In autumn, you simply can’t get around these orange fellas. Starting in September, pumpkins are lying around in every variation and size everywhere in supermarkets. Some of you now probably think »Ah yes, for pumpkin soup«, but with pumpkins, you can do so much more. If you cook down a Pumpkin Purée from these orange veggies, you can use that in all sorts of recipes – from bread to cakes to desserts. Not just pumpkin soup ;)
The Americans are way ahead of Germany when it comes to the use of pumpkins in bakes, I’d say. That’s why you can find canned pumpkin purée everywhere in the states all year round. Here in Germany? No way. I’ve seen it once or twice, maybe in a supermarket, but that was a special offer around Halloween only. We just don’t use pumpkin purée that often… well except to feed babies maybe ;P
Well. It does not mean we are not using pumpkins at all. Most of them end up in cooking recipes I guess. The fresh ones. Pumpkin soup or maybe a nice stew or curry with pumpkin. Nomnom ;) But in baked goods? Not that much. That’s why we don’t have the canned stuff here I guess. If there is no market for a product, then why put it on the shelves of a supermarket ;P
Fortunately, this problem can be fixed easily. I always make my own pumpkin purée at the beginning of pumpkin season. Conveniently, you can freeze it easily. Grab a bunch of pumpkins, make a big batch of purée and freeze everything in small portions. Whenever you need it you can defrost the amount you need, and you’re good to go. Pumpkin pie, here I come! ;P
Anyway. In case you need some more ideas for bakes with pumpkin (besides the good old Pumpkin Pie), why not check out these recipes here. All delicious bakes made with pumpkin purée and perfect for fall and Halloween ;)
If you don’t want to have my recipes online on your mobile phone or computer only, you should take a look at my latest baking book: Cookie Mania with my 100 favorite cookie recipes. All recipes have been tried and tested many times and foolproof ;) The book is also a great gift for someone who loves baking cookies or just eating them…
INGREDIENTS / ZUTATEN
1 small pumpkin (hokkaido or butternut)
a little bit of water
1 kleiner Kürbis (Hokkaido oder Butternut)
ein wenig Wasser
DIRECTIONS / ZUBEREITUNG
1. Cut the pumpkin in half and remove the seeds. You can roast the seeds if you like – it’s a very tasty snack. If you use a Hokkaido pumpkin, you can leave the peel on, but with all other pumpkins, you should remove it, because it does not soften enough during cooking. Cut the pumpkin flesh into small pieces and put them in a large pot. Add a little bit of water and cook the pumpkin for about 15-20 minutes, stirring frequently.
2. Drain the water, save some of it, and then purée the pumpkin pieces in a blender or with an immersion blender. If the mixture seems too thick, add some of the cooking water and mix in. The pumpkin purée can be kept in the fridge for about 7 days. You can also freeze the purée – it will stay good for about 6 months.
1. Den Kürbis halbieren und die Innereien entfernen. Die Kerne kann man rösten, wenn man will – ist sehr lecker. Wer Hokkaido Kürbis verwendet, kann die Schalde mitverwenden, bei allen anderen Kürbissen sollte man die Schale entfernen, weil die beim Kochen nicht weich genug wird. Das Kürbisfleisch in kleine Stücke schneiden und in einen Topf geben. Ein wenig Wasser dazugeben und für etwa 15-20 Minuten kochen, dabei immer wieder umrühren.
2. Das Wasser abgießen – etwas davon zurückhalten – und dann mit dem Mixer oder Pürierstab pürieren. Wenn die Mischung zu dickflüssig wirkt, etwas vom Kochwasser dazugeben und untermixen. Das Kürbispüree hält sich im Kühlschrank etwa 7 Tage. Man kann das Püree auch einfrieren – es hält sich dann etwa 6 Monate.
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Here is a version of the recipe you can print easily.
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Easy Homemade Pumpkin Puree
- Prep Time: 00:05
- Cook Time: 00:20
- Total Time: 00:25
- Yield: 1 1x
- Category: Homemade
- Cuisine: International
- Diet: Vegan
Description
An ingredient used in many fall bakes and so easy to prepare: homemade pumpkin puree.
Ingredients
1 small pumpkin (hokkaido or butternut)
a little bit of water
Instructions
1. Cut the pumpkin in half and remove the seeds. You can roast the seeds if you like – it’s a very tasty snack. If you use a Hokkaido pumpkin, you can leave the peel on, but with all other pumpkins, you should remove it, because it does not soften enough during cooking. Cut the pumpkin flesh into small pieces and put them in a large pot. Add a little bit of water and cook the pumpkin for about 15-20 minutes, stirring frequently.
2. Drain the water, save some of it, and then puree the pumpkin pieces in a blender or with an immersion blender. If the mixture seems too thick, add some of the cooking water and mix in. The pumpkin puree can be kept in the fridge for about 7 days. You can also freeze the puree – it will stay good for about 6 months.
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Thank you! I couldn’t find pumpkin purée anywhere in Denmark and I really want to bake pumpkin pie. Your recipe is very easy and the puree turned out perfectly.