Pumpkin Purée

Pumpkin pie is a fall staple. And sure, the stuff from the can is good, and you can make a solid pie with it, but if you truly want to make the pie from scratch, you gotta start with a whole pumpkin! Sugar pumpkins are the classic, but sweet kabocha squash is a good substitute, and will roast more quickly. Plus, you get the added bonus of the chance to roast your own pumpkin seeds once you break down the pumpkin: who doesn't love a twofer!

What is pumpkin purée?

Pumpkin purée is basically a smooth, creamy mash of cooked pumpkin. Straight pumpkin purée contains no other ingredients, such as salt, sugar, or spices. Our version here is plain, but you can season it with as much butter and flavor as you'd like!

Is pumpkin purée the same as canned purée?

Yup! Canned pumpkin purée is just all processed and prepacked and ready for use once you get it from the store. Making pumpkin purée from scratch requires a bit more time and effort, but the flavor pay-off is worth it for us: homemade pumpkin purée is often richer-tasting, sweeter, and more fragrant. It also tends to have a lot less excess moisture as you have more control over the cooking process and are roasting it to perfection in the oven.

Can you eat pumpkin purée raw?

That's a trick question! Pumpkin purée can't be raw because the pumpkin is already fully cooked by the time we turn it into a smooth purée. You can for sure eat it plain, or sprinkle on a little sugar and cinnamon and butter for an easy sweet snack.

Made it? Let us know how it went in the comment section below!