Making your own homemade pumpkin puree is surprisingly simple and easy. There are many methods to make this puree but my favorite is roasting the pumpkin as it brings out the natural sweetness fo the fruit.
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We make so many pumpkin recipes in fall because pumpkins are in season. But, the irony is that we use canned pumpkin. The truth is that making homemade 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 about making homemade pumpkin puree. I have shared over 20 pumpkin recipes with you so far and each and every one of them you can use this homemade 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 work best in savory dishes like soups and roasts.
Having said that, you can use the sweetest pumpkins available in your markets. Use whats in the season to get the best flavor.
Step by step instructions
- Preheat the oven at 200 C / 390 F.
- Wash and clean the pumpkin. Cut in half and sprinkle with salt.
- Line a baking tray with aluminum foil or parchment paper for easy clean-up.
- Place the pumpkin halves skin side down.
- Bake for about 25 to 30 minutes until the pumpkin is soft and fork-tender
- Remove from the oven and let cool until barely warm
- Use a spoon and scrape all the pumpkin puree away from the skin.
- Put it in a food processor and pulse for 2 minutes until smooth.
- Pass the puree through a sieve or mesh - this will remove all the harsh fibers
- Pour the pumpkin puree into a heavy bottom saucepan over medium-low heat to evaporate excess moisture.
- Evaporating excess moisture deepens the color and makes it thicker just like the pumpkin puree in a can.
- Place the pumpkin puree in a mason jar and into the fridge.
- This puree can be frozen for up to 2 months. I like to portion them into small storage bags.
Frequently asked questions
This 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 purees will remove any harsh fibers and give you a smooth soft puree. This is especially good to use when you are using it 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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Printable Recipe
Homemade Pumpkin Puree
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (0.5 kg) Pumpkin ((1 med sugar pumpkin) )
- 1 teaspoon Salt
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 aluminum foil or parchment paper for easy clean-up
- Place the pumpkin halves skin side down.
- Bake for about 25 to 30 minutes until the pumpkin is soft and fork-tender
- Remove from the oven and let cool until barely warm
- Use a spoon and scrape all the pumpkin puree away from the skin.
- Put it in a food processor and pulse for 2 minutes until smooth.
- Pour the pumpkin puree into a heavy bottom saucepan over medium-low heat to evaporate excess moisture.
- Evaporating excess moisture deepens the color and makes it thicker just like the pumpkin puree in a can.
- Place the pumpkin puree in a mason jar and into the fridge.
- This puree can be frozen for up to 2 months. I like to portion them into small storage bags.
Recipe Notes & Tips
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
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.