Pumpkin puree is super easy to make and the fresh flavor is well worth the time to make your own pumpkin puree at home instead of buying the cans. Fall is the perfect time to grab pie pumpkins and give it a go! Pumpkin desserts are one of my favorite sweet treats to eat in the fall and making your own pumpkin puree is the perfect excuse to bake up some fall treats!
Canned pumpkin puree is very convenient and I often use it myself - absolutely a huge fan, however the fall season is when I like to take advantage of pumpkins being in season. Learning how to make pumpkin puree from scratch is much easier than you may think! Check out our other pumpkin recipes to use this homemade pumpkin puree in!
Another thing to note about prepackaged/canned pumpkin is that canned pumpkin can be a blend of other squashes mixed with pumpkin. So, if you are wanting only pumpkin for true pumpkin flavor - the best thing to do is make it at home yourself.
If you love pumpkin, warm spices, and all the fall flavors be sure to check out these other Fall recipes. The fall season is the perfect time to bake and your house will smell so good all season long. My dogs also enjoy pumpkin puree in their meals!
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What kind of pumpkin should be used for pumpkin puree?
Pie Pumpkins a.k.a. Sugar Pumpkins are the absolute perfect pumpkins to use for making pumpkin puree at home. They are small, sweet, and easy to work with. The freshness and smooth texture is unmatched! I would not recommend using the large jack-o-lantern style pumpkins meant for carving.
You can find pie pumpkins from local cider mills and apple orchards, local farms, and even Costco. You could even grow them at home if you want a fun project that is worth the wait! Pumpkins stay fresh for many weeks after you buy them so it is convenient to pick them up when you see them and then you'll have them when you're ready to whip up your own fresh pumpkin puree.
Instructions for Making Homemade Pumpkin Puree
Making pumpkin puree is honestly so simple. It requires some time, but it is well worth the result of fresh pumpkin puree.
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Wash the outside skin and stem of the pumpkin(s) ensuring dirt and grime are washed away. Pat dry.
- Step 2: Cut pumpkin(s) in half. Tip: Use the stem as a guide. Cut downwards on each side of the stem, then pull the two halves apart.
- Step 3: Clean out the seeds by using a spoon to scoop them out. Don't worry too much about scooping the stringy flesh out, just focus on removing all of the seeds. Tip: Save the seeds for later and make roasted pumpkin seeds!
- Step 4: On a large baking sheet, place a silicone mat or parchment paper down. Then lay the pumpkin halves face down so that the flesh is facing the pan and the skin is facing up.
5. Step 5: Bake the pumpkin halves at 400 degrees Fahrenheit for approximately 50 minutes.
It will be easy to tell when the pumpkin is thoroughly roasted by taking a fork and lightly poking the skin. It should very easily slide right through and the pumpkin should be super tender.
The pumpkin skin should also be extremely easy to peel off. It should just fall away from the flesh. If the skin doesn't very easily peel off, then you may need to bake a little longer. It is recommended to let the pumpkins cool before attempting to remove the skin because the pumpkin(s) will be extremely hot!
6: Step 6: Let roasted pumpkin(s) cool at room temperature. Once the pumpkin is cool to the touch, remove the skin completely separating it from the flesh.
7. Step 7: Place the pumpkin flesh into a food processor. Process the pumpkin on the puree setting for about 45-60 seconds until the roasted pumpkin flesh turns into a smooth pumpkin puree. Make sure to scrape the sides down as needed to ensure all of the pumpkin flesh is processed. There you have it - smooth and fresh homemade pumpkin puree! Store in an airtight container in the refrigerator.
Note: I recommend roasting a couple pie pumpkins at once so that you have pumpkin puree to store for later use. Each 1 lb of raw pumpkin will create equal parts roasted pumpkin puree. Pie pumpkins range in size from around 2-5lbs, so it is important to note that each pumpkin will yield a different amount of puree.
