How To Make Homemade Pumpkin Puree

Is it really fall without pumpkins…or a fresh batch of homemade pumpkin puree? It might seem a tad daunting at first to prepare, but it’s actually quite easy if you follow this wonderful baking recipe, no matter your skillset in the kitchen! I’ll admit, even I was wary to tackle on preparing puree from my own kitchen, especially since store-bought cans require no prep-time and no messy countertops or dishes, but trust me: it’s worth it! Our baked goods had better taste, better texture, and had me grabbing another serving of pumpkin pie at Thanksgiving! It was just that good! 

How To Make Pumpkin Puree
Pumpkin Puree

Once it’s ready, your homemade pumpkin puree will open your door to endless baking possibilities! The most important one of all, of course, being a traditional pumpkin pie (would it really be Thanksgiving without one?), but your leftover puree can be reused or kept frozen until you’re ready to whip up another batch of mouth-watering, tasty pumpkin-inspired treats!

Recipes using homemade pumpkin puree

If you’re in need of inspiration, or don’t know what to do with all of that extra puree, I’ve got you covered! For the kids, these Spiced Pumpkin-Oatmeal Cookies are bound to be an instant hit, and for the adults…shake up a Pumpkin Old Fashioned! It’s a fun, autumn-worthy drink that mixes bourbon, Grand Marnier, pumpkin puree, and maple syrup. Mmm….count me in!

A few other recipes that may surprise you (and your tastebuds!) are Super Easy Pumpkin Bundt Cake Recipe, Frozen Pumpkin Yogurt Recipe, and Pumpkin Cookie Donut Recipe.

homemade Pumpkin Puree

Homemade pumpkin puree recipe

Autumn is only here for so long, so turn on that oven, pick out the best baking pumpkins, and get the most out of the season’s best treats with your batch of pumpkin puree!

Ingredients:

pumpkins

To note: As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin. 

How to cook a pumpkin for puree

Heat the oven to 400 degrees F.

Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.

Scoop out the seeds and fibre with a metal spoon or ice cream scoop.

cut pumpkins

Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.

pumpkin seeds

On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.

pumpkin sprinkled with salt

Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.

How To Make Homemade Pumpkin Puree

Cool the pumpkin for about 30-45 minutes.

Easy homemade pumpkin puree

Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.

Homemade Pumpkin Puree

Process until the flesh is smooth about 3 to 4 minutes.

How to store homemade pumpkin puree

Store in the fridge for up to 1 week or freeze for up to 3 months.

Homemade Pumpkin Puree

I hope you enjoyed this homemade Pumpkin Puree If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

How To Make Pumpkin Puree

How To Make Homemade Pumpkin Puree

Lyne
How To Make Pumpkin Puree
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 2 hrs
Course Recipes
Cuisine American, Canadian
Servings 2 pounds
Calories 354 kcal

Equipment

  • Food processor
  • Cookie sheet
  • Pairing knife

Ingredients
  

Ingredients

  • 6 pounds small baking pumpkin rinsed and dried
  • 2 tbsp Kosher salt or more

Instructions
 

  • Heat the oven to 400 degrees F.
  • Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.
    cut pumpkin with seeds
  • Scoop out the seeds and fibre with a metal spoon or ice cream scoop.
    cut pumpkins
  • Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
    How To Make Pumpkin Puree
  • On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
    pumpkin sprinkled with salt
  • Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
    How To Make Homemade Pumpkin Puree
  • Cool the pumpkin for about 45 minutes.
  • Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.
    How To Make Pumpkin Puree
  • Process until the flesh is smooth about 3 to 4 minutes.
    How To Make Pumpkin Puree
  • Store in the fridge for up to 1 week or freeze for up to 3 months.

Notes

As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin. 

Nutrition

Calories: 354kcalCarbohydrates: 88gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6990mgPotassium: 4628mgFiber: 7gSugar: 38gVitamin A: 115843IUVitamin C: 122mgCalcium: 290mgIron: 11mg
Keyword homemade pumpkin puree, pumpkin, pumpkin puree
Tried this recipe?Let us know how it was!
Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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Comments

  1. I love making my own pumpkin puree, tastes so much better then the canned and it’s not hard to do at all, no different then cooking a squash, which a pumpkin is !

  2. I found a great deal on pie pumpkins at the grocery store recently so I bought and baked them. It’s so satisfying to make your own!

  3. Thanks for sharing this! I think I will make a batch of puree and then freeze some for future baking.. Must be so much better than the canned stuff!

  4. Using all or most of the pumpkin is also awesome. I love pumpkin seeds. It was something we always did growing up was roasting them.

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