Homemade Pumpkin Puree
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!
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!
🧂 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.
- 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 pumpkin 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 scrape 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 pumpkin purée too watery.
- 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 .
- 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
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- Santoku Knife
- Blender
- Large spoon
- Baking Sheet
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⏲️ 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
It should be good in an air-tight container for 3 to 5 days in the refrigerator.
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!
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
📋 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!
Homemade Pumpkin Puree
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Ingredients
- 1 Sugar Pumpkin whole
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.
Equipment
- Large spoon
That pumpkin butter is amazing! I put it on toast this morning and my husband loves it!