Homemade pumpkin puree is easy to make. All you need is a small pumpkin and a baking sheet. If you’ve ever roasted squash or vegetables before, then you can easily make your own pumpkin puree!
Homemade Pumpkin Puree
You can make your own pumpkin puree easily at home. All you need is one small sugar pumpkin or pie pumpkin to create about 5 cups of puree. Not only is it easy to do, it’s also budget-friendly. One can of pumpkin puree (about 2 cups worth) costs $5 where I live. And my pumpkin produced 2.5 times as much and cost only $3!
I also love that there are no additives. Just straight pumpkin. Canned pumpkin usually contains a preservative ingredient to give it longer shelf life.
You can also notice a difference in taste from a pumpkin pie made with homemade pumpkin puree versus canned pumpkin…
But don’t just save your pumpkin puree for your pies.
There are so many uses for pumpkin puree. You can use it in muffins, pancakes, cookies, lattes, soups, smoothies, and more! Pureed pumpkin is so versatile and nutritious for you and your family.
Homemade Pumpkin Puree Tips
- Look for a “pie pumpkin” or “sugar pumpkin” if possible. These will have the best texture and taste for the puree.
- It’s easier to roast two small pumpkins than it is one large one.
- Save the seeds and roast them for a healthy snack – see roasted pumpkin seed instructions here.
- Roast the pumpkin on a baking sheet flesh side down. This will help to carmelize flavor.
- Poke holes on the outer skin before baking. This releases excess steam while in the oven.
- Store pumpkin puree in freezer bags in 1 cup or 2 cup measurements. This makes it easy to dump into future recipes.
Pumpkin Puree FAQs
Yes, you can use any kind of pumpkin. However, the texture and taste will vary. The standard pumpkins that are used for decorating may not yield the same results as a “pie pumpkin” or “sugar pumpkin”.
I was able to get about 5 cups of pumpkin puree from one small pumpkin.
How To Make Pumpkin Puree
- 1 small pumpkin - look for a "sugar pumpkin" or "pie pumpkin"
- avocado oil - or other cooking oil
- salt and pepper - to taste
- Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray (I use avocado spray) or line with parchment paper.
- Slice the pumpkin in half using a sharp knife.
- Use a metal spoon to scoop out the inside string and seeds. Scrape down the sides of the interior wall to get the last bits.
- Brush the inside flesh with cooking oil (I use avocado oil spray) and season with salt and pepper.
- Lay the pumpkin, flesh side down on to the greased baking sheet. Use a fork to poke holes on the outside skin. This will help to release steam while cooking. Bake for 45-50 minutes or until flesh is soft when poked with a fork..
- Let the pumpkin cool completely. Then use a spoon to scoop out the cooked flesh. Add it to a blender, working in two batches. You can also use a food processor, hand mixer or handheld potato masher. Puree the pumpkin until it's smooth and creamy.
- This pumpin puree can be used in pancakes, cookies, muffins, sauces, smoothies and soups.
- TIP: Pumpkin puree can be frozen in smaller batches for easy use. Measure out 1 cup or 2 cups and add to a ziploc freezer bag. Seal tightly then lay flat in the freezer for easy storage.
The nutritional information provided is an estimate and is per serving.