Ditch the can! Homemade Pumpkin Puree is fresh, simple, and totally game-changing, made with only one ingredient. Transform your favorite recipes with this unbeatable, easy-to-make delight!
Homemade pumpkin puree is a simple, wholesome alternative to store-bought cans, bringing out the naturally sweet and earthy flavor of fresh pumpkin. Made by roasting pumpkin until tender and then blending it into a smooth consistency.
We love to use homemade pumpkin puree in some of our classic pumpkin treats, like Pumpkin Chocolate Chip Cookies, Pumpkin Cake, and Pumpkin Cupcakes.
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Homemade for the Win
Why make homemade pumpkin puree when you can buy it at the store? Let me tell you why!
We’ve seen and tasted a huge difference in our pumpkin recipes with homemade puree. The recipes always turn out sweeter and softer than with store-bought puree. Store-bought is an easy solution (we prefer Libby’s because it has no preservatives or artificial flavors), but making homemade pumpkin puree is quite simple too.
Why We Love Homemade Pumpkin Puree
- This puree has a fresher, richer flavor than canned versions.
- Homemade Pumpkin Puree ensures no preservatives or artificial flavors.
- Homemade Pumpkin Puree is versatile. It can be served as a side dish or used as an ingredient in cooking or baking.
Recipe Ingredient
- Sugar Pumpkin: Provides a naturally sweet and earthy flavor with a smooth, creamy texture.
See the recipe card for full information on ingredients and quantities.
Variations
For the Homemade Pumpkin Puree recipe, you can use different types of sugar pumpkins or pie pumpkins such as Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, and Fairytale Pumpkins (which have harder, thick skins but amazing flesh inside). Kabocha and butternut squash are also excellent alternatives. Avoid larger varieties like Jack-o-Lantern pumpkins since they tend to have less flesh, more moisture, and less sweet flavor.
How to Make Your Own Pumpkin Puree
Step 1: Preheat oven to 350°F (175°C).
Step 2: Cut the top off of the pumpkin and discard it.
Step 3: Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
Step 4: Use a spoon (or your hands) to remove the pumpkin seeds and strings. You can save the seeds to roast later if you’d like.
Step 5: Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.
Step 6: Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, and discard the peel.
Step 7: Place in a blender or food processor and pulse until silky smooth.
Step 8: Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.
Expert Tips
- Strain Excess Moisture: If the puree is overly watery, strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid. This ensures a thicker consistency.
- Know When the Pumpkin is Done: The pumpkin is done roasting when the flesh pulls away from the skin and is fork-tender or easily pierced with a knife.
FAQs
Homemade pumpkin puree is perfect for pies, soups, muffins, cakes, and smoothies. It adds a rich, natural pumpkin flavor to both sweet and savory dishes.
Look for a uniform color, as this indicates ripeness. Thump the pumpkin; it should sound hollow if it’s ripe. Additionally, check the stem—if it is hard, your pumpkin is most likely ripe and ready for use!
Storage Info
STORE homemade pumpkin purée in an airtight container in the refrigerator for up to 5 days. You can also FREEZE it in measured portions using airtight containers or freezer bags for up to 4 months. To defrost, thaw in the fridge overnight or in a bowl of cold water and use within a few days.
Note that it might have extra liquid, so you may need to discard some of that before re-blending and using it in your recipes. To REHEAT, warm the puree in a saucepan over low heat, stirring occasionally until heated through. Avoid microwaving to preserve the puree’s texture and flavor.
Homemade Pumpkin Puree Recipe
Ingredients
- 1 sugar pumpkin
Instructions
- Preheat oven to 350°F (175°C).
- Cut the top off of the pumpkin and discard it.
- Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
- Use a spoon (or your hands) to remove the pumpkin seeds and strings. You can save the seeds to roast later if you’d like.
- Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.
- Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, and discard the peel.
- Place in a blender or food processor and pulse until silky smooth.
- Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.
So easy to make! Absolutely loved this recipe! Thank you!
I love having this recipe, way better than the canned version! Thank you so much 🙂
I loved it! So easy to make! Thank you!
I have tries this and it really is amazing! I find myself adding it to a ton of dishes when I have it on hand.
This looks SOO tasty! Must try it ASAP!