Pumpkin purée

In autumn everything revolves around pumpkin, and pumpkin purée is an easy way to bring seasonal flavours into practically any recipe. Make it in advance and store it in the fridge or freezer. It can be used in countless ways – add it to your baking creations, spreads, smoothies or drinks. Your dishes will be enriched with autumn flavours, and if you add enough, with a gorgeous colour too. My favourite recipes with pumpkin purée are pumpkin hummus, American pancakes and pumpkin spice cinnamon rolls.

Don't forget to read the tips for this recipe too, as they can be key to getting it right.

Which varieties do we use for pumpkin purée?

For pumpkin purée it's best to choose smaller, juicier pumpkins, such as hokkaido. It bakes faster, is easier to peel, and the texture is softer and smoother too. That said, you can also use larger pumpkins for purée, but keep in mind that the baking time may be longer and the final result may be a thicker purée. Such a purée is a great choice for making pumpkin gnocchi, spreads and as an addition to soups. You can use it in baking too, but take care to adjust the other ingredients – above all, add a little more liquid.

Storage

Store completely cooled purée in closed containers in the fridge, where it keeps for up to 7 days. You can also freeze it – in plastic containers, freezer bags or ice cube trays. I warmly recommend weighing the purée or measuring its volume before storing it – especially if you plan to freeze it. That way you'll always have exact amounts ready and you'll know how many cups of purée to defrost. When freezing, move the purée from the freezer to the fridge the evening before you want to use it. It will defrost overnight and be ready to use in the morning. Use it together with the liquid that is released as it defrosts.

If you're looking for recipes in which you can use pumpkin purée, click here.