Pumpkin Puree Made From Scratch

This homemade Pumpkin Puree is what you need for your pumpkin every cravings during fall! Learn how to make your own pumpkin puree in a few simple steps and using only one ingredient. Never run out of pumpkin puree again!

The moment the first leaves start changing colors pumpkin season has started! You will find pumpkin spice lattes in all coffee shops accompanied with many pumpkin flavored bakes and dishes. The pumpkin hype is insane!

I personally am a huge fan of everything pumpkin and absolutely love sipping on a pumpkin spice latte. However, to make all those delicious drinks and dishes you need one important ingredient I can not really get here: pumpkin puree! As you know me this will not hold me back from making a ton of pumpkin recipes all fall long! Making pumpkin puree at home is actually not hard at all. You will find me make fresh puree every other week and freezing part of it to keep it fresh for the coming week.

In this post I will explain to you how to make homemade pumpkin puree so you will never run out or finally can try all the recipes and see what the fuss is all about if you struggle getting this delicious ingredient.

❤️Why you will love this recipe

You might ask yourself why make pumpkin puree yourself? Well there are several reasons:

• Availability: Unfortunately pumpkin puree is not available in every country. Making it yourself is nearly effortless and will need less time than trying to find a place you can order it for an over priced price.
• No food waste: Use up all the pumpkins you bulk bought during fall. I know I am not the only one that did (wink).
• From scratch: Honestly, homemade is always better than store-bought don't you agree? Usually fresh made ingredients taste better and just the fact that you made something yourself is so satisfying.
• Easy: You can make it with barely any effort.
• 1 ingredient: Who doesn't love an easy recipe with barely any ingredients? Well this one only needs pumpkin!
• Few steps: With only a few steps and barely any activ time this puree is made in no time.

🥣Equipment

To make this recipe you will need:

• Baking Sheet: A standard baking sheet is your trusty companion for roasting the pumpkin or squash to perfection.
• Parchment Paper or Silpat Mat: These help prevent sticking and make cleanup a breeze when roasting your pumpkin.
• Sharp Knife: A reliable, sharp knife is essential for safely and efficiently cutting the pumpkin into manageable pieces.
• Spoon or Ice Cream Scoop: A sturdy spoon or ice cream scoop aids in scooping out the pumpkin's seeds and stringy bits.
• Blender or Food Processor: Opt for either a high-quality blender or a food processor to transform the roasted pumpkin into velvety puree with ease.
• Fine-Mesh Sieve or Cheesecloth (optional): This comes in handy for draining any excess liquid that some pumpkins may have.

📝The Ingredients

• Pumpkin

Ah, the simplicity of it all – the one and only ingredient you truly need is a pumpkin. Yet, the question remains: What type of pumpkin lends itself best to the art of pumpkin puree? Allow us to shed some light on your options:

• Sugar Pumpkin: Most commonly used for pumpkin puree as it is very sweet and has the perfect creamy texture. Unfortunately, this pumpkin is not available everywhere.
• Hokkaido: Also known as Red Kuri squash, it has a sweet, nutty flavor, and its flesh is perfect for making pumpkin puree.
• Butternut Squash: I know some countries differ between pumpkin and squash but but where I am from we call them all pumpkins. Butternut squash works very well for pumpkin puree. It is not that sweet but has a nice subtle flavor. However, it contains a lot of liquid. You will have to drain the excess liquid with a cheese cloth or other thin cloth. Do not throw away the pumpkin liquid! You can make a pumpkin syrup for cocktails out of it or use it in soups or smoothies.

👩🏻‍🍳How to make homemade pumpkin puree

Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.

1. Preheat and Prep: Preheat your oven and prepare a baking sheet with parchment paper or a Silpat mat.
2. Slice and Scoop: Cut the pumpkin in half, remove the seeds and stringy bits.
3. Roast: Place the pumpkin cut side down on the prepared baking sheet and roast until tender.
4. Puree: Once roasted, blend the pumpkin pieces into a smooth puree using a blender or food processor.
5. Strain (if needed): If the puree is too watery, strain it through a fine-mesh sieve or cheesecloth to achieve the desired consistency.
6. Store or Use: Store the homemade pumpkin puree or incorporate it into your favorite recipes.

Alternative way to make the puree

Tired of the messy task of scraping pumpkin flesh from its skin? For a more straightforward approach, consider peeling your pumpkin before baking, a method that works particularly well with easy-to-peel varieties like butternut squash.

