You can make pumpkin puree at home and it’s so simple! The best part? You know exactly what you’re getting…pure delicious pumpkin. Perfect for autumn cooking and baking (plus your house will smell amazing!)
It’s pumpkin season, y’all! And what better way to celebrate than by making our own pumpkin puree from scratch like the culinary goddesses and gods that we are? 💪
Making pumpkin puree can be cheaper than canned pumpkin, and is a great way to reduce food waste!
What’s in canned pumpkin puree?
Although the canned pumpkin claims to be 100% pumpkin, there is some trickery involved. The USDA is fairly relaxed in what they consider a “pumpkin”, broadening the spectrum from the classic orange pumpkin to include many varieties of winter squash, like butternut squash. These other varieties of squash add the orange color and sweeter flavor that we’ve come to know and love in pumpkin puree. So while it’s not like canned pumpkin is loaded with artificial dyes or anything, there is certainly more than meets the eye.
Pumpkin Puree vs Pumkin Pie Filling
It’s important to note that pumpkin puree is very different from pumpkin pie filling! While pumpkin puree is simply cooked and pureed winter squash, pumpkin pie filling has added flavors, like cinnamon, nutmeg, cloves, and sugar.
Ingredients for homemade Pumpkin Puree
To make homemade pumpkin puree, you’ll just need a pumpkin. As with summer squash, the smaller the squash the sweeter and less stringy it will be. Sugar or pie pumpkins are great for making puree, as well as your everyday jack-o-lantern kind of pumpkin. With that said, you can use virtually any pumpkin or winter squash for this puree!
How to Make Pumpkin Puree
Step 1: Cut
If you’re using a small pumpkin, chop it in half lengthwise from the bottom up. When you get near the stem, pull to break the pumpkin to separate the two halves. If using a larger pumpkin, cut it into long, wide pieces down the natural grooves of the pumpkin.
Step 2: Remove Insides
Remove the seeds (save them for roasting!), and gently scrape the gunk away from the inside with a spoon.
Step 3: Cook
Place pumpkin pieces facedown on a baking sheet and bake at 400°F (204°C) for about 1 hour, or until the inside is easily pierced with a fork. By placing them facedown, steam is trapped which helps to tenderize the tasty pumpkin flesh!
Step 4: Remove Peel
Once it reaches that perfect tenderness, take it out, let it cool enough to touch, and either peel or cut off the skin. Chop pumpkin flesh into chunks.
Step 5: Puree
Throw pumpkin pieces into a food processor or blender and blitz until smooth. (Note: if your pumpkin is at all hot, do not cover the blender completely! Leave the top off so hot air can escape.) If you need to add water to reach the right consistency, add a tablespoon at a time.
And that’s how to make pumpkin puree! Either store your homemade pumpkin puree in the fridge for a few days or freeze 1 cup portions in baggies until you’re ready to use it.
Use this pumpkin puree in
- Pumpkin Soup with “Bacon” Chickpeas
- Pumpkin Granola
- Pumpkin Coffee Smoothie
- Pumpkin Soup with Parmesan Popcorn Crunch
- Spiced Pumpkin Oatmeal
- Thai Inspired Pumpkin Curry
- Pumpkin Pasta
- Pumpkin Hummus
Happy pumpkin season! (P.S. you’re also going to love this roundup of our favorite fall recipes!)
Ingredients
- 1 5-lb pumpkin 2.2 kg
Instructions
- Cut: Preheat oven to 400°F (204°C). If you’re using a small pumpkin, cut off the stem then chop it in half. If using a larger pumpkin, cut it into long, wide pieces down the natural grooves of the pumpkin.
- Scrape: Gently scrape the inside with a spoon to remove seeds and stringy gunk.
- Roast: Place pumpkin pieces facedown on a baking sheet and bake for 40 to 60 minutes, or until the inside is easily pierced with a fork. This may take longer for larger/thicker pumpkins.
- Peel: Let pumpkin cool enough to touch and either peel or cut off the skin. Chop pumpkin flesh into chunks.
- Puree: Throw pumpkin into a food processor or blender and blitz until smooth. (Note: if your pumpkin is at all hot, do not cover the blender completely! Leave the top off so hot air can escape.) If you need to add water to reach the right consistency, add a tablespoon at a time.
Antone Barbour says
The article advertisement said, ” Check out this article for more about what’s in canned pumpkin.” But, the article did not have this information. Could you give me that information?
Thank you,
Antone
Sarah says
Ah sorry about that, Antone! Canned pumpkin often has many types of winter squash (like butternut) to help give it that orange flavors.
Sarah says
Hi Antone! Ah sorry about that – canned pumpkin usually contains a mix of many types of squash (like butternut and other winter squashes), which help give it that orange color.
Elonye wilkins says
Why can’t you use 1 can of pumpkin pie filling with 1 box of spice cake mix to make cupcakes?
Elonye
Sarah Bond says
I think it would just be pretty sweet then, but you could certainly try! I usually do pure pumpkin puree + boxed cake mix 😀
Mary says
I can not find pumpkin puree. What can I use instead of it
Sarah Bond says
Pureed sweet potato or butternut squash would work well!
Mel says
Absolutely love this recipe. Great tips on using any pumpkin. When every other recipe discourages using our old jack-o’-lantern pumpkin (Uncut of course) you do not! Any suggestions for dealing with pumpkins that are stringy?
Sarah Bond says
I would cook them a little longer then blend as long as you can in a good quality blender! You can always pass the puree through a sieve to remove the remaining strings.