If ever you wanted to make your own pumpkin puree, it’s super easy, and you can dehydrate it for long-term storage.
How to make Roasted Pumpkin Puree
- Cut pumpkin in halves or fourths (you can use any pumpkin or gourd, but sugar pumpkins have the sweetest taste, though I use small jack-o-lantern pumpkins as well)
- Clean out pulp and seeds (save the seeds for roasting! Just soak them in a salt water bath, dry then throw in a 400F oven for 10 min)
- Place pumpkin pieces cookie sheet (line with parchment paper if you want to help with the mess)
- Roast at 400F for about 30-45 min (this will depend on how large your pieces are. Begin checking at the 30 min mark. If you can stick a knife in easily, it’s done)
- Remove from oven and place on cooking rack for about an hour to cool (the flesh can retain a lot of heat!)
- Remove the skin that’s easy to take off now
- Throw flesh into your mixer. I use a stand mixer that can take large quantities, but you can also use your blender or a hand-mixer
- Blend until absolutely smooth.
Dehydrate Pumpkin you say?
Sure! It’s super easy and takes up so much less space than buying cans of pumpkin puree or trying to keep all of your long-term storage in the freezer.
- Spread your pumpkin puree on sheets in your dehydrator (this is where you’ll want to use parchment paper, the fruit leather sheets that come with your dehydrator or as a quick tip – buy some plastic cutting board sheets from the dollar store and cut them to fit your machine! Once you’ You will be able to then dehydrate it when the time comes to use for making everything you wanted pumpkin puree for in the first place!
- Set your dehydrator to your fruit / veg setting – I usually do it at around 135-140 overnight. You’ll want to make sure the puree has fully dehydrated and is crisp and brittle. You can remove those parts and continue dehydrating any part that might still be gummy or dark for awhile longer.
- Grind all of your pumpkin bits in the blender. Make sure you get it all ground to a fine powder, you don’t want chunks of the dried stuff in it.
To rehydrate, use a 4:1 ratio of water : pumpkin powder and allow it to sit for 20-30 minute to fully rehydrate. Use puree as normal! (about 1/2 C powder to 2 C water makes a little over 2 C pumpkin puree.)
Alternatively, you can just cut up your pumpkin into slices, slivers or chunks and dehdyrate them that way, but I prefer just roasting and pureeing because it takes less work for me (and you don’t have to peel and cut up those hard pumpkins – it’s so much easier after roasting).
Looking for a dehydrator that’s affordable? Check out my Dehydrator on a Budget Review here!
A word of caution. Please don’t can your pumpkin puree. It is too dense to properly can without risking food poisoning. You may can chunks of pumpkin, but save the puree for freezing or dehydrating.
Want to see the process in action?
She shows you how to then rehydrate the pumpkin puree to use in recipes!
Now – do you want to make an incredible smoothie with that new pumpkin puree you’ve just made?
PUMPKIN PIE SMOOTHIE
- 1/2 cup pumpkin puree
- 1/2 frozen ripe banana
- 3/4 C yogurt or greek-style yogurt (I strain my store-bought yogurt to make it more like a greek-style)
- 1 tbsp pure maple syrup or honey
- 1/2 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- handful of spinach (I prefer spinach over kale in this particular recipe because the kale flavor can overpower quickly)
- 1 cup ice
Place ingredients into your blender (I tend to put liquid into the bottom first to give the blender something to work with then add the big chunks) and blend away! you could add a dollop of sweetened yogurt to the top to make it look like a pumpkin pie in a glass..and sprinkle some graham cracker crumbs around for a bit of fun. It’s SO amazingly yummy!
This post may contain affiliate links. Thanks for supporting Mom with a PREP!