Homemade Pumpkin Puree Recipe

You won’t believe how simple this homemade pumpkin puree recipe is to prepare and just how flavorful it is. Now you can use 100% of your pumpkin desserts from scratch using my fool-proof procedures.

Believe it or not, I’m not into the huge pumpkin craze every fall because it seems people want to put it into everything. Just see my pumpkin hot chocolate for proof. However, I know that pumpkin pie spice blend and cream cheese frosting always go excellent with or in all of your baked pumpkin goodies.

Pumpkin Puree

Pumpkin puree is roasted fresh pumpkin that has been finely processed until it becomes smooth. The flavors of this pumpkin puree are subtle but stand out when added to a recipe. The biggest reason to utilize this procedure is to use it in cooking or baking dishes like risotto or pie. In addition, this would be the process if you wanted pumpkin baby food. Just an FYI.

Making pumpkin puree is simple and can be done in under 90 minutes. The most thorough way to ensure your baked pumpkin recipes is to use 100% pumpkin, as a lot of the canned store-bought products are squash. However, no one would even know the difference in flavors.

Ingredients and Substitutions

• Pumpkin – It is best to use an heirloom pumpkin or squash or a small sure or pie pumpkin for this recipe.

How to Make Pumpkin Puree from Scratch

Start by slicing the pumpkin in half with a long sharp knife. Be careful because pumpkins are firm and can take a little extra strength to cut through.

Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.

Place the pumpkin cut side on a sheet tray lined with parchment paper.

Bake the pumpkin at 400° for 1 hour or until it becomes very soft when gently squeezing it.

Cool the pumpkins to room temperature or until they can be easily handled.

Using a spoon, scrape all the pumpkin flesh away from the skin. Another way to do it is to peel the skin away from the flesh. However, I find that the skin breaks up too much, and I spend more time looking for it than actually getting it off.

Add the cooked pumpkin in batches to a food processor and process on high speed until it becomes smooth to make pumpkin puree. See chef notes on consistency.

Make-Ahead and Storage

Make-Ahead: You can make this up to 5 days ahead of time.

How to Store: Cover in an air-tight container and keep it in the refrigerator for 7 to 10 days. This pumpkin puree will freeze for up to 6 months. Thaw it in the refrigerator for 1 day or until soft before using

Chef Notes + Tips

• Avoid using a big carving pumpkin as it is too fibrous and does not break down well when cooking and pureeing it.
• If the pumpkin puree is too dry, add 1 to 2 tablespoons of water to it while pureeing. If it is too wet, place it in a chinois or over some cheesecloth and let some of the liquid drain off for 15 to 20 minutes before using or storing it.

Recipes to Use It In

• Pumpkin Bread
• Layered Pumpkin Cake
• Pumpkin Pie
• Pumpkin Roll Cake
• Pumpkin Bars

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Homemade Pumpkin Puree Recipe

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5 from 2 votes

You won’t believe how simple this homemade pumpkin puree recipe is to prepare and just how flavorful it is.

Servings: 8 cups

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 1 heirloom pumpkin or 2 pie pumpkins

Instructions

• Preheat the oven to 400°.
• Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
• Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
• Place the pumpkin cut side down on a sheet tray lined with parchment paper.
• Bake the pumpkin at 400° for 1 hour or until it becomes very soft when gently squeezing it.
• Cool the pumpkins to room temperature or until they can be easily handled.
• Using a spoon scrape all the pumpkin flesh away from the skin. Another way to do it is to peel the skin away from the flesh, however I find that the skin breaks up too much and I spend more time looking for it then actually getting it off.
• Add the cooked pumpkin in batches to a food processor and process on high speed until it becomes smooth to make pumpkin puree. See chef notes on consistency.

Notes

Make-Ahead: You can make this up to 5 days ahead of time.

How to Store: Cover in an air-tight container and keep it in the refrigerator for 7 to 10 days. This pumpkin puree will freeze for up to 6 months. Thaw it in the refrigerator for 1 day or until soft before using

Avoid using a big carving pumpkin as it is too fibrous and does not break down well when cooking and pureeing it.

If the pumpkin puree is too dry, add 1 to 2 tablespoons of water to it while pureeing. If it is too wet, place it in a chinois or over some cheesecloth and let some of the liquid drain off for 15 to 20 minutes before using or storing it.

Nutrition

Calories: 44kcalCarbohydrates: 11gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 578mgFiber: 1gSugar: 5gVitamin A: 14472IUVitamin C: 15mgCalcium: 36mgIron: 1mg

Course: Dessert, Side Dish

Cuisine: American

Author: Chef Billy Parisi