Making Homemade Pumpkin Puree is easier than you might think, and it tastes so much better than anything from a can. It's one of those simple fall kitchen rituals that feels extra cozy and rewarding. With just one small pumpkin and a few simple steps, you'll have smooth, rich puree ready for all your favorite fall recipes - from pies and muffins to soups and sauces. This is a must-try seasonal staple!
Fall is the perfect time to roast up fresh pumpkins, fill your kitchen with that warm, caramelized aroma, and stock your freezer with golden goodness you can enjoy all season long. Once you try making it yourself, you'll never go back to store-bought again. Fresh pumpkin puree has a naturally sweet, earthy flavor and silky texture that give your recipes a rich depth you just can't get from a can. Plus, it's freezer-friendly, so you can savor that cozy fall flavor all year long.
If you liked this recipe, you should try our Pumpkin Soup, Pumpkin Bread, or Pumpkin Spice Latte next.
Why You'll Love This Recipe
- Just one ingredient. You only need one small pumpkin - no additives, no preservatives, just pure pumpkin goodness that's as wholesome and simple as it gets. Such an easy recipe!
- Better flavor than canned. Homemade pumpkin puree has a naturally sweet, slightly nutty flavor and silky smooth texture that enhances both sweet and savory recipes.
- Perfect for fall baking. Whether you're making pumpkin pie, muffins, bread, or savory dishes like soup, this puree is your base for all your cozy autumn recipes.
- Freezer-friendly and versatile. You can make a batch now and freeze it for up to 3 months. Use it in baking, smoothies, baby food, or even pasta sauce.
Jump to:
- Why You'll Love This Recipe
- Benefits of Making Your Own
- Ingredients and Substitutions
- Equipment
- Instructions
- Stovetop Instructions
- Instant Pot Pumpkin Puree
- Slow Cooker Pumpkin Puree
- Expert Tip: Choose the Right Pumpkin
- More Tips and Tricks
- Recipe Variations
- Storage And Shelf Life Of Pumpkin Puree
- Ideas for Using Pumpkin Puree in Recipes
- Pumpkin Desserts
- FAQ
- More Pumpkin Recipes
- Tried this recipe?
- Recipe
- Comments
Benefits of Making Your Own
There's something special about making your own pumpkin puree from scratch. It's fresher, more flavorful, and completely natural - no preservatives, thickeners, or mystery ingredients. You control the texture and consistency, adjusting it perfectly for your recipe. Homemade puree also tends to be more vibrant in color and richer in taste, which makes a noticeable difference in baked goods. Plus, it's an easy, budget-friendly way to use up your fall pumpkins and reduce food waste.
Ingredients and Substitutions
To make this easy pumpkin puree, you will need the following ingredient:
- pumpkin - Use one small sugar pumpkin (also called pie pumpkin), about 4 pounds. These have sweet, tender flesh ideal for pureeing. Avoid large jack-o-lantern pumpkins which can be watery and stringy.
Equipment
You'll also need a sharp chef's knife, large baking sheet, spoon for scooping, and a food processor or blender for pureeing until smooth.
Instructions
- Prep the pumpkin. Cut the pumpkin in half from stem to base. Use a spoon to remove the seeds and stringy pulp. (You can save the pumpkin seeds for roasting later!).
- Bake. Place both pumpkin halves side by side, cut side down, on the baking sheet. Bake in a 350°F preheated oven for 45 minutes, or until the skin is easily pierced with a fork and the flesh is soft and tender.
- Scoop. Let the pumpkin cool completely, then use a spoon to scoop out the flesh into a bowl.
- Blend until smooth. Add the pumpkin flesh to a food processor or blender. Add a pinch of salt if desired, then blend for 2-3 minutes until smooth and creamy.
Stovetop Instructions
Peel and cube the pumpkin into 1-inch pieces, then place them in a large pot on the stove with just enough water to cover the bottom. Cover and simmer over medium heat for 20-25 minutes until tender, stirring occasionally to prevent sticking. Drain any excess liquid, then blend until smooth. This method gives you the same creamy texture as roasting - just a little quicker and without turning on the oven.
Instant Pot Pumpkin Puree
Place a trivet inside your Instant Pot and pour in 1 cup of water. Halve or quarter your pumpkin (depending on its size) and remove the seeds. Set the pumpkin pieces on the trivet, close the lid, and pressure cook on High for 13-15 minutes, followed by a quick release. Once cooled, scoop out the flesh and blend until silky smooth. It's the fastest way to make pumpkin puree with minimal cleanup!
Slow Cooker Pumpkin Puree
If you prefer a hands-off method, the slow cooker works beautifully. Cut your pumpkin into wedges, remove the seeds, and place the pieces in the slow cooker with ½ cup of water. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the flesh is tender. Scoop out the pumpkin and blend until smooth. This low-and-slow method brings out a deep, caramelized flavor that's incredibly cozy and sweet.
Expert Tip: Choose the Right Pumpkin
Not all pumpkins are created equal when it comes to making puree. Look for a sugar pumpkin or pie pumpkin rather than a carving pumpkin. Sugar pumpkins are smaller (usually 2-5 pounds), sweeter, and have a denser texture that purees beautifully without excess water content. Large pumpkins may look great on your porch, but they're watery, fibrous, and bland. You can also experiment with other varieties like kabocha or butternut squash, both of which yield a similarly rich and velvety puree.
More Tips and Tricks
- Drain if watery. If your puree looks thin, strain it through cheesecloth or a fine mesh sieve to remove excess moisture before using in baked goods. If using in savory recipes like soups and curries, draining won't be necessary.
