Homemade Pumpkin Puree
You can easily make pumpkin puree from scratch! Learn how to make homemade pumpkin puree to use in your favorite pumpkin recipes.
Homemade pumpkin puree couldn’t be simpler to make. I’ll walk you through the simple steps to making your own fresh pumpkin puree from scratch.
Homemade puree has a fresher flavor than canned. It’s also likely to have more nutrients since you are preparing it from a fresh pumpkin. Pumpkins are a good source of fiber, beta-carotene, and Vitamins A and C. Below I’ve listed my favorite recipes for this healthy superfood.
Use your pumpkin puree right away in your favorite recipes or store it in your refrigerator for up to 7 days. You can also freeze extra pumpkin puree for later.
Save the seeds from your pumpkin and make my favorite roasted pumpkin seeds.
What is pumpkin puree?
Pumpkin puree is cooked pumpkin that has been pureed in a blender or food processor until smooth. There is nothing added to pure pumpkin puree, it’s just pumpkin. You can buy canned pumpkin puree or make it at home.
Pumpkin puree can be used in place of banana or applesauce in recipes. It can even be a substitute for eggs or butter in baking. You can replace 1 egg with 1/4 cup pumpkin puree. Since eggs also add lift and help to bind some baked goods together, you might also add a little baking powder (for lift) and flaxseed (for binding) along with the pumpkin.
What kind of pumpkin is best for pumpkin puree?
Make pumpkin puree from a sugar pumpkin, sometimes also called a pie pumpkin or baking pumpkin. These pumpkins are smaller than the pumpkins you would use to carve into jack-o-lanterns. Pie pumpkins have a naturally sweeter flavor and a better texture than carving pumpkins.
A 2 1/2-3 pound pumpkin will yield about 2 cups of pumpkin puree.
How to make pumpkin puree
Making pumpkin puree involves just a few simple steps. I like to roast my pumpkins in the oven because the roasting process develops a richer pumpkin flavor. Roasted pumpkin will also have less moisture in it, as compared to steamed or boiled pumpkin.
Step 1: Cut your pumpkin in half
Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin.
Step 2: Scoop out the seeds
Use a large spoon to scoop out the seeds and pulp. Save the seeds for roasting – roasted pumpkin seeds are delicious and full of nutrition.
Step 3: Bake in the oven
Lay a piece of parchment paper on a rimmed baking sheet, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.
Bake at 400 degrees F. for 30-45 minutes. My 3 pound pumpkin took 40 minutes. The pumpkin is done when a knife easily pierces through it.
Step 4: Scoop out the flesh
Let the pumpkin cool until it is easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to easily peel off the skin using your fingers.
At this point, you can serve your roasted pumpkin as a side dish for dinner. It is amazing mashed and topped with a little butter and brown sugar, or a drizzle of pure maple syrup.
Step 5: Puree
Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 3-4 minutes. Individual pumpkins will vary in their water content. If your pumpkin is very dry, you can add a little bit of water to help puree it smooth.
How to store homemade pumpkin puree
Store your homemade pumpkin puree in an airtight container, such as a mason jar with a lid. It will last for 1 week in the refrigerator.
You can also freeze pumpkin puree. Place it in a zip-top bag, squeeze out as much air as possible, and freeze flat for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.
Tips for making pumpkin puree
- Be sure to use a sugar pumpkin or pie/baking pumpkin to make your puree. These types of pumpkins are naturally sweeter and have a smoother texture than carving pumpkins.
- I use a food processor to puree my pumpkin. A blender will also work.
- If your pumpkin puree has a lot of moisture, you can place it in a paper-towel lined bowl or strainer and let some of the moisture drain off before baking with it. I recommend doing this if you plan to make pumpkin pie with your puree.
- Your homemade pumpkin puree will last for up to 7 days in the refrigerator or 3-4 months in the freezer. Be sure to store it in an airtight container.
Pumpkin puree recipes
You can add pumpkin puree to your oatmeal or use it in place of the applesauce in this healthy pancake recipe. I recommend adding a little pumpkin pie spice as well – try my easy homemade pumpkin pie spice recipe! Also use your pumpkin puree in these pumpkin recipes:
- easy pumpkin bread
- pumpkin smoothie
- pumpkin chocolate chip muffins
- pumpkin spice granola
- pumpkin pecan baked oatmeal
- slow cooker pumpkin apple crisp
- classic pumpkin pie
- Pumpkin Cheesecake
Homemade Pumpkin Puree
Ingredients
- 1 sugar pumpkin, pie pumpkin or baking pumpkin, a 2.5-3 pound pumpkin will yield about 2 cups of pumpkin puree
Instructions
- Preheat oven to 400 degrees F.
- Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin.
- Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds.
- Line a rimmed baking sheet with parchment paper, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.
- Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.
- Let the pumpkin cool until it is easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to easily peel off the skin using your fingers.
- Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 3-4 minutes. Individual pumpkins will vary in their water content. If your pumpkin is very dry, you can add a little bit of water to help puree it smooth.
- Store your homemade pumpkin puree in an airtight container, such as a mason jar with a lid. It will last for up to 7 days in the refrigerator. Or, store it airtight in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.
