This easy homemade pumpkin Puree is a cinch to prepare in a food processor or blender. Just roast the pumpkin and then puree. It is so much better and fresher than canned pumpkin puree.
I use it to make all my favorite pumpkin recipes, such as pumpkin spice muffins, easy pumpkin pancakes, pumpkin cheesecake, smoothies, and pie. The puree lasts up to one week if stored in an airtight container in the fridge, or you can freeze it for up to six months.
How to Make Pumpkin Puree
First, using a sharp knife, carefully cut the pumpkin in half from stem to base. Remove the pumpkin seeds, strings, and loose pulp. Brush the edges and inside of the pumpkin with a bit of olive oil or vegetable oil.
Then, place it flesh side or cut side down on a baking sheet covered with parchment paper for easier clean-up. Roast the pumpkin for about 1 hour or until very fork tender. Remove it from the oven and let it cool enough to handle easily.
Scoop the cooked pumpkin flesh out and into the bowl of a food processor. Take the time to scrap all the flesh off the peel. Puree on high until smooth. Store in an airtight container in the refrigerator.
Preparation Tips
- Use the smaller pie or sugar pumpkins for puree for the best flavor and consistency. I like to pick mine up from the farmer’s market. The larger pumpkins have too much moisture and are grown and harvested for decoration and carving jack-o-lanterns.
- You don’t have to use parchment paper for this recipe, but it sure helps make cleanup a breeze.
- The pumpkin is done when you can easily pierce the skin with a fork.
- Let the pumpkin cool after cooking. Removing all the flesh when it is not burning hot is much easier. Cut the sections in half for even easier scraping, and you can almost flatten the quarters, getting every ounce of pumpkin guts off of them.
Frequently Asked Questions
If you don’t have a food processor, use a blender. If the blender seems to be spinning and spinning without blending the pumpkin, add 1 tablespoon of water. Turn off the blender when needed, and using a wooden spoon or spatula, push the chunks of pumpkin down towards the blade. Be careful not to hit the blade. You can always turn the blender off while doing it.
If the puree is too watery, strain it through a fine mesh strainer or a cheesecloth. Remember to use the smaller pie or sugar pumpkins for puree.
Store it in an airtight container in the fridge for up to 1 week.
Freeze in a sturdy, airtight freezer container for up to 6 months.
More Pumpkin Recipes
Pumpkin Puree
Ingredients
- 1 small pumpkins about 4 lbs.
- 1 tablespoon olive or vegetable oil
Instructions
- Preheat the oven to 375 degrees.
- Carefully cut the pumpkin in half using a sharp knife. Remove the pumpkin seeds, strings, and loose pulp.
- Brush the edges and inside of the pumpkin with a little olive oil or vegetable oil. Place it flesh side down on a baking sheet covered with parchment paper.
- Roast for 55-60 minutes or until very fork tender. Remove it from the oven and let it cool enough to handle it easily.
- Scoop the cooked flesh off the skin and into the bowl of a food processor. Puree on high until smooth. Store in an airtight container in the refrigerator.
Notes
- For the best flavor and consistency, use the smaller pie pumpkins or sugar pumpkins for puree. I like to pick mine up from the farmer’s market. The larger pumpkins have too much moisture and are grown and harvested for decoration and carving jack-o-lanterns.
- You don’t have to use parchment paper for this recipe, but it sure helps make cleanup a breeze.
- The pumpkin is done when you can easily pierce the skin with a fork.
- Let the pumpkin cool after cooking. It is so much easier to remove all the flesh when it is not burning hot. Cut the sections in half for even easier scraping, and you can almost flatten the quarters, getting every ounce of pumpkin guts off of them.
Nutrition
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Stephanie
I would not have thought making my own pumpkin puree would be this simple – thanks for the clear instructions. This is a recipe I must try for my fall baking.
LisaLisa
I’ve never made fresh pumpkin puree, now I think I will try this recipe on my own when I get a few pumpkins. It looks so easy to create, and it looks good!
Beth Pierce
Thanks Lisa! Enjoy!
Ben
I make a lot of baked pumpkin recipes during the fall and winter. I’d much rather use my own pumpkin puree than buy something at the store that’s full of preservatives!
Claudia
I love the idea of making my own pumpkin puree instead of buying it. It doesn’t get much fresher or more pure!
Amanda Livesay
This was so much easier than I expected! And so delicious.
Sandra
This is perfect!! I love making my own puree!!
Erin
I know for sure this Pumpkin Puree is would be a huge hit in my house!
Molly
This Pumpkin Puree is seriously making me hungry!
Allyson Zea
I love making pumpkin purée from scratch! It turns out so delicious
Amanda
Oh this is perfect timing. I was just starting to plan some fall meals!
Erik
It’s so easy to make your own pumpkin puree, and so fun! Love it.
Cathleen
I always buy my pumpkin puree, and now I am wondering why I have never made it myself before!! Bookmarking it for when I buy pumpkins, thank you so much for the recipe 😉
Carrie Robinson
Homemade pumpkin puree is the best! I have made some incredible pumpkin pies using it. 🙂
Sonia
I love the recipes with pumpkin I want to try it
Jessica Formicola
I’ve always been curious to try making my own pumpkin puree, and your recipe makes it so easy! Thanks so much for sharing!
Cate
What a great recipe to have on hand this time of year! The stores run out so quick so it’s great you can make your own.