Making your own homemade pumpkin puree with fresh pumpkin is totally easy - and tasty - with this easy bake-and-blend tutorial.
Prep Time15 minutesminutes
Cook Time45 minutesminutes
Total Time1 hourhour10 minutesminutes
1sugar 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.
Storing: Store your homemade pumpkin puree in an airtight container in the fridge. It will keep for up to 5 days.Freeze: Freeze in an airtight freezer safe container for up to a year. To thaw, transfer frozen puree to the fridge 24 hours before you want to use it.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. Practice caution.Make Extra: Sugar pumpkins are only available in the fall, so make a few of these and use freezer baggies with 15 oz pumpkin puree for easy baking throughout the year.Sugar Pumpkins: Not every pumpkin is good for pumpkin puree. You want to make sure and use a sugar pumpkin, also sometimes called a pie pumpkin. They have a sweeter, richer taste and are very “meaty”.Watery Pumpkin: If your pumpkin puree is too runny, you can place the puree in cheesecloth and squeeze to remove excess moisture. Easy peasy!