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 Puree is quite simply, 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.
- Not just for desserts, pumpkins are chock-full of vitamins and fiber. Mix some puree into a smoothie for an organic boost of nutrition. And don’t forget about the family pooch. Try this pumpkin puree and peanut butter recipe for dog treats!
- Nothing goes to waste in this recipe, not even the seeds. Turn the pumpkin seeds into a healthy, portable snack.
Ingredients & Variations
PUMPKINS Look for a small brightly colored pumpkin that is deep orange with little green or blemishes. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture.
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.
How to Cook a Pumpkin for Puree
This pumpkin puree is so smooth and great for adding to all kinds of baking!
- Cut in half and scrape out the seeds.
- Brush with a bit of oil and roast on a baking sheet until fork-tender per the recipe below.
- Scoop out the tender pumpkin and pulse in a food processor.
Stovetop Pumpkin Puree: Prepare as above but boil in water until the pumpkin pieces are tender. Drain, cool, and use as desired.
Tips for Homemade Puree
- Strain pumpkin puree through cheesecloth before using as 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 clean up.
- 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.
Great Pumpkin Recipes
- Pumpkin Pie – perfect for the holidays
- Frosted Pumpkin Cookies
- Savory Pumpkin Chili – so cozy
- Fluffy Pumpkin Dip – with graham crackers for dipping
- Pumpkin Butter – sweet & savory
- Pumpkin Roll Recipe – the best snack or dessert
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 you'd like, 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 up to 3 months.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)