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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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 sourdough pumpkin muffins and sourdough pumpkin oatmeal cookies.
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.
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.
Frequently Asked Questions
Yes, while sugar or pie pumpkins are recommended for their sweetness and tenderness, any variety of pumpkin can be used.
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.
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].
📖 Recipe
How to Make Pumpkin Puree
Equipment
- 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.
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