Easy Homemade Pumpkin Puree
Fresh baking pumpkins begin disappearing from grocery stores as the season ends. Since I prefer fresh pumpkin to canned, I roast and puree several small sugar pumpkins, then freeze the puree for later use in pies, cakes, muffins and breads.
Choose an edible baking variety such as a sugar pumpkin or pie pumpkin. Large carving pumpkins tend to be watery and stringy, while small decorative pumpkins may not be intended for eating.
This method requires only fresh pumpkin. After roasting, the soft flesh is blended into a smooth puree and divided into convenient portions for future recipes.
Choose the Best Pumpkins for Puree
Select small sugar pumpkins or another variety intended for cooking. When preparing more than one pumpkin, choose pumpkins that are similar in size and weight so they cook at approximately the same rate.
Pumpkins with thicker flesh may require additional baking time. The pumpkins are ready when the flesh is completely tender and can be pierced easily with a fork.
Cut and Clean the Pumpkins
Use a paring knife to cut carefully around the stem, then remove it. With a sharp, heavy chef’s knife, cut the pumpkin in half vertically.
Use a large metal spoon to scrape out the seeds and stringy pulp. The seeds can be cleaned and roasted or discarded.
Roast the Pumpkin
Place the pumpkin halves cut-side down on a foil-lined baking sheet. Cover the pumpkins loosely with another sheet of foil.
Bake at 350°F (177°C) for 55 to 60 minutes, or until the flesh is completely soft and tender. Larger pumpkins or pumpkins with thick flesh may need additional time.
Remove the pan from the oven and allow the pumpkins to cool until they are comfortable to handle.
Puree and Portion the Pumpkin
Scoop the tender pumpkin flesh into a bowl, food processor or blender. The skin should separate easily from the cooked flesh.
Blend or process until the puree is smooth. If the pumpkin is especially dry, pause occasionally to scrape down the sides. Avoid adding water unless it is necessary to help the blades move.
Refrigerate the puree for use within two to three days or divide it into freezer-safe containers for longer storage.
I portion the puree into 15-ounce amounts because that is the standard amount found in many cans of pumpkin and used in many baking recipes. Label each container with the amount and date before freezing.
Easy Homemade Pumpkin Puree
Smooth homemade pumpkin puree made by roasting fresh sugar pumpkins. Use it in pies, cakes, muffins, breads and other pumpkin recipes.
Ingredients
- Small sugar pumpkins, pie pumpkins or another edible baking variety
Instructions
- Preheat the oven. Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with aluminum foil.
- Remove the stems. Use a paring knife to cut carefully around each pumpkin stem, then remove it.
- Cut the pumpkins. Use a sharp, heavy knife to cut each pumpkin in half vertically.
- Remove the seeds. Scrape out the seeds and stringy pulp with a large metal spoon.
- Arrange the pumpkins. Place the pumpkin halves cut-side down on the prepared baking sheet and cover them loosely with foil.
- Roast. Bake for 55 to 60 minutes, or until the pumpkin flesh is completely tender. Add more time if necessary.
- Cool. Let the roasted pumpkins cool until they are safe to handle.
- Remove the flesh. Scoop the soft pumpkin flesh away from the skin and place it in a food processor, blender or large bowl.
- Puree. Process or blend until completely smooth.
- Portion and store. Refrigerate for use within two to three days or portion into freezer-safe containers and freeze for up to four months.
Recipe Notes
- Use sugar pumpkins, pie pumpkins or another variety specifically grown for cooking.
- Large Halloween carving pumpkins are usually more watery and fibrous than baking pumpkins.
- Choose pumpkins of similar size when roasting several at once.
- The roasting time may vary depending on the pumpkins’ size and flesh thickness.
- Portioning the puree into 15-ounce containers makes it easy to replace one standard can of pumpkin in recipes.
- If the finished puree is unusually watery, let it drain through a fine-mesh strainer before using it in baking.
Homemade Pumpkin Puree FAQs
What kind of pumpkin is best for making puree?
Small sugar pumpkins, pie pumpkins and other edible baking varieties are the best choices. They generally have sweeter, denser and less watery flesh than large carving pumpkins.
Can I use a Halloween carving pumpkin?
You can use an edible carving pumpkin, but the puree may be watery, stringy and less flavorful. A sugar or pie pumpkin usually produces better results for baking.
How do I know when the pumpkin is fully roasted?
The flesh should be completely tender and easy to pierce with a fork. It should also separate easily from the skin.
Why is my homemade pumpkin puree watery?
Some pumpkin varieties naturally contain more water. Let the puree drain in a fine-mesh strainer or through cheesecloth until it reaches a consistency similar to canned pumpkin.
Why is my pumpkin puree too thick?
The pumpkin may be a naturally dry variety or may have roasted longer than necessary. Blend it thoroughly and add a very small amount of water only if needed.
Can homemade pumpkin puree replace canned pumpkin?
Yes. Use an equal amount by weight or volume. If the homemade puree is noticeably wetter than canned pumpkin, drain it before using it in a baking recipe.
How much pumpkin puree replaces one can?
Many standard cans contain 15 ounces of pumpkin puree. Freeze homemade puree in 15-ounce portions when you want a convenient one-can replacement.
How long does homemade pumpkin puree last in the refrigerator?
Store it in an airtight container and use it within two to three days.
Can homemade pumpkin puree be frozen?
Yes. Divide it into freezer-safe containers, leave a small amount of room for expansion and label each portion. Thaw it in the refrigerator before using.
Should I drain pumpkin puree after thawing it?
Thawed puree can release some liquid. Stir it well and drain any excess moisture if the consistency is thinner than canned pumpkin.
What equipment do I need for this recipe?
Recommended equipment: Mixing bowl (opens Amazon in a new tab), Rubber spatula (opens Amazon in a new tab), Baking sheet (opens Amazon in a new tab), Food processor (opens Amazon in a new tab), Blender (opens Amazon in a new tab), Fine-mesh sieve (opens Amazon in a new tab).
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