How to Make Pumpkin Purée at Home

Pumpkin purée is a creamy pumpkin paste that you can make by baking or steaming a pumpkin and then blending it until it becomes smooth, stringy, and pulpy. You can use pumpkin purée as an ingredient in popular dishes like homemade pumpkin pie or pumpkin bread. Puréeing is a cooking technique that mashes or liquifies food into a smooth, thick paste. Try making purées with a blender, food processor, potato masher, strainer, fork or, if you want to get messy, by hand.

Many easy pumpkin recipes incorporate pumpkin purée. The ingredient can also take the place of heavy cream or cheese in certain dishes. Pumpkin purée is a popular gluten-free ingredient that is low in carbohydrates and is a great source of vitamin A, Vitamin C, Vitamin E, calcium, and potassium. Here are five easy recipes that use pumpkin purée:

1. 1. Pumpkin butter: Pumpkin butter is a sweet spread with a jam-like consistency. Cook down the fresh pumpkin purée with a little sugar and pumpkin pie spices for about two hours, until it’s thick and glossy. Spread pumpkin butter on toast or use it as a dip for apple slices. Store the spread in an airtight container before refrigerating to maintain freshness.
2. 2. Pumpkin kibbeh: Kibbeh is a Middle Eastern appetizer consisting of a spiced meatball bound together with bulgur or rice and stuffed with a savory filling. Follow this pumpkin kibbeh recipe to replace the ground meat with pumpkin purée for a hearty vegan appetizer.
3. 3. Pumpkin pie: A popular autumnal recipe, pumpkin pie is one of the most common pumpkin desserts. The dish consists of a creamy pumpkin custard containing pumpkin purée, eggs, pumpkin pie spice, cream, and sugar or maple syrup. Make a traditional flaky pie crust or try a pumpkin pie recipe that uses a graham cracker or gingersnap crust. Serve the pumpkin pie with whipped cream or vanilla ice cream.
4. 4. Pumpkin risotto: This sweet and savory dish includes creamy arborio rice, roasted pumpkin purée, and Parmesan cheese. You can substitute another winter squash, such as butternut squash, acorn squash, or sugar pumpkins. Try making pumpkin risotto on the stovetop or in a slow cooker.
5. 5. Pumpkin soup: To make a creamy pumpkin soup, cook down fresh pumpkin or another winter squash—such as kabocha, butternut squash, or even sweet potatoes—with vegetable stock, milk or coconut milk, and spices. Then purée all the ingredients in a food processor for a creamy soup. Garnish your pumpkin soup with pumpkin seeds or croutons and a dollop of sour cream.

You can purchase canned pumpkin purée in most grocery stores or farmers’ markets, but the best pumpkin purée is the kind you make at home. You can make homemade pumpkin purée using a simple technique and kitchen tools like a blender or food processor. Use the homemade pumpkin purée in your favorite pumpkin recipes, or incorporate it into weeknight meals. This type of pumpkin purée recipe has very little prep time and cook time.

1. 1. Prepare your pumpkin. Get a pumpkin ready for baking by scooping out the pumpkin seeds and then chopping the pumpkin into chunks.
2. 2. Soften the pumpkin by baking. Preheat your oven to 350 degrees Fahrenheit and bake your pumpkin on a baking sheet with aluminum foil or parchment paper until it is fork-tender. You could also boil the pumpkin or steam it to soften the pumpkin flesh.
3. 3. Blend the softened pumpkin. Place the chopped and baked pumpkin in a blender or food processor and add liquid to cover the pumpkin. Secure the lid and purée the pumpkin chunks until they’re smooth and homogenous. If the mixture is too dry, try adding liquid by the tablespoon and continue to blend until it reaches the desired consistency.

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