Transform fall sugar pumpkins into pumpkin puree.
This recipe makes a mild and creamy homemade pumpkin puree for all kinds of recipes!
With this easy recipe to make your own pumpkin puree, nothing goes to waste, not even the seeds!
What is Pumpkin Puree?
- Homemade pumpkin purée is cooked and mashed or blended pumpkin.
- Healthy choice! Pumpkins are chock-full of nutrition with vitamins, antioxidants, and fiber.
- Fall dessert fave! This pumpkin purée recipe is perfect for pies, cheesecake, or this ever-famous and adored pumpkin roll recipe!
- Use it all! Rinse and make these tasty roasted pumpkin seeds for a wholesome, healthy snack.
Ingredients and Variations
Pumpkins – Choose fresh and heavy unblemished pumpkins that smell sweet and bright and cut them in half vertically.
Seasonings – Season pumpkin pieces with olive oil or leftover bacon grease for a smoky flavor. A dash of salt is desired, but not necessary. If you know you’ll be using pumpkin puree for smoothies or baked goods, sprinkle in some homemade pumpkin pie spice or some simple cinnamon sugar.
How to Make Pumpkin Puree
- Prepare pumpkin (per the recipe below). Scoop out the seeds (set aside).
- Brush with olive oil and season, if desired.
- Bake pumpkin halves cut side down until fork-tender.
- Cook before scooping out the flesh and blend in a food processor until smooth.
I use a food processor, but you can also use a high-powered blender, immersion blender, or a potato masher.
Note: Strain pumpkin puree through a cheesecloth or fine mesh strainer to remove a lot of the excess liquid if using the pumpkin puree to bake otherwise there will be too much moisture.
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.
Storing Pumpkin Puree
Keep pumpkin puree in a covered container in the refrigerator for up to a week.
Freeze portions in small zippered bags or in ice cube trays to add to smoothies, overnight oats, pumpkin butter, or as an extra pop of nutrition to a soup or stew. Keep in the freezer for up to 6 months to keep the best quality.
Did you make this Pumpkin Puree? Leave us a comment and a rating below!
Homemade Pumpkin Puree
- 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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