Homemade Pumpkin Puree Recipe
Here are Step by Step instructions on how to make pumpkin puree from scratch. This post will guide you through everything you need to know about homemade pumpkin puree. Better than canned pumpkin puree, this recipe is perfect for any pumpkin recipe this fall and holiday season.
Pumpkin Season still going strong!
It’s definitely about time to make my own pumpkin puree, based on the amount canned ones have gone through. I have so many delicious pumpkin recipes for you guys to try if you haven’t taken your pick:
- Healthy Pumpkin Oatmeal Breakfast Bars
- Gooey Healthy Pumpkin Brownies
- Healthy Pumpkin Bread (Paleo, Gluten Free) – Video
It is more fresh, cheap, and tastes better. And it is actually so easy to make.
Why Making Your Own Pumpkin Puree
So, why would you go through the hassle to make your own pumpkin puree?
First of all, it is not a hassle at all. It is way easier to make than it sounds.
This homemade recipe makes the perfect tasty pumpkin puree for pies, muffins, pumpkin spice latte, soup or just about any fall or holiday recipes.
They are sweeter, more delicate and just overall fresher tasting.
Now, let’s get into it.
What Type of Pumpkin to Use for Homemade Pumpkin Puree
I personally love using pie pumpkin or sugar pumpkin. The texture is a little less stringy and it’s slightly sweeter. Most importantly, they are small enough to fit in my oven.
When choosing pumpkins, look for pumpkins that are bright in color and have very few blemishes. So, pretty pumpkins.
Give the pumpkin a little slap, like how you would for a watermelon. If it sounds hollow, then this pumpkin is ripe and ready to go.
How Much Pumpkin Puree does One Pumpkin Yield
It depends on the pumpkins. Sometimes they have more seeds, sometimes less.
On average 5 pounds of pumpkin should yield 2 – 2 1/2 cups fresh pumpkin puree.
How to Make Pumpkin Puree
Homemade pumpkin puree sounds intimidating. Trust me, I was right there with you. That’s why it took me so long to actually make it.
And again, I repeat. There are about FOUR steps total:
- Cut the pumpkins
- Scoop out the seeds
- Bake the pumpkins
- Take off the Skin and Blend it.
Tips and Tricks for Roasting Pumpkins
1. What if It’s too hard to de-stem or cut through?
Some pumpkins are tougher than others. The stem part is especially harder to cut if your knife sharpening isn’t up to date.
Here is how to solve this problem. I lightly roast the pumpkins in the oven 375 F for 5-8 minutes. It will soften it just enough for you to handle more easily.
2. Scoop the Pumpkin Seeds without making a mess
We are not talking about pumpkin carving where we try to take the seeds out of a small hole on top of the pumpkin.
Instead, we have the pumpkins cut in half. Way easier to scoop the seeds out, especially if you have roasted it for 5 minutes.
Use a thin and big spoon, and hold close to the head of the spoon so you can put more pressure on it. Dig into the pumpkin meat a little bit to make sure you get the strings and pumpkins seeds out altogether.
Don’t throw away the seeds. Save it for some yummy roasted pumpkin seeds!
3. How to Bake the Pumpkins
Roast the pumpkin face down on a baking pan with about ¼ inch of water. It will give the pumpkin puree extra moist. Bake at 400 F for about an hour or until they are soft enough for you to poke through the pumpkin easily with a fork.
4. How to Take off the Pumpkin Skin
Once the pumpkins are cooled enough, the skin should be super easy to peel off.
Now, blend the pumpkin in a food processor or blender to get it as smooth as possible. There you have it.
How to Store Homemade Pumpkin Puree
Store in an airtight container for up to a week.
Freeze it! You can free pumpkin puree for up to 3 months.
But they probably won’t last that long with all the pumpkin recipes that you would want to try.
You may also love these healthy pumpkin recipes.
Get the recipe:Homemade Pumpkin Puree Recipe
- 2 medium pie pumpkins
- Food Processor
- Preheat the oven to 375 F.
- If pumpkins are hard to cut, bake for 5 minutes to soften. Cut off the cord then cut the pumpkins in half.
- Use a spoon scoop out the seeds and strains.
- Place the pumpkins face down on a pan with about 1/4 inch water.
- Bake for an hour. Let it cool. Peel off the skin.
- Blend the pumpkin in a food processor or blender until smooth and no chunks left.
- Store in air-tight container.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.