Pumpkin puree is easy and super delicious to make at home. You can use pumpkin puree for many purposes and you can freeze the puree if you wanna save it for later.
In this recipe, you will learn how to prepare the pumpkin, roast it in the oven, and make it into a pumpkin puree. Moreover, I have developed a simple recipe to make pumpkin spice syrup. I use pumpkin spice syrup for different autumn dishes and I love adding it to my Café latte or on top of my homemade pumpkin crepes.
Pumpkin spice syrup is really tasteful (and very addictive) and can be stored in the refrigerator for about a month. Let me know in the comments below how you are using pumpkin puree and pumpkin spice syrup.
Pumpkin puree and pumpkin spice syrup recipe
- 1 edible pumpkin
Pumpkin spice syrup
- 1 cup (180 grams) pumpkin puree
- 2 cups (4 deciliters) granulated sugar
- 2 teaspoons vanilla sugar
- 2 cups (4 deciliters) water
- Pumpkin spice:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Cut the pumpkin in half and scoop out the seeds.
- Sprinkle with salt and roast in half, cut-side down onto the baking sheet in the oven at 430 degrees Fahrenheit (220 degrees Celcius) for about 45 minutes or until the pumpkin is tender (when a fork easily pierces the outer skin, you know the pumpkin is done).
- Take out the pumpkin and let cool. Scoop out the pumpkin flesh and mash it with a fork or blend it in a food processor or kitchen blender.
- Place the pumpkin puree in an airtight container. You can now use it for syrup, cakes, or pies.
- Combine all ingredients in a saucepan and bring to a boil.
- Let the syrup simmer for about 10-15 minutes.
- Blend the syrup with a hand blender.
- Store the syrup in an airtight container in the fridge for up to 1 month.