Making homemade pumpkin puree is easy! You end up with delicious pure pumpkin that's smooth and thick and ready to use in baking!
Easy to make and freezer friendly so you can have access to delicious pumpkin puree all year long.
Homemade pumpkin puree
When I have the option of doing something homemade, I usually go for it! This pumpkin puree is one of those things.
Buying cans of pumpkin at the store is certainly easy and the quality is usually good. But making your own is that much better. I just enjoy knowing that I've made this.
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!
I like to cook my pumpkins whole, rather than cutting them in half. It's just easier than trying to cut them, and scrape out the seeds. Cooking them whole works just perfectly!
All the pumpkins cook up the same, and I don't notice a difference in taste. Although, maybe if I did an actual taste test, I'd be able to tell.
Once my pumpkins are baked and pureed, I use the homemade pumpkin puree in pumpkin muffins, pumpkin waffles, pumpkin scones and pumpkin pie bars. During Halloween I also make mummy pumpkin hand pies. Use in any recipe calling for pumpkin puree.
I also have a savory recipe using pumpkin puree! Check out this black bean pumpkin chili! It's so delicious!
I freeze my pumpkin puree and just pull it out and let it thaw when I'm ready to use.
Step by step directions
- 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!
- Allow pumpkins to cool so they are easy to handle
- Pull off stem and then cut pumpkins in half. Scoop out seeds and very stringy pulp surrounding the seeds.
- Slide the skin or peel off and cut pumpkin flesh into chunks.
- Put chunks into food processor and puree until very smooth. You may need to stop and scrape down the sides.
- Put puree in a fine meshed sieve and allow excess liquid to drain off.
Tips for making pumpkin puree
- Pumpkin puree has a lot of liquid in it. Try to strain off as much as possible when using for baking. I place my puree in a fine mesh strainer or sieve over a bowl and just leave it for 30-40 minutes. The liquid will slowly drip off into the bowl.
- Pumpkins vary in color from yellow to deep orange. They can all be used the same way.
- Store pumpkin puree in a covered container in the refrigerator for up to one week or freeze and use within 6 months.
To freeze puree
- Measure out portions of pumpkin puree in amounts you will normally use. I like to freeze in one cup portions.
- Place your measured puree in small plastic containers and place on a baking sheet and into the freezer.
- Once frozen, remove from the small containers and place frozen puree into a freezer safe bag.
- You can also keep frozen puree in small containers just make certain you add a lid to the top
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious recipes!
Listen to the audio version of this recipe, Making Pumpkin Puree.
Pumpkin Puree
Equipment
Ingredients
- 1 sugar pumpkin (or other small pumpkin)
Instructions
- Wash pumpkin
- Pierce pumpkin with a sharp knife in 4-5 places
- Place on a baking sheet and bake at 350 degrees for 45 - 60 minutes until the pumpkin is soft and cooked through
- Let cool then peel of skin and remove seeds
- Place pumpkin into a food processor and process until smooth
- Place pureed pumpkin in a fine sieve and allow excess liquid drain off
Notes
- You can easily cook more than one pumpkin at a time.
- Large carving pumpkin don't work well for pureeing. They are a bit more fibrous and not as sweet as a smaller sugar pumpkin.
- Pumpkin puree has a lot of liquid in it. Try to strain off as much as possible when using for baking. I place my puree in a fine mesh strainer or sieve over a bowl and just leave it for 30-40 minutes. The liquid will slowly drip off into the bowl.
- Pumpkins vary in color from yellow to deep orange. They can all be used the same way.
- Store pumpkin puree in a covered container in the refrigerator for up to one week or freeze and use within 6 months.
- Measure out portions of pumpkin puree in amounts you will normally use. I like to freeze in one cup portions.
- Place your measured puree in small plastic containers and place on a baking sheet and into the freezer.
- Once frozen, remove from the small containers and place frozen puree into a freezer safe bag.
- You can also keep frozen puree in small containers just make certain you add a lid to the top
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Kathleen | Hapa Nom Nom says
Ooo... this would be perfect for my pumpkin ravioli! Thanks for this fabulous recipe, Kathy!
Kathy says
Pumpkin ravioli! I am going to have to check that out!
Hannah | The Swirling Spoon says
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)
Kathy says
I hope you give it a try...you need to save your fingers!
Manali @ CookWithManali says
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!
Kathy says
Homemade is better! I hope you give it a try!
Anu-My Ginger Garlic Kitchen says
I love making dishes with pumpkin puree. Nothing can beat homemade puree. Thanks for this share.