Making your own pumpkin puree is so easy, inexpensive and it’s full of fresh delicate pumpkin flavors and tastes so much better. You’ll never go for canned puree anymore.
When life gives you pumpkins, you make pumpkin puree! That’s right! Making homemade pumpkin puree is very simple and it’s inexpensive too, compared to canned stuffs!
Once you see how to make pumpkin puree easily at home with very minimal efforts and with just 5 simple steps, you definitely have to give this recipe a try!
It’s officially fall and like all others, we go a little overboard with all things pumpkin during this season! And why not, when pumpkins are in bountiful, it’s natural you want to put pumpkin in your soups, cakes, cookies, pies, muffins and more!
How To Choose The Right Pumpkin For Pumpkin Puree
A good homemade pumpkin puree starts and ends with- PUMPKIN! Nothing else. While pie pumpkins are best choice to make pumpkin puree and for all things pumpkin puree recipes, you could get away with any yellow pumpkin.
For those who are wondering why would I want to use any other yellow pumpkin when pie pumpkins are must, let me tell you, some parts of the world don’t get to enjoy the wonderful pie pumpkins.
That’s right, we do don’t have pie pumpkins available in India. Use any yellow pumpkin if pie pumpkin varieties aren’t available in your part of the world. I’ve used the Muscat variety pumpkin.
You’ll need firm and ripe pumpkin to make homemade pumpkin puree.
Touch and feel test to tell pumpkin is ripe
Check the stem – If pumpkin stem is hard, it’s ripe.
Check the color – Pumpkins are obviously ripe if the color is orange and should be uniform color all around. Big patches of green color could mean the pumpkins aren’t ready yet.
Check the skin – Pumpkin skin should be hardened. Use your thumbnail and try to puncture the pumpkin skin, if it dents and doesn’t puncture, it’s ripe!
Check the sound – Give that pumpkin a little rap using your knuckles. If it sounds hollow, it’s ripe!
Check the bottom – The bottom of the pumpkin gives you a good indication of the health of the pumpkin. Any rotten pumpkins show up at the bottom.
What You Need To Make Your Own Homemade Pumpkin Puree
Pumpkin – Ripe pumpkins is what you need. Depending on how much puree you would like to make (it stores great, can be frozen for later use) choose the size of pumpkin. Pie pumpkins are best choice, but feel free to use any other varieties of yellow pumpkin.
Baking Tray – Line up your metal baking tray with aluminum foil. To know how to roast pumpkin (or how to bake pumpkin) to make pumpkin puree check details mentioned below. Choose a baking tray that is big enough to fit the pumpkin.
Food Processor (or) kitchen blender (or) immersion blender – Blend roasted pumpkin in food processor to get smooth pumpkin puree. You can keep the consistency of the homemade puree as you wish. You can make as smoother as you want or keep it slightly coarse– up to you!
Helpful Kitchen Tools –
How Long To Roast Pumpkin
Roasting pumpkin to make puree is as simple as 2 step process. That’s it!
First, cut pumpkin into half, scrape the seeds (don’t discard seeds. You can roast seeds in oven and use it as snack or as salad toppings).
Second, place halved pumpkin on baking tray lined with aluminum foil ( you can place it directly over baking tray that is greased with oil).
And roast it in oven!
Roast your pumpkin in pre-heated oven at 400 F for about 40 to 60 minutes depending on the side of the pumpkin you use.
Note – Time to roast pumpkin largely depends on your pumpkin size. Adjust the time according to the size.
Start with 40 minutes. Check if a fork easily pierces the pumpkin skin. You’ll also notice the outer pumpkin skin blistered and separating from the flesh. This indicates pumpkin is perfectly roasted.
How To Make Pumpkin Puree
Roasted pumpkin can be pureed using one of the following –
- Food processor
- Kitchen mixer
- Or an hand blender.
Allow roasted pumpkin to cool so you can handle it. Peel off the skin or turn over pumpkin and scoop out all the fresh from the outer skin. If pumpkin is perfectly roasted, flesh would come off easily.
Once pumpkin skin is removed, add roasted pumpkin into food processor and blitz it. Once pumpkin puree is smooth, remove from food processor and store in clean dry jars in fridge or in zip lock bags. You can freeze it too.
Can I Freeze Pumpkin Puree
You can certainly freeze the puree. Portion the puree into 1 cup portions. Put it in freezer bags, flatten it, write down the dates of Made and Best Before dates on the freezer bags. Put it in the freeze. Highly recommend you to use frozen pumpkin puree between 3 to 6 months.
For short storage, you can refrigerate. Puree would last for 5-6 days. Make sure to use refrigerated puree before it goes off.
Can I Can Homemade Pumpkin Puree
The USDA processing recommends you NOT to can homemade puree. Pumpkin and winter squash are low-acid foods. It’s capable of supporting growth of Clostridium botulinum bacteria which can cause the very serious illness, botulism. It should only be frozen for long term storage.
Please note – I’m not an health expert and I provide information based on online research. Please use these information as a guideline.
Ways To Use Pumpkin Puree
Endless ways to use puree made at home. You can use the puree in many different desserts and meals.
You can use it in –
- pumpkin soups
- pumpkin choco chip muffins
- Pumpkin Cookies
- Whip up a pumpkin pie
- Make your favorite pumpkin spice latte
- Pumpkin cheesecakes
And many more.
MORE PUMPKIN RECIPES THAT YOU MUST TRY THIS FALL SEASON –
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How To Make Your Own Pumpkin Puree
Ingredients
- 1 3 pound ripe pumpkin pie pumpkin variety or Muscat pumpkin
Instructions
- Wipe pumpkin with paper towel. Remove the stem.
- Pre-heat oven at 400 F.
- Cut pumpkin into half, scrape the seeds (don’t discard seeds, roast seeds in oven and use it as snack or as salad topping) using sturdy spoon.
- Place halved pumpkin on baking tray lined with aluminum foil (or silicon mat).
- Roast your pumpkin in pre-heated oven at 400 F for about 40 to 60 minutes depending on the side of the pumpkin you use.Note – Time to roast pumpkin largely depends on your pumpkin size. Adjust the time according to the size.
- Start with 40 minutes. Check if a fork easily pierces the pumpkin skin. You’ll also notice the outer pumpkin skin blistered and separating from the flesh. This indicates pumpkin is perfectly roasted.
- Allow roasted pumpkin to cool so you can handle it. Peel off the skin or turn over pumpkin and scoop out all the fresh from the outer skin. If pumpkin is perfectly roasted, flesh would come off easily.
- Once pumpkin skin is removed, add roasted pumpkin into food processor and blitz it. Once pumpkin puree is smooth, remove from food processor and store in clean dry jars in fridge or in zip lock bags. You can freeze it for longer storage.
Video
Notes
- Before you pick your pumpkin, check if it’s ripe. It should have uniform orange color, it’s stem should be hard and pick pumpkins with long stem.
- Pie pumpkin variety are great choice, but you can use any yellow pumpkin to make puree at home.
- Time to roast pumpkin largely depends on your pumpkin size. Adjust the time according to the size.
- Don’t discard the seeds. Clean it by removing the yellow strings thing, roast in oven (plain, salt or with any other seasoning) and use it as snacks or as salad dressing.
“PIN IT” FOR LATER
Janet Streib
Very well written and illustrated recipe. This recipe easily describes the correct process of making pumpkin purée.
jyothirajesh
Thank you Janet. Glad you liked it