DIY Homemade Pumpkin Puree

Scrap the canned puree and make delicious Homemade Pumpkin Puree! It's easy to make when pumpkins are available and freezes great for future use. Use it anywhere canned pumpkin puree is called for.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 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

Notes

How much does it make?

The yield is highly dependent on the pumpkin's size and its meatiness. As a guide, I made puree using a seven inch diameter pumpkin whose flesh walls were about 3/4-inch thick which yielded 3 cups.

How to store

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

How to freeze

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

Pour the puree into an ice cube tray
Freeze fully
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.

Nutrition