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.
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
- 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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