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Follow these easy steps to learn how to make pumpkin puree. It’s so simple, and you can freeze it to enjoy the flavors of fall all year long.
After Halloween is over, I hate to throw away my sugar pumpkins. Ever since I learned how to make pumpkin puree, I’ve been making my own and freezing whatever I can’t use right away. It’s so easy to make!
How to Make Pumpkin Puree
Learning how to make pumpkin puree is simple. The key is to roast it long enough so the end product comes out perfectly smooth.
Step One: Cut the pumpkin
Chop the top off the pumpkin and cut it in half.
Step Two: Remove the seeds
Scoop out the loose, stringy membrane with the seeds attached. Place this in a small container and store it until you’re ready to roast the seeds.
Step Three: Roast the pumpkin
Grease a baking sheet with olive oil and place the pumpkin halves cut side down on the baking tray. Bake for 35 to 45 minutes, until a fork can be easily pierced in the pumpkin.
Step Four: Scoop out the flesh
Let the pumpkin halves cool, and carefully turn them over on the baking sheet. Scoop the flesh out of the skin with a spoon.
Step Five: Puree
Puree the pumpkin in a food processor or blender until very smooth. Refrigerate in an airtight container, or transfer to the freezer for later.
Tips and Frequently Asked Questions
I typically use small sugar pumpkins to make homemade pumpkin puree. Other winter squashes like Hubbard squash or even butternut squash can be used in place of pumpkin puree in many recipes. I don’t use large jack-o-lantern pumpkins for this.
In order to achieve a smooth puree, you’ll need to roast the pumpkins until they’re very soft. For a 2 pound pumpkin, it takes about 40 minutes. Make sure it’s very tender before removing it from the oven.
I like to use a food processor or high-powered blender to make this recipe. You could also use a food mill or a potato masher to achieve similar results.
This homemade version can be a substitute for canned pumpkin puree in your favorite recipes. The texture and flavor are very similar. They may look a bit different in color before baking, but the results will be practically identical.
Favorite Pumpkin Recipes using Homemade Pumpkin Puree
Now that you’ve learned how to make pumpkin puree from scratch, you can use it in so many different types of recipes, including: Pumpkin Pancakes, Pumpkin Chia Pudding, Pumpkin Cranberry Oat Bars, Pumpkin Granola and Pumpkin Pie Ice Cream. Keep some of this on hand in the freezer so you can make pumpkin treats all year long!
How to Make Pumpkin Puree
- 2 medium sugar pumpkins about 2 lbs each
- Make sure you’re using sugar pumpkins. These are the medium sized pumpkins that range from about 1 to 5 pounds. These aren’t the tiny ridged pumpkins or the big carving pumpkins.
- Preheat the oven to 375 degrees.
- Chop the top off the pumpkin and cut it in half.
- Scoop out the loose, stringy membrane with the seeds attached. Place this in a small container and store it until you’re ready to make roasted pumpkin seeds.
- Grease a baking sheet and place the pumpkin halves cut side down on the sheet.
- Bake for 35 to 45 minutes, until a fork can be easily pierced in the pumpkin. My little 1 1/2 pound pumpkin took 35 minutes, and the 3 pound one took about 40 minutes.
- Let the pumpkins cool, and carefully turn them over on the baking sheet. Scoop the flesh out of the skin.
- Puree the cooked pumpkin using a food processor, blender, or immersion blender until very smooth. Store in the fridge for several days or freeze in 2-cup portions for future use.
Approximate Nutrition Info
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Homemade Pumpkin Puree Recipe Price Breakdown
One pound of pumpkin yields about a cup of pumpkin puree. My local grocery store sells sugar pumpkins for $.79 per pound, or $1.58 for two cups of puree. The same store sells canned pumpkin for $1.79 for a 15 ounce can (about 2 cups). But in reality, I don’t buy sugar pumpkins to make pie. I buy them as decorations, and then when we’re done with Halloween season I turn them into puree. It’s a little bit of work, but learning how to make pumpkin puree is a great way to keep the flavors of fall coming through your oven all year long.