How to Make Homemade Pumpkin Puree (Step by Step tutorial)
Why buy canned pumpkin puree when pumpkins are in season? Making your own homemade pumpkin puree is surprisingly simple and easy. The best part is you know exactly what goes into it. Homemade means no additives, no added sugar and delicious
We make so many pumpkin recipes in fall because pumpkins are in season. But, the irony is that we use canned pumpkin. I find that really weird. Don’t judge me but I have to tell you I have never used canned pumpkin puree.
The truth is that making homemade pumpkin puree is so simple and easy. I make a big batch and save it in the freezer so I can use it all thru fall.
Today, I’m going to share with you everything you need to know on how to make homemade pumpkin puree including how to roast pumpkin, how to puree pumpkin, how long will pumpkin puree last, how to freeze pumpkin puree and how to use pumpkin puree. Of course, I have shared over 20 pumpkin recipes with you so far and each and every one of those uses my homemade pumpkin puree.
What pumpkin is best for puree?
You wanna use small baking pumpkin often referred to as ‘pie pumpkin’ or ‘sugar pumpkin’. These are sweeter and work best especially for sweet or dessert recipes. Avoid the large big pumpkin those works best in savory dishes like soups and roasts.
How to make Homemade Pumpkin Puree (Save/Pin)
- Preheat the oven at 200 C / 400 F
- Wash and clean the pumpkin
- Cut in half and sprinkle with salt.
- Line a baking tray with foil or parchment paper for easy clean-up (see I forgot)
- Place the pumpkin in the oven skin side down.
- Bake for about 20 to 30 minutes until the pumpkin is soft
- Remove from the oven and let cool until warm
- Use a spoon and scrape off all the pumpkin away from the skin.
- Place it in a food processor and pulse for 2 minutes
- Pass the puree through a sieve or mesh – this will remove all the harsh fibers
- Place the pumpkin puree in a mason jar and into the fridge.
Frequently asked questions
Pumpkin puree will stay fresh in the fridge for up to a week. If you make a large batch, divide it into smaller portions and store them in the freezer for up to 2 months.
You can certainly boil the pumpkin if you want but roasting brings out the natural sweetness of the pumpkin and makes for a wonderful naturally sweet puree. Boiling will also be very soft consistency puree which may need cooking down for consistency.
Straining the pumpkin puree will remove any harsh fibers and give you a smooth soft puree. This is especially good to use when you are using pumpkin puree in desserts such as souffle, creme brulee, or cakes.
Some pumpkins have too much moisture in them and so the puree can be liquid. Do not throw it as it has so much flavor but if you prefer you can also place the puree in a saucepan and heat it over medium-low heat until it is thicker and to the right consistency.
There is so much you can do with homemade pumpkin puree. You must look see my post 18 must-try pumpkin recipes this fall. Here are just a few.
Easy pumpkin cupcakes
Pumpkin creme brûlée
Classic Pumpkin Souffle.
Best Pumpkin muffins
Pumpkin Cream Cake with whipped cream buttercream
Easy Pumpkin Spice Cake – with no-butter cream cheese frosting
Pumpkin Spice Latte Cake with Maple Buttercream
Pumpkin Cafe Latte Cake
Mini Pumpkin Cake Donuts
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Homemade Pumpkin Puree
Print Pin RateDescription
Equipment /Tools
Ingredients
- 500 grams Pumpkin 1 med sugar pumpkin
- 1 tsp Salt
Conversions – Switch between Metric & US for other measurement options
Instructions
- Preheat the oven at 200 C / 400 F
- Wash and clean the pumpkin
- Cut in half and sprinkle with salt.
- Line a baking tray with foil or parchment paper for easy clean-up
- Place the pumpkin in the oven skin side down.
- Bake for about 20 to 30 minutes until the pumpkin is soft
- Remove from the oven and let cool until warm
- Use a spoon and scrape off all the pumpkin away from the skin.
- Place it in a food processor and pulse for 2 minutes
- Pass the puree through a sieve or mesh – this will remove all the harsh fibers
- Place the pumpkin puree in a mason jar and into the fridge.
Recipe Notes
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Gloria
I always have pumpkin puree year-round. Making it yourself would be so much better. I wonder if I could store this in the freezer? Maybe it would be a little thin when defrosted?
Veena Azmanov
yes, Gloria. You can store it in the freezer and I have given more details in the post. Thanks
David
yum! homemade is always better! I love roasting pumpkins and other squash. thanks for breaking down how to make this great seasonal recipe!
Veena Azmanov
Absolutely, David. Homemade is always better.
Elizabeth
Homemade roasted pumpkin puree is the best! I’ve followed your recipe today to roast some pumpkin from my veg box and it turned out perfectly! I plan on using it in some ravioli!
Veena Azmanov
Thank you, Elizabeth. So happy you found this tutorial useful. Thanks so much for coming back to write this feedback.
Patty at Spoonabilities
This is definitely so much better than the canned pumpkin! Thanks so much for sharing these great tips!
Veena Azmanov
Absolutely, Patty. Homemade is always the best
Sapana
Thanks for answering all my questions about making pumpkin puree at home! So easy and delicious.
Veena Azmanov
Happy you found this recipe and details useful.
Kushigalu
Thank you for sharing all the tips and tricks to make puree at home. Will try soon!
Veena Azmanov
You are welcome, Kushigalu
Paula Montenegro
Great post for making homemade pumpkin puree! I don’t get the canned stuff where I live, so I have to make it myself. Thanks for the tips and step-by-step images!
Veena Azmanov
Thanks, Paula. Happy you find this useful.
Mahy
I love making my own purees, particularly when it’s the pumpkin season. There is just nothing better than the smell of a homemade puree! 🙂
Veena Azmanov
Me too, Mahy. Love homemade puree
Danielle Wolter
homemade pumpkin puree is just so much better than the store bought. love all the tips you’ve included in here!
Veena Azmanov
Absolutely, homemade is so much better than the can stuff
Tisha
I love that you have never used canned pumpkin, I wish I could say the same (judgement free zone right?! lol) I love how easy this is. I will probably never used canned again!
Veena Azmanov
Thanks, Tisha. It’s ok to use canned as well. Not making any judgment here either. I just prefer the homemade