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    Home » Recipes » Fall

    Published: Sep 18, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    How to Make Pumpkin Puree (for Pies, Muffins, and More!)

    Jump to Recipe Print Recipe

    Learning how to make pumpkin puree from scratch is an easy way to elevate all of your favorite fall recipes. From pumpkin pie to creamy pasta sauce, this versatile ingredient is full of flavor and ready in just one hour.

    Two jars of roasted pumpkin puree. The left jar is sealed and laying on its side. The jar on the right is open and standing upright.

    From pumpkin pie to spiced lattes, pumpkin has become synonymous with the fall season. And making your own pumpkin puree from scratch can elevate these classics to a whole new level.

    The fresh, vibrant flavor of homemade puree is better than anything you'll find in a can.

    Plus, making pumpkin puree at home is a wonderful way to preserve your garden-fresh pumpkins.

    Today, I’m walking you through how to easily make pumpkin puree from scratch, including which type of pumpkin to use, tips that will guarantee it turns out right the first time, and some of my favorite recipes to use it in.

    Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

    Table of Contents -
    What Kind of Pumpkin is Best for Pumpkin Puree?
    Why You'll Love This Recipe
    Ingredient Notes
    Substitutions and Variations
    Equipment Notes
    How to Make Pumpkin Puree
    How to Cut a Pumpkin (Video)
    Tips for Success
    What to Make With Pumpkin Puree
    How to Store
    Frequently Asked Questions
    Let's Connect!
    My Favorite Pumpkin Recipes
    📖 Recipe
    How to Make Pumpkin Puree

    What Kind of Pumpkin is Best for Pumpkin Puree?

    For making puree with fresh pumpkin, the best varieties to use are baking pumpkins, such as sugar pumpkins or pie pumpkins. These varieties are naturally sweeter and less stringy, resulting in a smoother, more flavorful puree.

    Jack-o-lantern or carving pumpkins, on the other hand, tend to be less flavorful, with a higher water content and more fibrous texture, making them less suitable for pureeing.

    Why You'll Love This Recipe

    • Fresh Flavor- Homemade puree offers a fresher, more vibrant flavor compared to canned pumpkin puree.
    • Quick & Easy- With just a few minutes of prep work, you can easily make several batches of homemade pumpkin puree in about one hour.
    • Preserve Your Harvest- If you grow pumpkins in your garden, making puree is a quick and easy way to preserve them for months to come.
    • Versatile Ingredient- I love keeping homemade puree on hand in my freezer. It's a great way to add some nutrition to pasta dishes, soups, muffins, and more.
    • Reduces Waste- Homemade pumpkin puree reduces packaging waste and allows you to utilize the seeds by roasting them.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Pumpkin- Opt for a small sugar pumpkin or pie pumpkin for the sweetest and creamiest pumpkin puree. One 4-pound pumpkin makes about 3 ½-4 cups.

    🌱 Sustainability Tip: Grow your own pumpkins or grab some at a local farmers' market in the fall. This reduces the environmental impact of transportation and supports local agriculture.

    A pumpkin on its side on a butcher block countertop with the text "sugar pumpkin" overlaid on top of it.

    Substitutions and Variations

    Here are a few ways you can customize this homemade pumpkin puree recipe to fit your diet and taste preferences.

    Substitutions

    • Pumpkin- This recipe also works well for other types of winter squash, such as butternut squash, acorn squash, or hubbard squash.
    A spoonful of homemade roasted pumpkin puree being held above a jar.

    Variations

    • Pumpkin Pie Spice- Add warm spices, such as cinnamon, nutmeg, ginger, or pumpkin spice blend, to the pumpkin puree to give it a seasonal flavor.
    • Herbed- Take your savory pumpkin dishes to the next level by adding fresh or dried herbs to your homemade puree. Thyme, rosemary, and sage pair especially well with pumpkin.
    • Vanilla Extract- If you're using your pumpkin puree for baking, adding a splash of vanilla extract can enhance its overall flavor.
    • Sweetened- Add some brown sugar, maple syrup, or honey to sweeten your homemade pumpkin puree for baking.
    • Roasted Garlic- Blend cooked pumpkin with roasted garlic to make a pumpkin garlic puree that's perfect for savory dishes.

    Equipment Notes

    Here are some notes on any special equipment I used to make this recipe.

    • Chef's Knife- A sharp knife is essential for safely and efficiently cutting the raw pumpkin with ease.
    • Ice Cream Scoop- An ice cream scoop is the best tool I've found for removing the pumpkin seeds and scraping the stringy bits out of the pumpkin.
    • Rimmed Baking Sheet- Opt for a sturdy, rimmed baking sheet to prevent any juices from spilling over the edges during roasting.
    • Parchment Paper- Using parchment paper on the sheet pan makes cleanup easier and helps prevent sticking.
    • Food Processor- A food processor makes achieving a smooth and creamy puree as easy as pie. If you don't have a food processor, use an immersion blender or regular blender instead.

