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Pumpkin puree is one of those simple and satisfying recipes to make yourself with pie or sugar pumpkins. Use in pie or any recipe calling for pumpkin puree.
The whole time Iโve been working with fresh pumpkin in the kitchen recently, Iโve been astonished that Iโve never done it before. We are traditional pumpkin pie eaters at Thanksgiving, and though my mother wanted it all year long, thatโs about it. She always used the canned stuff, which of course isn’t bad, and so did I.
Homemade puree is simple, though, especially if made ahead before the frost is on the pumpkin, and frozen so you have it on hand when youโre ready to bake during the holidays and any time of year. It goes in all kinds of directions, from pies and cakes to savory side.
Donโt forget to roast pumpkin seeds! Try myย Roasted Pumpkin Seeds. Cooking like this reminds me of the stories Sitto used to tell about being raised on a farm. They wasted not one thing ever, so Iโm sure theyโd even have found a use for the top of the pumpkin stem and not just the roasted pumpkin flesh, taking full advantage of all that pumpkin season has to offer.ย
How to Make Pumpkin Puree
Step 1. Wash the whole pumpkin thoroughly and slice off the top. Cut the large pumpkin in half lengthwise from the stem end down. Use a large spoon to scoop out the stringy parts and seeds, and put this into a large bowl. Donโt worry if it wonโt all come out easily; once the flesh is roasted it will be easy to scoop out the rest.
Step 2. On a sheet pan lined with parchment paper, place the pumpkin cut side down. Turn on the oven to 400ยฐF, and place the pumpkin in. Pre-heating doesnโt matter when using this type of cooking method because the pumpkin can begin to roast from the lower temps on up to temperature.
Step 3. Roast for about 90 minutes, or until the flesh is very soft and a sharp knife inserted meets soft flesh. This will likely be when the pumpkin looks golden brown. Remove from the oven and cool until the pumpkin can be handled. Scoop out any remaining pulp with a metal spoon and discard. Scoop the flesh away from the skin and discard the skin. Cool the pulp until it is cool enough to handle.
Step 4. Puree the cooled roasted pumpkin in the bowl of a food processor until smooth.ย
Step 5. The puree has a little water, so strain the puree in a fine mesh strainer set over a ย bowl for at least 1 hour to remove some of the moisture.
Step 6. Store in quart-sized zip-lock bags or an airtight container. Refrigerate if using the pureed pumpkin within a few days, or freeze now for using later, such as Thanksgiving cakes and fall season pies.ย
Ways to Use Pumpkin Puree
I have so many favorite pumpkin recipes that this recipe is good for! Pumpkin bars with a rich cream cheese frosting, Pumpkin Cake glazed with chocolate, or as a savory side, simply dressed with olive oil or butter along with salt and pepper.
Whatโs the Best Pumpkin for Pumpkin Puree?
The best pumpkins for making your own pumpkin puree are either sugar pumpkins or pie pumpkins, found at your local grocery store, farmers market, local farms, or pumpkin patch.ย
How Long Does Pumpkin Puree Last In the Fridge?
If stored in an airtight container or zip-top bags, this easy homemade pumpkin puree is good for up to one week. This makes the puree a wonderful make-ahead ingredient.ย
Can You Freeze Pumpkin Puree?
Yes! Freezing your homemade pumpkin puree is a great way to make it last up to three months. If you want to portion out smaller quantities before freezing, an ice cube tray is an easy way to do so. Once frozen, the cubes can be put together in a zip lock bag or other airtight container in the freezer.
Quick and Helpful Tips
- You can mix and match different varieties of pumpkin for your puree. Butternut squash, though not a pumpkin per se, and other smaller pumpkins have a higher yield of usable flesh as compared to regular orange pumpkins.ย
- Keep in mind that some recipes will specifically call forย canned pumpkin pureeย because fresh pumpkin puree can tend to haveย excess waterย content. Straining homemade puree solves that.
