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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Homemade Pumpkin Puree emerges as the star ingredient as fall approaches in numerous recipes, gradually outshining its counterpart-canned pumpkin puree. Turning to homemade puree not only addresses the challenge of inconsistent store-bought availability but also rewards you with a luxuriously smooth texture, a bolder flavor, and a more vivid, signature orange hue. The best part? Crafting your own pumpkin puree is surprisingly effortless!
Be sure to check out my latest curated collection of Essential Holiday Pumpkin Recipes You Never Knew You Craved. Bake as your heart desires with these 15 pumpkin recipes full of unique flavor, warmth, and earthiness, indulging in the essence of fall every bite.
IMPORTANT NOTE: This recipe was updated and improved on 10/18/2023, to include new photography, explanation of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Homemade Pumpkin Puree?
- Tools for Homemade Pumpkin Puree
- Key Ingredient
- How to Make Homemade Pumpkin Puree
- How to Store Homemade Pumpkin Puree
- FAQs
- Gemma’s Pro Chef Tips
- Explore More Homemade Ingredients
What is Homemade Pumpkin Puree?
- Homemade pumpkin purée is a cooking ingredient made by cooking and blending fresh pumpkin flesh.
- It possesses a rich, orange hue, with a naturally sweet and earthy flavor that captures the essence of the autumn season.
- This versatile ingredient serves as a fundamental component in a wide array of sweet and even savory dishes, contributing a luscious, creamy texture and a subtle, nutty undertone that enhances recipes such as Homemade Pumpkin Spice Coffee Creamer, Gemma’s Best Ever Pumpkin Bread, Gemma’s Best Ever Pumpkin Bread, Homemade Starbucks Pumpkin Spice Latte, Pumpkin Pie Egg Rolls, Pumpkin Pie in a Mug, and so many more!
Tools for Homemade Pumpkin Puree
- Baking sheet
- Parchment paper
- Knife
- Large spoon
- Food processor
Key Ingredient
All you need is a Sugar Pumpkin, also known as a Pie Pumpkin.
- It is a specific type of pumpkin variety that is smaller, sweeter, and less watery than the larger pumpkins often used for carving and decoration.
- They are typically round and known for their smooth, fine-grained flesh, making them ideal for pumpkin recipes such as Pumpkin Pies, Pumpkin Muffins,Pumpkin Pancakes, or Pumpkin Pie Egg Rolls.
- Sugar pumpkins are a good source of several essential nutrients, including vitamins (specifically Vitamin A and Vitamin C), fiber, antioxidants, and minerals, also are low in calories.
How to Make Homemade Pumpkin Puree
-
Preheat oven to 350°F (180°C).
-
Prepare pumpkins:
- Carefully cut each pumpkin in half, cut the stems off, and scoop out the seeds.
- Place the pumpkin halves cut side down on a parchment-lined baking tray.
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Bake the pumpkins for roughly 1 hour or until fork-tender. Remove from the oven and let them cool.
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Blend cooled cooked pumpkin flesh until smooth.
How to Store Homemade Pumpkin Puree
You can refrigerate your puree until ready to use for up to 2 weeks or place it into freezer-safe containers and freeze for up to 6 months.
FAQs
- Can I use other types of pumpkins besides sugar pumpkins?
- While sugar pumpkins are the preferred choice for making pumpkin puree due to their sweetness and texture, you can use other pumpkin varieties, but the flavor and consistency may vary.
- What’s the difference between homemade and canned pumpkin puree?
- Homemade pumpkin puree is made from fresh pumpkins, while canned pumpkin puree is processed and may have additives. Homemade version offers a fresher taste.
- Can I freeze homemade pumpkin puree?
- Yes, homemade pumpkin puree can be frozen in portion-sized containers for later use, making it convenient to have on hand.
- How do I prevent my homemade pumpkin puree from turning brown?
- To prevent browning, you can add a bit of lemon juice to the puree.
- Also, proper storage in airtight containers may help maintain its color.
- What’s the best way to defrost frozen homemade pumpkin puree?
- The best way to thaw frozen pumpkin puree is to place it in the refrigerator for a few hours or use the defrost setting on your microwave. Stir well to even out the texture.
Gemma’s Pro Chef Tips
- You can use other pumpkins such as butternut squash rather than sugar pumpkins just note the flavor and texture may vary.
- If your homemade pumpkin puree is overly watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some excess liquid.
- Instead of a food processor, you can also use a blender, immersion blender, or potato masher.
- Baking pumpkins in the oven can result in more flavors than boiling them in water.
- You can freeze pumpkin puree in ½ cup (4oz/113g) or 1 cup (8oz/225g) potions for easy use in the future. For smaller quantities, you can use an ice cube tray.
- To enhance your pumpkin puree flavors, make my Homemade Pumpkin Pie Spice to pair with it.
- Not sure what to do with leftover pumpkin seeds? Pumpkin seeds are high in protein. Save and roast pumpkin seeds into healthy snacks!
Explore More Homemade Ingredients
- How to Make Homemade Applesauce
- How to Make Cream Cheese
- How to Make Sour Cream
- How to Make Condensed Milk
- 5-Minute No-Roll Pie Crust
IMPORTANT NOTE: This recipe was updated and improved on 10/18/2023, to include new photography, explanation of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
How to Make Homemade Pumpkin Puree
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.
Servings: 1 cup
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.
Servings: 1 cup
Ingredients
- 2 medium sugar pumpkins (aka pie pumpkins)
Instructions
- Preheat oven to 350oF (180oC).
- Carefully cut each pumpkin in half and cut the stems off.
- Scoop out the inside seeds with a spoon and either bake to eat or discard them.
- Place the pumpkin halves cut side down on a parchment-lined baking tray.
- Pop into the oven for roughly 1 hour or until tender and a fork slides through easily. Remove from the oven and let them sit to cool.
- When they have cooled down, flip them over and scoop out the insides with a spoon.
- Place the pumpkin into a blender or food processor and puree until smooth.
- Refrigerate your puree until ready to use for up to 2 weeks or place into freezer safe containers and freeze for up to 6 months.
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!
has anyone used butternut squash instead of pumpkin puree in a recipe?
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!!!!
Hi Gemma, can I use a big pumpkin instead of these small sugar pumpkins
I used our local Hawaiian pumpkin and I bet the taste and texture are the best! Sweet and moist but not liquidy. Thanks!
Hey Gemma!! I’m living in Salisbury UK for 6 months. I’ve been on a search for pumpkin pureé to no avail, so I’ll be making my own for my WORLD FAMOUS pumpkin bread (hehehe). I’ll let you know how it goes and send a picture of the pureé and the bread when it’s done. Thanks for making these videos!!!
Hello,
Can I also make this with frozen pumpkin cubes?
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.
Can I do this with a regular pumpkin? I would have to cut into 1/4s or 1/8ths… Currently I steam then drain.
Is there a way to can this purée instead of freezing it so it’d last longer and be useable year round?
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!😅😂🤣