Homemade Pumpkin Puree
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My homemade pumpkin puree turns out just as smooth and creamy as canned unsweetened pumpkin. I’ve tested it in the oven, microwave, and stovetop, so you have options.
Enjoy pumpkin desserts year-round!
Making my own pumpkin puree came out of desperation for making my partner’s favorite pumpkin pie in April (yes, April). My go-to grocery stores (Whole Foods and Trader Joe’s) only bring canned pumpkin out in September, so I took matters into my own hands and made it myself.
It’s actually ridiculously simple, and I think the only reason most of us buy the cans is that they’re convenient. Here’s why I like making my own:
Multiple cooking methods: I prefer baking the pumpkin, then pureeing it, because it has a sweeter flavor. If you’re in a rush, I’ve included my stovetop and microwave methods. I’ll walk you through them all in my step-by-step video below.
Surprisingly flavorful. Once I tasted homemade pureed pumpkin, I couldn’t believe how naturally sweet and flavorful it was. I could eat it by the spoonful (which I would NOT do with unsweetened canned pumpkin).
So many ways to use it. Mix it with spice cake mix to make my 2-ingredient pumpkin muffins (Homemade puree can be used exactly as you would canned puree, in a 1:1 ratio), or enjoy it as a standalone side dish warmed up with butter and maple syrup. There’s no end to what you can make with this recipe.
★★★★★ REVIEW
“Thank you so much for this recipe! Living outside of America, it’s been such a savior for making all our favorite desserts that call for canned pumpkin” – Matteo
Table of Contents
Key Ingredient & tips
- Pumpkins. Any type of pumpkin can be used to make pureed pumpkin, though I highly recommend you seek out small “pie pumpkins” or “sugar pumpkins,” which are naturally sweeter, have more flesh, and are darker in color. The pumpkins will need to be peeled and diced.
Save the seeds
Make roasted pumpkin seeds. One of the perks of making pureed pumpkin at home is that you get free pumpkin seeds! To roast them, toss the seeds with a little oil and salt, then bake on a parchment-lined baking sheet at 350F for 10-12 minutes, flipping halfway.
How to make pumpkin puree
Full measurements are in the recipe card at the bottom of this post.
- Preheat the oven to 350F/180C and line a large baking sheet with parchment paper.
- Bake. Place the cubed pumpkin on the prepared baking sheet, cut-side down, and bake for 40 minutes, flipping halfway through. Remove the pumpkin when it’s fork-tender but not yet golden brown.
- Puree. Allow the pumpkin to cool completely, then use a stick mixer, food processor, or blender to puree it until smooth.
Alternative cooking methods
I prefer roasting the pumpkin because it adds an extra layer of flavor to the puree, though it takes the longest of the three methods. If you want a quicker option, here’s how to use the microwave or stovetop:
Microwave method: Place the pumpkin in a microwave-safe dish and cover it with plastic wrap. Microwave for 4-5 minutes or until tender. Carefully remove the plastic covering and allow it to cool completely.
Stovetop method: Fill a saucepan with water, bring to a boil over medium heat, and add the cubed pumpkin. Bring it to a boil. Once boiling, reduce the heat to low and simmer for 10-12 minutes, or until soft.
Arman’s recipe tips
- Avoid large pumpkins. Large, Halloween-style pumpkins may look nice, but I find they have a less sweet flavor and can be hard to manage.
- My trick to removing the innards. Use an ice cream scoop to remove the pulp and seeds from the pumpkin.
- Thicken the puree. I notice that sometimes after I’ve pureed the pumpkin, it can be thin and watery. To make the puree usable, I like to strain it over cheesecloth into a large bowl to collect the excess liquid.
Storage and prepping
To store: Pumpkin puree should always be refrigerated in a sealable container. Pumpkin will keep fresh for up to 2 weeks.
To freeze: Place leftover pumpkin puree in a freezer-friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
Make a double-batch. Making pureed pumpkin from scratch is convenient, but I don’t want to do it whenever I need some. That’s why I make a double batch every time, since it freezes so well.
Recipes to use pumpkin puree with
Homemade Pumpkin Puree
Video
Ingredients
- 4 cups pumpkin diced
Instructions
- Place your cubed pumpkin onto a baking tray covered in parchment paper. Bake at 180C/350F for 40 minutes, flipping halfway through. You want to remove your pumpkin from the oven once it is soft, and not yet golden brown.
- Ensure your pumpkin has cooled completely. Once cool, use a stick mixer or food processor and blend your pumpkin until completely pureed.
Thanks God I can buy pumpkin the whole year. It is just expensive for me, that is the problem. But the taste I love so much.
Many of recipes contain pumpkin puree. So yes, will do it to be homemade.
Then after puree, I put in a colander lined with cheese cloth for a while to drain off extra liquid. (Save the liquid for other uses) . It makes for a thicker puree. 🙂
Yes!
Pumpkin is awesome roasted. Slice your pumpkin in half if it is large and put it on a baking sheet (You can leave the seeds in it if you like, you can clean it out once baked or can clean it out before baking, each way has its pros and cons.) After it is soft, scoop out of the shell, use an immersion blender and puree. Delicious!