    How to Make Pumpkin Puree

    Here is how to make pumpkin puree from scratch.

    Step 1: Preheat the oven. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.

    Step 2 Prepare the pumpkin. Rinse the pumpkin under cool water to remove any dirt. Pat it dry with a clean towel. Using a sharp chef's knife, carefully cut off the stem of the pumpkin to create a flat surface. Place the pumpkin on the cut side and cut it in half lengthwise.

    A sugar pumpkin with the stem sliced off on a small cutting board.
    A sugar pumpkin sliced in half laying flesh side up on a cutting board.

    Step 3: Remove the seeds. Use an ice cream scoop or spoon to scrape out the seeds and any stringy bits from the center of the pumpkin. Save the seeds if you plan on roasting them later.

    A hand holding half of a pumpkin above a colander using an ice cream scoop to scoop the seeds out of the middle.
    Two halves of a pumpkin with the seeds and stringy pieces scraped out of the middle.

    Step 4: Roast the pumpkin. Place both pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the pumpkin has softened. You can check for doneness by inserting a fork into the flesh; it should go through easily.

    Two halves of a pumpkin laying cut side down on a parchment-lined baking sheet.
    Two roasted pumpkin halves laying cut side down on a parchment-lined baking sheet.

    Step 5: Peel the pumpkin. Let the roasted pumpkin cool for about 10 minutes or until it's cool enough to handle. Use your fingers to gently peel the skin away from the pumpkin flesh. Discard the skin.

    The skin being peeled off of a roasted pumpkin.

    Step 6: Puree the pumpkin. Blend the cooked pumpkin in a food processor, immersion blender, or regular blender, working in batches if needed. Process on high until smooth and creamy, pausing to scrape down the sides for even blending.

    Chunks of cooked pumpkin in the bowl of a food processor.
    Homemade roasted pumpkin puree in the bowl of a food processor.

    Step 7: Use or store pumpkin puree. The pumpkin puree can be used right away in your favorite pumpkin recipes. Alternatively, store it in the refrigerator for up to one week, or in the freezer for up to 3 months.

    A measuring cup filled with homemade pumpkin puree.

    How to Cut a Pumpkin (Video)

    Tips for Success

    • Choose the right pumpkin. Opt for small sugar or pie pumpkins, as they are sweeter and more tender, making them ideal for pureeing.
    • Cut carefully. Always use a sharp knife and exercise caution when cutting the pumpkin. Ensure a stable cutting surface and be mindful of your fingers.
    • Use an ice cream scoop. An ice cream scoop makes quick work of removing the seeds and stringy pieces.
    • Line with parchment paper. Line your baking sheet with parchment paper for easy cleanup and to prevent any sticking.
    • Allow the pumpkin to cool. Letting the pumpkin cool for 10 minutes makes it easier to handle and peel, while also reducing excess moisture for a thicker, more flavorful puree.
    • Blend well. Blend in batches for a creamy, smooth consistency, and remember to scrape down the sides as needed.

    🎃 Quick Tip: Save the seeds and make roasted pumpkin seeds for a delicious, nutritious snack.

    What to Make With Pumpkin Puree

    Pumpkin puree is a versatile ingredient that can be used in both sweet and savory dishes.

    Of course, it wouldn't be autumn without deliciously sweet pumpkin treats. Some of my favorite sweet pumpkin recipes include these no-bake pumpkin cheesecake bars, sourdough pumpkin muffins, and baked pumpkin oatmeal.

    Pumpkin puree also offers a creamy, earthy base for savory dishes. Try this homemade pumpkin puree in dishes such as pumpkin alfredo sauce, turkey pumpkin chili, and pumpkin soup.

    A small white plate of pasta coated with creamy pumpkin pasta sauce next to a small bowl of pumpkin puree and three fresh sage leaves.
    Pumpkin Alfredo Sauce with Cavatappi Pasta

    How to Store

    To store homemade pumpkin puree, follow these steps:

    • Step 1: Cool. Allow the puree to cool completely before storing.
    • Step 2: Choose a container. Transfer the puree into airtight containers or resealable freezer bags.
    • Step 3. Label. Label the containers or bags with the contents and date of preparation.
    • Step 4: Store. If you plan to use it within a week, store it in the refrigerator. For longer storage, freeze the puree for up to 3 months.

    Pumpkin puree can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

    Is Canning Homemade Pumpkin Puree Safe?

    According to Penn State Extension, neither water bath canning nor pressure canning should be used to preserve homemade pumpkin puree. The heat penetration of home canning is not enough to prevent the growth of harmful bacteria in the pumpkin puree.

