Did you know that most canned pumpkin puree isn’t actually made from real pumpkin?
It often comes from a variety of squash(like the Dickinson variety) that looks and tastes a bit similar. But as much as the canned stuff tries, there’s no way to beat the real thing- fresh, vibrant, made at home with love and a good old pumpkin!
Here’s a little secret: making your own pumpkin puree is ridiculously easy.
You only need one pumpkin(maybe a pinch of salt!) and that’s it- no fancy tools or long list of ingredients. In less than an hour, you will have the creamiest, freshest puree that takes your pumpkin bread, pies, soups, or even a pumpkin spice latte to a whole new level! Every bite is fresh, naturally sweet, and silky smooth- something that you can only get with homemade pumpkin puree made from scratch.
Why You’ll Love This Pumpkin Puree
- Nothing beats the natural sweetness and rich taste of pumpkin.
- The bright orange color instantly makes any dish pop.
- Silky smooth and creamy, with zero fillers!
- Perfect for pies, bread, soup, pancakes, lattes, and more.
- Easy to make with just a pumpkin- and salt if you prefer.
How To Make Pumpkin Puree
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- Rinse and dry your pumpkin, then carefully cut the pumpkin in half and scoop out the seeds and stringy pulp with a spoon.
- Optional: Sprinkle a little salt inside each pumpkin half for added flavor.
- Place the pumpkin halves, cut side down, on the prepared baking tray and roast in the oven for 45–60 minutes, or until the flesh is fork-tender and separates easily from the skin.
- Remove from oven and let it cool to room temperature until easy to handle. Scoop out the soft flesh from the skin and place it in a food processor or blender.
- Blend the roasted pumpkin until smooth. Blend in batches if your pumpkin is larger, adjusting the quantity to match the size of your pumpkin.
- Let the puree cool completely, then transfer to an airtight container and store in the refrigerator for up to 5 days.
The Superpowers Of Pumpkin Puree
Pumpkin puree isn’t just delicious to eat- it’s packed with goodness. Here’s why your body will thank you for making this puree:
Low in Calories– naturally sweet, low-cal and totally guilt-free!
Immune Booster– loaded with vitamin C and vitamin A to keep you strong and healthy.
Gut-Friendly Fiber– fiber-packed goodness that keeps your tummy happy.
Baby-Friendly Nutrition– mild and tasty- perfect nutrition for little ones starting solids.
Supports Eye Health– keep your vision sharp with pumpkin’s natural beta-carotene magic.
Pumpkin Puree Tips & Tricks From My Kitchen
From roasting to blending, these are some pro tips that make homemade pumpkin puree shine:
- Use a large, sharp knife to cut through the pumpkin stem-to-base.
- When cutting pumpkins for pies, chop them into equal-sized pieces for even roasting.
- Line the baking tray with parchment paper or foil to keep it clean.
- The seeds? Don’t toss them! Roast them with a little salt or spice for a crunchy treat.
- If the pumpkin is too hard to cut, microwave the whole thing for 2 minutes before slicing.
From Pumpkin Pies To Pancakes: Pumpkin Puree Everywhere!
I just recently tried this pumpkin purée in my homemade pumpkin bread, and wow- the aroma from the oven was absolutely irresistible. The bread came out soft, moist, and full of a cozy flavor that only fresh pumpkin puree can give!
The next morning, I stirred some leftover puree into my pancake batter, giving them an upgrade with golden color, extra fluff, and cozy flavor. You can also stir the puree into your latte, giving it a creamy texture and a naturally spiced flavor.
Pumpkin puree isn’t just for sweets- I have found it amazing in savory dishes as well! I love stirring the puree into soups– it makes them super creamy and tossing it into pasta sauces for extra flavor. The puree also blends beautifully into curries and swirls into risotto for a rich and cozy flavor.
Homemade Pumpkin Puree
Ingredients
- 1 medium-sized Pie Pumpkin or Sugar Pumpkin
Equipments
Instructions
Preheat The Oven and Prepare The Pan
- Preheat your oven to 375 degrees Fahrenheit.
- Line a baking tray with parchment paper or lightly grease it.
Prepare The Pumpkin
- Rinse and dry the pumpkin.
- Cut the pumpkin in half carefully and scrape out all the seeds and stringy pulp using a spoon.
Season and Roast
- Sprinkle a little salt inside each pumpkin half to enhance the flavor- this step is optional.
- Place the halves, cut side down, on the baking tray.
- Roast the pumpkin in the preheated oven for 45-60 minutes or until the pumpkin is fork-tender and the flesh pulls away from the skin.
Cool, Blend and Store
- Once baked, remove the pumpkin halves from the oven and cool until you can safely handle them.
- Scoop out the soft roasted flesh and transfer it to a food processor or blender.
- Pulse the pumpkin until smooth. Depending on the size of your pumpkin, you may need to do this in a few batches.
- Let the pumpkin puree cool before storing and keep it in an airtight container in the refrigerator for up to 5 days.
Notes
- If the puree appears too dry, gradually add 1-2 tablespoons of water while pulsing in the blender.
- For a runny puree, strain it through cheesecloth or a fine-mesh strainer to remove excess liquid.
- Always use water sparingly- it’s easier to thin a pumpkin puree than to thicken it.
- Roast the pumpkin skin-side up to give the flesh a gorgeous, naturally caramelized flavor.
This pumpkin puree recipe saves me so much time and trouble in the kitchen. No more running to the grocery store or scrambling for canned pumpkin- just a fresh batch of homemade puree ready to go!
With it on hand, I can whip up more delicious fall treats- from pumpkin muffins to pancakes and lattes. The naturally sweet flavor helps me cut down on extra sugar and keeps the baked goods moist and tender. It saves prep time so I can actually focus on baking the main thing! The rich, cozy flavor even turns simple recipes into autumn magic, making every bite feel special. Homemade pumpkin purée isn’t just an ingredient — it’s your secret to effortless seasonal treats.
Recipe FAQs
How Long Does The Pumpkin Puree Last?
Homemade pumpkin puree stays fresh for up to 5 days if refrigerated. You can also freeze it into portions for up to 3 months.
What’s The Best Pumpkin For Making Pumpkin Puree?
Sugar pumpkins or small pie pumpkins work the best for making puree as they are naturally sweet and tender.
Can I Add Spices While Making This Pumpkin Puree?
Yes, you can add nutmeg, cinnamon, or ginger while roasting the pumpkin for extra flavor.
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