Pumpkin Puree

5 from 3 votes

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).

Pumpkin Puree served in a bowl.
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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

Roasting Method

Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.

Baking tray lined 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.

Halved pumpkin.
Quartered pumpkin.

Scoop out the seeds using a large spoon.

Tip – Don’t throw away the seeds. Roasted pumpkin seeds make for great munchies.

Scooping the seeds of pumpkin.

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.

Boiling Method

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.

Pumpkin cubes cooking in water.

Drain and let the pumpkin cool down for 10 minutes.

Add the cooked pumpkin to a blender and blend until smooth.

Cooked pumpkin added to a blender.
Smooth puree made.

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.

Ready homemade pumpkin puree.

Frequently Asked Questions

Which is the best pumpkin to make pumpkin puree?

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.

How much puree will I get using 2 pounds (1 kg) of pumpkin?

2 pounds of pumpkin will give you approximately 2 cups of puree.

Are canned pumpkin and pumpkin puree the same?

Yes, these two are the same thing.

How to make pumpkin puree for babies?

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.

Can dogs eat this pumpkin puree?

Yes, this puree is perfectly safe and healthy for dogs.

Usage Suggestions

This homemade pumpkin puree is versatile and can be used in many ways.

I like to use it to make soups like Pumpkin Apple Soup, Thai Pumpkin Curry Soup.

Use it to make cocktails like Pumpkin Pie Spice Martini.

If you are a coffee lover, try Iced Pumpkin Spice Latte.

You can also use it to make other drinks like Pumpkin Spice Chai Tea Latte, Pumpkin Spice Hot Chocolate, Pumpkin Juice, Pumpkin Spice Horchata, Pumpkin Pie Spice Smoothie, and Pumpkin Spice Milk.

Use it to make desserts like Pumpkin Pie Dessert Hummus and Pumpkin Fluff Dessert Dip.

Breakfast recipes like Pumpkin Pecan Waffles, Pumpkin Chia Seed Pudding, Pumpkin Spice Granola, and Pumpkin Spice Honey Butter.

Homemade pumpkin puree can also be used to make Pumpkin Spice Almonds, Thai Pumpkin Red Curry, and Pumpkin Fluff Dip.

Storage Suggestions

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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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).
5 from 3 votes

Homemade Pumpkin Puree Recipe

Ditch the canned puree this fall and make my easy Homemade Pumpkin Puree from scratch. Use it to make a multitude of recipes.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 10 people

Ingredients 

  • 1 pumpkin
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Instructions 

  • 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.

Notes

Line the tray with parchment paper to avoid pumpkin pieces from sticking to the tray.
If your puree is not as thick as the canned puree, then 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.
You can make the puree using a mix of squash and pumpkin.
Boiling method is mentioned in the post.

Nutrition

Calories: 26kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 340mg, Fiber: 1g, Sugar: 3g, Vitamin A: 8513IU, Vitamin C: 9mg, Calcium: 21mg, Iron: 1mg
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