Easy Pumpkin Puree
Learn how to make homemade pumpkin puree from scratch. It’s super simple and tastes incredible. Then, use it in all of your favorite pumpkin recipes! My easy pumpkin puree recipe only requires 2 ingredients, one of which is salt, which is technically optional! For the best pumpkin puree, roast your pumpkins (the kitchen will smell incredible). Homemade pumpkin puree keeps in the fridge for a week and in the freezer for months, making it a perfect make-ahead recipe. You’ll have fresh pumpkin puree ready for fall baking and your favorite pumpkin recipes! Tips for Making Pumpkin Puree Tip 1: Use baking pumpkins. When making pumpkin puree, you want to use small baking pumpkins. Look for signs that say “sugar pumpkin” or “pie pumpkin.” They taste better than larger varieties. I don’t recommend Jack-O-Lantern pumpkins for this. The smaller pumpkins taste better and have a more silky texture. Tip 2: Cut your pumpkin safely. It’s easy! You need to cut your pumpkin in half before cooking it. I use the same cutting method when roasting spaghetti squash. Don’t let the hard shell scare you! Here’s what to do: To prevent the pumpkin from rolling around, place one half of a kitchen towel under the pumpkin to keep it stable on the counter. Then, use the other half of the towel to hold the pumpkin in place while you cut. Using a heavy chef’s knife, pierce into the middle of the pumpkin and cut it from end to end. Don’t try to cut through the stem. It is too tough. Wiggle the knife out. Then, to separate the two halves, remove the knife, and then pull the halves apart. To prevent the pumpkin from rolling around, place one half of a kitchen towel under the pumpkin to keep it stable on the counter. Then, use the other half of the towel to hold the pumpkin in place while you cut. Using a heavy chef’s knife, pierce into the middle of the pumpkin and cut it from end to end. Don’t try to cut through the stem. It is too tough. Wiggle the knife out. Then, to separate the two halves, remove the knife, and then pull the halves apart. Tip 3: Save the seeds for roasting. Optionally, after scooping out the seeds, roast them, they are delicious! Check out our recipe for roasted pumpkin seeds. Tip 4: Roast cut side down.To roast the pumpkin, place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin. I use the same roasting method when making our maple pumpkin butter! Tip 5: Use a food processor. Throw the roasted pumpkin flesh into a food processor and blend until smooth. By the way, this recipe isn’t just for pumpkin. Consider swapping in other winter squashes, like butternut or acorn. The roasting time might need to be adjusted slightly, but the method stays the same. Ways to Use Pumpkin Puree I love it when I have fresh pumpkin in the fridge or freezer! My favorite way to use homemade pumpkin puree is to make this incredible homemade pumpkin pie. Your friends and family will be amazed that you made them a 100% from-scratch pie! You can make these easy pumpkin cupcakes, our homemade pumpkin spice latte, or my favorite spiced pumpkin scones! I love this pumpkin bread with chocolate and orange, our pumpkin pancakes, and this savory pumpkin mac and cheese. I also highly recommend keeping this pumpkin pie spice recipe handy for more of your favorite pumpkin recipes. Easy Pumpkin Puree PREP 10 mins COOK 50 mins TOTAL 1 hr PREP 10 mins COOK 50 mins TOTAL 1 hr Skip the canned pumpkin and make your homemade pumpkin puree instead. It’s easy, smells incredible, and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins, often labeled “sugar pumpkins” or “pie pumpkins.” There’s lots of variety, so if you buy directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method also works with most winter squashes (the baking time might be slightly shorter). Makes 5 to 6 cups pumpkin puree Watch Us Make the Recipe You Will Need 1 small baking pumpkin, 4 to 6 pounds Fine sea salt, optional Directions 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. 2Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem. 3Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet. 4Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes. 5Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches. 6Process until very smooth, 3 to 5 minutes. 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. 2Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem. 3Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet. 4Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes. 5Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches. 6Process until very smooth, 3 to 5 minutes. Adam and Joanne's Tips Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months. Cutting the pumpkin: Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does. The nutrition facts provided below are estimates. Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months. Cutting the pumpkin: Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 cup / Calories 49 / Protein 2 g / Carbohydrate 12 g / Dietary Fiber 3 g / Total Sugars 2 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us