Did you ever wonder how to make pumpkin puree from a fresh pumpkin? I'll show you how easy it is to have homemade pumpkin puree that's all ready for pies, cookies, breads, pudding, or anything else you want to create. You'll never have to make a frenzied run to the store for a single can ever again. Once you make your own, you'll never go back to canned!
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I love pumpkin in both sweet and savory dishes. It's also great as an egg or oil substitute in many baking recipes (sub ¼ cup for each egg, or one-to-one as an oil/butter sub).
Make sure to check out my favorite pumpkin recipes, like Pumpkin Spice Syrup, Pumpkin Risotto, and Thai Curry Pumpkin Soup. You can also sub pumpkin puree into Carrot Turmeric Muffins (use instead of applesauce), or Heart Healthy Pancakes (use instead of both the flax and oil).
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Ingredients
Here is what you'll need for this recipe, along with some applicable substitutions and notes.
- Pie pumpkin, sometimes also called a sugar pumpkin. You can technically also use a large jack-o-lantern pumpkin, but the flesh will be thinner and more watery. You may want to strain it.
See recipe card for quantities.
Instructions
Here's an easy step-by-step guide for making pumpkin puree from a fresh pumpkin.
- Step 1: Remove the stem, and slice the pumpkin in half.
- Step 2: Use a spoon to scoop out the seeds. It's not vital to scoop out all the stringy bits. Those will puree up just fine.
- Step 3: Lay the pumpkin halves face down on a lined baking sheet.
- Step 4: Bake until the pumpkin is very soft.
- Step 5: Remove from the oven and let the pumpkin cool enough to handle.
- Step 6: Scoop the pumpkin flesh out of the skin, and into a food processor.
- Step 7: Process on high for a few minutes until the mixture is completely smooth.
Hint: to see if the pumpkin is soft enough, I like to push gently on the side of one of the halves. It should indent easily and not return to its original shape.
Variations
Did you know you can use other sweet winter squashes in place of pumpkin to make all your Fall treats? Try these:
- Butternut squash
- Acorn squash
- Kabocha squash
- Buttercup squash
- Honeynut Squash
Equipment
To make pumpkin puree, you will want a large cutting board and chef knife. These make the task of cutting the large pumpkin much easier and safer!
Make sure you also have a baking sheet lined with either a silicone baking mat or parchment paper ready, and a food processor.
Storage
Pumpkin puree can be stored in the refrigerator for about 5 days.
Homemade pureed pumpkin can also be frozen for 6-9 months.
Healthy heart pro tip
Don't forget to save those seeds for roasting! Pumpkin seeds are incredibly nutritious, and a great snack! Learn how to roast pumpkin seeds with our step by step instructions!
FAQ
Technically, yes. You can use any type of pumpkin to make puree. Giant pumpkins that are grown for jack-o-lanterns have been selectively bred to grow large and fast, and have thin flesh. In the process, these pumpkins give up a lot of their sugar, leaving them tasting bland and watery. So while you can use them to puree, they're really best to use for carving (and seed roasting!).
The best pumpkins for making puree are called pie pumpkins or sugar pumpkins. Pie pumpkins are smaller, and you can usually find them in your grocery store's produce section near other winter squash like butternut and acorn.
You may notice your homemade pumpkin puree is more watery than the canned version. While it's completely fine to use it take way, the extra water may alter some results for baked goods. To fix this, line a mesh strainer with paper towels or a coffee filter, and add the pumpkin. Let it strain until it reaches the consistency you prefer.
Related
Looking for other healthy DIY recipes? Try these:
Pairing
These are some of my favorite recipes to use pumpkin puree in:
📖 Recipe
Pumpkin Puree
Equipment
Ingredients
- 1 Pie or sugar pumpkin
Instructions
- Preheat oven to 400 degrees F.
- Carefully, cut the pumpkin in half.
- Using a spoon, scoop out the seeds and set them aside if you intend to roast them, or discard.
- Place the pumpkin halves face down on a baking sheet.
- Bake for about 45 minutes, or until the pumpkin is very soft, and you can push the skin in without much pressure.
- Allow the pumpkin to cool.
- Scoop the flesh out of the skin, and into a food processor.
- Puree for a few minutes until the pumpkin is very smooth.
- Keep in the refrigerator for up to a week, or freeze for up to 6 months.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
These are important safety tips for homemade pumpkin puree:
- Wash hands before beginning, whenever they are soiled, and after touching face, hair, pets, etc.
- Never leave cooking food unattended
- Keep your face back when opening the oven to avoid hot air burns
- Always remove items from the oven with appropriate pot holders or mitts to avoid burns
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