Easy Homemade Pumpkin Puree
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This Easy Homemade Pumpkin Puree is great to use in all your favorite pumpkin recipes. So easy to make and will add so much flavorful and richness to all your favorite pumpkin recipes. All you really need is a sugar pumpkin.
Easy Homemade Pumpkin Puree
At last the time for everything pumpkin flavored is here. Personally, I love anything pumpkin. It’s one of my favorite things about the fall. If you are baking or making any savory dishes with pumpkin, you will most likely need pumpkin puree.
Making homemade pumpkin puree is pretty easy. I love how the color is a vibrant orange-yellowish. So different from canned pumpkin puree. I also find that homemade gives any food you’re making a more of a pumpkin taste and texture than canned does. Which is why I like making my own.
Making your own Easy Homemade Pumpkin Puree is also great because you can make a large amount. Just with a couple of sugar pumpkins you can make enough to add to several different recipes. You can freeze any leftover puree and use it for later. If you go pumpkin picking, grab a few pumpkins to roast. Puree them and you will have enough puree for the rest of the season. Probably even to make a delicious rich pumpkin pie for Thanksgiving.
What is Pumpkin Puree made of?
Pumpkin puree is made of just pumpkin. Even canned pumpkin puree should be made of just pumpkins and not have any other ingredients in it. This will ensure any recipes made using pumpkin puree will have a great “pumpkinity” taste and texture.
Is canned pumpkin the same thing?
Canned pumpkin and pumpkin puree should be the same. Whether it’s store-bought or homemade, it should contain nothing other than pumpkin. Some canned pumpkin may be labeled as “pumpkin pie filling” or “pumpkin pie mix”. This is pumpkin puree with added spices ready for pumpkin pie. Not the same as pumpkin puree.
What kind of pumpkins are used to make Homemade Pumpkin Puree?
You can essentially use any kind of pumpkin to make your Easy Homemade Pumpkin Puree. Personally, I like using sugar pumpkins. They are small and easy to prep for a quick and easy puree. They also have a sweet taste which makes the puree delicious and perfect for pie or any other baked goods.
You don’t even have to stop at pumpkins though. You can also use any other squash to make puree and use in savory or sweet recipes. Butternut squash, acorn squash or delicata squash are all great to make puree with. Sweet potato is also another great vegetable that can be pureed and used in a wide variety of recipes. It also makes for a great pumpkin substitute.
What you need to make Homemade Pumpkin Puree:
Ingredients:
- Sugar pumpkins
- Water (optional if you don’t want your puree to be so thick)
Equipment:
- Baking sheet
- Parchment Paper
- Food Processor or High Speed Blender
- Spatula
How do you make Pumpkin Puree from scratch?
- Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
- Cut top of pumpkin off then slice in half lengthwise. Remove seeds and insides of pumpkin. (You may save the seeds to roast separately). Place pumpkin on prepped baking sheet pan with the inside facing down.
- Place pumpkin in preheated oven and roast for 35 minutes.
- Remove pumpkin from the oven and allow it to cool-down until it can be handled. Once pumpkin has cooled-down, use your hands to remove skin. Place flesh in a food processor and pulse for a few minutes. Until smooth consistency is reached.
- Pour puree into a large wide mouth mason jar or any container with an airtight lid. Keep puree refrigerated for 5-7 days or frozen for up to 6 months.
Tips and Substitutions:
- If puree is thick or has chunks of pumpkin- Add 1/3 cup of water at a time until smooth consistency is reached.
- Freeze pumpkin puree in portions that you know you will use at once- I personally like to freeze my pumpkin puree in portions of 1-2 cups. Once your puree is thawed out you have to use it within 24 hours.
- Try making homemade puree with other squash too- Butternut squash, acorn squash or delicata squash are all great to make puree with. Sweet potato is also another great vegetable that can be pureed and used in a wide variety of recipes. These all make for a great pumpkin substitute.
Can you freeze pumpkin puree?
You can certainly freeze your puree. Freeze in portions that you know you will use at once so that you don’t waste any. I personally like to freeze my pumpkin puree in portions of 1-2 cups. Once your puree is thawed out you have to use it within 24 hours. Keep frozen for up to 6 months.
Sweet recipes to use this Easy Homemade Pumpkin Puree in:
- Pumpkin Cake Bars with Pumpkin Spice Cream Cheese Frosting
- Pumpkin Scones with Pumpkin Spice Glaze
- Gluten-Free Pumpkin Bread
Savory recipes to use this Easy Homemade Pumpkin Puree in:
More delicious recipes using pumpkin or squash puree:
- Pumpkin Pie Smoothie
- Pumpkin Hot Chocolate
- Butternut Squash Chia Pancakes (with Homemade Berry-Chia Sauce)
- Pumpkin Pie Overnight Oats
- Pumpkin Chocolate Chip Waffles
Did you like this Easy Homemade Pumpkin Puree recipe? You may also like these other homemade recipes:
- Homemade Applesauce
- Homemade Gluten-Free Gravy
- Loaded Guacamole
- Homemade Vegan Mayo
- Best and Easiest Homemade Guacamole
- Veggie Loaded Tomato Sauce
Easy Homemade Pumpkin Puree
This Easy Homemade Pumpkin Puree is great to use in all your favorite pumpkin recipes. So easy to make and will add so much flavorful and richness to all your favorite pumpkin recipes. All you really need is a sugar pumpkin.
Ingredients
- 1 sugar pumpkin
Instructions
Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
Cut top of pumpkin off then slice in half lengthwise. Remove seeds and insides of pumpkin. (You may save the seeds to roast separately). Place pumpkin on prepped baking sheet pan with the inside facing down.
Place pumpkin in preheated oven and roast for 35 minutes.
Remove pumpkin from the oven and allow it to cool-down until it can be handled. Once pumpkin has cooled-down, use your hands to remove skin. Place flesh in a food processor and pulse for a few minutes. Until smooth consistency is reached.
Pour puree into a large wide mouth mason jar or any container with an airtight lid. Keep puree refrigerated for 5-7 days or frozen for up to 6 months.
Recipe Notes
Tips and Substitutions:
- If puree is thick or has chunks of pumpkin- Add 1/3 cup of water at a time until smooth consistency is reached.
- Freeze pumpkin puree in portions that you know you will use at once- I personally like to freeze my pumpkin puree in portions of 1-2 cups. Once your puree is thawed out you have to use it within 24 hours.
- Try making homemade puree with other squash too- Butternut squash, acorn squash or delicata squash are all great to make puree with. Sweet potato is also another great vegetable that can be pureed and used in a wide variety of recipes. These all make for a great pumpkin substitute.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
**Pictures updated as of 11/2/2020
*Post updated as of 7/2/2020
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