How to Make Homemade Pumpkin Puree: A Staple for Sweet and Savory Recipes

When autumn arrives, pumpkin becomes the star of many recipes. But did you know that making homemade pumpkin purée opens a world of possibilities in your kitchen? From fluffy cakes to creamy soups and irresistible sauces, this basic that's so easy to make will let you add a special, healthy touch to your creations. Also, when you make the purée at home, you have full control over the ingredients, without additives or preservatives, and you can freeze it to always have it on hand (or vacuum-seal it to extend its shelf life in the fridge for days and days until use).

In this post I explain:

• how to make pumpkin purée easily so it turns out perfect.
• Also, later you'll see how to use pumpkin purée, it's so versatile!;
• and recipes with pumpkin purée to put the recipe into practice.

Let's get to it!

Ingredients to make pumpkin purée (approximately 245 g)

• 500 g of butternut-type pumpkin
• 240 ml of room temperature water

How to make traditional pumpkin purée

1. Preheat the oven to 200°C (no fan, top and bottom heat only).
2. With a sharp knife, cut the pumpkin in half and remove the seeds along with the fibers from the interior, but leave the skin. Then, cut into medium pieces so they are easier and faster to roast.
3. Place the pieces in a baking dish with the skin facing up and the flesh in contact with the dish. Add the water to the tray and roast for about 35-45 minutes, or until the flesh is tender when pierced.
4. Let the pumpkin cool completely. Once cold, scoop out the flesh with a spoon and discard the skin.
5. Blend the flesh in a blender (I use the Magimix), or in a food processor, until you get a very smooth purée.
6. Transfer the purée to a fine sieve or chinois, placing it over a bowl so the excess liquid drains. If you want to make sure to remove all the water, you can place a coffee filter at the bottom of the sieve. This step is key (letting the excess water drain), since pumpkin contains a lot of water and if we don't remove it, it could affect the consistency of your recipes.

Storage of pumpkin purée:

Store the purée in an airtight container and refrigerate it for up to a week, or in some vacuum containers for up to 2 weeks. You can also freeze it to use in the next two months. You can make a good amount (just double the quantities if you wish) and thus have purée ready for your future cake or cream recipes.

Now you have a perfect pumpkin purée, ready to be the star ingredient of your dishes. Try it in your next cake and you'll see the difference!

How to use pumpkin purée: recipes to make the most of it

Pumpkin purée is super versatile and can add a delicious touch to many savory recipes! Here are some ideas:

1) Uses of pumpkin purée in savory recipes:

1. Soups and creams: Use it as a base for a classic pumpkin cream or combine it with carrot, ginger, or coconut milk for a more exotic touch.
2. Fillings: Mix the purée with ricotta, nutmeg and parmesan to fill ravioli, lasagnas or cannelloni.
3. Stews and curries: Add it to meat, chicken or legume stews to thicken the sauce and give it a sweet, mild flavor. It's also perfect in a curry with chickpeas or lentils.
4. Side purée: Combine it with potatoes or sweet potatoes to make a smooth, tasty purée, ideal as a side for meats or fish.
5. Risotto: Use it in a pumpkin risotto along with caramelized onion, white wine and parmesan for a creamy, comforting dish.
6. Savory pies or quiches: Mix it with eggs, cream, cheese and spices to fill a quiche or savory tart.
7. Breads and rolls: Add pumpkin purée to bread or focaccia doughs to give them a vibrant color and unique flavor.
8. Sauces: Use it to thicken and flavor pasta sauces, like a creamy pumpkin and sage sauce.
9. Croquettes or fritters: Mix the purée with cheese, herbs and breadcrumbs to make croquettes or fritters that are crispy outside and creamy inside.
10. Hummus: Combine pumpkin purée with chickpeas, tahini, garlic and lemon to make a different, flavorful hummus.
11. Pizzas: Use it as a base instead of tomato sauce and top with goat cheese, caramelized onion and walnuts.
12. Savory omelettes or pancakes: Add it to the egg mixture or savory pancake batter for a different twist.

2) Pumpkin purée in sweet recipes:

1. Pies and tarts: Use the purée as a base for a classic pumpkin pie or a pumpkin cheesecake.
2. Cakes and loaves: Add it to the batter of a cake, bundt cake or pound cake to provide moisture and a delicious spiced flavor.
3. Muffins and cupcakes: Mix the purée into the batter to make spiced pumpkin muffins (cinnamon, nutmeg, clove). You can top them with cream cheese frosting.
4. Cookies: Make them with pumpkin purée so they stay soft and have an autumnal flavor.
5. Pancakes and waffles: Incorporate the purée into the batter to give them a different touch, perfect for a special breakfast.
6. Ice creams and smoothies: Combine the purée with milk, spices and vanilla ice cream for a smoothie, or use it as a base for homemade ice cream.
7. Puddings and flans: Mix it with eggs, milk and sugar to make a creamy pudding or pumpkin flan.
8. Cinnamon rolls: Add it to the roll dough or use it in the filling for an autumnal twist.
9. Churros or donuts: Add it to donut dough or fill churros with a spiced pumpkin cream.
10. Truffles: Mix the purée with cream cheese, sugar and spices, then form balls and coat them with chocolate or shredded coconut.
11. Homemade granola: Use it to bind the ingredients of a spiced granola before baking.
12. Oat bars: Mix it with oats, nuts and spices to create energy bars.
13. Individual cheesecakes: Use the purée as part of the filling for mini pumpkin cheesecakes.
14. Sweet bread: Add it to the dough to make a brioche-like sweet bread, spiced and perfect for toasting.
15. Porridge or baked oatmeal: Mix it with oats, spices and a bit of honey for a healthy, comforting breakfast.

I hope all these ideas inspire you to use pumpkin purée everywhere, a staple for countless things!

PUMPKIN PURÉE RECIPES!

Here are some blog recipes to start using it:

• Pumpkin and honey cakes
• Pumpkin and tangerine bundt cake
• Spiced pumpkin canelés
• Pumpkin risotto
• Pumpkin ice cream with salted caramel sauce and candied walnuts
• Spiced pumpkin bundt cake