Learn how to make homemade Pumpkin Puree! It's super easy to make from scratch (much easier than you'd think), and it's so delicious and versatile. Use it all your favorite pumpkin recipes, from pie to soup, and so much more!
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If you're a pumpkin lover, you need to try this easy Pumpkin Puree recipe! This delicious, silky puree is made with 100% pure pumpkin, and unlike the canned stuff, there's no fillers, sweeteners, or added ingredients.
While there are different ways to cook pumpkin for puree, roasting is by far the best. For starters, it's the easiest ... the oven does most of the work for you, and there's no standing over a hot stove necessary.
Roasting pumpkin also concentrates its flavor, and brings out its natural sweetness, making it even more delicious. It also reduces the amount of liquid (versus steaming or boiling, which can add water), giving it a similar texture to canned.
If you love pumpkin, this easy puree is a great fall staple to have on hand! Make it right before you need it, or make a big batch and freeze it for later. And it's super versatile. You can use it in everything from pumpkin pie to soups, smoothies, and so much more!
Ready to try this easy recipe for yourself? Then keep reading for all the details!
Ingredients + Supplies
You only need one ingredient, plus a few basic supplies, to make Pumpkin Puree from scratch:
- Pumpkin - Of course, you'll need a fresh pumpkin! For best results, use a sugar pumpkin or a pie pumpkin. These are the smaller pumpkins that you'll find in the produce section of your grocery store. While you can use jack o' lantern style pumpkins, they tend to be less flavorful and more stringy.
- Knife + Spoon - You'll need a sharp knife to cut the pumpkin in half, plus a spoon to scoop out the seeds.
- Baking Sheet - Grab a large baking sheet (these Circulon pans are my fave) to roast the pumpkin on. Tip: Pumpkin tends to release liquid as it roasts. If you want to save on cleanup time later, line your baking pan with nonstick foil first.
- Food Processor - You'll also need a food processor (or a high powered blender) to puree the pumpkin once it's done roasting.
This recipe is naturally vegetarian, vegan, gluten free, and dairy free, which means anyone can use it in their favorite fall recipes!
Tip: Don't save this recipe just for pumpkin! You can roast and puree any type of winter squash, like butternut, acorn, or kabocha. Just keep in mind that the cooking time may need to be adjusted.
How to Make Pumpkin Puree
Pureed pumpkin couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep pumpkin. Start by cutting your pumpkin in half, then use a spoon to scoop out the seeds and any stringy bits. Tip: Don't forget to save and roast the seeds!
- Place on baking sheet. Next, place the pumpkin halve cut-side-down on your baking sheet. Tip: I like to line my pans with nonstick foil before adding the pumpkin. That way, there's less clean up later!
- Roast. Next, you going to bake the pumpkin until it starts to collapse. You should also be able to easily pierce the skin with a fork and the flesh should mash easily. Tip: Roasting time can vary, depending on how large your pumpkin is, and how thick it's walls are.
- Puree. Let the roasted pumpkin rest until it's cool enough to handle. Then use a spoon to scoop the flesh (pulp) out of the skin. Transfer the pulp to your food processor (or blender), the puree until totally smooth.
Wasn't that easy? Now that you know how easy this Pumpkin Puree recipe is, you'll find yourself reaching for canned pumpkin much less often!
Tip: If your puree seems watery, or you'd like to bake with it, I'd recommend draining it first. Draining the fresh pumpkin puree gives it a consistency closer to canned pumpkin, which is what most recipes are developed with. To drain it, simply line a colander or strainer with cheese cloth, add the puree, then let it sit over a bowl (or in your sink) for a couple hours.
How to Use
This Roasted Pumpkin Puree is super versatile! Here are a few ideas for using it:
- Pie - Of course, one of the best ways to use it is in homemade Pumpkin Pie. For a different twist on the classic pie, try these scrumptious Pumpkin Tarts!
- Desserts - This recipe works great in sweet treats! You'll love it in this easy Pumpkin Mousse or this yummy Pumpkin Frozen Yogurt.
- Baked Goods - You can also use it to make other baked goods, like Pumpkin Bread and Pumpkin Muffins or Pumpkin Cookies.
