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 pumpkin again.
Save yourself a trip to the store by making homemade versions of basic staples. Learn how to easily make it at home, and then use it in various recipes, such as Pumpkin Poke Cake, Pumpkin Muffins, and Pumpkin Pound Cake.
Easy pumpkin puree from scratch
How to Make Pumpkin Puree is barely a recipe given how easy it is to make. Seriously, you only need two ingredients – sugar pumpkins, and spices for seasonings!
It is one of the easiest recipes to make. You simply roast and then blend the fresh pumpkin puree in a food processor. The blend of spices intensifies the flavors that the canned pumpkin will never match. Also, you can make it ahead and store it for days to come.
As a bonus, your house will smell phenomenal during the process. During the holiday season, I like to make a large batch and store it for later use. This way, when Thanksgiving comes, I have the puree readily available.
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 purée?
It’s literally baked pumpkin then mashed using a food processor or potato masher until it’s smooth. I like roasting mine because it reduces the moisture content and creates a more flavorful, thick puree.
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 on your own.
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.
You only need one thing for this recipe: pumpkin! Also, feel free to use your favorite type of pumpkin.
Just add ground ginger, nutmeg, and cinnamon to the mixture to create the pie filling version. Then, simply add brown sugar and salt to taste.
How to make homemade pumpkin puree?
This is a super easy recipe to follow. Also, watch the short video tutorial attached. But here are the general steps:
- First, heat up your oven to 400 degrees F.
- Then, using a sharp knife, halve the pumpkin lengthwise.
- Using a large spoon, scoop out the seeds and the pumpkin flesh. Do not discard the pumpkin seeds. Save them for roasting!
- Roast the chunks on a baking sheet until they collapse and become fork tender.
- Discard the skin.
- 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 or using a fine mesh strainer.
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.
Ways to use it:
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, cupcakes, trifles, frosting, cookies, pumpkin spice latte, and delicious 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 is also healthy and yummy baby food.
Can you make this in advance?
Sure, can! First, cool it down at room temperature completely. Then, store it in a sterilized airtight container for up to 7 days.
To freeze, use freezer-safe containers, and freeze them for up to 3 months.
More delicious recipes:
- The homemade puree is looser in consistency than canned, so squeeze out the excess liquid prior to using it in other recipes.
- Create a stable base by cutting one side flat before slicing it into halves.
- Also, don’t throw out those seeds! Roast them for a crunchy snack and topping for salads.
- Use a food processor to achieve a super-smooth texture.
- Try visiting a farmer’s market and asking for recommendations for the right variety for this puree.
- For a sweet note, add some maple syrup to it.
- In addition, to speed up the baking time, just cut it into smaller pieces.
How to Make Pumpkin Puree
- 2 lb sugar pumpkin (or pie pumpkin)
PUMPKIN PIE FILLING:
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet pan with parchment paper or aluminum foil and set it aside.
- Slice the pumpkin in half lengthwise and using a large spoon, scoop out all of the pumpkin seeds. You can discard them or roast them.
- Place the pumpkin halves cut side down on the prepared sheet pan and roast in the preheated oven for 35 to 45 minutes, or until the pumpkins look like they have partially collapsed and the flesh is very soft and tender.
- Remove from the oven and let cool at room temperature.
- Peel the skin away and discard. Chop the pumpkin flesh into chunks and place them in the bowl of a food processor, fitted with a blade attachment.
- Puree until very smooth.
PUMPKIN PIE FILLING:
- The pumpkin puree is naturally more watery, to thicken it, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any excess.
- Mix in the Pumpkin Pie Filling ingredients into the strained puree.
- Store in an airtight container, it can be refrigerated for up to 7 days or freeze for up to 3 months.