How to Make Pumpkin Puree
This fall, skip the canned pumpkin and learn how to make pumpkin puree at home with fresh pumpkin (or squash)! It's delicious, easy, and fun to make.
fall / how-to — Jump to recipe
There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can.
Why make homemade pumpkin puree?
So here we go, let’s bake!
How to Make Pumpkin Puree
First, scoop out the seeds and roast the squash on a baking sheet until fork tender.
Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth.
Depending on the variety of squash you use, the consistency of your puree may be more watery than that of a canned puree. If you’re making pumpkin pie, you might want to strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
Note: the texture will vary depending on the type of pumpkin or squash you use.
How to Use Pumpkin Puree
Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:
- Blend it into pasta sauce.
- Whisk it into savory porridge or risotto.
- Try it in these muffins or this bread.
- Make pancakes next Saturday.
- Bake a snack cake for your kids this week.
- Use it in place of eggs in this vegan fall French toast!
- Make pie!
Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month!
If you loved making pumpkin puree….
Make more vegetable basics like roasted spaghetti squash, baked sweet potatoes, easy zucchini noodles or cauliflower rice next!
Homemade Pumpkin Puree
rate this recipe: from votesPrep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Save Recipe Print RecipeLearn how to make delicious pumpkin puree at home! Stir it into oatmeal or risotto, or use it for all your fall baking recipes.Ingredients
- 1 pumpkin or large squash, (sugar pie pumpkin, butternut, buttercup or kabocha squash)
- Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
- Roast for 40 to 60 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, letting your food processor run for about a minute, stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
- Chill until ready to use.
ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfnby4edOoZKaZm5p6scHMqaKipl2lwrOxxGg%3D