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Ever wonder how to make pumpkin puree? Keep reading and you’ll find out how! Homemade pumpkin puree is perfect for all your fall treats and dishes.
So Many Ways to Use Pumpkin Puree!
We can’t get enough of pumpkin dishes and treats, especially with fall and the holiday season approaching! Who doesn’t love a good pumpkin recipe? From savory dishes like Pumpkin Chili to sweet treats like Pumpkin Cinnamon Roll Cake, Pumpkin Lasagna, and Pumpkin Pie Cheesecake Bars, we even love sneaking pumpkin into breakfast recipes, like Pumpkin French Toast Sticks and Pumpkin Pancakes.
We know, that’s a lot of pumpkin! So, do we stockpile cans of pumpkin puree? No way! Canned pumpkin puree is perfectly fine, but it’s so easy to make your pumpkin puree from scratch! You literally only need one ingredient, and that’s pumpkins of course! We usually make it in big batches to have on hand whenever we need it.
Why We Love Homemade Pumpkin Puree:
- Fresh and flavorful. Since it’s made with fresh pumpkins, the flavor is so good and vibrant! While canned puree is convenient, fresh-made brings an extra touch of goodness to your dishes.
- Control over ingredients. When you make your own pumpkin puree, you have complete control over the ingredients. You can avoid preservatives, additives, and unnecessary sugars that are often found in store-bought varieties.
- Save money. Making your own pumpkin puree can be cheaper than buying canned pumpkin puree. Plus, you can roast the leftover Pumpkin Seeds for a tasty snack.
Table of Contents
Supplies
- Pumpkins – We recommend using small pumpkins like sugar pumpkins, also known as pie pumpkins. You’ll want to avoid using large jack-o-lantern pumpkins because they are too fibrous and don’t have as much flavor!
- Olive oil (optional)
- Salt (optional)
- Baking sheet
- Parchment paper
- Food processor – If you don’t have a food processor you can also use a blender or even a potato masher!
- Cheesecloth – This is only necessary if your puree has too much liquid. You can also use a fine strainer.
- Airtight container – If you don’t use your pumpkin puree right away, you’ll want to store it in an airtight container to maintain freshness.
How to Make Pumpkin Puree
- PREHEAT. Preheat your oven to 400°F (200°C).
- PREP. Wash your pumpkins thoroughly and cut them in half to prepare them for baking. Do not try cutting through the stem, as it’s very tough and can be dangerous. Instead, remove the stem before cutting the pumpkin.
- SCOOP. Use a spoon to scrape out the pulp and seeds. If you’re looking for something to do with the seeds, throw them in the oven too! Roasted Pumpkin Seeds make for a delicious snack.
- Drizzle and sprinkle. Drizzling olive oil and sprinkling a pinch of salt before roasting is optional, but it adds a bit of extra flavor and enhances the pumpkin’s taste. Feel free to skip this step if you prefer a lighter option.
- Place on baking sheet. Line your sheet pan with parchment paper and place your pumpkin on it. You can put the pumpkin cut side (or flesh-side) up or down—cut side down will steam it and keep it moist, while cut side up will make it a bit drier but with nice caramelized edges, especially if you’ve used olive oil.
- ROAST. It’s time to roast your pumpkin for about 45-60 minutes or until fork-tender.
- Cool and scoop. Let your roasted pumpkin cool for a bit, then separate the soft pumpkin flesh from the skin. You can either place the flesh directly into a food processor or blender, or if using a potato masher, put it into a large bowl.
- PUREE. Whichever method you are using, blend your pumpkin until smooth.
- STRAIN (optional). If your puree comes out a bit too watery for your liking, you can strain it using a cheesecloth or fine strainer until you have your desired consistency.
- STORE. If you’re not enjoying your pumpkin puree right away, store it in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 3 months.
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How to Make Pumpkin Puree
Ever wonder how to make pumpkin puree? Keep reading and you'll find out how! Homemade pumpkin puree is perfect for all your fall treats and dishes.
Equipment
- parchment paper
- cheesecloth optional
- airtight container
Ingredients
- 1-2 pie pumpkins
- 1 tablespoon olive oil, optional
- 1 teaspoon salt, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Wash your pumpkins thoroughly and cut them in half to prepare them for baking. Do not try cutting through the stem, as it’s very tough and can be dangerous. Instead, remove the stem before cutting the pumpkin.
- Use a spoon to scrape out the pulp and seeds. If you're looking for something to do with the seeds, throw them in the oven too! Roasted Pumpkin Seeds make for a delicious snack.
- Drizzling olive oil and sprinkling a pinch of salt before roasting is optional, but it adds a bit of extra flavor and enhances the pumpkin's taste. Feel free to skip this step if you prefer a lighter option.
- Line your sheet pan with parchment paper and place your pumpkin on it. You can put the pumpkin cut side (or flesh-side) up or down—cut side down will steam it and keep it moist, while cut side up will make it a bit drier but with nice caramelized edges, especially if you’ve used olive oil.
- It's time to roast your pumpkin for about 45-60 minutes or until fork-tender.
- Let your roasted pumpkin cool for a bit, then separate the soft pumpkin flesh from the skin. You can either place the flesh directly into a food processor or blender, or if using a potato masher, put it into a large bowl.
- Whichever method you are using, blend your pumpkin until smooth.
- If your puree comes out a bit too watery for your liking, you can strain it using a cheesecloth or fine strainer until you have your desired consistency.
- If you're not enjoying your pumpkin puree right away, store it in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 3 months.
Notes
From frozen. Thaw frozen pumpkin puree in the refrigerator overnight or defrost it in the microwave.
Nutrition
Calories: 477kcal, Carbohydrates: 88g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 2339mg, Potassium: 4625mg, Fiber: 7g, Sugar: 38g, Vitamin A: 115777IU, Vitamin C: 122mg, Calcium: 287mg, Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQS
How do I thaw frozen pumpkin puree?
Thaw frozen pumpkin puree in the refrigerator overnight or defrost it in the microwave.
Can I use any type of squash to make puree?
Yes, you can use various types of squash to make puree, like butternut squash and acorn squash can also be used. Keep in mind that the flavor and texture may vary slightly depending on the type of squash you choose.
Excellent!!