How to Make Pumpkin Puree From Scratch + 13 Recipes to Use It In
Have you ever made your own pumpkin purée? Did you know that you don’t have to buy it from a can?
Making your own pumpkin purée from scratch is super easy, and it’s better than the canned stuff because you the freshest seasonal pumpkins.
In Mexico we don’t traditionally use pumpkin purée, but this Mexican chica loves her calabaza and fusion recipes. So along with the how-to video below, you’ll also see some of the recipes in which I love to use my homemade pumpkin purée. If you have a favourite way to cook or bake with it let me know in the comments below, I can never have enough pumpkin recipes!
(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)
Pumpkin Recipes from The Archives
Curried Pumpkin Gnocchi
Pumpkin Steel Cut Oats
Cauliflower and Pumpkin Soup
Pumpkin Pie Cheesecake with Molasses Caramel Sauce
Creamy Kuri Squash Pasta Sauce
Curry Spiced Potato and Pumpkin Empanadas
Roasted Spanish Pumpkin and Red Pepper Soup (Vegan)
Mini Pumpkin Pies Made With Homemade Hokaido Pumpkin Puree and Acorn and Oat Flour Pie Crust
Butternut Squash and Garbanzo Curry
Roasted Pumpkin and Patty Pan Stew
Kuri Squash Corn Muffins
Healthy Spicy Squash Spread, Vegan
Calabaza En Tacha, Mexican Candied Pumpkin (Vegetarian with Vegan option)
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…