How to make Pumpkin Puree from scratch- a simple, easy step-by-step recipe to use in place of canned pumpkin. Learn how to roast pumpkin, puree pumpkin and store it for future use, all in about an hour!
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This homemade pumpkin puree recipe is an easy process. It freezes beautifully, tastes incredibly fresh, and is full of flavor. It is very satisfying to have pumpkin puree on hand for the upcoming holidays and winter cooking projects. Sugar Pie Pumpkins are special. They are in their own lane in the category of pumpkins. They tend to be smaller than the traditional carving pumpkin, not stringy, more dense, with less water content which then bakes up into a velvety smooth texture.
My farmer friend, Amanda, gifted me a few heirloom sugar pie pumpkins. One variety is called Winter Luxury –just take in that name for a minute… the thought of a luxurious winter sounds warm and cozy, filled with loved ones, comforting food, and lots of leisure time. Your local farmer’s market is a great place to find specialty pie pumpkins.
The first thing to do with your homemade pumpkin puree is make this 5-star Double Spice Pumpkin Bread! So moist and delicious!
Table of Contents
- Why You Will Love Homemade Pumpkin Puree!
- What you’ll need!
- Pumpkin Puree Instructions!
- How to make Pumpkin Puree
- Pumpkin Puree Storage
- Pumpkin Puree FAQS
- health Benefits of Pumpkins
- Ways to use Pumpkin Puree
- Fluffy Pumpkin Pancakes
- Double Spice Pumpkin Bread
- Luscious Pumpkin Cheesecake
- Pumpkin Butter
- Pumpkin Puree Recipe
Why You Will Love Homemade Pumpkin Puree!
- Freshness: Unlike canned pumpkin puree, homemade pumpkin puree is made from scratch using freshly roasted pumpkins. This ensures that you get the freshest and most vibrant flavor in your recipes.
- Versatility: With homemade pumpkin puree, you have complete control over the flavor and consistency. You can customize it according to your preferences, making it perfect for various recipes like pies, breads, soups, and desserts.
- No additives or preservatives: Canned pumpkin puree often contains additives and preservatives to enhance its shelf life. Homemade pumpkin puree, on the other hand, is all-natural and free from any unnecessary additives, ensuring a healthier option for you and your family.
- Freezability: Homemade pumpkin puree freezes beautifully, allowing you to preserve the freshness and flavor for future use. You can store it in recipe-sized portions and conveniently thaw it whenever you need it.
What you’ll need!
To make pumpkin puree, seek out Sugar Pie Pumpkins or other similar varieties. These pumpkins are smaller than traditional carving pumpkins, have less water content, and are more dense, resulting in a velvety smooth texture when baked.
Look for pumpkins labeled with terms like “sugar,” “sweet,” or “pie” in their names, such as sugar pie, New England pie, winter luxury, sugar baby, small sugar, or orange smoothie. Choosing these specific varieties will ensure that your homemade pumpkin puree is delicious and flavorful.
Pumpkin Puree Instructions!
- Start with a pie pumpkin.
- Cut in half, scoop out seeds and pulp.
- Place flesh side down on a baking sheet.
- Roast in the oven.
- Scoop the flesh out from the peel.
- Place in a food processor, blender or immersion blender, and blend until velvety smooth.
See the recipe card below for a full list of ingredients and instructions.
How to make Pumpkin Puree
Preheat oven to 400 degrees. With a good-sized knife, carefully slice the pumpkin in half. Scoop out the seeds (and yes!! you can roast these too!). Sprinkle the pumpkin halves with salt.
Place cut side down on a baking sheet lined with parchment paper or lightly oiled. Bake for 50 minutes until they are very soft. Let cool. Scoop the pumpkin out of the peel.
Blend in a food processor or blender until completely smooth. Now it is ready to use in your favorite pumpkin recipes.
Pumpkin Puree Storage
Pumpkin puree will keep up to 4 days in the refrigerator or freeze in recipe-sized, useable portions (jars, air-tight containers, or ice cube trays) for up to 6 months.
Pumpkin Puree FAQS
Yes, it does not contain any seasonings or sugar. It is just cooked, mashed squash.
Basically, yes. They can be used interchangeably. The biggest difference in fresh vs. canned is that fresh homemade pumpkin puree tastes fresh! It has a creamy velvety smooth texture with gorgeous vibrant color. Sometimes canned pumpkin can taste more like the can than pumpkin. You can use pumpkin puree made from scratch just as you would canned.
Pumpkin puree is a smooth, creamy mixture made from cooked and blended pumpkin flesh. It is commonly used as an ingredient in various recipes, such as pies, breads, soups, and desserts. Pumpkin puree can be made by roasting pumpkin until it is tender, then removing the skin and blending the flesh until smooth.
Freeze the pumpkin puree, up to 6 months, in recipe sized useable portions.
