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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Carol Colborn
Simple…and you are very ready for fall!
Sue-Tanya Mchorgh
Homemade pumpkin puree sounds so fresh and delicious! Perfect for all my fall recipes!
Michelle
I can’t wait to try it in my favorite pumpkin muffins. Your tips for scraping the pumpkin are super helpful too!
Hari
This fall is the perfect time to try the pumpkin puree recipe. Love it!
Tameka
Thank youuuuu…. this is absolutely perfect for pumpkin season. Maybe even a little bit after for Thanksgiving
Beth Pierce
Thanks, Tameka! Enjoy!
Tania M
Love pumpkin any way. I’m keen to try your puree. Storing it in the fridge is handy, so you can use it for different things.
Kristine
Pumpkin puree is so easy to make! Your recipe makes this process simple and easy. Thank you.
Jupiter Hadley
It is Pumpkin Everything season! I absolutely love having some pumpkin puree on hand and find it’s best from the blue pumpkins!
Stacie Kiselman
Looks so good and so easy to make!!
Krissy
This pumpkin puree recipe looks so simple and perfect for all kinds of fall dishes! I love how versatile it is, whether for baking or cooking—thanks for sharing this easy and delicious homemade option!