The yield is approximate and depends on the pumpkin variety and how much water it loses during roasting or draining. Weigh the purée once it is made, not the raw pumpkin. For the cinnamon rolls you need 150 g of thick, completely cooled purée.
Homemade roasted pumpkin purée
One ingredient and a little patience. Roasted pumpkin gives you a fragrant purée with no added sugar, perfect for doughs and desserts.
Prep time: 10 minCook time: 40–50 minServings: about 300–400 g of purée
Classic method
Ingredients
- 500 g pumpkin, peeled and deseeded (a pie pumpkin or Hokkaido)
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How to make it
- Preheat the oven to 190°C (conventional, no fan). Cut the peeled pumpkin into pieces of about 3–4 cm.
- Spread the pieces in a single layer on a baking tray lined with baking paper. Do not add water, sugar or oil.
- Roast for 40–50 minutes, until a fork goes into the pumpkin very easily. The time depends on the variety and the size of the pieces.
- Let the pumpkin cool. Purée it with a stick blender or in a food processor until smooth.
- If the purée is watery, drain it in a fine sieve; for dough it needs to be thick. Let it cool completely and weigh out the amount the recipe needs.
Thermomix adaptation TM6
For the thickest texture, roast the pumpkin and use the TM6 only for puréeing. You can also steam it in the Varoma.
Ingredients
- 500 g pumpkin, peeled and deseeded (a pie pumpkin or Hokkaido)
How to make it
- Roast the pumpkin in the oven at 190°C (conventional, no fan) for 40–50 minutes, until very tender. For a more concentrated flavour and a thick purée, this is the recommended method.
- Place the roasted, cooled pumpkin in the Thermomix TM6 mixing bowl: 15 sec / speed 6. Scrape the purée down from the sides with the spatula and blend for another 5–10 sec / speed 6, if needed.
- If the purée is wet, drain it through a fine sieve. Let it cool completely before using.
- Alternatively, to steam it: put 500 g water in the mixing bowl and the 500 g of diced pumpkin in the Varoma. Cook 30–35 min / Varoma / speed 1, until completely soft.
- For the steamed version, discard the water, put the well-drained pumpkin into the clean mixing bowl and blend 15 sec / speed 6. Drain the purée further if necessary: steaming can make it more watery.
Nutritional values
The purée contains only pumpkin. The values per 100 g depend on the variety and on the water lost during roasting and draining; an estimate for your batch can be calculated after weighing the result.
Frequently asked questions
Why is roasted pumpkin better for cinnamon rolls?
In the oven, some of the water evaporates and the flavour becomes more concentrated. A less watery purée makes the dough easier to knead and shape.
Can I use the purée in other desserts?
Yes, in muffins, loaf cakes, biscuits and other doughs, sticking to the amount and consistency each recipe asks for. Do not add sugar or spices to the basic purée.
How long does it keep?
Keep it in a closed container in the fridge (at 4°C or below) for 3–4 days. For longer, freeze it in portions for up to about 3 months. Thaw it in the fridge and pour off any liquid that separates.
Can I cook it entirely in the Thermomix?
Yes. Steam the cubes in the Varoma until soft, then purée them. You may need to drain it further to reach the consistency of a roasted purée.
Part of: Autumn recipes
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