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!

jar of Homemade Pumpkin Puree

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.
pumpkin to show how to make Homemade Pumpkin Puree

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

  1. Prepare pumpkin (per the recipe below). Scoop out the seeds (set aside).
  2. Brush with olive oil and season, if desired.
  3. Bake pumpkin halves cut side down until fork-tender.
  4. 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.

Homemade Pumpkin Puree in a bowl with a spoon

Ways to Use Pumpkin Puree

There are so many uses for this homemade pumpkin puree recipe from making a pumpkin smoothie, to swirling in yogurt, to using in pasta sauce, to making pumpkin pies. Whatever your use, this canned pumpkin puree replacement will do the trick in your favorite pumpkin recipe!

Did you make this Pumpkin Puree? Leave us a comment and a rating below!

jar full of Homemade Pumpkin Puree
4.83 from 23 votes↑ Click stars to rate now!
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Homemade Pumpkin Puree

It’s so easy to make homemade pumpkin puree!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 cups (1 cup per pound)

Equipment

buy hollys book

Ingredients  

  • 1 sugar pumpkin 2 pounds
  • 1 tablespoon olive oil if baking

Instructions 

  • 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.

To Puree

  • 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.

Video

Notes

Seasonings: If using in savory recipes, add a pinch of pepper to the pumpkin before baking.  If using in sweet recipes, add a pinch of cinnamon.
If using a larger pumpkin: If using smaller pumpkins they can be cut in half and baked per directions. Larger pumpkins should be cut into large chunks before baking.
Consistency: Homemade pumpkin puree usually contains more water than canned. It should be strained using cheesecloth or coffee filters in a colander before use (especially for baking).
Storage: Store in the refrigerator for up to 5 days or freeze for up to 3 months.
 
4.83 from 23 votes

Nutrition Information

Calories: 239 | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pantry, Sauce
Cuisine American
jar of Homemade Pumpkin Puree with a spoon and writing
close up of Homemade Pumpkin Puree in a jar with a title
bowl of Homemade Pumpkin Puree with a title
Homemade Pumpkin Puree in a jar and in a bowl with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Many online recipes for pumpkin leave out the fact that you need to strain out the extra liquid. This one is thorough.5 stars