Somewhat Simple

Homemade Pumpkin Puree

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Have you ever wanted to learn how to make pumpkin from scratch but thought it was too hard?  This homemade pumpkin puree recipe is so easy to make that you’ll kick yourself for not trying it earlier.

a bowl filled with this easy recipe for homemade pumpkin puree

Homemade Pumpkin Puree

Who else is super excited about all the fall baking going on right now? I’m so in love with all the flavors of fall… apples, cinnamon, caramel, and most especially pumpkin! I started making my own homemade pumpkin puree a few years ago, and I’m excited to share this super simple method with you. The effort required is so minimal, and the payout is awesome!

Let’s get started, shall we? You’ll need some pie pumpkins. I’ve found them in a variety of places, for a variety of prices. My grocery store sells them for $3-4/each (which I find incredibly expensive) but I’ve found them at Trader Joe’s for $1.99/each or at local pumpkin patches for $0.50 – $1. You want to make sure you’re buying pie pumpkins (instead of the big carving pumpkins) because they’re sweeter and easier to manage.

How To Make Pumpkin Puree

  1. Start by lopping the tops off your pumpkins. It helps to have a sharp knife.

three pumpkins on a counter and one of them has the stem and the top cut off

2) Cut the pumpkins in half, top to bottom.

a pumpkin laying on the counter that has been cut in half.

3) Scoop out the insides (and save your seeds to make roasted pumpkin seeds!). I used a cookie scoop for most of the insides and some kitchen shears for the tough stringy bits.

a half of a pumpkin that has the seed scooped out and are placed in a bowl behind the pumpkin

4) When they’re all clean, put them face down on a baking sheet, and add about 1/4 inch of water around them (it doesn’t need to be too precise). Bake at 350 for 60-90 minutes, checking periodically after 60 minutes.

6 halves of pumpkins laying face down on a baking sheet on top of an oven

5) They are finished when a fork slides in easily. Mine were perfect after 70 minutes.

several baked pumpkin halves face down on a baking sheet

6) Let the pumpkin cool (this is important, as my burned fingers can attest!) and then scoop the meat out into a blender.

the insides of a pumpkin being hallowed out and placed in a blender

7) Blend until well-pureed, pulsing to break up any stubborn bits. If it’s too thick and hard to puree, add a little water to get things moving.

looking down into a blender filled with this homemade pumpkin puree recipe

8) Depending on how watery your pumpkins were, you may have a lot or a little water to drain off. If you’re happy with the consistency of your puree, by all means leave it as is! If you want it to be more like what you get out of the can, you can drain it in a colander set over a pot. I found that paper towels worked great for lining the colander. I let it drain for about 30 minutes and got about 1 1/2 cups of water out.

Can I Freeze My Homemade Pumpkin Puree?

My three small pie pumpkins yielded about 7 cups of puree. My favorite way to store it is to add about 1 cup of pumpkin puree to a freezer bag, squeeze out all the air, flatten, and then freeze. They stack neatly in the freezer after they’re frozen, and they’re easy to pull out whenever I need pumpkin for a recipe. I either thaw them in the fridge overnight or in a bowl of cold water.

I usually let mine cool in the fridge overnight and then freeze it. Just like any other type of food, if you let it sit out, it will allow bacteria to grow. It keeps in the fridge for about a week, so if you’re planning to use it right away, the fridge would be fine.

More Delicious Pumpkin Recipes

So now that you have your pumpkin puree, what are you going to make with it? Leave us a comment below and let us know what you made.  Or snap a picture of it and tag us on social media.

a bowl filled with this easy recipe for homemade pumpkin puree
5 from 8 votes
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Easy Homemade Pumpkin Puree

This homemade pumpkin puree recipe uses fresh pumpkins and is so easy to make. Learn how to make pumpkin puree in just a few easy steps that can be used in many of your favorite pumpkin recipes.
Course Main Course
Cuisine American
Keyword baked goods
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Cup
Calories 49 kcal

Ingredients

  • 4-6 pound pie pumpkins

Instructions

  1. Cut the tops off your pumpkins
  2. Cut the pumpkins in half, from top to bottom
  3. Scoop out the insides of the pumpkins
  4. Place the pumpkins face down on a baking sheet
  5. Add about 1/4 inch of water around them
  6. Bake at 350 for 60-90 minutes, checking periodically after 60 minutes
  7. They are finished when a fork slides in easily
  8. Let the pumpkin cool and then scoop the meat out into a blender

Recipe Notes

If you want the puree to be more like what you get out of the can, drain the puree in a colander set over a pot. I found that paper towels worked great for lining the colander.

Nutrition Facts
Easy Homemade Pumpkin Puree
Amount Per Serving
Calories 49
* Percent Daily Values are based on a 2000 calorie diet.

a step by step collage of how to make this easy homemade pumpkin puree recipe

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