Baking/ Freezer Friendly/ Recipe

Pumpkin Puree

November 4, 2015 (Last Updated: October 6, 2019)

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Have you ever made your own pumpkin puree?  It’s easy and so worth taking the time to make.  To make it easy, I bake my pumpkins whole.  No need to hack through tough skin and trying to remove the skin from the flesh.  Nope…. this is super simple.  I also use this method for butternut squash!  Super simple….guaranteed!!!

A small pumpkin on a baking sheet.

Be picky when choosing your pumpkins.  You aren’t looking for the carving variety.  Instead, look for one labeled sugar pumpkin or pie pumpkin.  At the grocery store, these will be found in the produce area near other winter squash varieties.  Sugar pumpkins have a higher sugar content than carving pumpkins.  They are usually less stringy as well.  This year I ended up with three different pumpkin varieties for baking.  I bought one at the grocery store.  Then we went to a pumpkin patch for selecting our carving pumpkins.  They had a large wagon full of sugar pie pumpkins!  These were a mixed variety and I picked different kinds.

Pumpkins ready for the oven

Start by washing your pumpkins.  Place on a baking sheet and pierce each pumpkin several times using a sharp knife.  This allows steam to vent and prevents a pumpkin explosion (that would be an ugly mess for your oven!)  Bake at 350 for 45-60 minutes.  The time, depends on the size of your pumpkin.  At 45 minutes, take a knife and push through the skin.  If it slides through with very little resistance, it’s done!

Cooked and cooled pumpkins on a baking sheet.

Let pumpkins cool completely for easy handling.  Then using your hands, pull the stem and peel back the skin.  Break pumpkin in half and scoop out the seeds.  You can use utensils, but I find it easiest to just dig in with my hands….plus it’s nice and gooey! Plop all this pulp into the food processor and process until smooth.  I did have to stop several times to push down the pulp.  It’s thick.  You might be tempted to add water to make it easier to puree…but DON’T DO IT!  You will end up with a watery puree.  Just have a little patience and it will all work out.

A pumpkin cut in half.

What should you do with this puree?  Pumpkin scones, pumpkin pie, pumpkin pancakes…..

Pumpkin skins and seeds on a baking sheet.

Pumpkin Puree in a small bowl.

Homemade pumpkin puree can be used in all your pumpkin recipes.

Pumpkin Puree

Kathy
How to make your own pumpkin puree
5 from 2 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Baking
Cuisine American
Servings 1 -2 cups

Ingredients
  

  • 1 sugar pie pumpkin

Instructions
 

  • Wash pumpkin
  • piece pumpkin with a sharp knife in several places
  • place on a baking sheet
  • bake at 350 degrees for 45 - 60 minutes
  • let cool completely
  • peel of skin and remove seeds
  • place pulp into a food processor
  • process until smooth.

Notes

You can easily cook more than one pumpkin at a time. Pumpkin puree can be frozen.
Drain off excess liquid that may accumulate before using.
Keyword How to make your own pumpkin puree, Pumpkin Puree
Tried this recipe?Leave a comment and let me know what you think.

 

Pumpkin puree in a small bowl.

 

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27 Comments

  • Reply
    Kathleen | Hapa Nom Nom
    November 6, 2015 at 3:06 pm

    5 stars
    Ooo… this would be perfect for my pumpkin ravioli! Thanks for this fabulous recipe, Kathy!

    • Reply
      Kathy
      November 7, 2015 at 6:41 am

      Pumpkin ravioli! I am going to have to check that out!

  • Reply
    Hannah | The Swirling Spoon
    November 6, 2015 at 2:56 pm

    Will have to try this technique of roasting the pumpkin whole! I always make my own pumpkin puree, not out of choice but because canned puree is not a thing in Australia bahaha. This looks so much easier than peeling and boiling, which is what I usually do! (and nearly chop my fingers off every time :D)

    • Reply
      Kathy
      November 7, 2015 at 6:43 am

      I hope you give it a try…you need to save your fingers!

  • Reply
    Manali @ CookWithManali
    November 6, 2015 at 9:57 am

    I have actually never made my own pumpkin puree. I think I should considering it’s easy to do so and homemade is always better. Thanks for the tutorial Kathy!

    • Reply
      Kathy
      November 7, 2015 at 8:28 am

      Homemade is better! I hope you give it a try!

  • Reply
    Anu-My Ginger Garlic Kitchen
    November 6, 2015 at 9:15 am

    I love making dishes with pumpkin puree. Nothing can beat homemade puree. Thanks for this share.

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