Pumpkin purée is a staple around the holidays and it’s so easy to simply open a can as the recipe calls for. However, homemade purée is easy to make from fresh pumpkin and transforms into the yummy desserts we list below!

First, make Your Own pumpkin purée

You’re probably heading to the pantry to grab some canned pumpkin (that you stocked up on during the pandemic), for these recipes. But did you know that you can make your own pumpkin purée easily, which comes out fresh and delicious? You’ll need gourds labeled “sugar pumpkin” or “pie pumpkin.” These are smaller and sweeter than pumpkins used for carving. In fact, don’t try to make puree from Jack-O-Lanterns, or you’ll be disappointed! Try the easy method here!

2 Delicious Desserts To Make With Your Homemade Pumpkin Purée

Now that you have your purée, try it in these recipes, below:

Pumpkin Swirl Cheesecake

Ingredients: 1-1/2 cups crushed gingersnap cookies 1/2 cup finely chopped pecans 1/4 cup butter, melted 2 8-oz. packages cream cheese, softened 3/4 cup sugar, divided 1 teaspoon vanilla extract 3 eggs, lightly beaten 1 cup pumpkin purée 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg

Directions:

Wrap the exterior of a greased 9″ springform pan in a double thickness of heavy-duty aluminum foil. In a small bowl, combine cookie crumbs and pecans. Stir in butter. Press into the bottom and about an inch up the sides of the prepared pan. Bake at 325° F for 9-11 minutes, or until set. Cool on a wire rack.

In a large bowl, beat together cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed until combined.

Place pumpkin purée in a small bowl and stir in cinnamon, nutmeg, and remaining sugar. Remove 3/4 cup of this filling and set aside.

Pour remaining pumpkin filling into the crust; top with cream cheese mixture. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl. Place pan in a large baking pan; add 1″ of hot water to larger pan. Bake for 50-60 minutes, or until the center is just set and the top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of the pan. Garnish with whipped topping and gingersnap cookie wedges, if desired.

Maple Pumpkin Pie

Ingredients:

1 1/2 cups pumpkin purée 3/4 cup packed brown sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 teaspoon salt 2/3 cup real maple syrup 1 1/4 cups half-and-half cream 1 teaspoon all-purpose flour 3 eggs 1 9″ unbaked pie shell

Preheat oven to 350° F. In a large bowl, mix together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into an unbaked pie shell. Bake at 350° F for 1 hour, or until the center is set.

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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