Sugar Pie Pumpkins tend to be smaller than the traditional carving pumpkin, not stringy, more dense, with less water content which then bakes up into a velvety smooth texture. These special varieties are usually labeled often with ‘sweet’ or ‘sugar’ or pie in the name: sugar pie, New England pie, winter luxury, sugar baby, small sugar, orange smoothie, to name just a few.
health Benefits of Pumpkins
- Nutrient-Rich: Pumpkins are packed with essential vitamins and minerals. They are a great source of vitamin A, which is important for vision health, immune function, and cell growth. Pumpkins also contain vitamin C, potassium, and fiber.
- Antioxidants: Pumpkins are rich in antioxidants, including beta-carotene, which gives them their vibrant orange color. Antioxidants help protect your body against free radicals and oxidative stress, which may reduce the risk of chronic diseases.
- Weight Management: Pumpkins are low in calories and high in fiber, making them a filling food choice. The fiber content helps promote satiety, keeping you feeling full for longer and potentially aiding in weight management.
- Heart Health: The potassium content in pumpkins may help support heart health by regulating blood pressure. Additionally, the fiber and antioxidant content of pumpkins may contribute to reducing the risk of heart disease.
- Eye Health: Due to their high vitamin A content, pumpkins are beneficial for eye health. Vitamin A plays a crucial role in maintaining good vision, especially in low light conditions.
Remember that the health benefits of pumpkins are best obtained through consuming them in their natural state or cooked without adding excessive sugars or fats. Incorporating pumpkin into your diet in various ways, such as in soups, roasted dishes, or as a nutritious ingredient in baked goods, can be a delicious way to enjoy its health benefits.
Ways to use Pumpkin Puree
From savory to sweet, homemade pumpkin puree will up level your recipes! Use in soups and stews, baking, pancakes, or make a pasta sauce, you’ll love the versatillity here!
- Pumpkin Muffins
- Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
- Vegan Pumpkin Tart
- Maple-Roasted Pumpkin Seeds
Baking pumpkins is a nurturing way to transition from the warmer months into the depths of winter. The process of putting homemade pumpkin puree in the freezer to await winter cooking inspiration feels soothing and gratifying!
Give this fresh Pumpkin Puree Recipe a try this weekend and experience the difference they make!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Pumpkin Puree Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 1/2 – 3 cups 1x
- Category: puree, how to, dyi
- Method: roasted
- Cuisine: American
- Diet: Vegan
Description
How to make homemade Pumpkin Puree from scratch- a simple easy step-by-step recipe to use in place of canned pumpkin. Learn how to roast pumpkin, puree pumpkin and store it for future use, all in about an hour!
Ingredients
- 1 or more Pie Pumpkins ( 3–3 1/2 lbs)
- pinch of salt
Instructions
- Preheat oven to 400 degrees.
- Cut the pumpkin in half.
- Scoop out the seeds and stringy middle part. A metal spoon works well here.
- Sprinkle with salt, if desired.
- Place halves, flesh side down, on a baking sheet.
- Bake for 50 minutes or until fork-tender when pierced with the tip of a knife.
- Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender or place in a deep bowl and use an immersion blender until completely smooth.
Notes
One small pie pumpkin should make enough puree to equal one 15 oz can.
Do a few pumpkins at a time and freeze in desired portions for later.
These special pie pumpkin varieties are usually labeled often with ‘sweet’ or ‘sugar’ or pie in the name: sugar pie, New England pie, winter luxury, sugar baby, small sugar, orange smoothie. You can also use kabocha squash or butternut squash.
If once blended, your puree seems watery you can strain it through cheesecloth. Canned pumpkin is more solid so this would be advisable for traditional pumpkin pies. (That said I have had it work beautifully for pie just as is.)
You can definitely save and roast the pumpkin seeds!
Nutrition
- Serving Size: 1 batch ( 3 lb pumkin)
- Calories: 354
- Sugar: 37.6 g
- Sodium: 304.3 mg
- Fat: 1.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 88.5 g
- Fiber: 6.8 g
- Protein: 13.6 g
- Cholesterol: 0 mg
So easy and so great!
Yay!
This is extremely helpful! The fresh pumpkin is much better than canned. Made your pumpkin soup- delicious.
Great Terra, so happy to hear this!
Oh my gosh! I am so impressed with this article. It’s incredible. What a valuable piece of information that you shared with us!
Information about Pumpkin Seeds
thanks Jack- glad you found it useful!
I live in Brazil and am not sure if I can get these pie pumpkins. Would it taste similar to use butternut squash instead? I believe I can buy pumpkin, but I have no idea if they are pie pumpkins. Thanks for your help! I’m excited to plan out some of your meals for this week!
I love that you roasted the seeds! Let us know what yummy things you create with your pumpkin puree. 🥰
A great help for picking fresh instead of canned pumpkins and how simple actually roasting your own is! I salvaged the seeds and roasted them as well! Thanks Tonia!