It is difficult to tell exactly how much cooked puree each pumpkin will produce because the water content in each pumpkin contributes to the weight of the pumpkin as well. Generally, in my experience with the pie pumpkins I use; I typically get around 2+ cups of pumpkin puree per pie pumpkin, but you could get less or more depending on the size of your pumpkins and how many you roast.
Equipment Needed for Homemade Pumpkin Puree
To make this homemade pumpkin puree recipe, you will need a sharp knife to cut the pumpkins in half. You will then need a baking sheet, silicone mat or parchment paper to avoid sticking, and a food processor.
How to Store Homemade Pumpkin Puree?
Pumpkin puree should be stored in airtight containers or airtight freezer bags for up to a week in the refrigerator. If you need to store longer, you can freeze the puree. I love making big batches of homemade pumpkin puree and storing it in small quantities in the freezer. This way I can thaw the pumpkin puree out as needed and don't have to worry about it going bad. The pumpkin puree can be frozen if stored properly for up to 6 months. However, some even say it stays good properly frozen for up to 12 months!
Top Tips
- For best results and smoothest texture, use a food processor and not a blender like a nutribullet or vitamix. It will be more difficult to do in a smoothie blender and will not result in the same texture compared to a food processor.
- If the finished pumpkin puree is too loose or watery, you can strain some of the water out by using paper towels to dab it or using a cheesecloth to squeeze some moisture out of the puree. I would do this cautiously because you do not want to rid all of the moisture. After all, pie pumpkins contain around 85-90% of their weight in water. Pumpkin puree is often used in baking not just for the amazing flavor, but also for the moisture. There are certain recipes with pumpkin puree that will actually call for straining the water out, like these pumpkin oatmeal butterscotch cookies.
- Did you know that canned pumpkin puree can often be a mix of squashes and pumpkin? This means you may not be buying pure pumpkin puree. If you do need to buy the canned version, ensure you find pumpkin puree and not pumpkin pie puree or pumpkin pie filling. This is different than plain pumpkin puree as it will be spiced and possibly contain other ingredients.
More Pumpkin Recipes...
Looking for other recipes with pumpkin? Try these pumpkin recipes below:
More Fall Recipes...
Enjoy the flavor of fall by making one of these fall recipes below:
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Homemade Pumpkin Puree
Equipment
- food processor
- baking sheet
- silicone mat or parchment paper
Ingredients
- 1 pie pumpkin (however many you want to make)
Instructions
- Preheat the oven to 400℉. Wash the outside skin and stem of the pumpkin(s) ensuring dirt and grime are washed away. Pat dry.
- Cut pumpkin(s) in half and clean out the seeds by using a spoon to scoop them out. Don't worry about the stringy flesh, just focus on removing the seeds only.Tip: Use the stem as a guide to cut the pie pumpkin in half. Cut downwards on each side of the stem, then pull the two halves apart.
- Line a large baking sheet with a silicone mat or parchment paper to avoid the pumpkin from sticking to the pan. Lay the pumpkin halves face down so that the flesh is facing the pan and the skin is facing up.
- Bake the pumpkin halves for approximately 50 minutes. Note: It will be easy to test when the pumpkin is thoroughly roasted by taking a fork and lightly poking the skin. The pumpkin will be very tender and the fork should easily slide through. The pumpkin skin should also be extremely easy to peel off. It should just fall away from the flesh. If the skin doesn't easily peel off, then you may need to bake a little longer. It is recommended to let the pumpkins cool before attempting to remove the skin because the pumpkin(s) will be extremely hot! Use caution!
- Let roasted pumpkin(s) cool at room temperature. Once the pumpkin is cool to the touch, remove the skin completely separating it from the flesh.
- Place the pumpkin flesh into a food processor. Process the pumpkin on the puree setting for about 45-60 seconds until the roasted pumpkin flesh turns into a smooth pumpkin puree. Make sure to scrape the sides down as needed to ensure all of the pumpkin flesh is processed. Note: Store pumpkin puree in an airtight container in the refrigerator or in a freezer bag in the freezer.
Notes
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