Making pumpkin puree from scratch is super easy to do and offers a light, fresh alternative to the canned pumpkin most of opt for this time of the year.
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.
Don’t throw your pumpkin seeds away… Roast them up!
MORE C&D PUMPKIN RECIPES
Photo credit: Gamzova Olga
Homemade Pumpkin Puree
Yield: 2 cups
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Ingredients:
- 1 sugar pumpkin (about 2.5 pounds)
Directions:
- 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.
1/2 cup puree --> Calories: 50; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 4; Protein: 2g
Julia
October 3, 2012 at 11:52 amIf 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
October 4, 2012 at 1:07 pmInteresting. I LOVe stuff like this. Would these same people be those who like pulp in their o.j.? LOL
sixsnowflakes
October 3, 2012 at 1:38 pmI’ve never been able to find sugar pumpkins. Is hokkaido a good substitute?
Dani
October 4, 2012 at 1:06 pmI honestly can’t say for sure, simple because I’ve never tried it. ANy other readers have some feedback on this?!!
sixsnowflakes
October 15, 2012 at 9:58 amI 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
October 16, 2012 at 11:55 amSo glad it worked for you! Enjoy.
Sylvia
October 4, 2012 at 7:10 amEvery 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
October 4, 2012 at 1:04 pmGood to know. Thanks for sharing… I’ll have to keep my eye out for them so I can give it a try;)
Hadas
October 4, 2012 at 9:40 amI use the sugar pumpkin as a soup bowl on Thanksgiving, after I baked them until the meat is tender.
Dani
October 4, 2012 at 1:01 pmThat sounds beautiful! I’ve seen it in magazines but have never actually tried it myself. Maybe this year;)
Carin
October 4, 2012 at 12:51 pmI 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
October 4, 2012 at 3:53 pmHi 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
October 8, 2012 at 7:41 pmHA! So clever…. thanks for sharing Elana. I may have to make this one into a video someday;)
Robert
October 5, 2012 at 2:19 pmHi 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
October 8, 2012 at 7:40 pmHi 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
October 16, 2013 at 7:36 pmdo you have a recipe for a pumpkin roll using your pumpkin puree.
Dani
October 18, 2013 at 4:46 amSad to say, I do not!
Jada croal
November 24, 2015 at 5:33 pmThank you so much my dad and I and my sister made pumpkin pie for thanksgiving I hope everyone loves it and happy Thanksgiving
Dani
November 29, 2015 at 12:17 pmHappy Thanksgiving right back your way!