How To Make Pumpkin Puree – Easy Recipe

Learn how to make pumpkin puree from scratch. Homemade pumpkin puree can be used in pies and any other recipes that call for canned pumpkin!

Each year our family grows pumpkins in our garden, specifically for making into pumpkin puree. Not only does it save money, making our own, but it tastes so much better than canned pumpkin!

We grow 20 pumpkins every year to turn into more than enough pumpkin puree to use in all of our favorite pumpkin recipes for the entire year!

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what you need to make pumpkin puree from scratch:

• Pumpkin – Choose a pumpkin that is meant to be used for making pies. Pie pumpkins have a thicker flesh that is sweeter than say a jack-o-lantern pumpkin.
• Baking Sheet or Roasting Pan – The larger the pan the better, especially if you want to roast several pumpkins at once.
• Strainer – Straining the pumpkin after it’s cooked will give you a thicker puree that is more of the consistency of the canned pumpkin you’re used to.
• Cheesecloth or Coffee Filters – Use a cheesecloth inside the strainer. I actually use coffee filters layered in the strainer since I don’t always have cheesecloth.
• Blender – Blending the pumpkin will give you a smooth puree.
• Freezer Bags or Mason Jars – Pumpkin puree can be frozen in freezer zip-lock bags or in straight sided mason jars.

How to make pumpkin puree in the oven:

Prep – Wash the outside of the pumpkin and remove the stem. Carefully cut the pumpkin in half from top to bottom. Scoop the seeds out and lay the pumpkins flesh side down on a parchment lined baking sheet.

Roast – Bake the pumpkin at 350 degrees for 60-90 minutes or until you can pierce the skin easily with a fork. Cool for an hour or until it’s cool enough to handle.

Blend – Peel the outer rind away from the flesh. Discard the rind. Blend the cooked flesh in a blender or food processor until smooth.

Strain – Line a strainer with cheesecloth and strain the pumpkin over a bowl until it is the consistency you want. (about 30 minutes)

Tips for success:

To Use – Use homemade pumpkin puree in any recipes that call for canned pumpkin.

To Store – Homemade pumpkin puree can be stored in the fridge for up to a week or sealed in freezer bags or mason jars in the freezer for up to 6 months.

About homemade pumpkin puree

• It’s so easy to make!
• Homemade pumpkin can be much less expensive than buying canned
• Pumpkin puree can be used in so many ways, savory and sweet

FAQ about homemade pumpkin puree:

What type of pumpkin should I use to make pumpkin puree?

Pie pumpkins or certain heirloom varieties such as “Cinderella” are best for puree because they’re sweeter and have a more smooth flesh than decorative or jack-o-lantern pumpkins.

How long does it take to cook pumpkin for puree?

Roasting usually takes about one to one and a half hours at 350°F, depending on the size of the pumpkin.

How do I use homemade pumpkin puree?

Pumpkin puree is such a versatile ingredient! Here are some common and not so common uses:

• in quick breads such as muffins, breads, cinnamon rolls, donuts…
• pie of course
• to make a decadent hot chocolate
• in homemade coffee creamer
• in soups and chili
• in oatmeal, baked oatmeal or overnight oats

Is homemade pumpkin puree different from canned?

Homemade pumpkin puree often has a fresher taste and smoother texture than canned. It can be healthier for you as well since some brands of canned pumpkin contain additives.

More From Scratch Recipes:

• Homemade Marshmallows
• 2 Ingredient Cocoa Mix Recipe
• Honey Sweetened Whipped Cream
• Homemade Chocolate Milk
• Marshmallow Fluff Without Corn Syrup

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!