Learn How to Make Pumpkin Puree in just a few simple steps. All you need to do is roast the pumpkin, purée it, then enjoy the puree in a variety of recipes, from baked goods like pumpkin muffins and pies to pumpkin ravioli and pumpkin dog treats.
We love to make this fresh pumpkin purée for a variety of dishes. Our homemade puree has a fresher and more vibrant taste than store-bought canned pumpkin and is also free of any additives. Don't waste your money on store-bought when it is so easy to make and customize at home!
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Why You'll Love this Pumpkin Purée
- Taste - The purée has a mildly sweet and earthy taste.
- Texture - It is smooth and velvety.
- Effort - Making pumpkin purée is easy. Just bake the pumpkin then peel the skin and puree it.
- Time - It takes about 5 minutes to prep the pumpkin, 40 minutes to bake it, then 5 minutes to puree it.
Key Ingredients
- Sugar Pie Pumpkin - Sugar pie pumpkins are lightly sweet and have the perfect amount of water for mash.
- Olive oil - We bake the pumpkin with a drizzle of extra virgin olive oil so it will be perfectly firm on the outside and tender on the inside.
See recipe card for quantities.
Substitutions/Variations
- Oil - Instead of olive oil, you can use avocado oil, grapeseed oil, or coconut oil, or you can omit the oil all together.
- Extra sweet purée - If you want the mashed pumpkin to be extra sweet, you can add a sweetener like honey or sugar to the purée.
- Blender - While a food processor is the easiest way to make puree, you can also use a blender. Scrape the sides in between blending to make sure all of the flesh is blended.
Instructions
- Prepare pumpkin - Heat the oven to 425°F and line a baking sheet with parchment paper. Use a sharp knife to cut off the stem and cut the pumpkin in half lengthwise. Line the pumpkin flesh side up on the parchment paper-lined baking sheet. Brush the flesh with olive oil and season if desired to taste. You may also add maple syrup at this time if desired. Turn the squash over flesh side down on the prepared baking sheet. (Photo 1 and 2)
- Bake squash - Bake the squash on the middle rack for 30-40 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done. (Photo 3 and 4)
- Peel pumpkin - Allow the pumpkin to cool, then peel the skin off and add to a food processor. (Photo 5)
- Purée pumpkin - Purée pumpkin until smooth. Use in pies, bread, baby food, soup, and more. (Photo 6 and 7)
Pro tip - Be careful cutting the pumpkin - Use a sharp knife and hold the pumpkin firmly with your non-dominant hand when you cut the stem off and cut the squash in half. Pumpkin can be hard to cut into and you may need to rock your knife back and forth to get a clean cut.
How to Use Pumpkin Purée
Pumpkin purée is a versatile ingredient that adds the signature pumpkin flavor to pumpkin pie and other desserts like puddings or cheesecakes. It is also delicious in baked goods like breads, muffins, cakes, and cookies. Finally, it is great for sweet breakfasts like oatmeal, overnight oats, pumpkin pancakes, or waffles.
Pumpkin Purée FAQs
No, canned pumpkin purée is just pureed pumpkin flesh. Pumpkin pie mix adds spices, sugar, and other ingredients and is great for streamlining the process of making pumpkin pie.
Yes, you can, but we prefer fresh for the taste.
Yes, but it may be slightly more watery than puree from sugar pie pumpkins which have less watery flesh.
Yes, during the fall pumpkins are cheap and it is very cheap to make your own pumpkin purée. Homemade pumpkin purée also allows you to control any added ingredients.
You can roast the seeds with olive oil and a little bit of kosher salt for a light and tasty snack.
Storage
This homemade pumpkin purée can be refrigerated in an air-tight container or lidded jar for up to 5 days. You can also freeze pumpkin purée in an air-tight freezer safe container for up to 3 months. In order to thaw it, place it in the fridge overnight.
Pureeing Tips
- Use sugar pie pumpkins - Sugar pie pumpkins are sweeter and have less moisture than other varieties. Other varieties will work but won't be as sweet and may be more watery.
- Taste and adjust seasoning - Add spices like cinnamon, pumpkin spice, or chai spice or add sweeteners like maple syrup. Alternatively, mix in a savory spice mix, like Italian seasoning if using for a savory recipe, like a ravioli filling, pasta sauce, or a puree for plating.
- Save the seeds - Save your pumpkin seeds and roast them to enjoy later.
Did You Like This Recipe?
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📖 Recipe
How to Make Pumpkin Puree
Equipment
- 1 knife
Ingredients
- 1 sugar pie pumpkin
- 2 tablespoon olive oil
Instructions
- Prepare pumpkin - Heat the oven to 425°F and line a baking sheet with parchment paper. Use a sharp knife to cut off the stem and cut the pumpkin in half lengthwise. Line the pumpkin flesh side up on the parchment paper-lined baking sheet. Brush the flesh with olive oil and season if desired to taste. You may also add maple syrup at this time. Turn the squash over flesh side down on the prepared baking sheet.1 sugar pie pumpkin, 2 tablespoon olive oil
- Bake squash - Bake the squash on the middle rack for 30-40 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
- Puree pumpkin - Allow the pumpkin to cool, then peel the skin off. Add the pumpkin flesh to a food processor and puree until smooth. Use in pies, bread, baby food, soup, and more.
Notes
- Refrigerate this homemade pumpkin puree in an air-tight container or lidded jar for up to 5 days. You can also freeze pumpkin puree in an air-tight freezer safe container for up to 3 months. In order to thaw it, place it in the fridge overnight.
- Use a sharp knife and hold the pumpkin firmly when you cut it Pumpkin can be hard to cut into and you may need to rock your knife back and forth to get a clean cut. Watch your fingers!
- Use sugar pie pumpkins because they are sweeter and less moist than other varieties. Other varieties will work but won't be as sweet and may be more watery.
- Add spices like cinnamon, pumpkin spice, or chai spice or add sweeteners like maple syrup.
- Save your pumpkin seeds and roast them to enjoy later.
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