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.
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
Preheat oven to 400ºF.
Trim pumpkin and slice in half lengthwise.
Scoop out all the seeds and any of the stringy pumpkin membranes
Lay pumpkin skin side up on a rimmed baking sheet.
Roast for 35-40 minutes or until fork tender.
Cool, peel off the skin and transfer pumpkin into a food processor.
Blend until you have nice creamy delicious, pumpkin puree.
Homemade Pumpkin Puree
- 1 sugar pumpkin about 2.5 pounds
- 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.