Pumpkin Puree

This easy homemade Pumpkin Puree is a cinch to make in a food processor or blender. Just roast the pumpkin and then puree. So much better and fresher than canned pumpkin puree and it is so easy to make your own pumpkin puree. I use it to make all of my favorite pumpkin recipes, like pumpkin spice muffins, pumpkin pancakes, pumpkin cheesecake, pumpkin smoothies, and pumpkin pie.

We enjoy anything and everything pumpkin, so this puree really comes in handy this time of year. We use it for Pumpkin Bread, Pumpkin Cake with Cream Cheese Filling, and Pumpkin Cupcakes. No worry if you are not going to make everything at once. The puree lasts up to one week stored in an airtight container in the fridge or freeze it for up to 6 months.  

How to make fresh pumpkin puree

First, carefully cut that pumpkin in half from stem to base using a sharp knife. Then remove the pumpkin seeds, strings, and loose pulp. Brush the edges and inside of the pumpkin with a little olive oil or vegetable oil. Then place it flesh side or cut side down on a baking sheet covered with parchment paper for easier clean up. Roast for about 1 hour or until very fork tender. Then remove it from the oven and let it cool enough to easily handle it.

Scoop the cooked pumpkin flesh out and into the bowl of a food processor. Take the time to scrap all the flesh off the peel. Puree on high until smooth. Store in an airtight container in the refrigerator.

Recipe notes and helpful tips

• For the best flavor and consistency, use the smaller pumpkin pie pumpkins or sugar pumpkins for puree. I like to pick mine up from the farmer’s market. The larger pumpkins have too much moisture and are really just grown and harvested for decoration and carving jack-o-lanterns.
• You don’t have to use parchment paper for this recipe, but it sure helps make cleanup a breeze.
• The pumpkin is done when you can easily pierce through the skin with a fork.
• Let the pumpkin cool after cooking. It is so much easier to get all the flesh off when it is not burning hot. For even easier scraping, cut the sections in half, and you can almost flatten the quarters, getting every ounce of pumpkin guts off of there.
• If the puree is too watery, strain it through a fine mesh strainer or in cheesecloth. 
• This same recipe works for other squash, like acorn or butternut squash. The roasting time may vary depending on the size of the squash. 
• Store it in an airtight container in the fridge for up to 1 week.
• Freeze in a sturdy airtight freezer container for up to 6 months.

Can you make pumpkin puree with a blender?

Yes, you sure can. If you don’t have a food processor use a blender. If the blender seems to be spinning and spinning without blending the pumpkin, add 1 tablespoon of water. Turn off the blender when needed, and using a wooden spoon or spatula, push the chunks of pumpkin down towards the blade. Turn it back on and repeat several times by turning it off and moving the pumpkin towards the blade, and then turning it back on. It is a little more work than with a food processor, but where there is a will, there is a way.

Pumpkin recipes to try

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