Bold Baking Basics, Homemade Ingredients

How to Make Homemade Pumpkin Puree

4.77 from 13 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

4.77 from 13 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: http://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: http://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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Comments & Reviews

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caroline
Guest
caroline
1 month ago

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

RF74
Member
RF74
2 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
Member
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!!!!

Member
ChieLyka Ugarte-Martin
11 months ago

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
Guest
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
Guest
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).

William Gallant
Guest
William Gallant
1 year ago

I don’t have pumpkin to make the puree, is the stuff in the can ok? I have never heard of nut butter or uh the brown butter. Your makes sense and asking for your help doesn’t bother me. Listening to your voice is where I have the problem…its so wonderful. I spent a couple of days in Cork Ireland. Beautiful.

Lilien
Guest
Lilien
1 year ago

Did I hear correctly that you have a recipe for homemade pumpkin ice cream!? 😀
that sounds really delicious, but unfortunately I cannot find it on your website – can you help me out?
– greetings from Europe

Roxette Seli
Member
Roxette Seli
1 year ago

Hi Gemma! I have a question, what if there’s not much pumpkin available in my country but instead another family member of it is widely available which is Calabaza? The one with the green skin. Can I uses that instead?? Thank you so much!

Rita
Guest
Rita
1 year ago

Hi Gemma . I have been following your recipes for quite some time. You make baking so easy. Thanks for sharing your recipes with us.

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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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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