After baking, even if the pumpkin's outer layer appears dry or slightly charred, it's perfectly fine. Just toss everything into your food processor and pulse. While there may be some black specks from any slight burning, it won't affect the final result.

This method simplifies the process, but personally, I find the traditional scooping method better, as the skin helps protect the flesh from drying out and results in a smoother puree, in my opinion.

🍴Ways to use pumpkin puree

Pumpkin puree is super versatile and an essential ingredient during fall. Here are some ideas:

• Pumpkin Spice Latte: Embrace the season with a comforting and aromatic Pumpkin Spice Latte, perfect for sipping on chilly days.
• Pumpkin-filled Ravioli: Elevate your pasta game with delectable Pumpkin-filled Ravioli, marrying the sweetness of pumpkin with savory pasta.
• Creamy Pumpkin Pasta: Enjoy the creamy goodness of Pumpkin Pasta, a rich and flavorful dish that captures the essence of autumn.
• Fall Pizza: Get creative with a Fall Pizza, featuring a pumpkin puree base, roasted seasonal vegetables, and melty cheese for a unique twist on pizza night.
• Pumpkin Pie: No fall dessert table is complete without the timeless classic, Pumpkin Pie. Its spiced sweetness is the epitome of autumn indulgence.
• Pumpkin Pie Toaster Strudel: A fun combination of pumpkin pie and toaster strudels making it a perfect quick and easy fall treat.

🥄Storage

Keep it in a airtight container in the fridge for 3-5 days. If you want to keep it for a longer time I highly recommend to vacuum seal the puree in small portions and freeze it. That way you can take a bag out for the week when you need it and keep the rest fresh for the coming weeks.

You can also sterilize mason jars and seal vacuum seal them. I usually do that in the steamer by steaming it the jars after filling them with the lid on. the heat will close it tightly. That way you can keep it for a very long time in a cool spot like the garage or cellar or keep it even longer in the freezer.

💭Frequently asked questions

Other Fall recipes you might like

📖 Recipe

Homemade Pumpkin Puree

Learn how to make your own pumpkin puree in a few simple steps and using only one ingredient: pumpkin!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Condiment

Cuisine International

Servings 1 portion

Calories 354 kcal

Equipment

• Oven
• Food processor
• Spoon

Ingredients

  

0.5x1x2x3x4x

• 1 Pumpkin

Cook ModePrevent your screen from going dark

Instructions

 

• Making pumpkin puree at home is super easy and only has a few steps.
• Cut your pumpkin in half using a big sharp knife. Be carefully not to cut yourself. I usually stick the knife into the pumpkin on one side and make sure it cuts trough fully and then use that the cut the other side.
• Next with a spoon remove all the seeds. Do not throw away the seeds tough! Food waste tip: Roast your pumpkin seeds in the oven. You can make them sweet or savory.
• Place your pumpkin halves on a lined baking sheet.
• Bake at 180 C / 350 F in the oven for about 45 minutes.
• Let the pumpkin halves cool down.
• Now comes the part you will need some patience for. With a spoon carefully remove the pumpkin flesh from the skin and transfer it to a food processor. You might have to work in batches depending on how big your food processor is. Make sure that you do not accidentally put any skin into the food processor. The skin is harder to mix and will leave unwanted junks in the puree.
• Pulse your pumpkin till you get a smooth puree and the texture you are looking for.
• After pureeing transfer everything fill into an air-tight container and keep in the fridge.

Notes

• Storage: Keep it in a airtight container in the fridge for 3-5 days. If you want to keep it for a longer time I highly recommend to vacuum seal the puree in small portions and freeze it. That way you can take a bag out for the week when you need it and keep the rest fresh for the coming weeks.
  • You can also sterilize mason jars and seal vacuum seal them. I usually do that in the steamer by steaming it the jars after filling them with the lid on. the heat will close it tightly. That way you can keep it for a very long time in a cool spot like the garage or cellar or keep it even longer in the freezer.

 

• Alternative method: Are you sick of scraping the pumpkin flesh out of the skin? Sometimes your pumpkin can be a real pain and separating the flesh from the skin can get real messy. That is why I tested a different way for you. You can find it in the post above

US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Your Notes

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Nutrition

Calories: 354kcalCarbohydrates: 88gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 4624mgFiber: 7gSugar: 38gVitamin A: 115777IUVitamin C: 122mgCalcium: 286mgIron: 11mg

Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.

Keyword Easy, Fall, Homemade, Quick

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