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
Cailee August says
WOW!! This looks amazing! What a fun, homemade idea!! I love it! Honestly, I've never actually thought to make my own pumpkin puree (I know, crazy, right?!! ) But I def should!! I bet it makes recipes so much more delicious!!!
Kathy says
It's worth giving it a try!
Meghan | Fox and Briar says
What a great idea roasting them whole like that! So much easier. I have not made pumpkin puree this year, but I did a few years ago and it turned into the best pumpkin pie I have ever made - so much better than canned pumpkin! Thanks for reminding me that I need to get on that - and for the easier method! Also - I love how the pumpkins look after they have been roasted, they are just beautiful.
Kathy says
Roasting them whole is the way to go!
Rachelle @ Beer Girl Cooks says
I just roasted my own pumpkins for the first time a few weeks ago! I like your method of leaving them whole rather than cutting the top off, scooping the seeds out, and slicing them in half first! You are way smarter than me! 🙂
Kathy says
I'm just always looking for less steps!
David @ Spiced says
Interesting! Thanks for sharing this tip. I have never made my own pumpkin puree. We go through the stuff like crazy though! We actually add a scoop on top of the dogs' food at night after the vet recommended it for extra fiber. Add in the pumpkin baking that I'm always doing, and you can see how we go through it so fast. I need to try making my own now!
Kathy says
Feeding it to your dog?! Lucky dog!!!
Kristine | Kristine's Kitchen says
I just made my first batch of homemade pumpkin puree the other day! It's amazing how much fresher it is compared to the canned stuff. Your recipe looks SO easy!
Kathy says
You are right...it does taste fresher! Plus you know just what's in it!
Senika @ Foodie Blog Stalker says
I love that you don't have to hack into the pumpkin before cooking it! I need to try making (and eating) my own pumpkin puree, yum!
Kathy says
Give it a try!
Lori from LL Farm says
Hi Kathy,
I made pumpkin puree for my first time this year by baking the quartered pumpkin. Thanks for the tip on doing it whole!
~Lori
Kathy says
Hooray for you! Glad you made some!
Cheyanne @ No Spoon Necessary says
I haven't tried making my own pumpkin puree yet, but it is on the list! I LOVE that you cook your pumpkin whole!! SO clever and YESS to way less work! Can't wait to give it a try! Cheers, my dear!
Kathy says
I do like to make things a bit easier!
Ami@NaiveCookCooks says
Kathy I love making pumpkin puree at home but lately I have been ahem lazy!! Totally needs to change as thanks to you, I remembered how good homemade pumpkin puree tastes!!
Kathy says
I like doing several pumpkins at one time and freezing the extra so I have it when I need it.
Laura ~ Raise Your Garden says
I love the idea of making your own pumpkin puree and it doesn't come in an aluminum can (who wants that?!) The more I read about food coming in aluminum cans, the more I want to run! And it's fantastic you feed the scraps to the chicken, I wish I could have some, but they are banned, ha, even though we have almost an acre, people would complain. So we feed them to our deer friends in the backyard. But it's such a good idea cause those scraps (And especially the seeds!!) are loaded in nutrients. And I bet you can guess what I do with my seeds though, haha. Brilliant idea. You've convinced me to make some puree and not be lazy =)
Kathy says
You can do it! And I need to start roasting seeds - like you! I wonder if I can roast them after the are cooked...