Want to learn How to Make Pumpkin Puree? You’re in the right place! Making your own homemade pumpkin puree with fresh pumpkin is totally easy – and tasty – with this easy bake-and-blend tutorial.
Why You’ll Love Making Your Own Pumpkin Puree
There are quite a few reasons you’ll love this easy recipe, and the fresh, flavorful results. Here are just a few:
- Freshness: Homemade pumpkin puree is incredibly fresh compared to store-bought varieties, and you’ll taste the difference!
- Nutrition: Pumpkin is a fantastic source of vitamins like A, C, and E, as well as potassium, fiber, and beta-carotene. This ingredient is super-wholesome, as well as yummy.
- Versatile: This ingredient can be used in all kinds of recipes. From classic pumpkin pies and muffins to soups, smoothies, and savory dishes, it adds a rich taste and creamy texture.
- Easy: This is the easiest recipe ever! You will find yourself making this every fall, for sure.
Are Canned Pumpkin and Pumpkin Puree the Same Thing?
If you usually pick up a can of pumpkin, yes, it’s probably the same as pumpkin puree. Both are made with plain cooked pumpkin, pureed until smooth. You can use the homemade version just as you would use the canned version.
On the other hand, if you usually get canned pumpkin pie filling, you need to know that it’s very different from simple pumpkin puree. Pie filling is made with dairy, eggs, spices, sweetener, and other ingredients so that it bakes up like a custard.
What Is Pumpkin Puree Made Of?
One hundred percent pumpkin, baby! This easy recipe is made with one whole sugar pumpkin, also known as a pie pumpkin. Other kinds of pumpkin will also work, but I find that these are one of the best varieties.
How to Make Pumpkin Puree
One of my favorite things about this recipe is that you don’t have to boil the pumpkin – just let the oven do the work. Here’s how to do it:
- Get Ready: Get your oven preheating, and then cut the pumpkin in half and scrape out the seeds.
- Bake. Cover the pumpkin halves with foil, and bake until tender. This should take about 45 minutes.
- Cool and Peel. Let the pumpkin cool down for ten minutes or so, and then gently lift the skin away from the pumpkin with a fork or a pair of tongs.
- Puree and Enjoy! Place the cooked pumpkin, without the skin, in a blender and blend it until smooth.
I hope you’re excited to try making your own pumpkin puree at home – it’s so easy to do, and it’s a great way to take advantage of fresh, in-season pumpkin. These helpful tips will make the process even smoother. (See what I did there?)
- Cutting the Pumpkin: Make sure you have a sharp knife, and be super careful! Cutting a pumpkin open can be a little hard and the knife can slip. Use caution.
- The Best Pumpkin to Use: Not every small pumpkin is great for this purpose. I highly recommend using sugar pumpkins, also sometimes called pie pumpkins. They have a sweeter, richer taste and are very “meaty”. Other varieties of pumpkins can work, but the flavor can be off or they may have too high of water content, so keep that in mind.
- Make Extra: Since sugar pumpkins are only available in the fall, it’s a good idea to make a few of these. Portion them into 15 oz portions and place in freezer-friendly baggies for easy baking throughout the year.
- Watery Pumpkin: If your pumpkin puree is too runny, you can place the puree in cheesecloth and squeeze to remove excess moisture. Easy peasy!
How to Use Pumpkin Puree
You can use this in any recipe you’d normally use canned pumpkin – like this super-scrumptious Pumpkin Bread, a decadent Pumpkin Cheesecake, or the cutest little Mini Pumpkin Pies. You can also stir it into your morning oatmeal, use it for my favorite Pumpkin Soup, or sweeten it with maple syrup and add it to a smoothie, etc.
How to Store and Freeze Homemade Pumpkin Puree
Store your homemade pumpkin puree in an airtight container in the fridge. It will keep for up to 5 days.
You can also freeze this! Freeze in an airtight, freezer-safe container for up to a year. To thaw, just place the frozen puree in the fridge, 24 hours before you want to use it.
More Must-Make Pumpkin Recipes
- Easy Pumpkin Pancakes
- Iced Pumpkin Oatmeal Cookies
- Maple Glazed Pumpkin Donuts
- Pumpkin Cream Cheese Muffins
- Pumpkin Pie Cookies
- Pumpkin Roll with Toffee Filling
- Best Pumpkin Muffins
How to Make Pumpkin Puree
- 1 sugar pumpkin, also called a pie pumpkin
- Heat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
- Carefully cut the pumpkin in half and scrape out the seeds. Cover the pumpkin with tinfoil and place cut side down on the prepared baking sheet.
- Bake until a fork tender, about 45 minutes.
- Remove and cool for 10 minutes, then using tongs or a fork, gently lift the skin off the pumpkin.
- Place the cooked pumpkin pulp (without skin) in a blender or food processor and blend until smooth.
- If your pumpkin puree is too runny, you can place the puree in cheesecloth and squeeze to remove excess moisture. Use as you would canned pumpkin.
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