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–+ servings

Roasted Pumpkin Puree UK

Overhead shot of 2 plates of yellow and orange coloured chopped and roasted fancy squashes.
UK bakers looking to make pumpkin filled Autumnal recipes, but tired of buying expensive tins of pumpkin puree from Amazon, or waiting till nearly Halloween to find a pumpkin? Here is how to make your own homemade roasted pumpkin puree, that you can freeze to make a PSL anytime!
Caro @ Caroline's Easy Baking Lessons
Prep Time 15 minutes
Cook Time 45 minutes
Rest/Cooling Time/Puree 1 hour
Total Time 2 hours
Serving Size 16 oz (various)

Equipment

  • Chopping Board
  • Large sharp knife
  • Baking trays/sheets
  • Baking/parchment paper
  • Fork
  • Food processor or blender
  • Clean Tea-towel
  • Sieve
  • Bowl or jug
  • Scales/measuring cups (optional)

Ingredients

  • 1 Whole Pumpkin (see below for sizes & yield)
  • 1 Butternut Squash (optional for giving a deeper flavour and colour & more like a can of pumpkin pie filling)

Instructions

PREPARE THE PUMPKIN

  • Heat oven to 180°c/160°c fan/350°f, Gas Mark 4
  • Start by cutting the pumpkin in half very carefully. Once the first half is cut, it's easier to do the rest. Next scrape out the seeds & 'guts' of the pumpkin with a spoon or scoop, (see notes for uses). Cut each half into quarters and then into slices and cut these into cubes, roughly 1"/2.5cm or 2"/5cm size.  (You can leave in much bigger pieces or quarters, but it will take longer to cook). No need to cut off the pumpkin skin.
  • Next line baking sheets/trays with baking/parchment paper and then place the pieces of pumpkin on top.  Make sure they are all apart.

ROAST THE PUMPKIN

  • Place in the oven and bake for about 40 -50 minutes, until golden and soft all the way through.  Check one piece (a large piece if possible), by mashing with a fork.  If you can mash it easily, it is ready.  If not, cook a few more minutes and check again.
  • Once ready, remove from the oven and place on cooling racks.  Leave 10 – 15 minutes to cool down a little.
  • Take a fork and mash the pumpkin.  Do this while holding the skin and slide it off the skin.  Remove the skin from the baking sheet and continue on as before until you have a pile of mashed pumpkin.

PUREE THE PUMPKIN

  • Place the mashed pumpkin in a large processor (use in batches if a small processor –an immersion blender might also work). Process till thinner, a consistent texture and puree like in appearance

DRAIN EXCESS LIQUID

  • Place the puree on to a clean tea-towel, close together and squeeze out the liquid.  Do this a few times and then, (with the tea-towel still closed – you can tie it shut with a peg or clip), leave in a sieve positioned over a jug or bowl for at least 30 minutes.  This will remove the liquid that is not needed if you are using in a recipe that has called for a tin/can of Pumpkin Puree.

USE, STORING & FREEZING

  • Use in a recipe directly, store in an airtight container in the fridge for 4 to 5 days4, or freeze on the same day.  I like to place 1 cup worth/221g (or 2 cups/442g) in a thick food baggie/pouch as recipes often call for this amount.  Then I flatten, letting the air out and then seal and it doesn’t take up too much room.  Be sure to label the bag and date it.  Can last safely up to 9 months5.

Notes

Roast with the skin on, no need to remove.
Make with Jack-o-lantern type pumpkins like we get here in the UK use butternut squash with the pumpkin, or as an alternative. 
Recipe Yield By Pumpkin Size:
  • 5kg (11lb)  Pumpkin yields approx. 6 cups (1318g/46.5oz) puree
  • 2.5kg (5.5lb) Pumpkin yields approx. 3 cups (659g/23.25oz) puree
  • 1.75kg (3.8lb) Pumpkin yields approx. 2 cups (454g/16oz) puree
  • 1 average sized butternut squash, (UK) will make about 1 cup, 227g/8 oz worth of puree.
  • 1 cup puree = 227g/8oz
*See top of recipe blog for more details on pumpkin sizes and yield of puree from it. Try some of my Autumn/Fall recipes to use your homemade oven roasted pumpkin puree.  Here is chocolate pumpkin muffins, or how about Wholemeal Butternut Squash Banana Bread?  Go to Autum recipes page.   Or, roast those pumpkin seeds (see above).
Close eyelevel shot of a quicker pumpkin spice bun, with a bite missing, stacke don top of one plated, wit more to the background.Quick pumpkin spice buns.
Also check out my article on how to use every part of the pumpkin for no food waste.
References:  4 & 5 from website Freezeit.co.uk, article 'Can You Freeze Pumpkin?'
Nutrition:   I am not a qualified nutritionist and all values are estimated and based on 16oz/453g (2 cups) of homemade roasted pumpkin puree. 
Nutrition Facts
Roasted Pumpkin Puree UK
Amount per Serving
Calories
274
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.