How to make Pumpkin Puree

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!

When you do things from your soul you feel a river moving in you, a joy.  Rumi

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.

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.

How do you make Pumpkin Puree from scratch?

1. Start with a pie pumpkin.
2. Cut in half, scoop out seeds and pulp.
3. Place flesh side down on a baking sheet.
4. Roast in the oven.
5. Scoop the flesh out from the peel.
6. Place in a food processor or blender until velvety smooth.

Baking pie 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 inspirations feels somewhat soothing.

Is Canned Pumpkin and Roasted Pumpkin the same thing?

The biggest difference in fresh vs. canned is that fresh homemade pumpkin puree tastes, well…. 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.

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 or lightly oiled.  Bake for 50 minutes until they are very soft.

Let cool.

Scoop the pumpkin out of the peel.

Blend until completely smooth.  Now it is ready to use in your favorite pumpkin recipes.

Pumpkin Puree Recipe Ideas:

Use homemade pumpkin puree in

• Double Spice Pumpkin Bread
• Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
• Pumpkin Soup with Garam Masala
• Pumpkin Soup with Leeks and White beans
• Pumpkin Butter
• Gingery Pumpkin Cheesecake
• as well as muffins, pie, custard!

Don’t throw away those seeds!  Try these easy delicious Maple-Roasted Pumpkin Seeds.

Freeze the pumpkin puree in recipe sized useable proportions.

Roasting pie pumpkins is an easy process.  It freezes beautifully, tastes incredibly fresh, and is intensely flavorful.  It is very satisfying to have pumpkin puree on hand for the upcoming holidays and winter cooking projects.

Give this Pumpkin Puree Recipe a try this weekend and experience the difference they make!

Pumpkin Puree Recipe

★★★★★ 5 from 2 reviews

• Author: Tonia Schemmel | Feasting at Home
• 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

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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!

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Ingredients

Scale 1x2x3x

• 1 or more Pie Pumpkins ( 3–3 1/2 lbs)
• pinch of salt

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Instructions

1. Preheat oven to 400 degrees.
2. Cut the pumpkin in half.
3. Scoop out the seeds and stringy middle part.  A metal spoon works well here.
4. Sprinkle with salt, if desired.
5. Place halves, flesh side down, on a baking sheet.
6. Bake for 50 minutes or until tender when pierced with the tip of a knife.
7. Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender until completely smooth.

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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.

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

Keywords: pumpkin puree, how to make pumpkin puree, roasted pumpkin, roasting pumpkin