This recipe for Homemade Pumpkin Puree gives you step-by-step instructions to make your very own fresh pumpkin puree at home. It’s simple, tasty, and requires just one ingredient: pumpkin!
Use in breads, pies, cakes, soups and more. Some of my favorite pumpkin puree dessert recipes include Pumpkin Bread, Pumpkin Crunch Bars, No Bake Pumpkin Cheesecake, and Pumpkin Pie.
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Easy Homemade Pumpkin Puree
We’ve all grown so accustomed to picking up canned pumpkin from the grocery store that it can be easy to forget that you can make it from scratch. Fresh pumpkin puree is simple to make and can be used for all sorts of recipes. The flavor can’t be beat and as an added bonus, it gives you a great excuse to buy those cute little pie pumpkins at the farmer’s market!
If you are looking for what to make with Pumpkin Puree, the most obvious uses that come to mind are pumpkin pie and pumpkin bread. Or, try adding pumpkin puree to soups and stews to give them a creamy texture and a little extra flavor. You can turn it into a delicious sauce for pasta, meats, or veggies, or even mix it into your breakfast oatmeal!
You can also substitute this Homemade Pumpkin Puree in absolutely any recipe that calls for canned pumpkin puree. Just be sure to pour off any standing liquid in the puree before using.
Homemade Pumpkin Puree Video Tutorial
Which Pumpkins to Use
You just need one ingredient for Pumpkin Puree - pumpkin. You can use sugar pie pumpkins or any other roasting pumpkins that you find in the produce section of the grocery store. If you go to a pumpkin patch, leave the carving pumpkins to carving and stick with the small pie pumpkins for roasting.
How to Make Pumpkin Puree from Scratch
- Clean the pumpkin. Wash the pumpkin to remove dirt, then slice off the stem and cut the pumpkin in half. Scoop out the seeds and save them for another use or discard them.
- Roast. Place the halves cut side down onto a baking sheet or baking dish. Add about ¼" water to the bottom of the baking dish, then cover with aluminum foil and roast in a preheated 375 degree F oven for 40-50 minutes, or until fork-tender.
- Blend. Remove from the oven and allow to cool for about 30 minutes (until you can handle it), then carefully scoop out the pumpkin pulp (discard the skin), place into a food processor or blender, and blend until smooth.
- Use or store. You can either use it immediately in a recipe or cool it completely and store in a covered container in the refrigerator for up to 3 days or freezer for up to 3 months. Enjoy!
Frequently Asked Questions
Pie pumpkins are generally between 3-10 pounds in weight. You want to use pumpkins that are on the smaller side for roasting as they will have much sweeter flesh than large pumpkins.
A good rule of thumb is that for every 1 pound of pumpkin, you will be able to yield about 1 cup of puree. So, if you choose a 3 pound pumpkin you can expect roughly 3 cups of Homemade Pumpkin Puree.
The best pumpkins to use for puree are the small Pie Pumpkins or Sugar Pie Pumpkins. You will often find them in the fall at the grocery store or your local farmer’s market. These are different from your average Jack O Lantern Pumpkins in that they are smaller and have much sweeter flesh. You want to leave the Jack O Lantern Pumpkins to carving!
You can also substitute roasted and pureed winter squash in just about any recipe that calls for pumpkin puree. Butternut squash is our absolute favorite because it has a slightly nutty, sweet flavor. Acorn squash is another great and readily available option.
Your pumpkin puree will last in the refrigerator for up to 4-5 days as long as you store it properly. Make sure it’s completely cool before transferring to an airtight container and storing in the fridge.
Absolutely! Let the puree cool completely, then transfer to freezer bags and let freeze flat. You can store your Homemade Pumpkin Puree in the freezer for up to 4 months!
When you are ready to use, either let it thaw in the fridge overnight or transfer to a microwave-safe container and microwave on defrost for about 5 minutes, or until completely thawed.
Homemade Pumpkin Puree Recipe
Ingredients
- 1 3 lb Sugar Pie Pumpkin or pie pumpkin
Instructions
- Preheat oven to 375 degrees F.
- Wash the pumpkin to remove any dirt, then slice off the stem and cut the pumpkin in half. Scoop out the seeds and either save for another use or discard.1 3 lb Sugar Pie Pumpkin
- Place the halves cut side down onto a baking sheet or baking dish. Add about ¼" water to the bottom of the baking dish, then cover with aluminum foil and roast for 40-50 minutes, or until fork tender.
- Remove from the oven and allow to cool until you can handle it, then carefully scoop out the flesh (discard the skin), place into a food processor, and blend until smooth.
- You can either use the pumpkin puree immediately in a recipe, or cool completely and store in a covered container in the refrigerator for up to 3 days, or freezer for up to 3 months. Enjoy!
Nutrition
More Of the Best Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting
- No-Bake Pumpkin Cheesecake
- Pumpkin Baked Rice Pudding
- Pumpkin Stuffed French Toast with Pecan Crumble Topping
- Einkorn Pumpkin Muffins
- More Fall Recipes
Making your own Homemade Pumpkin Puree is simple, tasty and requires just one ingredient: pumpkin! Use in all sorts of seasonal recipes that call for pumpkin, including pies, breads, cakes, soups and more.
Virginia
Great step by step instructions for making my own pumpkin! Thanks!
Jill Baird
So glad you like it!