- You can use an ice cream scoop to remove the pumpkin seeds out of the flesh and then again to scrape the cooked pumpkin from the skin
- If you donโt have a food processor on hand, a potato masher can work just fine for getting the right texture
- There are a few good substitutions if you prefer a sweeter version of this easy recipe; add maple syrup when making the puree, or add sweet potatoes to the pumpkin when roasting
- Spaghetti squash are not ideal for this recipe because their texture does not lend itself to a smooth puree.ย
- Steaming the pumpkin halves does not yield the best results because the oven-roasting method is what helps remove some moisture and dehydrate them. Plus, oven-roasting gives the added bonus of caramelization. Which equals more flavor!
- My homemade pumpkin puree recipe can be used in place of canned pumpkin puree in non-baking savory recipes too.
Pumpkin Puree Recipe
Ingredients
- 4 lb. pie or sugar pumpkins
Instructions
- Preheat the oven to 400ยฐF and line a baking sheet with parchment paper. Wash the whole pumpkin thoroughly and slice off the top. Cut the large pumpkin in half lengthwise from the stem end down. Use a large spoon to scoop out the stringy parts and seeds, and put this into a large bowl. Donโt worry if it wonโt all come out easily; once the flesh is roasted it will be easy to scoop out the rest.
- On the prepared baking sheet, place the pumpkin cut side down. Bake for about 90 minutes, or until the exterior is golden brown and the flesh is very soft when a sharp knife is inserted.
- Remove from the oven and cool until the pumpkin can be handled. Scoop out any remaining pulp with a metal spoon and discard. Scoop the flesh away from the skin and discard the skin. Cool the pulp until it is cool enough to handle.
- Puree the cooled roasted pumpkin in the bowl of a food processor until smooth.ย
- Strain the puree in a fine mesh strainer set over a ย bowl for at least 1 hour to remove some of the moisture.
- Store in quart-sized zip-lock bags or an airtight container. Refrigerate if using the pureed pumpkin within a few days, or freeze now for using later, such as Thanksgiving cakes and fall season pies.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maureen this old post is so on point (and evergreen) as I bought 2 sugar pie pumpkins today because they are cheaper than pay for the skyrocketing inflated cost of Libby canned pumpkin (if you can find it) right now!
I think we’re all going to be making our own this season!!! I’m going to look for a can of Libby next shopping trip to see if our shelves are bare of it here too. Thank you Mariangela!
Iโve always roasted my pumpkins with the seeds in; so doing makes the flesh more flavorful. The seeds really plump upโฆfor the folks who roast the seeds Iโm thinking they would be extra flavorful as well.
Clever!!
Maureen, do you use it in vegetarian kebbeh?
Sure can, you might need to adjust for the water content or drain the pumpkin.
IT TASTES so different … and better! We’ve been astonished. Got our cooking pumpkin in our Allen Neighborhood Center Veggie Box, or we might still be opening cans. And your long-ago recipe for Zatar-coated pumpkin seeds are to DIE FOR!
Really does!! Thank you Joann!
My husband salts seeds after cleaning. He puts them on unlined cookie sheet (no oil) & bakes at 200F to dry moving them around every 15 minutes til dry. Once dry he rubs them between his hands to remove excess salt. He raises temperature to 350F and bakes til dry inside & light tan color outside stirring them around again occasionally. To eat, he cracks them around the edges between his front teeth starting at the pointy edge and extracts the meat of the seed and discards the rough outer shell.He just eats the meat inside the shell–like a parakeet! I’m almost getting to the point where I can do the same.
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A little Tamari or Soy Sauce sprinkled over the seeds toward the end of roasting makes a nice treat.
That sounds great, Greg. I’m going to try adding tamari next time.
Great post! I have not made pumpkin puree myself and want to try. I live in Chicago so I know what you mean about it being hard to go and buy a pumpkin and carve it. We are the same way!
We started to see pumpkins here in the orchard and we just cut them up (minus the outer skin) and stuff in ziploc bags into the freezer!
My Mom adds curry powder to the pumpkin seeds for an extra kick, and the puree makes divine pumpkin soup. ๐