homemade pumpkin puree

Ditch the store-bought canned pumpkin and make it yourself instead! Making homemade pumpkin puree is simple both in the oven or in a pressure cooker like an Instant Pot. A simple make ahead recipes to stock up on pumpkin puree for fall!

Homemade Pumpkin Puree {Oven or Instant Pot}

medium (4lb, 1.8kg) pie pumpkin

water (if using pressure cooker)

Preheat oven to 375 F (190 C).

Cut pumpkin in half and remove seeds. Place...

Cut pumpkin in half and remove seeds. Place them face down on a wax paper-lined baking sheet and roast for 45 to 60 minutes, or until the flesh is soft and can be speared easily with a fork and when it starts to separate from the skin.

Remove and let pumpkin cool, then remove the...

Remove and let pumpkin cool, then remove the skin and pulse the flesh in a food processor, blender, or with a handheld immersion blender.

If the puree has a thick, watery consistency...

If the puree has a thick, watery consistency that means the pumpkin is still holding a lot of water. Drain by pressing into a cheesecloth lined strainer and then let sit for up to 60 minutes.

Cut pumpkin in half and remove seeds. Place inside pressure cooker on the wire rack to allow water beneath the pumpkin to steam and to make sure pumpkin skin does not burn. Add 2 cups of water to pot.

Cook on high pressure for 15 to 20...

Cook on high pressure for 15 to 20 minutes, depending on how hard your pumpkin flesh is (longer for harder flesh). When pressure cooker is done and pressure is released, use a fork to test the softness of pumpkin. If it’s still touch and fork does not easily spear through, cook for five minutes more on high pressure.

When the pumpkin is done, let cool and...

When the pumpkin is done, let cool and then scrape flesh from the skin. The flesh will hold a lot of water, drain by pressing into a cheesecloth lined strainer and then let sit for up to 60 minutes.

Make your own pumpkin puree using one ingredient: pumpkin. Learn about the pie pumpkin and find pumpkin recipes to use your pumpkin puree.

Pumpkin Puree

pie pumpkin

Preheat oven to 325°F.

Cut the pumpkin in half, stem to base. Scrape out the seeds and pulp. Reserve seeds to make baked seeds.

Place the halves on a rimmed baking sheet. Sit halves meat side up (cut a small slice out on the bottom of each to allow them to sit evenly without rolling).

Cover each half with aluminum foil. Bake for 60 minutes, or until pumpkin flesh is fork tender.

Scrape the pumpkin flesh from shell halves and puree in a food processor. Strain to remove any remaining stringy pieces or seeds. You might need to add just a little water to make it a &quot;blendable&quot; consistency. On the other hand, some are watery and need to be drained.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or ratings.

Homemade pumpkin puree is so easy to make and super delicious! Use it in any of your favorite pumpkin recipes, for baby food, or even in your own pumpkin spice coffee creamer! This easy pumpkin puree is better than store-bought and saves you money. 

DIY: Homemade Pumpkin Puree

baking pumpkin

coconut oil (optional)

Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.

Remove the seeds from the center of the pumpkin and set aside. Extra pulp can be cooked with the pumpkin, so place that in the slow cooker.

Cut each pumpkin half into quarters so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker and cook on low for 4 hours. Allow to cool before handling.

Continue with &#8220;Making Puree&#8221; instructions below.

Method: Slow Cooker

Thoroughly wash the pumpkin and dry with a towel. Preheat oven to 400F.

Rub the outside of the pumpkin with 1-2 tsp of coconut oil. Place pumpkin on a baking sheet lined with aluminum foil and bake in the oven for 45-60 minutes, or until a fork can pierce through the skin of the pumpkin and the flesh inside is soft. Allow the pumpkin to cool.

Cut the pumpkin in half and scoop the seeds out, setting them aside.

Method: Traditional Roasting in the Oven

Cut pumpkin halves into smaller pieces if needed and place on top of trivet inside your Instant Pot. Add 1 cup of water.

Cook on High Pressure for 10 minutes and let Natural Release.

Once pressure has released carefully remove the pumpkin and let cool before scooping out the seeds.

Continue with “Making Puree” instructions below.

Method: Instant Pot

If desired, peel off the skin from the pumpkin. Place pumpkin pieces into a blender and puree for 2 minutes, OR place pumpkin pieces into a deep container and puree until smooth, approximately 2 minutes.

