Pumpkin Puree Recipe Recipe
How to make homemade Pumpkin Puree from scratch- a simple easy step-by-step recipe to use in place of canned pumpkin. Learn how to roast pumpkin, puree pumpkin and store it for future use, all in about an hour!
How to Make the Best Pumpkin Puree Recipe
Making your own homemade pumpkin puree is surprisingly simple and yields a fresher, more flavorful result than anything you’ll find in a can. With just a pie pumpkin and a pinch of salt, you can create a versatile base for all your favorite fall recipes—from pumpkin pie and muffins to soups and pasta sauces.
The process couldn’t be easier: simply roast halved pumpkins until tender, scoop out the flesh, and blend until smooth. The roasting step brings out the pumpkin’s natural sweetness and concentrates its flavor, giving you a puree that’s richer and more complex than store-bought versions. Plus, you’ll know exactly what’s going into your food—no additives or preservatives.
Once you’ve made a batch, you can use it right away or freeze portions for later. Having homemade pumpkin puree on hand makes it easy to whip up seasonal treats whenever the craving strikes. Try it once, and you may never go back to canned pumpkin again.
Pumpkin Puree Recipe
How to make homemade Pumpkin Puree from scratch- a simple easy step-by-step recipe to use in place of canned pumpkin. Learn how to roast pumpkin, puree pumpkin and store it for future use, all in about an hour!
Ingredients
Pumpkin Puree
Instructions
Pumpkin Puree
- Preheat oven to 400 degrees.
- Cut the pumpkin in half.
- Scoop out the seeds and stringy middle part. A metal spoon works well here.
- Sprinkle with salt, if desired.
- Place halves, flesh side down, on a baking sheet.
- Bake for 50 minutes or until fork-tender when pierced with the tip of a knife.
- Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender or place in a deep bowl and use an immersion blender until completely smooth.
Notes
- Use pie pumpkins (also called sugar pumpkins) for the best flavor and texture—they're sweeter and less stringy than carving pumpkins.
- Homemade pumpkin puree can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- One 3-pound pumpkin yields approximately 2 cups of puree.
