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Veena Azmanov

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Homemade Pumpkin Puree

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Homemade Pumpkin Puree (Step by Step tutorial)

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.

Learn to make pumpkin puree at home from scratch without any special equipment.
Pumpkin Puree from Scratch Homemade

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 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 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.

How to make homemade roasted pumpkin puree from scratch
Easy Homemade Pumpkin Puree Recipe and Tutorial

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 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.
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree1
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree14
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree10
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree16
  • 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.
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree5
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree20
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree6
Learn to make pumpkin puree at home from scratch without any special equipment.Homemade Pumpkin Puree29
Learn to make pumpkin puree at home from scratch without any special equipment.

Homemade Pumpkin Puree

Author: Veena Azmanov
5 from 10 votes
Print Pin Rate
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Calories: 16.25kcal
Adjust Servings Here: 8 servings

Description

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.
ADJUST SERVINGS HERE - 8 servings

Ingredients

  • 1 lb (0.5 kg) Pumpkin 1 med sugar pumpkin
  • 1 tsp 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.
  • 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.

Recipe Notes

Note: Fresh pumpkin puree will stay in the firdge for 5 day upto a week. If you plan to use it longer store it in the freeze for up to 2 months. 
 
Featured Recipe below - Pumpkin Creme Brulee using homemade pumpkin puree

Equipment

Baking Tray
Parchment Paper
Sieve
Mason Jars
Nutrition Information
Calories: 16.25kcalCarbohydrates: 4.06gProtein: 0.63gFat: 0.06gSaturated Fat: 0.03gSodium: 291.31mgPotassium: 212.5mgFiber: 0.31gSugar: 1.73gVitamin A: 5320.63IUVitamin C: 5.63mgCalcium: 13.13mgIron: 0.5mg

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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Frequently asked questions

How do you store pumpkin puree?

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.

Can I boil the pumpkin instead of roasting?

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.

Why do I need to strain the pumpkin puree?

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.

Why does my puree have too much liquid?

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.

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Learn to make pumpkin puree at home from scratch without any special equipment.
Pumpkin Puree from Scratch Homemade


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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. 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?

    Reply

    • Veena Azmanov

      yes, Gloria. You can store it in the freezer and I have given more details in the post. Thanks

      Reply

  2. David

    yum! homemade is always better! I love roasting pumpkins and other squash. thanks for breaking down how to make this great seasonal recipe!

    Reply

    • Veena Azmanov

      Absolutely, David. Homemade is always better.

      Reply

  3. 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!

    Reply

    • Veena Azmanov

      Thank you, Elizabeth. So happy you found this tutorial useful. Thanks so much for coming back to write this feedback.

      Reply

  4. Patty at Spoonabilities

    This is definitely so much better than the canned pumpkin! Thanks so much for sharing these great tips!

    Reply

    • Veena Azmanov

      Absolutely, Patty. Homemade is always the best

      Reply

  5. Sapana

    Thanks for answering all my questions about making pumpkin puree at home! So easy and delicious.

    Reply

    • Veena Azmanov

      Happy you found this recipe and details useful.

      Reply

  6. Kushigalu

    Thank you for sharing all the tips and tricks to make puree at home. Will try soon!

    Reply

    • Veena Azmanov

      You are welcome, Kushigalu

      Reply

  7. 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!

    Reply

    • Veena Azmanov

      Thanks, Paula. Happy you find this useful.

      Reply

  8. 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! 🙂

    Reply

    • Veena Azmanov

      Me too, Mahy. Love homemade puree

      Reply

  9. Danielle Wolter

    homemade pumpkin puree is just so much better than the store bought. love all the tips you've included in here!

    Reply

    • Veena Azmanov

      Absolutely, homemade is so much better than the can stuff

      Reply

  10. 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!

    Reply

    • Veena Azmanov

      Thanks, Tisha. It's ok to use canned as well. Not making any judgment here either. I just prefer the homemade

      Reply
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