We are so excited to bring you a simple, step-by-step tutorial on How to Make Pumpkin Puree! Ditch that canned stuff and make your own pumpkin puree right in your kitchen. All you need is a fresh pie pumpkin and a little salt – so easy!
Super Easy Homemade Pumpkin Puree
Instead of buying canned, store-bought pumpkin puree at your grocery stores, you can follow this easy tutorial on how to make fresh pumpkin puree right in your kitchen at home. It is super easy to do and then you can control how it is made and what goes into it! We always have small pumpkins as fall decorations, so why not make something out of them!? Perfect for enjoying in your favorite recipe now or store it for later!
Have you ever made your own pumpkin pie spice!? That is also so easy to do and is made up of pantry staples that you probably already have on hand!
What You Will Need
- small pumpkins – you can use any sized pumpkin, but just be aware that the taste or texture could vary and large pumpkins tend to have less flavor.
- kosher salt – just a sprinkle to help bring out those great flavors!
How To Make Pumpkin Puree
The first steps to making the this homemade pumpkin puree recipe is to pick out the pumpkin you want to use.
Can You Use Any Pumpkin To Make Pumpkin Puree
Yes, you can use ANY type of pumpkin for making puree. You just need to be aware that your results may vary depending on which you choose. Each pumpkin has its own taste and texture plus the amount of time you need for cooking will vary. A large pumpkin is going to need more time to bake than smaller pumpkins. We typically like to use sugar pumpkins or pie pumpkins.
How To Pick The Perfect Pumpkin
If you are in need of tips for picking the perfect pumpkin you should definitely checkout this great resource!
Place the pumpkin on that flat side and cut it in half lengthwise, but do not go through the stem (it’s too thick).
Use your hands to pull the pumpkin apart at the bottom. This will allow the stem to break apart and results in two halves.
Next, use a large spoon or ice cream scoop to scoop out the seeds and strings.
Pro tip: reserve all those pumpkin seeds in a dish on the side and make Roasted Pumpkin Seeds! Such a delicious and healthy snack!
Sprinkle the inside of both halves with a little kosher salt.
Then place pumpkin halves, cut-side down, on a sheet pan with parchment paper.
Roast at 400 degrees F for 40-45 minutes or until they are soft enough to pierce with a fork.
Once they have cooled, scoop out the flesh with a spoon and discard the empty shells.
Place the cooked pumpkin flesh that was scooped out into a food processor or regular blender. You could also put the pumpkin flesh in a large bowl and use a potato masher or immersion blender to get it as smooth as possible.
Blend on the high setting until it reaches a nice, smooth puree texture.
Enjoy the pureed pumpkin in your favorite recipe or store for later!
Best Ways To Use Pumpkin Purée
Some of the most amazing recipes use pumpkin puree and each of them vary on how much pumpkin you need so making your own puree is great for being able to just take what you need instead of opening a new can every time! A few of our favorite pumpkin recipes that use homemade puree are:
How To Store Pumpkin Puree
Homemade pumpkin puree can be stored in the fridge or the freezer! Here are some tips for storing it both ways:
- Refrigerator – simply place it in an airtight container and keep it in the fridge for up to 1 week.
- Freezer – place it in an airtight container or freezer-safe bag in the freezer for up to 3 months. When freezing make sure you leave a space in the top to account for any expansion.
- Are Canned Pumpkin & Pumpkin Puree The Same Thing: Yes, they are the same thing. Many people say that canned pumpkin is too watery and they prefer the taste and texture of making homemade pumpkin puree. By making pumpkin puree at home you are able to make adjustments to the taste and texture to your liking, which is really nice!
- Removing excess water: if you end up with a lot of excess liquid after blending the pumpkin, you can use a fine mesh strainer to help remove some of that before using or storing.
- Variations: depending on how you plan to use your puree, you could add some olive oil, maple syrup, or sprinkling of brown sugar to the pumpkin halves before baking. This is entirely optional and will affect the final taste of your puree.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
How to Make Pumpkin Puree – an easy, step-by-step tutorial that teaches you how to make your own homemade pumpkin puree! So easy!
- (2) 4-6 pound baking pumpkins
- kosher salt
- Preheat oven to 400 degrees F.
- Rinse pumpkins and wipe dry with clean paper towels.
- Standing the pumpkin upright, cut a thin slice off of the side so that you can lay it on its side flat without worrying about it rolling.
- Using a large, sharp knife, cut lengthwise through the pumpkin (but not the stem, it’s too thick).
- Once you have cut all the way through the pumpkin, pull the two sides apart at the bottom and the stem should break apart resulting in two complete halves.
- Use a spoon to scoop out the seeds and strings (use the seeds to make Roasted Pumpkin Seeds!).
- Sprinkle the flesh with a little kosher salt.
- Place the pumpkins cut-side down on a parchment-lined baking sheet.
- Roast for 40-45 minutes or until the pumpkins are soft enough to pierce with a fork.
- Remove from the oven and let cool.
- Once pumpkins are cool, scoop out the flesh with a spoon.
- Discard the empty pumpkin shells and place the scooped out flesh into a food processor or blender. Blend on high until the pumpkin flesh is smooth.
- Use in your favorite pumpkin recipe!
- Storage: place in an airtight container and store for up to 1 week.
- Freeze: let the pumpkin cool, place in an airtight container or freezer-safe bag for up to 3 months – just be sure to leave space at the top for expansion.
- Pumpkin Seeds: highly recommend making some Roasted Pumpkin Seeds after scooping them out!
- Pumpkin Recipes: we love making homemade pumpkin pie, pumpkin muffins and pumpkin spice lattes!
- Large Pumpkins: we used smaller, baking pumpkins for the recipe but you can use large pumpkins too! Just adjust your cooking time and know that they might have a slightly different taste or texture – all pumpkins are different.
Keywords: how to make pumpkin puree, homemade pumpkin puree