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How to Make Homemade Pumpkin Puree (Bold Baking Basics)

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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
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 2 sugar pumpkins (aka pie pumpkins)
Instructions
  1. Preheat oven to 350oF / 180oC.
  2. Carefully cut each pumpkin and cut in half and cut the stems off.
  3. Scoop out the inside seeds with a spoon and discard or save for something else.
  4. Place the pumpkin halves cut side down on a parchment-lined baking tray.
  5. Pop into the oven for roughly 1 hour or until a fork slides through easily.
  6. 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.
  7. Place the insides into a blender or food processor. Puree until smooth.
  8. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.
  9. 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!
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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18 Comments

  1. Lynne on November 17, 2017 at 12:34 pm

    Hi Gemma..
    Could I use canned pumpkin for this recipe?

    • Gemma Stafford on November 18, 2017 at 9:29 am

      Hi Lynn,
      Sure you can, it is perfect,
      Gemma 🙂

  2. cacrent87 on November 7, 2017 at 12:23 pm

    Hello Gemma! What is the proper way to thaw out the pumpkin puree for later use? Thanks a bunch!!!!

    • Gemma Stafford on November 8, 2017 at 12:11 pm

      Hi there,
      I would choose to do this overnight in the fridge. I think that will work best for you,
      Gemma 🙂

  3. Charu on July 5, 2017 at 2:59 am

    Hi Gemma,
    I love your recipes and always look for new recipes. just wanted to know if i could steam the pumpkin to make the puree. I usually take the skin off, chop it into cubes and steam it in the pressure cooker. do you think this would work? – Charu

    • Gemma Stafford on July 5, 2017 at 3:05 am

      Hi Charu, yes, this will work, do not over wet it. Baking it tends to dry it out a bit and it makes it sweet, but you should have success with steaming it. thank you for being with us,
      Gemma 🙂

  4. Jaslyn Low on April 25, 2017 at 1:25 am

    hello gemma, i love the all the recipe you post, is really easy to understand and make it success when i bake myself. I would like to ask about are the strawberry puree make with the same way as this pumpkin puree? or there will be another way to make it?

    • Gemma Stafford on April 25, 2017 at 11:14 am

      Hi there,
      good question! the best wat to make a puree of any seeded fruit, such as raspberry, and strawberry is to mask it, with a fork, with powdered/icing sugar to taste. To remove the seeds push this mix through a fine sieve to remove the seeds, there you have it! I like to use a dash of lemon juice with strawberries to brighten the flavor,
      Gemma 🙂

  5. alec rose on April 3, 2017 at 12:31 pm

    Hello! Gemma!

    I have been watching your videos for a few years now and I came back to this recipe. I am new to this of pie making and was really wanting to try this one when the season arrives. Sadly in Scotland, i haven’t been able to find any sugar pumpkins in the supermarkets or local sources. So would I be able to use a normal jack o’laturen. When I managed to get jack o’laturen pumpkins and I boiled in water for an 1 hour til soft then blend it or would I be able to roast like in the oven then strain the extra water out? Got any advice ?

    • Gemma Stafford on April 4, 2017 at 2:08 am

      Hi Alec,
      No! not so much jack O Lanterns, but butternut squash works really well. actually this is the pumpkin widely used in commercial pumpkin puree manufacturing, being widely available. It is sweet enough too when roasted, and has some texture, try this,
      Gemma 🙂

  6. Sabse on November 7, 2016 at 7:16 am

    Hello Gemma:) I love your recipes and want make this pumpkin puree with my mother soon, but she said I will get the same result with a Hokkaido or this big jack-o-lantern pumkin – soo I wasn’t sure and wanted to ask you if she is right or should use the suger pumpkins ?
    Thank you ♡

    • Gemma Stafford on November 8, 2016 at 3:17 am

      Hi there,
      There is a difference! The large ones can be a bit watery and fibrous. It sometimes needs straining! it is not impossible though. give it a try first. butternut squash is also good 🙂

      • Sabse on November 8, 2016 at 4:00 pm

        Thank you for answering me♡ I just tried it with the Hokkaido pumpkin and the big one 😀 you’re right you need to strain the big pumpkun a little bit and it doesnt taste that intensive. I got a wonderful result and taste with the Hokkaido one:)
        I hope you all get good results ^0^

        • Gemma Stafford on November 9, 2016 at 1:36 am

          Hi Sabse, it goes to show that a little experimentation is important, and it is great when you find a way to use your own ingredients, so well done you! Gemma 🙂

  7. Diane on October 27, 2016 at 10:13 am

    Gemma, I have been following your site for a while now and have enjoyed many of your recipes! I look forward to using this recipe in the holidays coming in the next few weeks! 🙂 your recipe is great timing! Thank you!

    • Gemma Stafford on October 28, 2016 at 1:52 am

      Hi Diane,
      Thank you for your kind input, I am happy to have you with us,
      Gemma 🙂

  8. sarita on October 25, 2016 at 9:48 am

    hello gemma, sorry for asking this question on another platform.I want to know if I can add powdered milk to the fresh milk when making yogurt

    • Gemma Stafford on October 26, 2016 at 1:47 am

      H Sarita,
      Powdered milk is processed, and I do not believe it will react to the culture, it is best to use fresh milk, Gemma 🙂

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