Homemade Pumpkin Puree

This homemade pumpkin puree saves you time and money on expensive canned pumpkin puree! With three options to make it, it’s perfect for both sweet and savory dishes! 

Whenever I make some pumpkin puree, you can bet your bottom dollar that it means I’ll be whipping up some pumpkin pie, pumpkin cheesecake, and pumpkin bread!

homemade pumpkin puree

Having spent several years living in America, I experienced and enjoyed many traditions and holidays. With those experiences came a plethora of new foods, like pumpkin pie and pumpkin muffins. 

Growing up in a country where pumpkin is enjoyed in generally savory dishes, I was pleasantly surprised to see the opposite while in America. I saw pumpkin in ice creams, pumpkin in pies, and even cookies with the pumpkin touch. 

I was shocked to see it available in supermarkets and grocery stores, in the canned foods aisle! We’d never have seen this in Australia before- no wonder there were a plethora of pumpkin desserts and treats! With canned pumpkin, like Libbys, being so easily available, it made sense to see it as a staple ingredient in many kitchens!

Since being back in Australia, I’ve been craving some pumpkin desserts. However, the idea of a canned pumpkin is completely foreign! Luckily, you can easily make your own!

What is pumpkin puree? 

Pumpkin puree is essentially blended pumpkin. It should not have any additional ingredients in it, especially sugar or salt. Canned pumpkin generally comes in two forms- pumpkin puree or pumpkin pie filling. 

Not only is it super simple to make, but the flavor is so much better. Just like fresh vegetables VS the canned kind, this fresh pumpkin puree is so much better than anything from a can! The best part? It can easily be made in less than 30 minutes!

To save even more time, I recommend you prepare a huge batch, as leftovers can easily be stored in the freezer.

baked pumpkin

How do you make pumpkin puree?

The cooking method

  • Oven Option– 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.
  • Microwave Option– My favorite method as it takes 5 minutes. Place pumpkin in a microwave safe dish and cover it with plastic wrap. Microwave for 4-5 minutes. Carefully remove the plastic covering and allow it to cool completely.
  • Boiling Option– Fill a saucepan with water and place your cubed pumpkin in it. On medium heat, bring it to a boil. Once it is boiling, reduce it to low and allow it to simmer for 10-12 minutes, until soft and tender.

The Instructions

Once you have cooked your pumpkin, allow it to cool to room temperature. Once it is cooled, use a stick mixer or food processor and pulse your pumpkin until thick and smooth and completely pureed. 

What is the best pumpkin for pureeing? 

There are many kinds of pumpkins available in the supermarket. Any pumpkin can generally be used for pureeing, however, they all tend to have different levels of sweetness. I stick to butternut pumpkin or jap pumpkin, as they are the most common kinds. 

Storing and Freezing pumpkin puree

  • To store: Pumpkin puree should always be stored in the refrigerator, 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. 

blended pumpkin

More pumpkin puree recipes

pumpkin puree

Homemade Pumpkin Puree

Learn how to make your own homemade pumpkin puree- better than anything from a can! Ready to use in just 25 minutes, you can freeze later to use in a plethora of pumpkin puree recipes!
5 from 2 votes
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 1 minute
Cook Time: 20 minutes
Total Time: 21 minutes
Servings: 4 cups
Calories: 30kcal
Author: Arman

Ingredients

  • 4 cups pumpkin diced

Instructions

Oven 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.

Microwave instructions

  • Place pumpkin in a microwave safe dish and cover it with plastic wrap. Microwave for 4-5 minutes. Carefully remove the plastic covering and allow it to cool completely.

Boiling Instructions

  • Fill a saucepan with water and place your cubed pumpkin in it. On medium heat, bring it to a boil. Once it is boiling, reduce it to low and allow it to simmer for 10-12 minutes, until soft and tender.

To puree the pumpkin

  • Ensure your pumpkin has cooled completely. Once cool, use a stick mixer or food processor and blend your pumpkin until completely pureed.

Notes

TO STORE: Pumpkin puree should always be stored in the refrigerator, 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. 
 

Nutrition

Serving: 1cup | Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 394mg | Fiber: 1g | Vitamin A: 9875IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg | NET CARBS: 7g
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    Comments

    3 thoughts on “Homemade Pumpkin Puree

    1. 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!

    2. 5 stars
      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. 🙂

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