Homemade Pumpkin Puree Recipe
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Making your homemade pumpkin puree is easier than you might think! Whether you have extra pumpkins after Halloween or want fresh flavor in your fall recipes, this method will transform your whole pumpkin into a smooth, delicious puree. Skip the canned version and use this homemade pumpkin puree for pies, soups, and desserts—it’s fresh, healthy, and oh-so-easy to make!
Don’t throw out your Halloween pumpkin! Turn it into a homemade pumpkin puree! Once you try fresh homemade pumpkin puree, you’ll never want to use one from the can!
Making your own pumpkin puree is really easy. All you need to do is cook the pumpkin, scoop out the pumpkin flesh and process it in a food processor or blender until it’s smooth like a puree!
Why You’ll Love This Homemade Pumpkin Puree Recipe
- Super Fresh Taste: Homemade pumpkin puree has a fresher, more vibrant flavor than anything you’ll find in a can. It adds a natural sweetness and depth to any recipe that calls for pumpkin.
- Simple Ingredients: You only need one ingredient—pumpkin! No additives, preservatives, or extra sugar, making this a healthy and clean choice for your cooking.
- Versatile Uses: From pies and muffins to soups and savory dishes, this homemade pumpkin puree can be used in so many ways. It’s a kitchen staple for the fall season!
- Easy to Make: Whether you bake the pumpkin, pressure cook it, or microwave it, turning a pumpkin into puree is incredibly simple. It’s a great way to use up leftover pumpkins from Halloween or fall décor.
- Freezes Well: Made too much? No problem! You can freeze the extra pumpkin puree for up to six months, giving you fresh-tasting pumpkin all year long.
There are several different ways to cook the pumpkin. My favorite way to do it (also the easiest!) is cooking whole pumpkin in the Instant Pot – simply pressure-cook it whole on High pressure for 25 minutes. If you don’t own an Instant Pot, you can bake whole pumpkin in the oven or you can cook it in the microwave!
Ingredients For Homemade Pumpkin Puree
- Pumpkin: The star of the recipe! Make sure to use a fresh whole pumpkin for the best flavor. Smaller pie pumpkins or sugar pumpkins work best as they have a sweeter taste and smoother texture.
See the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Homemade Pumpkin Puree
- Knife: You’ll need a sturdy knife to pierce the pumpkin before cooking.
- Baking Dish: A large enough dish to hold the pumpkin while it bakes in the oven.
- Food Processor or Blender: To process the cooked pumpkin flesh into a smooth puree.
- Spoon: For scooping out the seeds and separating the pumpkin flesh from the skin.
- Measuring Cups: For portioning the puree if you plan to store or use specific amounts in recipes.
How To Make Homemade Pumpkin Puree
- Preheat the oven to 350F.
- Pierce the pumpkin with a knife in several places to let steam escape during cooking.
- Place the whole pumpkin in a baking dish and bake for 1 hour.
- After baking, carefully remove the pumpkin from the oven and cut it in half.
- Scoop out the seeds and set them aside or discard.
- Separate the pumpkin flesh from the skin using a spoon (it should come off easily).
- Place the cooked pumpkin flesh in a food processor or blender and blend until smooth and creamy.
- Use immediately or freeze for later!
To bake whole pumpkin in the oven, just pierce it in several places with a knife so it doesn’t explode and bake in pre-heated 350F oven for 1 hour.
To cook pumpkin in the microwave, cut it into quarters and microwave in a covered microwave-safe bowl on High for 15 minutes.
Once the pumpkin is cooked, cut it and scoop out and remove the seeds. Then separate the pumpkin flesh from the skin (the skin should come off very easily). Put pumpkin flesh in a food processor or blender and process until smooth. That’s all there is to making a pumpkin puree! It’s so good and fresh-tasting! Fresh always beats the canned stuff!
If you have too much pumpkin puree to use at once, you can always freeze it for later! To freeze pumpkin puree, just put it in a ziploc bag, squeeze the air out and put in a freezer. You can keep pumpkin puree in a freezer for up to 6 months. To thaw pumpkin puree, put it in a refrigerator to defrost overnight, or if you need to thaw it quickly, use the microwave Defrost setting.
Now once you’ve got your awesome homemade pumpkin puree, what are you going to make with it?
Serving Suggestions
- Pumpkin Pie: Use this homemade puree in your favorite pumpkin pie recipe for a fresher, richer flavor.
- Pumpkin Soup: Add this puree to a creamy pumpkin soup for a comforting fall dish.
- Pumpkin Muffins: Stir it into muffin batter to create deliciously moist and flavorful pumpkin muffins.
- Pumpkin Spice Lattes: Mix some puree into your morning coffee with warm spices for a homemade pumpkin spice latte.
- Pumpkin Bread: Use the puree in pumpkin bread recipes for a moist and tasty treat perfect for breakfast or dessert.
