How to Make Pumpkin Puree: an Easy Fall Recipe + VIDEO

Pumpkin Puree is the star ingredient in all your favorite fall recipes! It’s so easy and delicious to make it at home with these step-by-step instructions. No need to by the canned stuff anymore!

Whether you love Pumpkin Spice Lattes, pumpkin bread,  pumpkin oatmeal or a steaming cup of pumpkin chowder by a roaring fire, it all screams fall.

All these favorite recipes you love have something in common. They use  pumpkin puree. 

It’s the what gives all those recipes their delicious flavor.

Sure, you can use it from a can but it’s SO EASY and delicious to make it at home!

The method is simple and easy, as well as the puree freezes wonderfully for later use.

What is Pumpkin Puree?

It’s the pureed flesh of a pumpkin. It’s what you’d purchase in cans that becomes a key seasonal ingredient in many dishes.

It is the star ingredient in the classic Thanksgiving pie filling, along with all your other favorite fall recipes.

Great Nutritional Value

Pumpkins are an anti-oxidant, anti-inflammatory food. This makes them a great addition to one’s diet to keep a body healthy.

They also have a high amount of Vitamin C.

The seeds are high in protein so when carving Jack o Lanterns save them!

I have the best roasted pumpkin seeds method to avoid wrestling with the squash goop.

Best Pumpkins to Use for Making Puree?

I use Sugar Pumpkins or Pie Pumpkins.

They are a smaller variety with sweeter flesh.

Though small, sugar pumpkins yield a large amount of puree. 

Fresh pumpkins are abundant in the fall in grocery stores and Farmer’s Markets. It’s easy to find these varieties.

They are superior to most Jack o Lantern pumpkins for this recipe.

How Much Puree Does One Pumpkin Yield?

The yield is highly dependent on its size and its meatiness.

I recently made puree using a seven-inch diameter pumpkin with flesh walls about 3/4-inch thick. The yield was 3 cups.

EXAMPLE: The pumpkin shown in the recipe process photos below was in a 15-inch by 10-inch baking pan. It had a yield of 4+ cups of  ‘meat’ before pureeing.

As a rule of thumb one 3-pound size should yield the same volume as one can of store bought puree.

How to Make it – Step by Step

Though it takes some time to cook, making the puree at home is very easy!

For a detailed printable recipe refer to the recipe card at the end of the blog post.

STEP 1: Preheat the oven to 375 degrees.

STEP 2: Slice the pumpkin in half (I suggest using a long sturdy serrated knife) (photo 1).

STEP 3: Scoop out the seeds and membrane (use a large kitchen spoon OR a special scooper for this task); (photo 2). Reserve the seeds for making Roasted Seeds.

NOTE: don’t worry about removing all the membrane. After it’s cooked it will be very easy to remove before scooping out the flesh to puree.

STEP 4: Place the halves cut side down in a large baking dish filled with 1-inch of water (photo 3).

STEP 5: Bake for 45-90 minutes (photo 4) depending on the size of the pumpkin. Example: a 3-pound sizewill cook for about 45 minutes, a 4-pound size 60-70 minutes.

STEP 7:  When the cooking is done (the flesh will be soft and easily separated from the skin), remove from the oven.

Allow to cool until it can be handled comfortably. Scoop out the flesh and process into a puree in a food processor or blender.

Supplies Needed 

• Large sharp kitchen knife (serrated knives work well)
• Large Baking Pan (I use a 15-inch by 10-inch by 2-inch Pyrex pan)
• Sharp-edged large spoon or special scooper
• Food Processor or Blender
• Ice cube trays and freezer bags or containers if freezing the puree
• OPTIONAL: a baking sheet lined with parchment paper for the seeds

How to Use it

It adds a creamy texture to soups and stews, is wonderful in breads without lending an overpowering flavor.

And of course stars in many desserts recipes at this time of year.

Some Favorite Recipes to Use it

• Muffins
• Rice Pudding 
• Dessert Bars
• Tamale Pie
• Mini Cheesecakes in Mason Jars
• Try this sweet & savory pumpkin recipe collection for more ideas (all gluten-free too)

How Long Does Homemade Puree Last in the Refrigerator?

Keep in a sealed container and will last 5-7 days in the refrigerator.

How to Freeze it

Freeze the puree for future recipes or to use in the off season rather than buying it canned.

Step-by-Step 

1. Pour the puree into an ice cube tray
2. Freeze fully
3. Then transfer the frozen puree cubes to a larger freezer container or bag

It is a very easy way to use small amounts and to get ahead on your Thanksgiving ingredients!

When frozen in an airtight container, the puree will last 6-8 months.

More Delicious Recipes to Try!

• Persimmon Margaritas
• How to Make Peppery Ham Stock
• Bacon Weave: How to Make, Use & Cook It!

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DIY Homemade Pumpkin Puree

Fall and winter are a perfect time of year for making homemade Pumpkin Puree with the abundance of winter squash available. The method is simple and easy, as well as the puree freezes wonderfully for later use. The yield is highly dependent on the pumpkin's size and its meatiness. As a guide, I recently made puree using a seven inch diameter pumpkin whose flesh walls were about 3/4-inch thick which yielded 3 cups.

5 from 32 votes

Print Save Recipe Recipe Saved! Pin Rate

Course: Dessert

Cuisine: American

Keyword: how to make homemade pumpkin puree, pumpkin puree

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 3 cups estimate (dependent on pumpkin size; see below for an example)

Calories: 117kcal

Author: Toni Dash

Ingredients

• ▢ 1 Sugar Pumpkin (or other variety designated best for eating); select a size when halved would fit into a large baking dish
• ▢ Water

Instructions

• Preheat the oven to 375 degrees. Cut pumpkin in half, scoop out all seeds and membrane. Save the seeds for roasting!
• Place pumpkin halves cut side down in a large baking dish. Fill dish with 1 inch of water. Place into oven and bake for 45-90 minutes; until inside of pumpkin is soft (dependent on the pumpkin size and thickness).
• Remove from oven. Let cool to handle. Scoop out inside into a food processor or blender and pulse until pureed.

Video

 

Nutrition

Calories: 117kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 1541mg | Fiber: 2g | Sugar: 12g | Vitamin A: 38590IU | Vitamin C: 40.8mg | Calcium: 95mg | Iron: 3.6mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

Originally published October 2014