Homemade Pumpkin Puree (How to Make Pumpkin Puree from Scratch)
Servings: 2 cups
Calories: 176kcal
Learn how to make pumpkin puree from scratch using just one pumpkin. This easy roasted pumpkin puree is smooth, creamy and perfect for pies, breads, soups and more, plus tips for freezing and swapping for canned.
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Equipment
Ingredients
- 3 pound pie pumpkin , sometimes labeled as sugar pumpkin
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Set aside.
- Cut the 3 pound pie pumpkin in half, stem to base. Scrape out the seeds and pulp, but leave the flesh. Reserve seeds to make baked seeds, if desired.
- Place the halves, meaty side up, on a rimmed baking sheet. Pro tip- cut a small slice off the bottom of the shell so they sit flat without rolling.
- Cover each half with aluminum foil. Bake for 45 minutes. Remove the aluminum foil and roast for another 15 minutes or until the flash is fork-tender. Since pumpkins sizes vary greatly, the cook time can also vary.
- Remove and allow the pumpkin to cool slightly. Scrape the pumpkin flesh from shell halves and puree in a food processor or high powered blender.
- You might need to add just a little water to make it a "blendable" consistency. On the other hand, some are watery and need to be drained to be the right moisture level as canned pumpkin, which is fairly thick. Drain in a fine mesh sieve for 20-30 minutes to release extra liquid.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Chef Tip: Sugar or pie pumpkins are best for homemade pumpkin puree. They’re smaller, sweeter and less watery than big carving pumpkins, which can make your puree stringy and bland. If your puree looks thin, let it drain in a fine mesh sieve for 20–30 minutes before using.
Canned Swap: 1 (3-pound) pumpkin makes about 2 cups of puree, which is just over a standard 15-ounce can. You can substitute homemade for canned in most recipes at a 1:1 ratio.
Storage: Puree can be stored in an airtight container for up to a week. Stir well before using.
Freezing: Homemade pumpkin puree freezes well for up to 3–6 months in an airtight container or freezer bag. Flatten the bags so they stack easily. Thaw overnight in the fridge and stir before using.
Nutrition
Calories: 176kcal | Carbohydrates: 44g | Protein: 6g | Sodium: 6mg | Potassium: 2312mg | Fiber: 3g | Sugar: 18g | Vitamin A: 57890IU | Vitamin C: 61.2mg | Calcium: 143mg | Iron: 5.4mg