- Soup - Roasted pumpkin makes the BEST soups and stews! You'll love it in this Creamy Pumpkin Soup and this hearty Pumpkin Chili.
- Pasta - Create a luscious and easy pasta sauce by sautéing garlic in olive oil (or butter), then add the pumpkin puree thinned with heavy cream. Stir in some parmesan, then toss with pasta (kind of like a pumpkin Alfredo Sauce!). Or use it place of butternut squash to make this delectable Mac and Cheese.
- Risotto - Swap out the canned pumpkin in this Pumpkin Risotto for this freshly made puree!
- Overnight Oats - You'll love waking up to this tasty Pumpkin Overnight Oats!
- Baked Oatmeal - If you'd prefer a hot breakfast, treat yourself to this Pumpkin Baked Oatmeal.
- More - Don't stop with just these ideas, you can use this puree in any recipe calling for canned pumpkin!
Tip: For best results when using this homemade puree in baked goods (pies, cookies, breads, etc.), drain the pumpkin after pureeing it. This removes excess liquid and gives it a texture closer to canned pumpkin. See my tips in the How to Make section above.
Once you've made the puree, you can store it in an airtight container in your refrigerator for up to one week. If you'd like to make a bigger batch, or you won't be able to use it right away, freeze it!
I recommend freezing the pumpkin in a zip top bag. I used a ziploc bags, but reusable silicone bags work great, too! Add a label with the date you froze it, and the with the amount of puree. I like to freeze it in 1 ¾ cup batches, which is equivalent to a 15-ounce can. To make things easier, use a funnel when adding the pumpkin to the bag. Freeze the bags flat on a baking sheet, that ways the frozen puree will be easier to store and will take up less room in your freezer.
Looking for more pumpkin and winter squash recipes? Try one of these delicious dishes next:
- Pumpkin Couscous Salad
- Pumpkin Lentil Curry
- Roasted Pumpkin Salad
- Pumpkin Pizza with Pesto and Feta
- Pumpkin Risotto
- Pumpkin Coconut Curry
- Roasted Delicata Squash
- Stuffed Delicata Squash
- Butternut Squash Lasagna
- Black Bean and Butternut Squash Enchiladas
- Butternut Squash with Cranberries and Pecans
- Roasted Butternut Squash Salad
- Stuffing Stuffed Acorn Squash
Frequently Asked Questions (FAQs)
Pumpkin puree is made from fresh pumpkin that has been cooked and then blended until smooth.
The best kinds of pumpkin for homemade puree are sugar pumpkins or pie pumpkin. These smaller pumpkins have a delicious, sweet flavor and creamy texture that's perfect for using in all kinds of recipes!
Yes, you can make pumpkin puree out of jack o' lantern style pumpkins. However, they they tend to be less flavorful and more stringy than smaller pie or sugar pumpkins.
Yes, canned pumpkin and pumpkin puree are the same thing, and depending on the recipe, they can be used interchangeably. Avoid using pumpkin pie filling if a recipe calls for canned pumpkin or pumpkin puree though, as it has been flavored with spices and sweetened.
Homemade pumpkin puree is not safe for canning, however you can preserve the puree by freezing it. Learn more about preserving pumpkin from the National Center for Home Food Preservation.
Homemade pumpkin puree can be stored in your refrigerator for one week, or you may freeze it for up to three months.
It is better to roast pumpkin for puree, rather than boiling or steaming it. Roasting pumpkin concentrates its flavor and also makes a thicker puree that's closer to canned pumpkin. Steaming or boiling pumpkin introduces extra liquid, which can make it watery and bland tasting.
- 1 medium pumpkin (sugar pumpkins or pie pumpkins work best)
- Preheat oven to 350 degrees.
- Cut pumpkin half, through middle. Use a spoon to scoop out seeds.
- Place pumpkin cut side down on a nonstick baking sheet.
- Roast pumpkin until tender and easily pierced with a fork (about 45 to 60 minutes, depending on size).
- Carefully remove from oven (there may be liquid on the pan), then let pumpkin cool slightly.
- Using a spoon, scoop pulp from skin, then transfer to food processor (or high-powered blender).
- Puree until smooth, stopping to stir a few times to make sure you get all the lumps.
- Use pumpkin puree right away, or store in an air tight container for up to one week. Enjoy!