Homemade Pumpkin Puree Recipe

Introduction

Making homemade pumpkin puree is easier than you might think and yields a fresh, flavorful base for pies, soups, and more. Using a pie pumpkin, this simple recipe takes you through roasting and pureeing to create a smooth, rich pumpkin puree.

Ingredients

• 1 pie pumpkin

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: Cut the pumpkin in half from the stem to the base. Scoop out the seeds and stringy pulp, reserving the seeds if you wish to roast them later.
3. Step 3: Place the pumpkin halves on a rimmed baking sheet with the cut side facing up. Cut a small slice from the bottom of each half so they sit evenly without rolling.
4. Step 4: Cover each half loosely with aluminum foil and bake for about 60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
5. Step 5: Once cooled, scoop the pumpkin flesh out of the shells and transfer it to a food processor. Blend until smooth, adding a little water if needed to achieve a creamy consistency. For very watery pumpkins, you may need to strain excess liquid to get the right texture.

Tips & Variations

• Choose a small, sugar or pie pumpkin for the best flavor and texture compared to large carving pumpkins.
• Use the reserved seeds to make crunchy roasted pumpkin seeds for a tasty snack.
• If you don’t have a food processor, a blender or immersion blender works well for pureeing.

Storage

Store homemade pumpkin puree in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the puree in portions using freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before using. Gently stir before incorporating into your recipes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pumpkins or squash?

While sugar or pie pumpkins are preferred for their sweetness and texture, you can use other small varieties or certain winter squash. Avoid large carving pumpkins as they tend to be watery and less flavorful.

Do I need to peel the pumpkin before roasting?

No need to peel the pumpkin before roasting. Roasting it whole or halved softens the flesh, making it easy to scoop out and puree afterward.

Homemade Pumpkin Puree Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

This Homemade Pumpkin Puree recipe guides you through roasting a fresh pie pumpkin to create a smooth, natural pumpkin puree perfect for pies, soups, and other autumnal recipes. Roasting the pumpkin in the oven intensifies its flavor and sweetness, resulting in a rich and creamy puree made from scratch without any preservatives or added ingredients.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 2 1/2 to 3 cups pumpkin puree 1x
• Category: Sauce/Base
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 pie pumpkin (about 3 to 4 pounds)

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) to prepare it for roasting the pumpkin evenly.
2. Prepare the pumpkin: Cut the pumpkin in half from stem to base. Use a spoon to scrape out all the seeds and stringy pulp. You can save the seeds separately if you wish to roast them later.
3. Arrange the pumpkin halves: Place the pumpkin halves cut side up on a rimmed baking sheet. To keep them stable, cut a small slice from the bottom of each half so they can sit flat without rolling.
4. Cover and bake: Cover each pumpkin half with aluminum foil to retain moisture. Bake for about 60 minutes, or until the flesh is tender when poked with a fork.
5. Puree the pumpkin flesh: Once cooled enough to handle, scoop the soft pumpkin flesh from the shells into a food processor. Blend until smooth. If needed, add a small amount of water to help blend to a creamy consistency. Strain the puree through a fine sieve to remove any fibrous strands or remaining seeds for a silky texture.
6. Storage and Use: Use the fresh pumpkin puree immediately in recipes like pies, soups, or breads. Alternatively, store it in airtight containers in the refrigerator for up to a week or freeze for longer storage.

Notes

• Use a pie pumpkin or sugar pumpkin rather than a large carving pumpkin for sweeter and more flavorful puree.
• Save the pumpkin seeds for roasting as a crunchy snack.
• Adjust water quantity when pureeing depending on the pumpkin’s moisture content to achieve desired consistency.
• Puree can be frozen in portions to use conveniently later.
• If you prefer, you can also steam or boil the pumpkin halves instead of roasting, but roasting enhances flavor.

Keywords: Homemade pumpkin puree, roasted pumpkin, pumpkin base, fresh pumpkin puree, pie pumpkin puree