Homemade Pumpkin Puree

Learn how to make smooth and creamy pumpkin puree with only 1 ingredient. It’s endlessly versatile, and you can make it in the oven, microwave, or stovetop! Watch the video below to see how I make them in my kitchen!

Course Side Dish

Cuisine American

Cook Time 40

Total Time 40

Servings serving

Calories 30kcal

Author Arman Liew

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.

Video

Notes

This recipe makes about 3 1/2 cups of pumpkin puree.

Microwave method: 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.

Stovetop method: 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 STORE: Pumpkin puree should always be stored in a sealable container in the refrigerator. 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