Making Puree

Thank you!  I have pumpkin puree on hand for my animals - it is great for digestive issues - but hate buying it because part of the can goes to waste.  Just this last time, I froze some in an ice cube tray, so I can easily thaw out smaller amounts.  But making my own sounds even better - especially when I can get a free baking pumpkin from my grandma - and have heirloom seeds to grow more for next year.  I might even have to try some of it myself!

I just made some in the crock pot for the first time and there was so much juice after.  I poured it all in the blender.  Will it be to runny to use? I did not add water to slow cooker

I know you stopped by my blog to check out my pumpkin puree, but I wanted to say thanks again! Super easy, and peeling the pumpkin was a lot of fun :)

Can I can this to save for a later date? Say I wanted to have some throughout the year, would it still be good or a no go?

It&#39;s easy to make your own Pumpkin Puree from pure pumpkin, that&#39;s much superior to the canned stuff. Freeze it for use in any recipe!

5-8 lbs sugar pie pumpkin (about

Preheat the oven to 375 degrees F.

Wash the pumpkins. Line a sheet pan with parchment paper or a baking mat.

Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise.

Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)

Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.

Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).

Use in place of “canned pumpkin” in any recipe.

https://content.jwplatform.com/videos/SUFIhAKF.mp4

It’s easy to make your own Pumpkin Puree from pure pumpkin, that’s much superior to the canned stuff. Freeze it for use in any recipe!

Learn how to easily make your own homemade pumpkin puree. It&#039;s far more fresh and flavorful than the canned stuff you buy in store, and can be used in a wide variety of meals or recipes! Make this now while pumpkins are in season and freeze it to enjoy for many months to come.

How to Make Homemade Pumpkin Puree (and Freeze It)

fresh whole pumpkins (Sugar Pie, Cinderella,

Preheat the oven to 400F

Wash your pumpkins of choice and carefully cut them in half.

Scoop out the guts, and save the seeds to roast separately.

Lightly sprinkle a small pinch of salt over the exposed pumpkin flesh.

Place the pumpkin halves face down (skin side up) on a baking sheet. We line ours with parchment paper for easy clean-up.

Use a sharp knife to carefully poke the back skin side of each pumpkin in a few places. The small slits allow steam to get in between the flesh and skin, and makes peeling them after roasting an absolute breeze!

Roast the pumpkins on 400F for approximately 40 to 45 minutes, until they are tender when poked with a fork. Rotate trays halfway through to promote even cooking.

Once the pumpkins are cool enough to safely handle, peel off the skin and/or scoop out the flesh.

Place peeled pumpkin flesh in a blender or food processor, and blend until smooth.

Either use, refrigerate, or freeze your homemade pumpkin puree. Use within one week when stored in the fridge. Pumpkin puree is good for up to a year in the freezer, though the texture and quality will be best if used within a few months.

To freeze, we divvy up our homemade pumpkin puree into usable portions in freezer-safe containers. When freezing in glass jars, be sure to choose freezer-safe wide mouth jars (no shoulders!), use pint size or smaller, and heed the &quot;fill line&quot; - leaving at least a half inch of head space. Defrost in the fridge a day or two before you want to use it.

Learn how to make your own pumpkin puree at home! Homemade pumpkin puree requires only 1 ingredient and is creamy, sweet, and nutritious.

Homemade Pumpkin Puree

pie pumpkins,

Prep

Preheat your oven to 400F and line a baking sheet with parchment paper.

Cut just under the top stem of each pumpkin to remove it. Flip the pumpkin onto the cut flat surface, then cut in half. Use a spoon to scoop out the seeds and stringly flesh part of each pumpkin; compost, discard, or save the seeds if want to roast them!

Bake

place the pumpkin halves cut-side down onto the baking sheet. Bake in the middle rack of the oven for 30-45 minutes, until the flesh pulls away from the skin and is easily pierced with a knife. Cook time will depend on pumpkin size.

Cool

Remove the baking tray from the oven and carefully flip the pumpkins to cut-side-up on the sheet. Let cool for 10 minutes before scooping their flesh into a food processor.

Blend

Process for 2-3 minutes to form a smooth puree, scraping the sides of the container as necessary. See recipe notes if your puree is too thin or thick. (Note: if you do not have a food processor, this can also be done in a high-speed blender with a tamper).

Store

Use immediately, or transfer to an airtight container. Homemade pumpkin puree will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.

