Pumpkin Puree Recipe (Making Pumpkin Puree From Scratch)
This Pumpkin Puree Recipe with step-by-step instructions makes it super simple for anyone trying their hand at making pumpkin puree from scratch.
It’s that time of year when the leaves are falling and the pumpkins are ripe, and yet we just use pumpkins for decorations and waste our money on canned pumpkin puree. No thanks!
I didn’t even know you could make pumpkin puree by just baking an entire pumpkin and blending it up! Yep, you heard me... It’s that simple.
This DIY pumpkin puree will save you money, help you utilize those pumpkins you bought just for fun, and this puree can be saved in the fridge or freezer for months to come.
This pumpkin puree recipe is simple, cost-effective, and even fun! You only need 1 ingredient and 1 hour to start making pumpkin puree from scratch.
It makes sense that pumpkin puree comes from a pumpkin, but I always just assumed it was a difficult task. Well, I’m glad I was wrong and discovered how easy it is to make my own homemade pumpkin puree!
This post will take you through the straightforward steps of cutting a pumpkin and removing the unnecessary parts (but still saving them for other things), baking the pumpkin, pureeing the pumpkin insides, canning the pumpkin puree, storing and saving the puree, then also how to use this pumpkin puree in recipes.
Have pumpkin puree on hand for your favorite pumpkin recipes, like pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin mousse, and even pumpkin spice lattes! Pumpkin season is definitely a favorite, and the pumpkin baking just got a whole lot more satisfying.
I’m pretty certain by the end of this pumpkin puree recipe post, you’ll have all the information you’ll ever need. If you do still have a question though, let me know in the comments below. I’d love to help!
Why You Should Try Making Pumpkin Puree From Scratch
- It’s super easy
- Homemade pumpkin puree is much fresher than canned
- It tastes so much better
- You get to control the ingredients (as most canned pumpkin purees may contain other squash types).
- Pumpkins are loaded with vitamins and minerals
- You’ll fill the kitchen with a delicious pumpkin pie smell
- It’s so satisfying to make purees from home!
Which Pumpkin Do You Need For Pumpkin Puree?
In order to make pumpkin puree, you could probably use any type of pumpkin but the results will vary.
The type of pumpkin I would suggest when making pumpkin puree from scratch is the sugar pumpkin, pie pumpkin, or baking pumpkin (all the same type). These produce the best-tasting pumpkin puree.
You can also use butternut squash, buttercup squash, or kabocha squash as they provide a similar taste. Some canned pumpkin puree products actually use a mixture of squash too.
The color and consistency will vary depending on which pumpkin or squash you use.
Can You Make Pumpkin Puree In The Instant Pot?
You can definitely ‘bake’ the pumpkin in an instant pot. In order to do so, you’ll need a pumpkin that will fit inside your instant pot or an instant pot that is big enough for a whole pumpkin.
Simply cut the stem off your pumpkin and place it inside your instant pot on a steamer basket or rack. Add 1-2 cups water to the bottom and cook on high pressure for 13 minutes. Let the pressure naturally release for about 10 minutes, then take the pumpkin out and let it cool for 10-15 minutes on the counter.
Once the pumpkin is cooked and cooled, you’ll need to remove the skin and seeds. Then puree the pumpkin in a food processor until smooth.
What You’ll Need For This Pumpkin Puree Recipe
Kitchen Tools
- Large knife
- Baking sheet
- Food processor, high-speed blender, or immersion blender
Ingredients
1 4-6 lb baking pumpkin (not a carving pumpkin)
How To Make Homemade Pumpkin Puree
Recipe Video
Step-By-Step Instructions
Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with parchment paper.
Slice the pumpkin in half from stem to bottom. Scoop out the seeds and pumpkin guts.
Place both halves on the baking sheet, open-face down.
Bake the pumpkin halves in the oven for 40-60 minutes (depending on how large the pumpkin is). Test whether the pumpkin is tender by piercing the skin with a fork.
Once done, remove from the oven and allow to cool for 15-20 minutes.
Peel the skin off the pumpkin and discard.
Blend the remaining pumpkin with an immersion blender, food processor, or high-speed blender until smooth.
Pumpkin Puree Recipe
Equipment
- Large knife
- Baking Sheet
- Food processor, high-speed blender, or immersion blender
Ingredients
- 1 4-6 lb baking pumpkin not carving pumpkin
Instructions
- Preheat your oven to 375 F and prepare a baking sheet with parchment paper.
- Slice the pumpkin in half from stem to bottom. Scoop out the seeds and pumpkin guts.
- Place both halves on the baking sheet, open-face down.
- Bake the pumpkin halves in the oven for 40-60 minutes (depending on how large the pumpkin is). Test whether the pumpkin is tender by piercing the skin with a fork.
- Once done, remove from the oven and allow to cool for 15-20 minutes.
- Peel the skin off the pumpkin and discard.
- Blend the remaining pumpkin with an immersion blender, food processor, or high-speed blender until smooth.
Video
How To Use Homemade Pumpkin Puree In Recipes
When using homemade pumpkin puree, you will usually just use a 1:1 measurement as compared to canned pumpkin puree.
There could be an exception being that homemade pumpkin puree is a bit more runny or watery than canned pumpkin puree. For this reason, you may need to reduce other liquids in the recipe by 2-3 tablespoons.
How To Save And Store
Fridge: You can refrigerate pumpkin puree in an airtight container for 5-6 days. If you’re using your pumpkin puree the same week, I suggest this method.
Freezer: I like to save the pumpkin puree in a silicone ice tray in the freezer. Each ‘cube’ will have about 1 tablespoon. You can also measure out one-half to one-cup servings and freeze them on a tray lined with parchment paper for 20 minutes. Once the servings have hardened, transfer them to a freezer-safe bag or airtight container for up to 6 months.
Defrost: To defrost your pumpkin puree, place the desired amount in the fridge for 12-24 hours until it has softened.
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[…] way to do this in a pressure cooker as well. You can also sub for white sweet potatoes pureed or pumpkin puree if you’d […]