How to Make Pumpkin Puree Recipe
Learn how to make pumpkin puree from scratch with just one sugar pumpkin. This easy homemade pumpkin puree is smooth, naturally sweet, and perfect for baking, soups, muffins, breads, pies, and more.
Servings: 4 cups puree (approx)
Calories: 88kcal
Ingredients
- 1 sugar pumpkin (also called a pie pumpkin) - about 4-5 pounds
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a large rimmed baking sheet or roasting pan with parchment paper.
- Prepare the pumpkin: Wash and dry the outside of the pumpkin. Using a sturdy, sharp knife, carefully cut the pumpkin in half from stem to base. Scoop out the seeds and stringy fibers with a large spoon or ice cream scoop. Save the seeds for roasting, if desired.
- Arrange for roasting: Place the pumpkin halves cut-side down on the prepared baking sheet. Pierce the skin of each half 2-3 times with a fork to allow steam to escape.
- Roast until tender: Bake for approximately 45-50 minutes, or until the pumpkin flesh is very soft and easily pierced with a fork. Larger pumpkins may require additional cooking time.
- Scoop out the flesh: Remove the pumpkin from the oven and let it cool for 5-10 minutes, or until comfortable to handle. Scoop the soft pumpkin flesh away from the skin and transfer it to a food processor or high-speed blender. Discard the skin.
- Puree until smooth: Blend until completely smooth and creamy, scraping down the sides as needed. Avoid adding water unless absolutely necessary, as homemade pumpkin puree can naturally contain more moisture than canned pumpkin.
Notes
- Use a sugar pumpkin: Sugar pumpkins, also called pie pumpkins, have sweeter, denser, less stringy flesh than large carving pumpkins and are the best choice for homemade pumpkin puree.
- Yield will vary: The exact amount of puree depends on the size, variety, and moisture content of your pumpkin. A 4-5 pound sugar pumpkin should yield approximately 4 cups.
- If the puree is watery: Transfer it to a fine-mesh sieve lined with cheesecloth and allow the excess liquid to drain until the puree reaches a thick, spoonable consistency.
- Substituting for canned pumpkin: Homemade pumpkin puree can generally replace canned pumpkin 1:1. One 15-ounce can of pumpkin puree contains approximately 1 3/4 cups.
- For baking: If your homemade puree is noticeably thinner than canned pumpkin, drain it before using it in breads, muffins, cookies, cakes, or pies.
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Transfer cooled puree to freezer-safe containers or bags, leaving a little room for expansion. Thaw overnight in the refrigerator and stir well before using. For best quality, use within approximately 8-12 months.
- Do not home-can pumpkin puree: Mashed or pureed pumpkin should be frozen for long-term storage rather than canned.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
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