Homemade Pumpkin Puree Recipe

Name: Homemade Pumpkin Puree Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium pumpkins

Jump to Recipe·5 from 1 review

When fall is here, it's the perfect time to make your own pumpkin puree. This easy homemade pumpkin puree is ideal for pies, soups, and more!

Pumpkin puree is a common ingredient, especially during pumpkin season, from October to November. It's a key part of many favorite pumpkin recipes. Pumpkin puree adds a smooth texture and delicious flavor to your meals. You can use it to make pumpkin pie, pumpkin bread, and even in savory dishes.

Pumpkins are not only delicious but also packed with nutrients that can benefit your health. Pumpkins are packed with vitamins and minerals, making them a great, nutritious ingredient. They are rich in vitamin A, and vitamin C which is great for your eyesight. Pumpkins also have a lot of fiber, which helps with digestion.

Despite being nutrient-dense, pumpkins are low in calories if you are watching your weight. Plus, pumpkins have antioxidants that help protect your cells from damage.

Jump to:

Ingredients
Instructions
How to Incorporate Pumpkins into Your Diet
Equipment
Storage
Top tip
FAQ
Related
Food Safety Tips

Ingredients

There are a few types of pumpkin you can use:

Sugar Pumpkins (Pie Pumpkins): These are the most common types used for making pumpkin puree. They have a sweet, dense flesh that makes for a smooth, creamy puree.
Hokkaido Pumpkins (Red Kuri Squash): Hokkaido pumpkins have a sweet, nutty flavor and a smooth texture. They are a great alternative to sugar pumpkins and work perfectly in both sweet and savory recipes.
Cinderella Pumpkins (Rouge Vif d'Etampes): These pumpkins are larger and have bright orange flesh that is slightly sweet. They can be used for a large batch of puree.
Kabocha Squash: This Japanese pumpkin has a rich, sweet flavor and a texture similar to sweet potatoes. It makes a delicious and unique pumpkin puree.

Avoid using large pumpkins like those used for jack-o-lanterns, as they are often watery and less flavorful.

Instructions

Prepare the Pumpkin: Preheat your oven to 375°F (190°C). Wash the pumpkins and cut them in half, removing the seeds and stringy bits. Save the pumpkin seeds for roasting later!

Roast the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet (you can line it with parchment paper or aluminum foil). Roast in the oven for 45-60 minutes until the flesh is fork-tender.

Peel and Puree: Let the pumpkins cool slightly, then scoop out the roasted pumpkin flesh with a large spoon or peel the skin off. Pulse the pumpkin until smooth in a food processor or use an immersion blender to blend until you get a smooth puree. If the puree is too thick, add a little water (a few tablespoons).

Use the pumpkin puree immediately in a recipe you'd like and freeze the leftovers.

Hint: I think it is best to cook plain pumpkin puree without any additional ingredients. This way, it is the most versatile and you can use it later in both sweet and savory recipes.

How to Incorporate Pumpkins into Your Diet

Pumpkin puree can be added to a variety of dishes, from sweet to savory:

Pumpkin Desserts: Use pumpkin puree in pumpkin pie, pumpkin bread, pumpkin muffins, and pumpkin chocolate chip muffins.
Savory Dishes: Add pumpkin puree to soups, pasta sauces, and savory recipes like pumpkin risotto.
Breakfast Options: Mix pumpkin puree into pancake or waffle batter, oatmeal, or smoothies for a nutritious start to your day.
Snacks: Roast pumpkin seeds for a crunchy and nutritious snack.

Equipment

Baking sheet

Food processor, potato masher, or immersion blender.

Storage

Place the puree in an airtight container and keep it in the refrigerator for up to a week. Make sure the container is tightly sealed to maintain freshness.

To store pumpkin puree in a freezer, put up to 1 cup of it into the plastic storage bag and flatten the pumpkin inside pushing out the air. Seal the bag and store it in the freezer for up to 3 months.

Top tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

FAQ

Can I use any type of pumpkin for this recipe?

While you can use any pumpkin, sugar pumpkins (pie pumpkins) and Hokkaido pumpkins are the best choices. They have a sweeter, denser flesh that makes for a smooth and flavorful puree. Avoid using large jack-o-lantern pumpkins, as they tend to be watery and less flavorful.

How much pumpkin puree will I get from one pumpkin?

On average, one medium sugar pumpkin or Hokkaido pumpkin will yield about 2 cups of puree. Larger pumpkins will produce more, but always check for flavor and consistency.

How do I know when the pumpkin is done roasting?

The pumpkin is done when the flesh is fork tender - you should be able to easily pierce it with a fork. This usually takes about 45-60 minutes in a 375°F (190°C) oven.

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