Ditch the canned puree this fall and make my easy Homemade Pumpkin Puree from scratch. Use it to make a multitude of recipes (vegan, gluten-free).
About Homemade Pumpkin Puree
When the fall sets in and the weather becomes a little nippy, I know it’s time to make a large batch of my Homemade Pumpkin Puree and Pumpkin Pie Spice to use in my numerous fall and winter recipes.
Many fall and winter require a can of pumpkin puree and although it is readily available, there is nothing like making it at home from scratch.
The homemade puree is free of any artificial color and chemicals. It is super easy to make and tastes superior. Plus, you can make a big batch at home at a fraction of the cost.
This recipe uses just one ingredient – PUMPKIN. You don’t have to go through peeing and chopping the pumpkin, which saves a lot of time. Plus, this puree freezes well for a long time, so you can keep using it for fall and winter.
You can make homemade pumpkin puree by roasting it or boiling it. The roasting method is my favorite of the two. It is easier and the resulting puree is sweeter, richer, and thicker. But if you want to make pumpkin puree without an oven, the boiling method is your way.
I am sharing both methods in the post below. Choose the one that suits you the best.
How To Make Pumpkin Puree
Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
Wash a pumpkin well with water as we cook it with the skin on. Cut it in half using a sharp knife. If the pumpkin is very large, then cut the halves further into halves.
Note – Be very careful while cutting the pumpkin. Its skin is hard and you can slip the knife and hurt yourself. You can hold the pumpkin with a dish towel if it’s slippery.
Scoop out the seeds using a large spoon.
Tip – Don’t throw away the seeds. Roasted pumpkin seeds make for great munchies.
Place the pumpkin pieces on the baking tray with the cut side up.
Place the tray in the middle rack of the oven and bake for 50-60 minutes until the flesh is tender and a fork easily slides in.
Remove the tray from the oven and let the pumpkin cool down for 40-50 minutes. Scoop the flesh using a large spoon and discard the skin.
Add the flesh to a blender or a food processor.
Puree until smooth. Puree in batches if your food processor is not big enough, and keep scraping the sides a few times while blending. Store the puree in an airtight container and use it as required.
Tip – If your puree is not as thick as the canned puree, let it sit in a fine-mesh strainer for 25-30 minutes. The extra liquid will drip down and you will get a thick puree.
Wash the pumpkin and cut it into wedges. Peel and cut it into 1-inch cubes.
Bring a large pot of water to a rolling boil over high heat.
Once the water comes to a boil, add the pumpkin cubes and cook on medium heat for 10-12 minutes until they are fork-tender.
Drain and let the pumpkin cool down for 10 minutes.
Add the cooked pumpkin to a blender and blend until smooth.
Transfer the pumpkin puree to a large skillet. Cook on medium heat for 6-8 minutes to remove any extra water.
Remove the skillet from heat and let the pumpkin puree cool down for 15-20 minutes. Store and use it as desired.
Frequently Asked Questions
If you live in the US, look for sugar or pie pumpkins. Please DO NOT use the leftover Jack-O-Lantern pumpkins to make the puree; it will taste blah. The farmer’s market is a great place to get the best pumpkins.
2 pounds of pumpkin will give you approximately 2 cups of puree.
Yes, these two are the same thing.
I recommend steaming or boiling the pumpkin and then pureeing it to make it for babies. It is much lighter than the roasted version. You can start giving it to babies above 4 months of age. Make sure to consult your doctor before starting solid food, though. For older babies, stir some puree with plain yogurt or Ricotta Cheese for a healthy and filling snack. You can also add it to their porridge, lentils, or bread. Mix it up with other fruit and vegetable purees for a taste change.
Yes, this puree is perfectly safe and healthy for dogs.
This homemade pumpkin puree is versatile and can be used in many ways.
Use it to make cocktails like Pumpkin Spice Martini.
Store the pumpkin puree in an airtight container in the refrigerator for about a week.
You can also freeze it for up to 3 months. I like to freeze it in multiple small containers to pull out one container, thaw the puree, and use it in my recipes.
When defrosted, a little liquid may separate; discard it.
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Homemade Pumpkin Puree Recipe
- 1 pumpkin
- Preheat the oven to 400℉ (200℃). Line a large baking tray with parchment paper.
- Wash a pumpkin well with water as we are going to cook it with the skin on. Cut it in half using a sharp knife. If the pumpkin is very large, then cut the halves further into halves.
- Scoop out the seeds using a large spoon.
- Place the pumpkin pieces on the baking tray with the cut side up.
- Place the tray in the middle rack of the oven and bake for 50-60 minutes until the flesh is tender and a fork easily slides in.
- Remove the tray from the oven and let the pumpkin cool down for 40-50 minutes. Scoop the flesh using a large spoon and discard the skin.
- Add the flesh to a blender or a food processor.
- Puree until smooth. Puree in batches if your food processor is not big enough and keep scraping the sides a few times while blending. Store the puree in an airtight container and use it as required.