Homemade pumpkin puree
Just like with the pumpkin spice mix I have also had trouble finding pumpkin puree here in the Danish stores, so I thought I might as well make my own as I did with the spice mix. And I am so happy that I did, it is beyond easy to make and this way it is fresh and completely free of any added nasties – actually the only ingredient is pumpkin! It does not get much better than that!
My pumpkin puree is quite thick, which is perfect as I want to use it for some raw desserts, where it will be much easier to get the right texture using a thick pumpkin puree like this. If you prefer a smoother pumpkin puree with a texture more like the store bought ones, then you can simply add a little water when you puree the pumpkin.
If you are just as pumpkin obsessed as I am at the moment, then make sure to check out my spicy pumpkin soup with toasted chickpeas recipe, my pumpkin salad recipe and my homemade pumpkin spice mix recipe as well!
1 hokkaido pumpkin (or your preferred pumpkin)
And that’s it! Pumpkin only for this one
Preheat your oven to 200 c / 400 f. Wash the pumpkin, cut it in quarters and scoop out the insides. Place the pumpkin on a baking tray lined with baking paper skin side up and bake for about 45 minutes until the skin has turned golden and bubbly and the pumpkin is soft and tender. Set the pumpkin aside to cool. Scoop out the pumpkin flesh and add to a blender or food processor, pulse until smooth. If your pumpkin puree is too thick for your liking then you can add a little bit of water a tablespoon at a time. If it too thin and watery then you can add it to a strainer placed in a bowl and leave it in the fridge overnight to remove excess liquid. Each pumpkin is different and one might be quite dry while another might be super moist, so you never really know what you are going to get. Store in the fridge in an airtight jar, enjoy!