Making your own pumpkin puree from scratch is very easy, inexpensive and it’s full of fresh delicate pumpkin flavors. Homemade pumpkin puree tastes so much better, you’ll never go for canned puree anymore.
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How to choose the right pumpkin for pumpkin puree
A good homemade pumpkin puree starts and ends with- THE BEST PUMPKIN! While pie pumpkins are best choice to make pumpkin puree and for all things pumpkin puree recipes, you use yellow pumpkin as well.
If pie pumpkins aren’t available, use any yellow pumpkin variety. I’ve used the Muscat variety pumpkin. That’s the reason, the pumpkin puree color is yellowish rather than orangish color.
Remember: 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.
Ingredients you’ll need
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!
How long to roast pumpkin
Roasting pumpkin to make puree is 2 step simple process.
- 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). 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.
FAQS
Yes you can. Divide puree into smaller required portions like 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.
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.
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 own pumpkin spice latte
Pumpkin cheesecakes
And many more.
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.
MORE PUMPKIN RECIPES THAT YOU MUST TRY THIS FALL SEASON –
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📋 RECIPE: 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
- To pick the right 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.
- Roasting time for 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 toppers.
Comments & Reviews
Janet Streib says
Very well written and illustrated recipe. This recipe easily describes the correct process of making pumpkin purée.
jyothirajesh says
Thank you Janet. Glad you liked it