Tips For Success
- Choose the Right Pumpkin: Smaller pumpkins like sugar pumpkins or pie pumpkins are ideal for making puree. They have a sweeter and smoother texture compared to larger carving pumpkins.
- Pierce the Pumpkin Before Cooking: Don’t forget to pierce the pumpkin in several places before baking to allow steam to escape. This prevents it from bursting in the oven.
- Don’t Overblend: When processing the cooked pumpkin flesh, blend just until smooth. Overblending may make the puree too watery, especially if the pumpkin is naturally more moist.
- Store Excess Puree Properly: If you make more puree than you need, freeze it in portions using freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn, and label the containers with the date for future use.
- Adjust Texture for Recipes: If your pumpkin puree turns out a bit watery, drain it using a fine mesh sieve or cheesecloth before using it in recipes like pies or breads. For soups and sauces, the moisture won’t be an issue.
Variations And Substitutions
- Different Types of Pumpkins: If you can’t find pie pumpkins, you can use other varieties like sugar pumpkins or kabocha squash. However, avoid using carving pumpkins as they tend to be stringy and less flavorful.
- Sweetened Pumpkin Puree: If you’re planning to use the puree in desserts like pies or muffins, you can add a bit of maple syrup, brown sugar, or honey to sweeten it before adding it to your recipe.
- Spiced Pumpkin Puree: Add warm spices like cinnamon, nutmeg, ginger, or cloves directly into the puree for a ready-made spiced pumpkin mixture, perfect for making pumpkin pies or spiced lattes.
- Microwave Option: If you’re short on time, cook the pumpkin in the microwave. Simply cut the pumpkin into quarters, place in a microwave-safe dish with a bit of water, and microwave on high for about 15 minutes or until soft.
- Canned Pumpkin Alternative: If fresh pumpkins are out of season, canned pumpkin puree can be substituted in a pinch. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
Storage and Reheating
- Refrigerating: Store any leftover pumpkin puree in an airtight container in the refrigerator for up to 5 days. Be sure to keep it well-sealed to maintain freshness.
- Freezing: For longer storage, freeze the pumpkin puree in freezer-safe bags or containers for up to 6 months. Flatten the bags to save space and make thawing easier. Label with the date to keep track of freshness.
- Thawing: When you’re ready to use the frozen puree, thaw it in the refrigerator overnight. If you need it faster, use the defrost setting on your microwave.
- Reheating: You can gently warm the thawed puree on the stovetop or in the microwave if needed, especially if you’re using it in soups or sauces. Stir occasionally to avoid hotspots and ensure even heating.
Frequently Asked Questions
Can I use carving pumpkins to make pumpkin puree?
Technically, you can, but carving pumpkins are usually larger and have a more fibrous, watery texture, making them less ideal for puree. For the best results, use pie pumpkins or sugar pumpkins, which are smaller, sweeter, and smoother.
How long can I store homemade pumpkin puree?
You can store homemade pumpkin puree in the refrigerator for up to 5 days or freeze it for up to 6 months. If freezing, be sure to use airtight containers or freezer-safe bags and label them with the date.
What should I do if my pumpkin puree is too watery?
If your pumpkin puree is too watery, you can drain it using a fine mesh sieve or cheesecloth. This is especially important for recipes like pies or breads where excess moisture can affect the texture.
Can I use pumpkin puree for savory dishes?
Absolutely! Homemade pumpkin puree can be used in a variety of savory dishes like soups, risottos, or sauces. Its mild sweetness pairs well with spices like cumin, paprika, and garlic.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked and blended pumpkin with no added ingredients, while pumpkin pie filling contains sugar and spices. If you’re making desserts like pies or muffins, always opt for pumpkin puree, as it allows you to control the sweetness and spice levels.
Here some amazing recipes to use up your fresh pumpkin puree:
Best Ever Pumpkin Pie – so easy and foolproof, turns out perfect even if you never made pumpkin pie before!
Chocolate Chip Pumpkin Bars – pumpkin and chocolate? Yes yes yes! They go sooo well together!
Easy Pumpkin Muffins – these pumpkin muffins are so huge and mouthwatering!
Easy Pumpkin Cheesecake – this pumpkin cheesecake is truly epic! Everyone loves it! Better than in any restaurant, I make this pumpkin cheesecake every Thanksgiving!
Homemade Pumpkin Puree
Ingredients
- 1 whole pumpkin
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Baking dish
- Food Processor or blender
- Spoon
Instructions
- Preheat the oven to 350F.
- Pierce the pumpkin with a knife in several places to allow the steam to escape.
- Put the pumkin in a baking dish. Put in the oven and bake for 1 hour.
- Remove baked pumpkin from the oven and cut in half. Scoop out the seeds and discard or reserve for another use. With a spoon, separate the pumpkin flesh from the skin.
- Put cooked pumpkin flesh in a food processor or blender and process until it's smooth and turns into a pumpkin puree.
Notes
Nutrition
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