Learn how to make homemade pumpkin puree from scratch. It’s easy to do and perfect for your favorite healthy pumpkin recipes. See how to roast a pumpkin, how to puree pumpkin, how to store pumpkin puree and how long it will last in your fridge.
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Photo credit: Gamzova Olga
Learning how to make pumpkin puree, is super easy (and fun!) to do and offers a light, fresh alternative to the canned pumpkin you buy from the grocery store.
Like all things homemade, pumpkin puree made from scratch is lighter and more delicious than store bought. Plus, you’ve got to love pumpkin puree recipes like pumpkin oatmeal, pumpkin spice latte, pumpkin pie smoothie, and/or pumpkin chip energy bites.
Working with pumpkin is really no different than working with most other winter squash, so if you’ve ever made a spaghetti squash or a butternut squash, working with fresh pumpkin will feel very familiar to you.
Just be sure to grab a sugar pumpkin (those are the little round ones) and not a big, fat jack-o-lantern pumpkin. The big ones are super watery, and don’t make for a great puree.
What Is Pumpkin Puree?
Pumpkin puree is the meat of the pumpkin, cooked until softened and then blended or mashed in a food processor to create a smooth pulp.
My favorite way to cook pumpkin is to roast it, but it can also be baked, sautéed, steamed or boiled. The whole process is super easy, takes less than an hour to make and can be used to make oatmeal, muffins, smoothies, soups, energy balls and much more.
Is Canned Pumpkin The Same as Pumpkin Puree?
Yes. Canned pumpkin is just that; cooked, pureed pumpkin. So, if you don’t have time to make your own pumpkin puree, you can certainly use store bought.
When you buy canned pumpkin at the grocery store the only ingredient that should be listed under the ingredients is pumpkin.
Be careful not to accidentally buy pumpkin pie filling (they are often right next to each other on the shelf). Pumpkin pie filling is flavored with spices like cinnamon, clove, allspice and ginger, and also has added sugars.
How To Make Pumpkin Puree
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Preheat oven to 400ºF.
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Trim pumpkin and slice in half lengthwise.
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Scoop out all the seeds and any of the stringy pumpkin membranes
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Lay pumpkin skin side up on a rimmed baking sheet.
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Roast for 35-40 minutes or until fork tender.
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Cool, peel off the skin and transfer pumpkin into a food processor.
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Blend until you have nice creamy delicious, pumpkin puree.
Recipe with Pumpkin Puree
Homemade Pumpkin Puree
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Ingredients
- 1 sugar pumpkin about 2.5 pounds
Instructions
- Pre heat oven to 400
- Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
- Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.
- Roast for 35-40 minutes or until fork tender.
- Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
- Store in the fridge for up to two weeks.
Comments
Julia says
If you don’t puree it, but instead mash it with a potato masher or a fork, it comes out a little chunky, my personal preference for pumpkin soup. I’ve even made pumpkin pie with the chunky version, did a side-by-side taste test among friends, and found that it was preferred by the same people who prefer chunky peanut butter. Who knew?
Dani says
Interesting. I LOVe stuff like this. Would these same people be those who like pulp in their o.j.? LOL
sixsnowflakes says
I’ve never been able to find sugar pumpkins. Is hokkaido a good substitute?
Dani says
I honestly can’t say for sure, simple because I’ve never tried it. ANy other readers have some feedback on this?!!
sixsnowflakes says
I tried this using your recipe here. It worked wonderfully. I could just scoop it with a spoon and didn’t need to do any further pureeing. I’m eating it plain right now. So nourishing.
Dani says
So glad it worked for you! Enjoy.
Sylvia says
Every year, after Halloween, our local grocery store puts the beautiful French Fairytale pumpkins (Musque De Provence) on sale for under $3.00. I buy two or three, cook them and freeze the pulp in two cup packages for use all year. This type of pumpkin has a wonderful flavor and is very meaty. I just line a cookie sheet with foil and sit the whole washed pumpkin on it. I poke slits in the top to release steam and bake until soft. I like them much better than the little sugar pumpkins.
Dani, I look forward to your emails. I have used many of your recipes and always love watching your videos. Can’t wait for the pumpkin recipes coming soon.
HAPPY FALL
Dani says
Good to know. Thanks for sharing… I’ll have to keep my eye out for them so I can give it a try;)
Hadas says
I use the sugar pumpkin as a soup bowl on Thanksgiving, after I baked them until the meat is tender.
Dani says
That sounds beautiful! I’ve seen it in magazines but have never actually tried it myself. Maybe this year;)
Carin says
I just made my first batch of pumpkin puree on Tuesday. I pretty much did what you did except I baked the pumpkin in 1/2 inch, or so, of water in a baking dish. I’ve already used the puree in a spiced pumpkin cake, then a pumpkin smoothie. It really was very easy… and delicious!
Elana says
Hi Dani – I am totally hooked on your videos and recipes! I actually took pumpkin puree and substituted it for mashed bananas in your banana oatmeal muffins! Substituted the vanilla and chocolate chips for pumpkin pie spice and maple syrup. Delicious and easy as pie!
Dani says
HA! So clever…. thanks for sharing Elana. I may have to make this one into a video someday;)
Robert says
Hi Dani !
Where do you personally buy your ‘sugar pumpkins ? I’m having trouble finding any … Also can you please give us a good recipe for pumpkin
smoothies.
Thank you,
Robert
Dani says
Hi Robert – I bought my sugar pumpkins at Whole Foods. – As for a pumpkin smoothie… I promise to share one soon BUT in the meantime a basic idea would be –> water (or some kind of milk), vanilla protein powder, half frozen banana, big scoop of pumpkin puree, and some pumpkin pie spice – blend and enjoy. You could also add a kiss of maple syrup if you wanted a little extra sweetness!
stdowns says
do you have a recipe for a pumpkin roll using your pumpkin puree.
Dani says
Sad to say, I do not!
Jada croal says
Thank you so much my dad and I and my sister made pumpkin pie for thanksgiving I hope everyone loves it and happy Thanksgiving
Dani says
Happy Thanksgiving right back your way!
Mary Ann Bruno says
Is it a waste of time to cook the bigger pumpkins, that are not sugar pumpkins?
Dani Spies says
I would say that it is. They are very watery with little flavor. However, the seeds are delicious when roasted.