    Freezing homemade pumpkin puree is the best way to preserve it and is a great alternative to canning.

    Two jars of homemade pumpkin puree. The left jar is sealed and laying on its side. The jar on the right is open and standing upright.

    Frequently Asked Questions

    Can all pumpkins be used for puree?

    Yes, while sugar or pie pumpkins are recommended for their sweetness and tenderness, any variety of pumpkin can be used.

    Is it better to boil or roast pumpkin for puree?

    Roasting is preferred for pumpkin puree as it enhances the natural sweetness and flavor while reducing excess moisture, resulting in a richer, more concentrated puree compared to boiling.

    Why is my puree watery?

    Pumpkins naturally vary in water content. To reduce excess moisture, let the roasted pumpkin cool for at least 10 minutes before pureeing, allowing steam to evaporate for a thicker, more concentrated texture.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    My Favorite Pumpkin Recipes

    • A roasted pumpkin bowl filled with pumpkin soup. The pumpkin bowl is sitting on a small white plate and the soup is topped with roasted pumpkin seeds.
      Healthy Roasted Pumpkin Soup (Without Cream)
    • A small white plate of creamy pumpkin pasta sauce on cavatappi pasta. The pasta is garnished with grated parmesan cheese, black pepper, and one whole sage leaf.
      Creamy Pumpkin Pasta Sauce
    • A bowl of pumpkin white bean chili topped with sour cream and cilantro.
      Turkey Pumpkin White Bean Chili
    • Several sourdough pumpkin muffins laying across a wooden countertop next to a small bowl of pumpkin puree. One of the muffins is split in half down the middle on the left side.
      Sourdough Pumpkin Muffins

    📖 Recipe

    A glass jar filled with homemade pumpkin puree.
    Print Pin

    How to Make Pumpkin Puree

    Learning how to make pumpkin puree from scratch is an easy way to elevate all of your favorite fall recipes. From pumpkin pie to creamy pasta sauce, this versatile ingredient is full of flavor and ready in just one hour.
    Yield: One 4-pound pumpkin makes about 3 ½-4 cups of pumpkin puree.
    Course Ingredient
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour
    Servings 4 cups
    Calories 118kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Rimmed baking sheet
    • Chef's knife
    • Ice cream scoop
    • Food processor or immersion blender or regular blender

    Ingredients

    • 1 small (about 4 pounds) sugar or pie pumpkin

    Instructions

    • Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
    • Rinse the pumpkin under cool water to remove any dirt. Pat it dry with a clean towel. Using a sharp chef's knife, carefully cut off the stem of the pumpkin to create a flat surface. Place the pumpkin on the cut side and cut it in half lengthwise.
    • Use an ice cream scoop or spoon to scrape out the seeds and any stringy bits from the center of the pumpkin. Save the seeds if you plan on roasting them later.
    • Place both pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the pumpkin has softened. You can check for doneness by inserting a fork into the flesh; it should go through easily.
    • Let the roasted pumpkin cool for about 10 minutes or until it's cool enough to handle. Use your fingers to gently peel the skin away from the pumpkin flesh. Discard the skin.
    • Blend the cooked pumpkin in a food processor, immersion blender, or regular blender, working in batches if needed. Process on high until smooth and creamy, pausing to scrape down the sides for even blending.
    • The pumpkin puree can be used right away in your favorite pumpkin recipes. Alternatively, store it in the refrigerator for up to one week, or in the freezer for up to 3 months.

    Notes

    • Allow the pumpkin to cool. Letting the pumpkin cool for 10 minutes makes it easier to handle and peel, while also reducing excess moisture for a thicker, more flavorful puree.
    • Storage: Store pumpkin puree in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

    Nutrition

    Serving: 1cup | Calories: 118kcal | Carbohydrates: 29.5g | Protein: 4.5g | Fat: 0.5g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 1542mg | Fiber: 2.5g | Sugar: 12.5g | Vitamin C: 41mg | Calcium: 95mg | Iron: 3.6mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Fall Recipes

    • Three no-bake pumpkin cheesecake bars on a small white plate. Each bar is topped with a dollop of whipped cream and sprinkled with pumpkin pie spice.
      Easy No-Bake Pumpkin Cheesecake Bars
    • A small jar of pumpkin pie spice with a spoon sticking out of it. The jar is next to a pumpkin cheesecake dessert.
      Homemade Pumpkin Pie Spice (5 Ingredients!)
    • A small white bowl of roasted pumpkin seeds on a wooden countertop next to orange and white cloth napkins.
      How to Make Roasted Pumpkin Seeds
    • A bowl of Dutch oven chili topped with sour cream and cilantro. The dish is next to a small jar of chili seasoning and a piece of cornbread.
      Dutch Oven Chili (Classic Beef and Bean Chili)

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