Homemade Pumpkin Puree
This was my first time baking with fresh pumpkin purée—and it made all the difference! These vegan muffins turned out super moist with just the right amount of pumpkin flavor.
Vegan baking doesn’t have to be hard. With the right ingredients, you can create rich, flavorful desserts—no butter or eggs needed. This recipe makes about 4 cups of purée, so get ready for more pumpkin treats!
Homemade Pumpkin Puree
Prep time: 10 mins
Serves: 2 - 3 cups
Cook Time: 45 mins
Total Time: 55 mins
INGREDIENTS
2 small pie pumpkins
Pinch of salt
Dash of olive oil
INSTRUCTIONS
Select a couple of small-ish pie pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. Place all the seeds into a bowl (you can rinse, dry, and roast them later to make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
Place pumpkin pieces on a baking sheet sprinkle with a pinch of salt and a drizzle of olive oil. Place the pumpkins face down and roast in a 375-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
Remove from oven and flip the pumpkins over. Scoop out the inside of the pumpkin. Add the chunks into a food processor or blender and blend until smooth. Use immediately or store in refrigerator for 2-3 days or in the freezer for up to 3 months.
