If you have ever wondered how to make pumpkin puree you are in the right place. There is something magical about the fall season. Cool air, cozy meals, and of course, pumpkin. Whether you are craving something savory or sweet, pumpkin puree is your ticket to seasonal deliciousness.
Making your own pumpkin puree is incredibly easy. It only takes one ingredient and very little hands on time. You will be left with a pumpkin puree that is more fresh, more flavorful, and more nutritious than anything store-bought. Each pumpkin can make a generous amount of pumpkin puree. Pumpkin puree freezes beautifully so you can savor the pumpkin goodness all fall.
Pumpkin is packed with vitamins A, C, and E. It’s versatility allows it to be used in both savory and sweet dishes. Stock your kitchen with this fall essential. You won’t regret it. Let’s dive into the process of making homemade pumpkin puree.
Table of Contents
What type of pumpkin works best?
Any pumpkin can be turned into pumpkin puree. The most commonly used pumpkins are pie pumpkins or sugar pumpkins. These pumpkins result in a nice, creamy puree while other pumpkins can be watery.
Why you will love this recipe
- Versatile – Pumpkin puree can be used in both savory and sweet dishes all fall long.
- Easy to make – Pumpkin puree only uses one ingredient and requires very little hands on time.
- Freezes well – Pumpkin puree freezes well and can be easily stored to use for later!
- Nutritious – Pumpkin is high in vitamins A, C, and E, making it a nutritional powerhouse.
Ingredients
- Sugar pumpkin or pie pumpkin
- Water
How to make pumpkin puree
- Preheat your oven to 400 degrees Fahrenheit.
- Make sure your pumpkin is clean. You will not use the outside, but this will prevent any dirt from getting into your puree on accident.
- Cut the pumpkin in half and remove the stem.
- Scoop out the seeds. I prefer to use an ice cream scoop but you can use a spoon too.
- Place the pumpkin cut side down on a baking sheet and pour one cup of water on the baking sheet.
- Roast in the oven at 400 degrees Fahrenheit for 45 minutes to one hour. Depending on how big your pumpkin is, you might need to roast it for longer. The pumpkin will be done when it is soft and caves in when you poke it with a spoon.
- Let the pumpkin cool until it is cool enough to handle.
- Scrape the meat of the pumpkin out of the skin and add it to a blender or food processor
- Blend the pumpkin until it is smooth
- This one 6 inch pie pumpkin made about 2 and 1/2 cups of puree.
How to store pumpkin puree
- Pumpkin puree can be stored in an airtight container in the fridge for up to one week.
- Pumpkin puree can be stored in an airtight container in the freezer for up to one year. I measure it into one cup amounts when I freeze mine. This way, I don’t have to thaw a bunch to get the amount I need for a recipe.
Recipes that use pumpkin puree
How to make pumpkin puree
5
minutes45
minutesIngredients
Sugar pumpkin or pie pumpkin
Water
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Clean the outside of the pumpkin.
- Cut the pumpkin in half and remove the stem.
- Place the pumpkin cut side down on a baking sheet and pour one cup of water on the baking sheet.
- Roast in the oven at 400 degrees Fahrenheit for 45 minutes to one hour. The pumpkin will be done when it is soft and caves in when you poke it with a spoon.
- Let the pumpkin cool until it is cool enough to handle.
- Scrape the meat of the pumpkin out of the skin and add it to a blender or food processor.
- Blend the pumpkin until it is smooth.
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