How To Make Spicy Pumpkin Purée

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This mildly spicy pumpkin purée is really easy to make, and is very versatile. Use for sweet and savoury dishes alike.

I must admit that until October last year, whenever I was making a recipe which called for pumpkin purée, I’d make as needed but when we moved back to Croatia for a while, the weather took a turn for the worse.

Almost two months of torrential rain, plus the Bura blowing up a storm, meant that in all honesty, I really didn’t feel like going out to the market every morning, so each Monday, I braved the weather, and made all the purées, spreads, and sauces I’d need for the week.

This year, I’ve already been canning jars of ajvar and chutney, fermenting cabbage, and making jams and jellies, in case we have a harsh Transylvanian winter.

And since the pumpkins in my garden are now coming into their own, I’ve been making and canning pumpkin purée too. It’s really easy to do, and a couple of hours spent doing this now will save you time later on in the year.

Spicy Pumpkin Purée


  • gluten-free
  • soy-free
  • nut-free
  • quick and easy to make
  • versatile
  • yummy
  • packed with Vitamin A (162% RDV)

This pumpkin purée is great in flans, pies, cookies (yes, really!), breads, terrines, stuffings, ravioli, gnocchi, risotto, etc.


What would you make with spicy pumpkin purée?

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