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How to make pumpkin puree yourself from scratch. Use this easy homemade pumpkin puree in pumpkin pie, pumpkin bread, pumpkin muffins and more!
We have a small garden at our house, and Iike to grow “fun” things that the kids can help tend, watch them grow, and eventually pick and eat. We especially love strawberries, snap peas, and recently, small pumpkins that can be turned into pumpkin pie.
What kind of pumpkin is best to make pumpkin puree?
There are many different kinds of pumpkins, and it is important to use the right variety for pumpkin puree. The giant orange pumpkins that we buy to make Jack O’ Lanterns, for example, are not great for eating. They are stringy and watery and really best used for carving and decor. Instead, choose a small pumpkin that has been bred for its flavor and texture. Most often you will see these labeled as “pie pumpkins” at the grocery store. Types of pumpkins to use for making pumpkin puree are:
- Sugar Pie Pumpkin – what you see commonly in grocery stores
- Dickinson Pumpkin – this is what Libby uses in their canned puree.
- Spookie – this is what I used in these photos, we grew it in our garden.
- Winter Luxury Pumpkin – this is a beautiful pie pumpkin variety that I have found at some pumpkin patches
Whatever variety you use, be sure it isn’t too big – 4-8 pounds is best. And if you are unsure, make sure it is labeled as a pie pumpkin or baking pumpkin.
Is it better to roast or boil a pumpkin for puree?
I prefer roasting pumpkin because it makes removing the skin so much easier – the skin peels off very easily after the pumpkin is roasted. It also will remove some of the liquid in the pumpkin, rather than adding to it as you would with boiling. Roast the pumpkin at 400 degrees F for 45 minutes to 1 hour.
How to make Pumpkin Puree
- Preheat oven to 400 degrees F and line a baking sheet with foil or parchment paper for easy cleanup.
- Wash the pumpkin, then use a large chef’s knife to cut it in half. Remove the stem and use a spoon to scoop out the seeds and stringy bits.
- Brush the pumpkin with oil, especially on the cut side.
- Arrange cut side down on the baking sheet.
- Roast for 45-60 minutes, or until pumpkin is very tender and easily pierced with a knife.
- Allow to cool slightly, then remove skin. It should easily peel off, or you can use a spoon to scoop the flesh out of the skin.
- Add the flesh to a food processor. With the lid on, puree until smooth.
- Store in an airtight container. Pumpkin puree can be stored for up to 3 days in the fridge or up to 6 months in the freezer.
How to store homemade pumpkin puree
Homemade pumpkin puree can be kept in an airtight container in the fridge for up to 3 days. However, if you don’t think you will use it right away, I recommend freezing it. Place pumpkin puree in an airtight, freezer proof container (I use a ziplock bag), and freeze for up to 6 months. Some sources say that pumpkin puree will be good for up to 1 year, but that the quality usually declines after 3-6 months.
What to use pumpkin puree for
Homemade pumpkin puree
Ingredients
- 1 sugar pie pumpkin or similar small baking pumpkin
- 1 TBPS Avocado oil or other high smoke point oil such as canola
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
- Cut pumpkin in half, remove stem. Scoop out seeds and any stringy parts.
- Brush with oil, arrange cut side down on the baking sheet.
- Bake for 45 minutes to 1 hour, or until pumpkin is very tender and easily pierced with a knife.
- When cool enough to handle, carefully remove skin (It should peel off fairly easily).
- Transfer to a food processor and process until smooth. Use right away, or store in the fridge in an airtight container for up to 3 days. To keep longer, store in a freezer safe container in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
