Homemade Pumpkin Puree – Healthy Seasonal Recipes


Making your own homemade pumpkin puree couldn’t be simpler! We’ll walk you through the steps of how to make creamy and smooth pure mashed pumpkin for pies, bread, and more!

pumpkin puree in a measuring cup

I admit, canned pumpkin is convenient! I always keep it on hand. But when fresh pumpkins are in season, I make sure to stock up on freshly made mashed pumpkin.

Fresh pumpkin is always a fave of mine in the autumn. I love to peel and dice pumpkin to add to pumpkin pilaf or to toss with spices and roast for a simple side dish. But I also like to stock up on cooking pumpkins so I can freeze homemade pureed pumpkins.

Making your own cooked pumpkin puree is very simple, inexpensive and hands-off. It is a great weekend cooking project to work on while you are around the house.

It can be used in place of canned pumpkin in recipes like my brown rice pumpkin risotto, Maple Bourbon Pumpkin Pie, Pumpkin Chocolate Chip Bread, Thai Curry Pumpkin Soup and even to feed to dogs and make homemade dog treats. And there are so many more ways to use it! Make a batch of it today and freeze it for later or use it immediately.

Which Variety Is Best For Mashed Pumpkin?

whole pie pumpkin

For the sweetest, creamiest and most smooth pumpkin puree, make sure you start with a cooking pumpkin. In the fall, these thinned-skinned small pumpkins can be found in most grocery stores in the produce department. You will also be able to find them at Farmers’ Markets in CSA shares and at your local road side pumpkin patch.

These cooking pumpkin varieties will typically be a lot smaller than the jack-o-lantern carving pumpkins. They have smooth skin, without many ridges, and are generally round.

They will be labeled as a “cooking pumpkin” or “pie pumpkin.” A common type is known as “sugar baby.” While it is possible to make pumpkin puree from any pumpkin, cooking pumpkins are less fibrous and make a smoother sweeter puree.

Tip: Try With Other Winter Squash

You can use this method of roasting and making puree with a wide variety of other winter squashes. Butternut squash, kabocha and hubbard are some favorites!

How to Make Homemade Pumpkin Puree

preheat the oven, cut the pumpkin in half

Step 1: Prep Pan and Preheat Oven

To roast the pumpkin, I like to line my baking sheet with parchment paper. The reason I do that is that when the pumpkin touches the baking sheet the naturally occurring sugars in the pumpkin will caramelize and that part of the pumpkin will be dark and tough when pureed. The parchment minimizes the caramelization. If you don’t have parchment, you may just want to scrape off that darkened part to make the smoothest puree.

Preheat the oven to 350 degrees F. Normally when you roast vegetables you’ll go for a hotter oven temp, like 400, but that causes the aforementioned caramelization of the sugars, and you really want to minimize that. So a 350 degree oven is better.

Step 2: Cut the Pumpkin

Cut the cooking pumpkin in half. It is safest to use a very sharp Chef’s knife to to this. Cut the pumpkin in half along the equator.

scoop out the seeds and set the pumpkin cut side down on the parchment lined baking sheet

Step 3: Scoop out Seeds and Pulp

Then use a large spoon to scrape the seeds and pulp out of the center cavity. You can save the seeds and roast them too.

Step 4: Roast Cut-Side Down

Next, place the pumpkin cut side down on the parchment. This will trap the natural moisture in so the pumpkin will almost steam itself a bit, and stay very moist. Transfer to the oven and bake.

Alternative Microwave Method

Cooking the pumpkin in a microwave works really well too and is faster. You’ll need to add water to the microwave safe baking dish to help steam the pumpkin. One of the drawbacks to cooking the pumpkin in the microwave is that you can only do one at a time, and with smaller pumpkins. Since I freeze my pumpkin puree, I like to do a bigger batch of puree and cook a couple of pumpkins at once. So an oven works better for that

testing to see if it is cooked and scooping out the flesh

Step 5: Test For Doneness

Roast the pumpkin until it is soft. To tell if it is soft you can carefully flip it over with a spatula and tongs, and test the flesh with a pairing knife or fork.

Personally, I like to just press my finger into the flesh while it is still cut side down. I do it really fast since it is really hot, and if the pumpkin is soft enough it will give away slightly under the pressure of my finger. If you’re afraid of touching hot pumpkins, you can do this with a wooden spoon, or test with a fork. If the fork goes in very easily, the pumpkin is ready to mash.

Once the pumpkin is soft, just pull the baking sheet out of the oven and let the pumpkin cool on the parchment. To speed the process you can carefully flip it over cut side up and allow the steam to escape or you can leave it cut side down. The pumpkin will wrinkle and may collapse as it cools. This is normal.

Step 6: Scoop Out the Pumpkin

Once it is cool use a spoon to scoop the cooked flesh out of the skin. The skin will be softer now, so try not to get any of the skin in with the flesh.

making the puree in the food processor

Step 7: Puree In Food Processor

Scoop batches of it into the food processor (don’t over-fill it) and puree until it is smooth. You may have to stop the motor and scrape down the sides to ensure the smoothest puree.

FAQs and Expert Tips

Storage Tips

I tend to do two pumpkins at once to make a large batch, and divided it up into smaller 2 cup portions to freeze. Most recipes for pumpkin call for 2 cup increments or a 14 or 15 ounce can, so I find this is the most useful portion to freeze.

Ways To Use Pureed Pumpkin

Pureed pumpkins made from scratch can be used in place of canned pumpkin. Here are some ways to use it:

What if my puree is watery or has a loose texture?

The thickness of homemade pumpkin puree varies depending on the pumpkin. If yours doesn’t mound or is runny it may be too watery for use in baking recipes. To fix this problem, you can strain it overnight in a strainer lined with cheesecloth or paper towels. straining pumpkin puree to make it thicker

How much homemade pumpkin do I substitute for a can of pumpkin?

One can of pumpkin is 15 ounces, or just shy of 2 cups. To measure out 15 ounces, you can weigh it, or measure out 2 cups minus 2 tablespoons.

Can I use a carving pumpkin to make pumpkin puree for pie?

Yes you can but the texture may be stringy and watery. If your puree is watery, use the above-mentioned method of straining through cheesecloth.

How long does pumpkin puree last?

Keep refrigerated in an air-tight container for up to 1 week. Freeze in 2-cup portions for 6 months.

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Description

How to make home-made pumpkin puree. Pie pumpkins or sugar baby pumpkins make smoother sweeter puree than carving pumpkins.


  • 1 medium cooking or pie pumpkin, 3 to 4 pounds


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Cut pumpkins in half along the equator.
  3. Scoop out the seeds and stringy pulp in the center.
  4. Place pumpkin halves (cut side down) on the prepared pan and roast until they are soft, about an hour to 1 hour 10 minutes. You can tell they are done if you carefully press on the outer skin and the meat gives way underneath. You can also test with a fork to see if they are tender.
  5. Allow the pumpkin to cool. Scoop the flesh out with a spoon and puree in a food processor or with a food mill.

Notes

To Microwave The Pumpkins

Instead of baking the pumpkin, place cut side down in a 9 by 13-inch microwave-safe baking dish with a half inch of water. Microwave on high power, until soft, 15 to 17 minutes. 

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side dish
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 40
  • Sugar: 4 g
  • Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 1 g

About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.





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