{How To Make Perfect Pumpkin Puree}

Have you ever baked with real pumpkin puree instead of the kind that comes in a can? The difference is unreal! You will not believe the fresh flavour taste in your pies, muffins, and meals– it’s a game changer, let me tell you. Once you’ve tasted it with real pumpkin, you will never want to go back. And making it from scratch is easier than you think!

This same method can be used with any of your winter squash varieties– which can be substituted for pumpkin puree in any recipe, as well as added to soups, stews, pasta sauces, and baking. Mmmm, so good.

Our favourite winter squash to puree:

Sugar Pumpkin, Red Kuri Squash + Buttercup Squash

All of autumn I will usually keep a stock on hand of fresh pumpkin or squash puree, stored in the refrigerator, to use whenever the inspiration strikes. It gives such a delicious fall flavour (and colour) to both meals and baking alike.

How to make Pumpkin (or Squash) Puree:

  1. Preheat oven to 375°
  2. Knock off stem of squash or pumpkin against the edge of counter and discard. Stab with fork in several places to allow for steam to escape. Place in oven whole.
  3. Bake anywhere from 1-2 hours (depending on size) until flesh is soft when pierced with fork.
  4. Remove from oven, slice in half (allow to cool before continuing if desired).

5. Gently scoop out seeds and strings and discard (or save and wash/dry seeds to use for toasting).

6. Scoop out remaining flesh into a bowl (or directly into a food processor or blender). Puree until smooth.

7. Transfer to sealed container to store in refrigerator (or freezer) until ready to use.

Stores in refrigerator up to 1 week, or in freezer for several months.

Use in soups, stews, casseroles, pasta sauces, muffins, cakes, pies, and more!

Happy fall! From our kitchen to yours,