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    Home » Recipes

    Homemade Pumpkin Puree

    Published: Nov 5, 2016 · Modified: Sep 25, 2023 by Ang Paris · 1 Comment
    This post may contain affiliate links·

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    Just 1 ingredient makes this delicious, and deliciously healthy homemade pumpkin puree.
    Total Time 1 hour hour 10 minutes minutes
    Jump to Recipe Add to Favorites Go to Collections
    Making your own homemade pumpkin puree is a simple process with just one ingredient - pumpkin! via @jugglingactmamaMaking your own homemade pumpkin puree is a simple process with just one ingredient - pumpkin! via @jugglingactmamaMaking your own homemade pumpkin puree is a simple process with just one ingredient - pumpkin! via @jugglingactmama

    Making your own homemade pumpkin puree is a simple process with just one ingredient - pumpkin! With your own pumpkin puree, you can easily make Crockpot Pumpkin Butter and a whole slew of other yummy pumpkin recipes!

    Small sugar pumpkin on a countertop.
    Jump to:
    • 🧂 Ingredients
    • 🔪Instructions
    • Equipment
    • ⏲️ Storage
    • 💭Frequently Asked Questions
    • How to Use Pumpkin Puree
    • More Favorite Fall Recipes
    • 📋 Homemade Pumpkin Puree
    • Homemade Pumpkin Puree
    • 💬 Comments

    Making your own homemade pumpkin puree is super simple. You'll love how EASY it is to make, and there are no added ingredients, just pure and simple pumpkin. Honestly, it's every bit as good as the canned stuff!

    Like many things these days, canned pumpkin puree is getting harder to find at my local grocery store. However, all you need to make your own homemade puree are sugar pumpkins. That's it! In pumpkin season, you can find sugar pumpkins at your local farmer's market. Trust me, this fresh pumpkin puree is so much better than the canned version!

    You can freeze your pumpkin puree to use later. I like to scoop it into 1 cup portions in freezer-safe containers and freeze to use in my favorite pumpkin recipes like pumpkin bread, cinnamon rolls - and even my Pumpkin Chili! 

    Pumpkin puree in a glass measuring cup.

    🧂 Ingredients

    • 1 Sugar Pumpkin, whole

    Yes, that's it! I mean, is it even a recipe if you're only using 1 ingredient?!

    🔪Instructions

    This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.

    1. Preheat oven to 350 degrees F.
    2. Wash the outside of the pumpkin and dry.
    3. With a sharp knife, cut the pumpkin in half. Using a large spoon, scrape out the inside stringy parts of the pumpkin, along with the pumpkin seeds. Scrape as much of the stringy bits off as you can.
    4. Again with the knife, proceed to cut each half of the pumpkin into smaller sections.
    5. Lay the sections out, face down, onto a parchment lined baking sheet. (Depending on the size of the pumpkin, you made need two baking sheets.)
    6. Bake the pumpkin for 1  - 1 ½ hours, or until VERY soft.
    7. Remove and let cool.
    8. When cool, cut or scrape the pumpkin meat off the rind.
    9. With a blender or a food processor, blend the pumpkin until it is very smooth. Sometimes a bit of water may be required to get the processor going smoothly, but try to only use what is necessary. You don’t want the pumpkin purée too watery.
    10. With a blender or a food processor, blend the pumpkin until it is very smooth. Sometimes a bit of water may be required to get the processor going smoothly, but try to only use what is necessary. You don’t want the pumpkin purée too watery .
    11. When you’ve pureed the entire bunch of pumpkin pieces, store the pureed pumpkin in an airtight container.

    TIP: You can use this same method for butternut squash puree, which can be substituted for pumpkin in most recipes.

    Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Santoku Knife
    • Blender
    • Large spoon
    • Baking Sheet

    Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier!  Thanks so much for being a part of Juggling Act Mama ❤

    ⏲️ Storage

    Store your homemade pumpkin puree in mason jars or other airtight containers. It will be good for 3-5 days.

