Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin purée recipe can be used for both sweet and savory recipes and is way better than the canned stuff!
My favorite time of year is definitely Fall! During pumpkin season, I always pick up extra sugar pumpkins to make my own pumpkin purée. You can get them at your local pumpkin patch or even at the grocery store.
I love using this fresh pumpkin puree to make all of my favorite pumpkin recipes. It just takes a few simple steps and has the best creamy texture.
This easy homemade pumpkin puree can be used in place of canned pure pumpkin puree. Make things like pumpkin roll or pumpkin hummus or even pumpkin bread. Don't forget to freeze some for later for homemade pumpkin pie!
Jump to:
🎃 Ingredient notes
- Fresh Pumpkin - Sugar pumpkins, or pie pumpkins are the type of pumpkin that work the best for making your own homemade pumpkin puree. They are smaller pumpkins that are sweeter and less fibrous than the larger pumpkins.
🔪 Step by step instructions
First, cut the whole pumpkin in half and remove the seeds and as much of the stringy middle as you can. Save the seeds to make roasted pumpkin seeds or discard.
Place the pumpkin pieces flesh side down on a baking sheet that has been lined with foil or parchment paper.
Roast them in the oven at 400˚ for 45 minutes to an hour until they are fork tender. When they are cool enough to handle, use a large spoon or ice cream scoop to remove the pumpkin flesh. Sometimes, you can even just peel off the skin of the pumpkin.
Place the scooped out pumpkin into a food processor or a blender and pulse or blend on low speed into a smooth pumpkin puree.
Use the pumpkin puree immediately or cool it completely and store it in freezer bags for desserts, savory dishes or even baby food.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Gently press on the outside of the pumpkin to check to see if they are done roasting. If they easily are pressed, they are done roasting.
- Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that the pumpkin skin just peels off. If not, use a spoon to scoop out the flesh.
- A high speed blender (affiliate link) will help you get a super smooth puree. A food processor (affiliate link) or potato masher can also be used, but may produce a lumpier consistency.
- When blending the freshly roasted pumpkin for the puree, do it on low speed. The steam from the hot pumpkin can blow off the top.
- Cool the pumpkin puree completely before storing it. Measure out 1 or 2 cup portions in freezer bags for easy defrosting and use later.
📋 Recipe Yield
- One 2 pound sugar pumpkin will yield approximately ยฝ - ยพ cup pumpkins seeds and approximately 2 ยฝ - 3 cups of homemade puree.
🥡 Storage instructions
The delicious pumpkin puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.
🍁 More fall recipes
If you loved learning how to make pumpkin puree, check out these other fall recipes that I know you will love too!
- Roasted Acorn Squash
- Baked Spaghetti Squash Alfredo
- Maple and Bacon Sweet Rolls
- Sweet Potato Turkey Chili
๐ Recipe
How to Make Pumpkin Puree
Ingredients
- 2 pound sugar pumpkin, also knows as pie pumpkin
Instructions
- Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using hands or a spoon. Discard the seeds or make roasted pumpkin seeds.
- Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender. Press on the sides to see if they are soft and tender.
- Remove the pumpkins from the oven and allow them to cool for 10 minutes.
- Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
- Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
- Use the puree immediately or cool completely and store for use later. (see instructions below)
Comments
No Comments