Making your pumpkin puree from scratch is 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
Choose THE BEST PUMPKIN you can! Pick firm and ripe pumpkins to make homemade pumpkin puree. While pie pumpkins are the best choice to make pumpkin puree and for all things pumpkin puree recipes, yellow pumpkin works too.
I’ve used the Muscat variety pumpkin. With the different varieties of pumpkins, the color of the puree will vary. Muscat pumpkins are more yellowish, pie pumpkins are orangish in color.
Touch and feel test to tell pumpkin is ripe
Check the stem – If the pumpkin stem is hard, it’s ripe.
Check the color – Pumpkins are 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
Just Pumpkin – Ripe pumpkins are what you need. Depending on how much puree you would like to make (it stores great, and can be frozen for later use) choose the size of the pumpkin. Pie pumpkins are the best choice, but feel free to use any other varieties of yellow pumpkins.
Tools needed
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 the 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 a food processor to get smooth pumpkin puree. You can keep the consistency of the homemade puree as you wish. You can make it 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 process.
- Cut pumpkin into half, scrape the seeds (don’t throw away the seeds. You can roast pumpkin seeds in oven and use it as snack or as salad toppings).
- Place cut pumpkin on baking tray lined with aluminum foil.
- Roast pumpkin in pre-heated oven at 400 F for about 40 to 60 minutes depending on the side of the pumpkin you use.
Note – TimeThe 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
Puree pumpkin 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 the pumpkin and scoop out all the fresh from the outer skin. If pumpkin is perfectly roasted, the flesh would come off easily.
Once pumpkin skin is removed, add roasted pumpkin into a food processor and blitz it. Once pumpkin puree is smooth, remove it from the food processor and store it in clean dry jars in the fridge or 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 them, and write down the dates of Made and Best Before dates on the freezer bags. Put it in the freeze.Â
Highly recommend you 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 the growth of Clostridium botulinum bacteria which can cause a very serious illness, botulism. Freeze for long-term storage.
I’m not a health expert and I provide information based on online research. Please use this information as a guideline only.
Endless ways to use puree made at home. Â 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 the pumpkin stem is hard, it’s ripe.
Check the color – Pumpkins are 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.
Homemade pumpkin puree is naturally thinner as compared to canned puree. Pure pumpkin puree will be slightly watery, it might affect it if used as it is in any baked goods like pumpkin pie. Baked pumpkin recipes will need thicker puree. To thicken pumpkin puree, strain it through cheesecloth and squeeze out all the liquid. Discard the liquid and use strained puree, which is thicker.
MORE PUMPKIN RECIPES TO TRY –
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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.
- NOTE: Homemade pumpkin puree is naturally thinner as compared to canned puree. Pure pumpkin puree will be slightly watery, it might affect it if used as it is in any baked goods like pumpkin pie. Baked pumpkin recipes will need thicker puree. To thicken pumpkin puree, strain it through cheesecloth and squeeze out all the liquid. Discard the liquid and use strained puree, which is thicker.
Video
Notes
Nutrition
Recipe Notes
- To pick the right pumpkin, check if it’s ripe. It should have a uniform orange color, its stem should be hard, and pick pumpkins with long stem.
- Pie pumpkin variety are a 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.
- Homemade pumpkin puree is naturally thinner as compared to canned puree. Pure pumpkin puree will be slightly watery, it might affect it if used as it is in any baked goods like pumpkin pie. Baked pumpkin recipes will need thicker puree. To thicken pumpkin puree, strain it through cheesecloth and squeeze out all the liquid. Discard the liquid and use strained puree, which is thicker.
- Don’t discard the seeds. Clean it by removing the yellow strings thing, roast it in the oven (plain, salt, or with any other seasoning), and use it as snacks or as salad toppers.
Created by Jyothi Rajesh
Thank you for stopping by.
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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