Quick and simple homemade pumpkin puree recipe that is keto friendly and low carb.
This pumpkin puree can be used as a base for so many different keto recipes like keto pumpkin pie, Starbucks pumpkin spice latte, and keto roast pumpkin…
This super easy pumpkin puree recipe requires only one ingredient: pumpkin.
You can make pumpkin puree in advance, too. It will keep for a week in the refrigerator and for months in the freezer. Some find that the texture changes over time when frozen, but I haven’t had any issues with that yet.
Tips How To Choose Pumpkin For Pumpkin Puree
Different varieties of pumpkin make different puree textures and flavours, so while you can use any pumpkin for puree, they’ll give different results.
You can also try using different varieties of winter squash:
- butternut squash has orange flesh, a very dense texture and a sweet flavour,
- kabocha (Japanese squash) has yellow flesh, an earthier flavour and turns fudgy once cooked.
- The orange pumpkins, we see everywhere at Halloween, usually don’t have much flavour and can have watery flesh.
How to Make Homemade Pumpkin Puree
You want to use small baking pumpkins when making pumpkin puree. Look for signs that say “sugar pumpkin”, “pie pumpkin” or “for soups”. They taste better than anything larger.
Although, if you have any pumpkins left from Halloween that haven’t been used for decoration, you can still use them.
Rinse the pumpkin first. Then cut it in half or in quarters if it’s a big pumpkin. The smaller the pieces, the quicker it will cook.
If the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does. Then plunge a heavy knife into the top near the stem and push down to the bottom.
Scrape out all the seeds and flesh. Remove any stringy bits as well. You can save the pumpkin seeds and roast them. They are great as a quick snack. Just clean them, sprinkle some salt and roast them in the oven.
Line an oven-proof tray with greaseproof paper and place the pumpkin cut side down.
I usually do two pumpkins at the same time. One for pumpkin puree and the other one for roasted pumpkin. It’s a winter dessert, I grew up with.
At this stage, some recipes, I’ve seen, recommend sprinkling salt and oil. However, I prefer to cook mine without any seasonings as I can use it to create savory and dessert recipes with it.
The cooking time will depend on the size of the pumpkin you have. It usually takes about 30 minutes. Leave the pumpkin to cool down when it’s ready.
It’s ready when the flesh is soft and pulls apart when you check with a fork.
Scrape out all the flesh and place it in a blender or food processor and blend until smooth.
That’s it! Now, it’s time to decide what are you going to use your homemade pumpkin puree for!