Pumpkin puree, pumpkin puree for making pies and cakes

It’s Thanksgiving very soon. And this year, I really want to bake a pumpkin pie. I also brought back from Canada a mixture of spices that I was looking forward to trying.
On the other hand, I did not bring back any boxes of Pumpkin pureetelling myself that I do it very well myself.

There, I loved walking through the supermarket shelves. Many products are already ready to use. Thus, in addition to pumpkin puree, there are also pie bases, already baked. All you have to do is fill them. And of course, there are also a multitude of toppings. In fact, I would have loved to try all of this! But, I couldn’t fit everything in my suitcase.

While waiting for the pumpkin pie, pumpkin spice latte and also cinnamon roll that I love, I prepared delicious little muffins. As we find the famous pumpkin purée in all these recipes, I thought it might be interesting to start with that.

It is really very simple to prepare it. I use pumpkin, my favorite variety. Its taste and its small size are perfect. Other varieties can also be used.
Pumpkin can be steamed or even microwaved. I now prefer baking. Once cooked, all that remains is to mix and add the spices.

Pumpkin puree:

1 pumpkin
1 tsp spices (optional)

Preheat the oven to 180°C.

Peel and remove the seeds from the pumpkin.
Cut it into pieces and place them on a plate.

Bake for about 20 minutes, stirring during cooking. The pieces should be tender.

Mix the pieces of pumpkin and the spices if you choose to put some. Add a tablespoon or two of water until very smooth.

Keep this puree for a few days in the fridge or in the freezer for future use.

To finish: this puree is neither sweet nor salty, it will be perfect for all kinds of preparations.


Pumpkin pie spice consists of cinnamon, ginger, nutmeg, allspice and cloves. You can make the mixture yourself, adapting according to your tastes.
I can’t wait to try this blend in a gingerbread.

The next recipe will be pumpkin and chocolate muffins…

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