Followed this guide with all of my pumpkins! We had a sugar pumpkin, turban squash, warty goblin, and a big carver pumpkin. (I used the purée from the sugar pumpkin in the pumpkin squash no boil mac and cheese). I was shocked at how simple it is to just do this yourself. Thank you, Caitlin, for showing me how simple and cozy cooking is, as always. And the house smelled great!

https://content.jwplatform.com/videos/FJAxbUxz.mp4

Learn how to make this fall staple following my easy method for boiling pumpkin! With just 5 minutes of prep, you can have a homemade pumpkin puree that is cheaper and better than the canned one. Just 1 ingredient and NO oven is needed!

Pumpkin Puree Using Boiled Pumpkin (No Oven!)

lb sugar pie pumpkin (or Hokkaido pumpkin or butternut squash)

For more alternative cooking methods, read the section in the post above.

Half the pumpkin using a sharp knife. Then, remove the pumpkin seeds using a large spoon (save them to make roasted pepitas later). Peel, then cut into 2-inch cubes. (See photos above for reference.)

Transfer the pumpkin pieces into a large pot like a Dutch oven. Add just enough water to barely cover it and boil with the lid on for 15-25 minutes.

To check for doneness, poke one piece with a fork. If the pumpkin is soft and fork-tender, it&#39;s ready. Using a spider strainer or a fine mesh strainer, scoop out the cooked pumpkin from the pot, let any excess water drain off, and transfer it to a food processor.

Let it cool for a little bit to avoid hot splashes of pumpkin puree coming into contact with your skin. Using a high-speed food processor, blend on high for 2-3 minutes, or until you have a smooth puree and no chunks remain. You may need to blend it in batches if you&#39;re pumpkin is too big and your food processor is too small.

Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (See photos above for reference.) (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)

Finally, let it cool down before storing it in the refrigerator for later use, or using it in a recipe right away.

Cubed pumpkin

If you have a small enough pumpkin that will fit in your pot, there is no need to peel and chop it. Simply place it whole in a heavy-bottom pot like a Dutch oven and add enough water to cover the bottom. Close with the lid and steam for 30-40 minutes (depending on the size), making sure to add more water if it evaporates.

It&#39;s ready when the flesh is soft and you can easily insert a fork. Using kitchen tongs, carefully remove it from the pot and set it on a plate or a cutting board to cool completely. Cut it in half, scoop out the flesh using a spoon, and transfer it to a food processor. Blend until it&#39;s completely smooth and no chunks remain,

Transfer the pureed pumpkin back to the pot (use the same pot as before) and heat it over medium-high heat. Cook for 20-30 minutes, stirring occasionally, or until most of the liquid evaporates and the mixture is half as much as in the beginning. (How long you cook the puree will depend on how watery it is. For a very watery puree, you may need to cook it for as much as 40 minutes.)

Whole pumpkin

An easy 1-ingredient recipe to make homemade pumpkin puree for baking.

How To Make Pumpkin Puree

Water ((optional - to thin out the puree))

Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper. Set aside.

Choose a winter squash pumpkin, read my post above for the best pumpkin varieties for pumpkin puree.

Cut the pumpkin into half-moons, then scoop out the pumpkin seeds. Look at my pictures above in this post for visual help on cutting the pumpkin pieces into the perfect size. Discard the seeds.

Place the pieces of pumpkin on the sheet pan, flesh up.

Bake on the center rack of the oven for 50 -60 minutes or until you can easily insert a fork into the pumpkin flesh.

Remove from the oven and cool down before handling.

Scoop out the pumpkin flesh with a spoon and place the flesh in a food processor with the S blade attachment. Discard the pumpkin skin.

Blend the pumpkin flesh at high speed, stopping the food processor often to scrape down the sides of the bowl. Repeat blending/scraping the sides until all the pumpkin flesh turns into a smooth, creamy puree.

Store the pumpkin puree in an airtight container in the fridge for up to 4 days or freeze and thaw the day before using.

Note: if you don&#39;t want to roast the pumpkin, follow my instructions above in this post about steaming or boiling pumpkin. However, these two options are not recommended if making pumpkin puree for baking.

Storage

I've been doing this for about 7 years.  I freeze and then use to make pumpkin bread. I put 2 cups of the puree into Ziploc bags, which is what the recipe calls for. I also use the  jarrah dale, much better.

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Top 8 homemade pumpkin puree recipes from across the web

The most viewed homemade pumpkin puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed homemade pumpkin puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine