pumpkin puree

Skip the can and make your own pumpkin puree at home. It&#8217;s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled &#8220;sugar pumpkins&#8221; or &#8220;pie pumpkins&#8221;. There&#8217;s lots of variety so if you are buying directly from the farmers at farmer&#8217;s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes &#8212; think butternut, acorn or interesting varieties like honeynut.

Easy Pumpkin Puree from Scratch

pumpkin,

salt,

I put some cheesecloth at the bottom of a round strainer and had it over a bowl to drip excess moisture. I like the texture better that way.

It worked perfectly. Now I have my pumpkin puree ready for making a pie. I also made Your pie dough.

I love to cook! Especially during Covid and for my grandpa and grandma. I recently made an apple and cranberry walnut pie and he made a point to call and tell me that it was the best. Well my mom makes a mean pumpkin pie and I plan on ruling the world with a purée pumpkin pie. Your tips on cutting the pumpkin were very Helpful, and clean.(I thought it would be like carving a pumpkin for Halloween but I was wrong) The pumpkins are cooking right now and I can’t wait to turn this purée into October magic. I would of added pics but my kitchen needs cleaning lol

I used this recipe and it worked! I will be using it next time! After making the puree I also made a pumpkin spice frap and it was amazing

This was awesome thank you for sharing! I had 1 whole pumpkin and didn’t know what to do with it. I appreciate the tutorial on how to break the whole pumpkin apart. Saved me so much energy as I thought I had to peel the pumpkin first. I didn’t know it was this easy to make really good pumpkin purée.

I've used other recipes, but I like this one so much better.. I cooked an 8# pumpkin, split in half &amp; de-seeded, at 400 degrees.. There was some edges burnt, so I just cut them off.. Then into my ''food processor'' the pulp went.. I like to make Pumpkin Chocolate Chip Cookies &amp; Pumpkin Pie with FRESH Pumpkin.. It's lighter than using canned pumpkin too.. And Oh so Yummy!!

I found that roasting at 350 degrees until pierceable (takes longer but gives better texture for using in drinks) was better on older pie pumpkins in storage. I blend a half of a baked de-skinned sugar pumpkin with a can of evaporated milk. Makes a convenient pumpkin latte base, and keep the supply in the fridge. It's a way to build the pumpkin content and character of many inspirations!

How to make pumpkin puree from scratch to be used in your favorite pumpkin recipes. Easy recipe with video!

Easy Pumpkin Puree Recipe from Scratch - How to Make Homemade Pumpkin Puree

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Pumpkin Maple Cornbread

180 grams finely ground yellow cornmeal

all-purpose flour

baking powder

salt

baking soda

165 grams packed light or dark brown sugar

pumpkin purée

buttermilk

15 grams pumpkin seeds (pepitas)

Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.

Pumpkin Sheet Cake With Molasses Cream-Cheese Frosting

unsalted butter (1

all-purpose flour,

ginger

cinnamon

nutmeg

cloves

light brown sugar, firmly packed

grapeseed oil

eggs

vanilla extract

(15-ounce 425-gram) can pumpkin purée

unsalted butter, softened but cool

confectioners' sugar, sifted

molasses

lemon juice

kosher salt

Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.

Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.

Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.

Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner’s sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.

Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you’d rather not transfer it to a serving platter.

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Coconut Curry Chickpeas With Pumpkin and Lime

neutral oil,

onion,

jalapeños,

bay leaf

ginger (about 1 inch), minced

garlic cloves,

garam masala

cumin

turmeric

chickpeas,

(13.5-ounce) can coconut milk (do not use light coconut milk)

fine sea salt, more as needed

cilantro,

lime

rice

Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.

Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.

Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that’s broiled until bubbling, and, well, sticky. Don’t skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.

