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!
PinOnce 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!
Homemade pumpkin puree recipe
Ingredients:
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!
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 make homemade pumpkin 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.
Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
Cool the pumpkin for about 30-45 minutes.
Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.
Process until the flesh is smooth about 3 to 4 minutes. Your pumpkin puree is now ready to be stored.
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
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.
- Scoop out the seeds and fibre with a metal spoon or ice cream scoop.
- Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
- On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
- Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
- 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.
- Process until the flesh is smooth about 3 to 4 minutes.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Nutrition
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.
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.
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 !
So true!
mmm delicious!! I love making chocolate chip pumpkin cookies with pumpkin puree
OMG! That must be so delicious!
I’ve never tried this but it seems fairly simple. I’d definitely give it a try.
It’s simple, but it’s time consuming to get the pumpkins ready to make the puree.
I’ve always wanted to do this instead of using canned. Thanks for the directions.
That sounds so yummy. I love anything to do with pumpkin.
Thanks for sharing I’m going to try making my own this year!
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!
And it really does taste better than the canned ones!
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!
Thank you for this I love it
I did not know how to make puree, so thanks for posting!
My pleasure!
I’ve never tried making this. Thanks!
What a great idea to make this and then freeze some to use later on after Halloween is over.
Like everything, it tastes so much better than the canned version!
Good advice, thanks.
I need to try doing this. Our whole family including the dogs loves pumpkin.
Great recipe!
Thanks!
Thanks this looks very healthy and so easy to do
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.
I love making pumpkin puree so tasty
Yes, and freeze it to make pumpkin recipes later!
My dog eats frozen pumpkin when he’s not well and this would be great for him
Wow! Surprisingly much easier than I would have expected!