make pumpkin puree from scratch! It’s so easy and much, much cheaper.
I’ve been sharing a lot of my pumpkin recipes over on Instagram lately and it seems that a lot of you are having trouble finding tins of pumpkin puree this year. I’ve had the same problem – the only place I can find any are on Amazon and Ebay for a rather hefty price tag.
I was lucky enough to still have a couple of tins leftover from last year when my local Sainsbury’s were selling them for 20p a tin, but I thought it would be useful to show you how to make pumpkin puree at home for a much lower price.
There really is nothing to it – all we’re doing is roasting pumpkin and blitzing it to a puree so this is a pretty short and to the point post.
how do you make pumpkin puree from scratch?
All you need to do is cut a pumpkin in half, remove the stringy flesh and seeds in the middle, cut it into medium sized cubes and roast it in the oven until it is soft and tender. You can peel the pumpkin if you like, but I don’t bother – I find it just as easy to remove the skin after cooking.
Remove from the oven and let it cool a little before peeling off the skin and blitzing the pumpkin flesh with a hand blender or a food processor until smooth. It really is that easy. A lot easier than hunting for those tins, that’s for sure!
I ended up with 700g of purée from my 3kg pumpkin. More than enough to keep me going through Autumn!
how long does pumpkin puree keep?
The puree will keep in the fridge for up to 3 days or you can freeze it in portions for up to 5 months.
recipes to use up your pumpkin puree
You could make this delicious cinnamon swirl pumpkin bread
Make an All-American spiced rum Pumpkin Pie
You could make my all time favourites, these divine pumpkin cinnamon rolls with maple glaze
Got a pumpkin spice latte craving? Make a homemade version!
While you’re at it, you could whip up a batch of these pumpkin spice muffins to have with your Latte….
Or these gorgeous pumpkin and ginger scones!
Finally, how about making a batch of Pumpkin Spice latte cupcakes!
Happy Autumn baking!
- one 2 or 3kg culinary pumpkin
- 1 tbsp olive oil (optional)
- Cut the pumpkin in half and remove the stringy flesh and seeds. Cut the pumpkin into cubes.
- Place the pumpkin in a roasting tin and drizzle over the oil if using. Roast the pumpkin for 45-50 minutes or until very soft.
- When the pumpkin is cool enough to handle, peel the skin from the flesh (it should peel away quite easily) and place the pumpkin flesh in a food processor or blender. Puree until very smooth and lump free.
- Store the pumpkin in the fridge for up to 3 days or freeze for up to 5 months.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 2g
Calories and Nutritional information are provided by a third party application and should be viewed as indicative figures only.