How to Make Pumpkin Puree
Learn how to make pumpkin puree using only 1 ingredient! This step-by-step tutorial is perfect if you can’t find a can of pumpkin puree at the store or just want to learn how to make it at home. It’s SO easy, freezer-friendly, and budget-friendly!
I keep hearing from you guys on my Instagram “my supermarket has a limit on pumpkin puree” or “I can’t find any cans of this where I live!” I’ve also had a lot of you ask me how to make pumpkin puree. Never fear friends, making pumpkin puree is far easier than it may seem and you can make a lot and freeze it for later!
What Is Pumpkin Puree?
Pumpkin puree is an end product from roasting your pumpkin, scooping out the flesh, and blending it to a smooth and creamy texture. You can use it in any of your favorite fall recipes, as a vegan egg replacement, or to add fiber to any dish!
Why You’ll Love This Pumpkin Puree Recipe
- It makes whole pumpkins usable. If you grow your own pumpkins (or buy some at the store), most recipes don’t have you use them whole—pumpkin recipes almost always call for puree. So puree your pumpkins and the world is your oyster!
- The best substitute for canned puree. When there’s a canned pumpkin shortage, this homemade pumpkin puree recipe will come to the rescue!
- Easy and cost effective. Once you know how to make pumpkin puree at home, you’ll never go back to the canned stuff! The process is simple and it will save you money too.
Notes on ingredients
There is only one ingredient in this recipe—pumpkin! But still, a few tips:
- Pumpkin – Hello star ingredient! You’re going to want to ensure that you’re buying edible pumpkins like sugar pumpkins or pie pumpkins, not carving pumpkins. The texture isn’t the same and won’t give you the same results.
How to Make Pumpkin Puree
- Preheat your oven. Set it to 350°F/180°C.
- Prep the pumpkin. Cut your pumpkin in half so it’s more manageable. Scoop out the seeds and stringy bits with a spoon, scraping along the inside of the flesh.
- Slice the pumpkin. Cut into wedges with a sharp knife and lay it on a baking tray.
- Bake the pumpkin. Bake for 1 hour in the oven until it is fork-tender.
- Remove the skin. When finished baking, peel off the skin.
- Turn into pumpkin puree. Put the pumpkin into a food processor and blend until it’s smooth.
Tips for Success
- Line the baking sheet. I usually line my baking sheet with parchment paper or a silicone mat so I don’t have a big mess to clean afterwards.
- Use a rimmed baking sheet. Speaking of messes! You’ll also want to use a rimmed baking sheet (also known as a sheet pan). The edges keep the pumpkin juices from dripping into your oven.
- Strain watery pumpkin puree. If you’re getting a particularly watery puree, set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
Ways to Use Pumpkin Puree
Now that you have this amazing homemade pumpkin puree, what can you do with it? Here are a few ideas:
- DIVINE Pumpkin Muffins
- For a surprisingly low cal but incredibly delicious Pumpkin Mug Cake
- For a creamy Pumpkin Soup
- To use in fabulous chili, like this Pumpkin Quinoa Chili
- In a savory pasta dish a la this Pumpkin Alfredo Pasta
- For cozy Pumpkin Pancakes
- To make a snack cake, like this Pumpkin Sheet Cake
Storing and Freezing Homemade Pumpkin Puree
- Fridge: You can store this in a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat (like below).
- Freezer: You can also freeze this in tablespoon amounts in an ice cube tray, which is great for small amounts in smoothies or overnight oatmeal!
Enjoy friends! If you make this homemade pumpkin puree recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
How to Make Pumpkin Puree
Ingredients
- 1 Pumpkin, or as many as you'd like
Instructions
- Preheat your oven to 350°F/180°C.
- Cut your pumpkin in half so it's more manageable.
- Scoop out the insides of the pumpkin (the seeds and stringiness).
- Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.
- Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
- When finished baking, peel the skin (it should come right off).
- Put the pumpkin into a food processor and blend until it's smooth. You may need to blend for up to 3 to 5 minutes until fully smooth.
- Sometimes homemade pumpkin puree is a bit watery, so strain off any excess liquid by adding the puree to a fine mesh strainer and letting the excess water drain off for about 5 minutes. This way you can easily use it anywhere canned pumpkin puree is used.
- You can store this in a tupperware or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats
Hi jessica..
thanks for ur recipe. I dont know about pumpkin puree before. I’m looking for this recipe since so long & never find pumpkin puree in tin here. In my country you can find pumpkin in any seasons. Thanks for share jess. Now i can try any recipes using pumpkin puree.
hi Jessica!
My pumpkin is in the oven right nos, but you made me curious about the seeds and that inner flesh. Which recipes can we apply them in then?
Hi Tini,
I would’ve removed the seeds from the flesh and used the seeds for a variety of recipes – toasted pumpkin seeds are delicious! Here a few of my favourites: http://www.thekitchn.com/12-things-to-do-with-pumpkin-s-131061
I drain the pureed pumpkin over a large bowl and save the liquid for vegetable soup. It freezes well and can be added to the pot of soup at any time. (Squeezed out zucchini liquid also good for veg soup). I got four quarts of cooked flesh from my pumpkin this year. Had pumpkin soup so far and will used another qt for pies.
Thanks so much for those tips Susan! Thank you so much for reading as well!