Pumpkin Sticky Toffee Puddings for Two

unsalted butter,

55 grams pitted, chopped dates

lemon zest

water

pumpkin purée (not pumpkin pie filling)

dark brown sugar

ground cardamom or ginger

fine sea salt

Flaky sea salt,

Crème fraîche, sour cream

heavy cream

unsalted butter

bourbon or brandy (optional)

Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).

Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.

Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.

Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)

Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.

Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Creamy Pumpkin Soup

onions,

rosemary

maple syrup

fresh apple cider (or 3/4 cup apple juice)

low-sodium chicken broth, plus more as needed

pumpkin

curry powder

nutmeg,

kosher salt,

black pepper,

heavy cream,

sage leaves

In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.

Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.

Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.

Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.

To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.

To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.

Pumpkin Cheesecake Bars

gingersnap cookies (preferably the thin Swedish variety)

sugar

unsalted butter (1 stick), melted

cream cheese,

granulated sugar

110 grams light brown sugar

pumpkin pie spice

(15-ounce 425-gram) can pumpkin purée (not pumpkin pie filling)

1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.

Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.

Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte’s denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Pumpkin Fudge Torte

unsalted butter (1 1/2 sticks),

unsweetened cocoa powder, preferably Dutch-process

eggs,

confectioners’ sugar

Pumpkin pie spice or cinnamon

Heat oven to 325 degrees. Butter an 8-inch springform pan.

Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.

In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.

Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.

Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn’t wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.

Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners’ sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.

Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners’ sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.

Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Fluffy Pumpkin Pancakes

melted butter,

In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.

In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)

Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.

Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn’t rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash — just 10 to 15 minutes at 500 degrees — the most time-consuming part of the entire recipe is grating all that cheese.

Cheesy Baked Pumpkin Pasta With Kale

Butter,

pasta shells

kale (about 1 pound), ribs removed, chopped into bite-size pieces

red-pepper flakes

rosemary,

thyme,

Parmesan

black pepper

vegetable broth

ricotta

Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.

Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs. 

In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don’t want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.

Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

This classic pumpkin soup is thick and loaded with the flavors of fall. This quick and easy recipe is perfect for warming you up on those cold fall and winter days.

Instant Pot Pumpkin Soup

onion

garlic (minced)

unsalted vegetable stock

pumpkin puree (29 ounce)

heavy whipping cream

Turn on the Instant Pot to 'Sauté' and using the 'Adjust' button, adjust the sauté heat level to 'Normal' and allow it to heat up for a few minutes so that the panel reads 'Hot' before adding the butter.

Add the butter to the pot and, using a spoon or spatula, move it around the bottom of the hot liner to help it melt more quickly.

Once the butter has melted and started to get hot, add the onion and cook, stirring occasionally until it becomes soft and translucent, 4 to 5 minutes. Do not allow the onions to brown. Add the garlic, stir into the onions and continue to sauté for another 1 to 2 minutes.

Add the cinnamon, nutmeg, and ginger to the pot and mix them into the onions. Allow the spices to cook in the onions until they start to release their aroma, approximately 1 minute.

Turn off the 'Sauté' function and add the vegetable stock, brown sugar, and salt then mix everything together well.

Add the pumpkin puree, just spooning it into the center of the pot. Do not mix it into the stock.

Close the pot and set the pressure release valve to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the 10 minute cook time has completed, perform a 5 minute NPR (natural pressure release). As soon as all of the pressure has been released, open the Instant Pot. Turn off the Instant Pot and allow the soup to cool for a few minutes.

Using an immersion blender, puree all of the ingredients and then mix in the heavy whipping cream.

Serve and enjoy!

https://embed.mediavine.com/videos/g6uhlx1ao4ho6gm9u0ps

This pumpkin soup is thick, creamy and perfectly seasoned with fall spices. And making it in the Instant Pot is so fast and easy.

A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.

Pumpkin Roll With Coffee-Caramel Cream

Unsalted butter,

Confectioners’ sugar,

coffee

Confectioners’ sugar, for dusting (optional)

Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.

Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

Spread the batter onto the prepared sheet in an even layer. (It won’t look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

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