How to Make Your Own Pumpkin Puree

I love making my own homemade pumpkin puree. It’s so easy to churn out several cups’ worth of the stuff with just a little bit of work in the kitchen. I keep it in the freezer, then just pop it out whenever the hankering for a pumpkin goodie strikes. Which happens often (okay, daily) this time of year.

If you’d like to know how to make pumpkin puree, you’ve come to the right place! Below you’ll find a step-by-step with photos; you can also go straight to a one-page printable of instructions here.

Ready? Here are the five steps to making your own pumpkin puree.

1. Choose your pumpkin
2. Prep your pumpkin
3. Bake the pumpkin
4. Peel off the skin and puree the flesh
5. Use it now or freeze it for later

1. Choose Your Pumpkin

The best pumpkins for baking are usually called “sugar pumpkin” or “sugar pie pumpkin.” They’re usually about the size of a volleyball or slightly smaller, and usually average about 5 pounds. The flesh sweet and fine-grained so that it purees nicely. You won’t get great puree from a huge Jack-o-lantern style pumpkin, as they were bred for carving, not eating.

2. Prep Your Pumpkin

Rinse off the pumpkin, if necessary, and lop the top off.

Slice it in half.

Scoop out the seeds. It’s okay if there are a few strings left. (Save the seeds and roast them up!)

3. Bake the Pumpkin

Lay cut side down on a foil-lined baking sheet.

Cover with foil.

Bake for about 1 hour, or until a fork easily pierces the pumpkin.

Let cool for about 30 minutes, or until it can be easily handled.

4. Peel off the skin and puree the flesh

When it’s cool enough to handle, peel off the skin. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon.
Oh, and this can be messy business – don’t say I didn’t warn ya!

Place the pumpkin meat into a food processor or blender. I don’t have a big girl food processor yet, so I do a little bit at a time in my 4-cup food processor. It works!

Pulse or blend the cooked pumpkin until it’s a smooth consistency.

5. Use it now or freeze it for later

That’s it! Pureed pumpkin! I like to freeze it in 1/2 cup portions – and I even have a mini pumpkin cake tin that’s oh-so perfect. You can also scoop it into zipper freezer bags, carefully squeeze the air out, and smooth it flat for storage in the freezer. Easy peasy!

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How to Make Your Own Pumpkin Puree

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Author: Kare

Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.

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Ingredients

• 1 or more sugar pumpkins or sugar pie pumpkins

Equipment:

• Rimmed baking sheet (s)
• Foil
• Food processor or high-powered blender

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
• Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
• Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
• Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
• Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
• Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.

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