Bold Baking Basics, Homemade Ingredients

How to Make Homemade Pumpkin Puree

4.74 from 19 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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How to Make Homemade Pumpkin Puree

4.74 from 19 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
1 year ago

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

Helena the baker
2 years 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!!!!

RF74
1 year ago

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

Olivia
16 days ago

Thanks Gemma this really helps because the stores have been running out of it and did not know how to make my own
thank you so much.

Cheryl
Cheryl
28 days ago

Can I do this with a regular pumpkin? I would have to cut into 1/4s or 1/8ths… Currently I steam then drain.

Bobby Hendley
Bobby Hendley
1 month ago

Is there a way to can this purée instead of freezing it so it’d last longer and be useable year round?

Danika
Danika
1 month ago

Hi Gemma,
This pumpkin purée turned out amazing! But I got around 4+ cups of my purée because my pumpkins were bigger than yours, so I guess that’s where the freezing comes in handy! This recipe is so great because I can’t find canned pumpkin purée anywhere in my stores. Thanks so much!😅😂🤣

Last edited 1 month ago by Danika
Mehreen
Mehreen
2 months ago

Hi Gemma, can I use a big pumpkin instead of these small sugar pumpkins

3 months ago

Will steaming the pumpkin instead of baking it in the oven make it too moist for the bread?

Ree
4 months 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?

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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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