    Freezing is a much better option as it thaws quickly but will last in the freezer for 9-14 months!

    💭Frequently Asked Questions

    How long can you keep pumpkin puree in the fridge?

    It should be good in an air-tight container for 3 to 5 days in the refrigerator.

    Can you freeze pumpkin puree?

    Yes! It will last for over a year in an air-tight container in the freezer.

    How to Use Pumpkin Puree

    You can use the pure pumpkin puree in a variety of ways such as pumpkin muffins, desserts like pumpkin cookies, smoothies, with yogurt, and all the other yummy pumpkin recipes we all love this time of year. The creamy texture goes so well in tons of baked goods.

    Here are some fabulous recipes you should check out for using your homemade pumpkin puree:

    • Pumpkin Pie Smoothie - perfect for cool Fall mornings!
    • Mini Pumpkin Trifle Dessert - a no bake dessert everyone will love.
    • Pumpkin Chocolate Chip Bars - almost cake-like pumpkin spice bars.
    • Homemade Pumpkin Bread - this is our classic recipe used weekly in our house for over 10 years!
    • Pumpkin Cheesecake Truffles - a viral sensation that's delicious and decadent!
    • Pumpkin Butterscotch Cookies - totally delicious chocolate chip pumpkin cookies with the addition of butterscotch chips.
    • Pumpkin Spice Puff Pastry Twists - with warm spices and flaky puff pastry, these are perfect for Fall!
    • Small cups with Pumpkin Spice Hot Chocolate garnished with ciannmon sticks and whipped cream.
    • Pumpkin Cinnamon Rolls with cream cheese icing in a baking dish.
    • Baked Pumpkin Spice Puff Pastry Twists on a baking sheet with parchment paper.
    See more Pumpkin →

    Of course, you can use pumpkin puree in savory dishes, too like making a pasta sauce or Pumpkin Chili (yes, pumpkin chili!)

    More Favorite Fall Recipes

    • Apple Spice Bundt Cake
    • Pumpkin Hot Cocoa
    • Apple Salsa
    • Close up of Apple Spiced Bundt Cake with caramel and pecans.
    • Fresh Apple Salsa in a small bowl with cinnamon chips.
    See more Apple →

    📋 Homemade Pumpkin Puree

    Not ready to make your own fresh homemade pumpkin puree yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

    Close up image of pumpkin puree.

    Homemade Pumpkin Puree

    Just 1 ingredient makes this delicious, and deliciously healthy homemade pumpkin puree.
    Add to Your Recipe BoxGo to Collections
    5 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Keyword: Homemade pumpkin puree
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Calories: 354kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Santoku Knife
    • Blender
    • Large spoon
    • Baking Sheet

    Ingredients

    • 1 Sugar Pumpkin whole
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees F.
    • Wash the outside of the pumpkin and dry.
    • With a sharp knife, cut the pumpkin in half. Using a large spoon, scrape out the inside stringy parts of the pumpkin, along with the seeds. Scrape as much of the stringy bits off as you can.
    • Again with the knife, proceed to cut each half of the pumpkin into smaller sections.
    • Lay the sections out, face down, onto a parchment lined baking sheet. (Depending on the size of the pumpkin, you made need two baking sheets.)
    • Bake the pumpkin for 1 - 1 ½ hours, or until VERY soft.
    • Remove and let cool.
    • When cool, cut or scrap the pumpkin meat off the rind.
    • With a blender or a food processor, blend the pumpkin until it is very smooth. Sometimes a bit of water may be required to get the processor going smoothly, but try to only use what is necessary. You don’t want the puree too watery.
    • When you’re pureed the entire bunch of pumpkin pieces, store the puree into an airtight container.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Comments

    1. Brenda says

      November 17, 2016 at 9:25 am

      That pumpkin butter is amazing! I put it on toast this morning and my husband loves it!

      Reply

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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