Homemade Pumpkin Puree

Monday, November 21, 2011

As you all know, I love pumpkin flavored anything. If you didn’t know that, just check out all the pumpkin recipes I’ve posted since I started this blog. Normally, I’m perfectly content with just picking up a can of pumpkin puree at the grocery store and not thinking twice about it. I figured that making my own pumpkin puree probably wasn’t worth the effort.

But then we got a couple sugar pumpkins in the last few weeks of our CSA. And I wasn’t sure exactly what to do with them. Hubby had requested some pumpkin desserts, so I figured I’d try out making my own puree. It’s really really easy to do. All you do is roast the pumpkin, then throw it into the food processor and you’re done. And just look at that color! It’s so vibrant. The taste is definitely different than store bought pumpkin puree as well. The best I can describe it is just that it tastes more fresh.

Remember that if you make your own pumpkin puree, you want to use it up within a week or it will go bad. It can be frozen for a couple months though. If you made some tonight, you’d be able to use it in that Pumpkin, Cranberry, and Pecan Pie I posted last week (that’s how I used some of mine).

Two Years Ago: Cranberry Apple Pumpkin Muffins
Three Years Ago: The Ultimate Chewy and Soft Chocolate Chunk Cookies

Homemade Pumpkin Puree

Ingredients:

1 sugar pumpkin
olive oil
salt, optional

Directions:

Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Remove the stem of your pumpkin by snapping it off with your hand.

Using a large knife, cut the pumpkin into quarters. Scoop out the pulp and seeds with a spoon (be sure to roast the seeds for a delicious snack).

Place pumpkin quarters on baking sheet, flesh side up. Drizzle with a small amount of olive oil and rub it around to coat the flesh. Sprinkle with salt if using.

Roast in the oven for 30-40 minutes until the flesh is soft and the skin has started to wrinkle.

Allow pumpkin to cool long enough to be able to handle it.

Using a spoon, scoop the flesh out of the skin and into a food processor. Puree until completely smooth. Store in the fridge for a week or freeze for up to four months.

Better than Store Bought

1 comment »

17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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Megan — January 10, 2011 at 5:20 pm

I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

All the flavors sound incredible!
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Lauren — January 10, 2011 at 5:23 pm

1. Pumpkin cinnamon rolls are fabulous, and these look great!
2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).
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Boston Food Diary — January 10, 2011 at 5:30 pm

These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!
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Bridget — January 10, 2011 at 5:42 pm

No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

Oh well, I suppose it’s worth it to find about this great freezing trick!
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Anonymous — January 10, 2011 at 6:03 pm

Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.
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Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!
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stephchows — January 10, 2011 at 6:09 pm

ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂
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Rhondi — January 10, 2011 at 6:14 pm

Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.
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Jen — January 10, 2011 at 6:20 pm

Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.
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Christina — January 10, 2011 at 7:31 pm

I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.
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In and Around Town — January 10, 2011 at 7:40 pm

These look great – the pumpkin is such a nice touch. Love the freezing tips!
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EliFla — January 10, 2011 at 9:47 pm

Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
Ciao Flavia
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innochkaskitchen — January 11, 2011 at 12:25 am

Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!
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Michael - Innkeeper — January 11, 2011 at 1:29 am

pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!
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Kerstin — January 12, 2011 at 3:29 am

I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.
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Torviewtoronto — January 12, 2011 at 4:27 pm

delicious a favourite I make similar
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Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!