Easy Homemade Pumpkin Puree
I love pumpkin desserts. My love for them grew on my multiple trips to Calgary to visit my sister. In the fall there are pumpkins everywhere and I loved the treats they created with them. When I came back to Trinidad, my love for all things pumpkin was still there, but unfortunately finding pumpkin puree was difficult and when I did, it was filled with sugar and preservatives that I couldn’t have. So I decided to create it myself and that is how this Easy Homemade Pumpkin Puree, naturally gluten free recipe was created.
How to make Pumpkin Puree?
Making pumpkin puree was much easier than I thought. It only required a few steps and I could make it batches, freeze the leftovers and have it at my finger tips. All you need is pumpkin, parchment, & salt.
Simply cut them into cubes, place on the sheet of parchment, sprinkle with salt and bake for about 20 minutes until pumpkin is cooked and fork tender.
Pulse in the food processor and you’ve got super easy homemade pumpkin puree. Much better than the can stuff by far!.
Should you peel the Pumpkin?
Caribbean pumpkins tend to be quite huge. I mean the last one we got was 17 pounds! So it’s a little difficult to roast that large.
To make it easier to handle, I peel my pumpkin and cut into equal sized pieces before baking. This not only speeds up the baking time, but also saves me the work of having to peel the pumpkin when it comes out the oven.
If you can get whole pumpkins that are smaller and about 4 pounds in size. Simply cut in half, remove the stem, sprinkle with the salt and roast in the oven on parchment the same way. Just leave it a little longer to ensure that it’s cooked all the way through. The Pionner Woman has a recipe here that you can use.
How to use our Homemade Pumpkin Puree?
This works well in our Gluten Free Walnut Pumpkin Loaf and our Gluten Free Vegan Pecan Pumpkin Muffins.
Easy Homemade Pumpkin Puree
Whip up a batch of this easy Gluten Free Homemade Pumpkin Puree for all you Pumpkin baking needs. Quick, easy and all natural.
Ingredients
- 4 pounds pumpkin, (peeled and cut into chunks)
- Salt
Instructions
- Preheat oven to 350°F. Line a sheet tray or two with parchment and set aside.
- If you need to, prepare your pumpkin, by removing stem and skin. Cut into even sized chunks.
- Place on the prepared sheet tray in one layer.
- Sprinkle with salt and bake in oven for about 20 minutes until fork tender.
- Once done, remove from oven, let cool sightly, then add to a food processor and blend until smooth and creamy. You may need to do them in batches depending on how much your food processor can hold.
- Store in air tight jars for up to 1 week n the fridge orfreeze up to 3 months.
