Bold Baking Basics, Homemade Ingredients

How to Make Homemade Pumpkin Puree

4.67 from 15 votes
Learn how to make Homemade Pumpkin Puree with my easy recipe. You can use it for many of my fall desserts and freeze leftovers for more holiday baking.

Hi Bold Bakers!

Pumpkin Puree is called for in so many recipes when the Fall rolls around but it’s not always widely available, so what do we do we find ourselves in that situation? We make it ourselves!

All you need to make Homemade Pumpkin Puree is a Sugar Pumpkin, also known as a Pie Pumpkin. These are small orange pumpkins. This is what is traditionally used for pie making. If you use other pumpkins just note the flavor and texture may vary.

Great! You now know how to make it but where can I use it? I have you covered. Have you tried my Pumpkin Pie Egg Rolls or my Pumpkin Pie in a Mug? These are fantastic recipes that are warm, spicy and scream Fall flavors.

Homemade pumpkin puree will keep in the refrigerator for about 2 weeks and will keep in the freezer for 6 months. Then as you do your Holiday baking you will have Homemade Pumpkin Puree ready to go for sweet and even savory dishes.

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Watch The Recipe Video!

How to Make Homemade Pumpkin Puree

4.67 from 15 votes
Learn how to make Homemade Pumpkin Puree with my easy recipe. You can use it for many of my fall desserts and freeze leftovers for more holiday baking.
Author: https://delightfuladventures.com/how-to-make-homemade-pumpkin-puree/
Servings: 1 cup
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Learn how to make Homemade Pumpkin Puree with my easy recipe. You can use it for many of my fall desserts and freeze leftovers for more holiday baking.
Author: https://delightfuladventures.com/how-to-make-homemade-pumpkin-puree/
Servings: 1 cup

Ingredients

  • 2 sugar pumpkins (aka pie pumpkins)

Instructions

  • Preheat oven to 350oF / 180oC.
  • Carefully cut each pumpkin and cut in half and cut the stems off.
  • Scoop out the inside seeds with a spoon and discard or save for something else.
  • Place the pumpkin halves cut side down on a parchment-lined baking tray.
  • Pop into the oven for roughly 1 hour or until a fork slides through easily.
  • Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.
  • Place the insides into a blender or food processor. Puree until smooth.
  • Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.
  • Homemade pumpkin puree will keep in the refrigerator for about 2 weeks and pumpkin puree will keep in the freezer for 6 months so you can enjoy pumpkin desserts for months to come!

Recipe Notes

Homemade pumpkin puree will keep in the refrigerator for about a week and a half.
Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!

 

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caroline
caroline
10 months ago

has anyone used butternut squash instead of pumpkin puree in a recipe?

RF74
10 months ago

I used our local Hawaiian pumpkin and I bet the taste and texture are the best! Sweet and moist but not liquidy. Thanks!

Helena the baker
1 year ago

Thanks Gemma! As you can see in the picture I posted, it said I used a big pumpkin. So now i have 3 tubs of the puree! My sis really liked it for her 13 bithrday. P.S. im her younger sister. Anyways bye!!!!

Ree
1 month ago

Hi Gemma. Tried using the microwave to roast the pumpkin, squash for me. It turn a little bit brown in color, but it still has the orange color. Will it taste differently? I mean will that affect the taste if I used it on your best ever pumpkin bread?

sahana
sahana
3 months ago

Hi Gemma,

I came across this recipe while looking up your pumpkin spice latte recipe. I don’t have an oven. Would roasting the pumpkin on the stove top still yield flavor?

Thank you,

Amrita Bandoo
Amrita Bandoo
3 months ago

Is there a difference in flavour from baking pumpkins to boiling?

Shira
Shira
7 months ago

Hi Gemma!

I’ve been totally obsessed with your recipe & easy baking methods for almost 2 yrs now…YOU’RE INCREDIBLE!!!♥♥♥
I have a question on this pumpkin puree…would I be able to boil pieces of pre-cut pumpkin and then puree? Or will it contain too much water and I’ll have to put it through a cheese cloth?

Can’t wait to hear from you!

Hi, I am from the Philippines and pumpkins can be very pricey. We have a lotif squash which we cal Kalabasa, can I use this as a substitute?

Betty-Anne Ouellette
Betty-Anne Ouellette
1 year ago

After defrosting pumpkin puree and there is water separated from it, I usually toss this so that it doesn’t dilute the flavour of the pumpkin. Do you recommend something else?

Anonyma
Anonyma
1 year ago

Hi there,
I made some pumpkin purree just now to try out your healthy pumpkin bread recipe… only to realise I estimated wrong and now I don’t have enough pumpkin purree. I’m still going to make it anyway, just a smaller amount… but I was wondering if you could add a rough estimate to this recipe on how much purree you’re left with depending on how much the pumpkin(s)/squash(es) used weigh(s).

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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