How to Make Pumpkin Puree

Catalina Castravet
By Catalina Castravet
Published:
5 from 3 reviews

How to Make Pumpkin Puree is your holiday secret weapon— easy to make, smells fantastic, and usable in all of your autumn, Thanksgiving, and Christmas recipes. Stash a batch away for use all year! Try this once, and you’ll never look twice at the canned stuff again.

Save yourself a trip to the store by making homemade versions of basic staples. Learn How to Make Pesto for gourmet pasta and spreads. With this Buttermilk Substitute and Homemade Chicken Stock recipe, you’ll never run out of cooking essentials again.

pumpkin puree

How to Make Pumpkin Pie Filling

How to Make Pumpkin Puree is barely a recipe given how easy it is to make. Seriously, you only need one ingredient! It’s so simple – roast and blend – but produces an intense flavor, that the canned variety will never match. As a bonus, your house will smell phenomenal during the process.

Every time I make a batch, I have to stop myself from adding it to everything from beverages to desserts and savory dishes! In the recipe below, you’ll also find the perfect spice mix to turn this puree into the ultimate pie filling ingredient. 

What is pumpkin puree?

It’s literally cooked pumpkin mashed until it’s smooth. I like roasting mine because it reduces the moisture content and creates more flavorful, thick puree.

sugar pumpkin

Is the canned version and puree the same thing?

I certainly used to think so! Apparently, the FDA has broad definitions for what’s inside those orange and white cans. Most commercial canned purees are actually made of a Dickinson squash strain, which is closer to butternut squash, a type of winter squash.

So, if you want a truly authentic spread this year, ditch the cans and make it from scratch.

That way, you know it’s 100% the real thing! With its velvety texture, rich orange color, and concentrated taste, puree from scratch is better than canned in every way.

Recipe Ingredients:

You only need one thing for this recipe: pumpkin! Really, that’s it. Just add ground ginger, nutmeg, and cinnamon to the mixture to create the pie filling version, then add brown sugar and salt to taste.

how to make pumpkin puree steps

How to make Pumpkin puree?

Ever carved out a jack o’ lantern? It’s basically the same procedure! Let’s walk through the steps:

  1. Heat up your oven to 400F. 
  2. Halve the pumpkin lengthwise.
  3. Clean out the insides.
  4. Roast the chunks until they collapse and become tender.
  5. Discard the skin.
  6. Chop the flesh into pieces and process/blend until completely smooth.

If the consistency is not thick enough for you, strain it well through a cheesecloth-lined sieve. 

Best pumpkins to use?

No matter what you do, don’t use giant standard ones! The larger they are, the stringier, less flavorful, and drier the flesh becomes. Keep those to make spooky Halloween décor.

Instead, look for the ones labeled “pie” or “sugar.” These are smaller (I generally use 2-lb sizes), creamier, and sweeter.

pureed pumpkin

Ways to use the puree:

This will work with most sweet and savory dishes. Of course, there’s the staple pie, and you can also use it as filling for cakes and pastries. Add a fall twist to cheesecakes, crepes, muffins and cupcakes, trifles, frosting, cookies, and pancakes.

Aside from sweet treats, the puree also tastes fantastic in a soup perked up with sage. I love using it for gnocchi, ravioli filling, enchiladas, and soup as well.

Ever had it with pizza or chili? You’ll be surprised at how good it is! And yes, this also healthy and yummy baby food.

Can you make this in advance?

Sure, can! Cool it down and store it in sterilized containers. Stays great in the fridge for 7 days, or freeze up to three months. 

pumpkin pie filling ingredients

More delicious recipes:

creamy pumpkin puree

Recipe Tips:

  • The homemade puree is looser in consistency than canned, so squeeze out the moisture before adding to recipes.
  • Create a stable base by cutting one side flat before slicing into halves.
  • Don’t throw out those seeds! Roast them for a crunchy snack and topping for salads.
  • Use a processor to achieve a super-smooth texture.
  • Try visiting a farmer’s market and asking for recommendations for the right variety for this puree.
Save Recipe
5 from 3 reviews
How to Make Pumpkin Puree
Author: Catalina Castravet Serves: 2 cups
Prep time: 25 minutes Cook time: 45 minutes Total time: 1 hr

Ingredients

PUMPKIN PUREE:

PUMPKIN PIE FILLING:

Instructions

PUMPKIN PIE FILLING:

Calories: 332 Carbohydrates: 84 Protein: 5 Fat: 1 Saturated Fat: 1 Sodium: 602 Potassium: 1615 Fiber: 3 Sugar: 66 Vitamin A: 38614 Vitamin C: 41 Calcium: 141 Iron: 4
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Comments

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Sherry

I have always wanted to try making my own puree. With Thanksgiving less than a month away here in Canada now would be a good time for me to try.

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Tara Pittman

I do love pumpkin pie. I need to make this as fresh pumpkin for my pies sounds awesome

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Brandy Ellen Writes

I have thought about making pumpkin puree before, even looked into how to make pumpkin puree. This is going to be a goal I set for this year when we purchase our pumpkins and such for the fall season to decorate and make special treats together.

Reply

Meagan Ivie

I've never even thought about making my own pumpkin puree. Looks so tasty!

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Gervin Khan

This is so delicious and I am so happy to know how easy to make a pumpkin puree at home. Thank you!

Reply

Kita Bryant

I looooove making my own pumpkin puree. I don't normally add the spices until I know what I'm cooking it with though. I'll have to try it your way!

Reply

Toni Dash

This is perfect and so easy! I can't wait to try it.

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