- Roast for more flavor. Baking caramelizes the pumpkin's natural sugars, giving a deeper flavor than boiling or steaming.
- Cool completely. Always let your pumpkin cool before blending for the smoothest texture.
- Freeze in portions. Freeze puree in ice cube trays for easy use later in small recipe portions.
Recipe Variations
- Make it savory. Add a touch of olive oil, garlic, and herbs before blending for a puree perfect for soups or pasta dishes.
- Add warm spices. Mix in cinnamon, nutmeg, and cloves for a ready-to-use spiced pumpkin puree in your baking.
- Try other squashes. This method also works with butternut or kabocha squash for a twist on the classic pumpkin puree.
- Steam instead of roast. If you prefer, steam the pumpkin chunks for 20-25 minutes until soft, then blend.
- Make baby food. Omit salt and blend until silky smooth for a perfect natural first food for babies.
Storage And Shelf Life Of Pumpkin Puree
How to Store
Transfer pumpkin puree into an airtight container or glass jar and refrigerate for up to 7 days.
How to Reheat
Use straight from the fridge for baking, or warm gently in a saucepan over low heat if serving in soups or sauces.
How to Freeze
Portion the puree into freezer-safe bags or ice cube trays. Flatten the bags for easy storage and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Ideas for Using Pumpkin Puree in Recipes
Once you've made a batch of fresh pumpkin puree, the possibilities are endless! Use it as a base or flavor enhancer in all your favorite fall recipes - in both sweet and savory dishes. Try it in:
- Pumpkin desserts: Pies, cheesecakes, muffins, pumpkin scones, mousse, and cookies.
- Breakfasts: Pancakes, waffles, granola, oatmeal, or smoothie bowls.
- Savory dishes: Pumpkin soup, pumpkin pasta, pumpkin curry, or risotto.
- Drinks: Pumpkin spice lattes, milkshakes, or cocktails.
- Healthy snacks: Blend into hummus, dips, or energy balls for a nutritious twist.
These are some of my favorite pumpkin recipes to make with pumpkin purée:
Pumpkin Desserts
For more ideas on how to use pumpkin puree, check out our collection of pumpkin desserts. From creamy pies and spiced cakes to muffins, cookies, and seasonal treats, these recipes bring warm, cozy flavors to your table and are perfect for celebrating autumn.
FAQ
It's easy! Slice a sugar pumpkin in half, remove the seeds and pulp, and roast the halves until tender. Once cool, scoop out the flesh and blend until smooth. Homemade pumpkin puree tastes fresher and sweeter than canned.
Pumpkin puree is made by cooking pumpkin (typically roasting or steaming) and blending the soft flesh into a creamy texture. The process concentrates the pumpkin's natural sweetness and creates a smooth, rich puree that's perfect for baking and cooking.
Pumpkin puree is incredibly versatile! Use it in baked goods like pies, muffins, and breads, or in savory dishes like soups, curries, and pasta sauces. It's also great stirred into pancakes, oatmeal, smoothies, or even lattes for cozy fall flavor.
Pumpkin puree can replace mashed sweet potato, butternut squash, or even applesauce in many recipes. It adds moisture and natural sweetness to baked goods while keeping them tender and flavorful. Try substituting it in muffins, cakes, or quick breads for a fun seasonal variation.
More Pumpkin Recipes
Looking for other recipes like this? Try these:
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Recipe
Homemade Pumpkin Puree Recipe
- Total Time: 55 minutes
- Yield: 3-4 cups
- Diet: Vegan
Description
Learn how to make your own homemade pumpkin puree from scratch with this easy recipe. Fresh, creamy, and perfect for all your fall baking needs!
Ingredients
- 1 small pumpkin (about 4 pounds)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the pumpkin in half from stem to base. Use a spoon to remove the seeds and stringy pulp. (You can save the seeds for roasting later)!
- Place both pumpkin halves side by side, cut side down, on the baking sheet. Bake for 45 minutes, or until the skin is easily pierced with a fork and the flesh is soft and tender.
- Let the pumpkin cool completely, then use a spoon to scoop out the flesh into a bowl.
- Add the pumpkin flesh to a food processor or blender. Add a pinch of salt if desired, then blend for 2-3 minutes until smooth and creamy.
Other cooking methods:
- Stovetop instructions:Peel and cube the pumpkin into 1-inch pieces, then place them in a large pot with just enough water to cover the bottom. Cover and simmer over medium heat for 20-25 minutes until tender, stirring occasionally to prevent sticking. Drain any excess liquid, then blend until smooth. This method gives you the same creamy texture as roasting - just a little quicker and without turning on the oven.
- Instant pot instructions: Place a trivet inside your Instant Pot and pour in 1 cup of water. Halve or quarter your pumpkin (depending on its size) and remove the seeds. Set the pumpkin pieces on the trivet, close the lid, and pressure cook on High for 13-15 minutes, followed by a quick release. Once cooled, scoop out the flesh and blend until silky smooth. It's the fastest way to make pumpkin puree with minimal cleanup!
- Slow cooker instructions: If you prefer a hands-off method, the slow cooker works beautifully. Cut your pumpkin into wedges, remove the seeds, and place the pieces in the slow cooker with ½ cup of water. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the flesh is tender. Scoop out the pumpkin and blend until smooth. This low-and-slow method brings out a deep, caramelized flavor that's incredibly cozy and sweet.
Notes
How to store: Transfer pumpkin puree into an airtight container or glass jar and refrigerate for up to 7 days.
How to reheat: Use straight from the fridge for baking, or warm gently in a saucepan over low heat if serving in soups or sauces.
How to freeze: Portion the puree into freezer-safe bags or ice cube trays. Flatten the bags for easy storage and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
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