Fresh pumpkins are everywhere from late summer to early winter, so make homemade Pumpkin Puree to have on hand all year long.
Have you ever wondered how to cook a pumpkin and make your own homemade pumpkin puree? It’s easy!
What is Pumpkin Puree?
- Homemade pumpkin purée is cooked and mashed or blended pumpkin.
- Pumpkins are often popular vegetables to grow for first-time gardeners (and kids!), but what to do with all the extra pumpkins? This recipe puts those pumpkins to good use in just a few easy steps.
- Pumpkins are chock-full of vitamins and fiber. Mix some puree into a smoothie for an organic boost of nutrition.
- Turn the pumpkin seeds into a healthy, portable snack.
- Don’t forget about the family pooch. Try this recipe for dog treats!
Ingredients & Variations
Pumpkins – Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. Look for a small brightly colored pumpkin that is deep orange with little green or blemishes.
Variations – Make seasoned pumpkin puree for future pies, bread, and other desserts by mixing in this DIY pumpkin pie spice. For a savory pumpkin puree, add a pinch of pepper before baking. For a sweet pumpkin puree, add a pinch of cinnamon or a sprinkle of brown sugar.
How to Cook a Pumpkin
This pumpkin puree is so smooth and great for adding to all kinds of baking!
- Slice in half and scrape out the seeds per the recipe below.
- Brush each pumpkin half with a bit of oil.
- Roast on a baking sheet until fork-tender.
How To Make Pumpkin Puree
- Once the pumpkin is tender, scoop the flesh out of the shell and place it into a food processor.
- Pulse until smooth.
- To thicken the puree further, line a strainer with cheesecloth and let the puree rest a little while.
Stovetop Pumpkin Puree: Prepare as above but boil in water until the pumpkin pieces are tender. Drain, cool, and puree. Boiled pumpkin will need to drain in cheesecloth longer.
Tips for Homemade Puree
- Strain pumpkin puree through cheesecloth to remove as much liquid as possible before using as homemade contains more water than canned pumpkin.
- Homemade pumpkin puree has a naturally sweeter, milder taste compared to canned.
- Line the pan with parchment paper for easy cleanup.
- Puree chunks of pumpkin in a blender, a food processor, or use a potato masher.
How To Store It
Cooked pumpkin will last in the fridge for up to a week in an airtight container. To freeze, scoop the cooled puree into freezer bags, leaving two inches for expansion. It should keep in a deep freezer for up to one year.
Or, freeze puree in ice cube trays, then empty them into a freezer bag. Pop on out to add to cookies, a smoothie, or to make any soup, sauce, or stew rich and creamy!
more pumpkin recipes
Here are some of our favorite pumpkin recipes using fresh pumpkin puree!
Did you make this Pumpkin Puree? Leave us a rating and a comment below!
Homemade Pumpkin Puree (How to Cook a Pumpkin)
- 1 sugar pumpkin 2 pounds
- 1 tablespoon olive oil if baking
- Preheat oven to 350°F.
- Wash the pumpkin and cut it in half. Use a spoon to scrape out the seeds and pith (the stringy bits).
- Brush olive oil over the flesh of the pumpkin (the cut side), and toss with olive oil. Sprinkle with salt if desired. (*see note)
- Place on a baking tray, cut side down, and roast 45-55 minutes or until tender when pierced with a fork.
- Cool the pumpkin slightly.
- Once cooled, use a spoon to scoop out the flesh of the pumpkin and place in a food processor. Pulse until smooth.
- Fresh pumpkin can contain a lot of water compared to canned so if necessary, line a strainer with cheesecloth and place the pumpkin puree in the cheesecloth to drain for 30 minutes.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Many online recipes for pumpkin leave out the fact that you need to strain out the extra liquid. This one is thorough.