Marry This Homemade Pumpkin Puree Recipe is an easy and fresh recipe, which is made with a whole pie pumpkin. It’s a straightforward recipe, ready in about 1 hour.
Jump to RecipePumpkin Puree Recipe Ingredients
- 1 whole (3 Lb. Size) Sugar Or Pie Pumpkin
How To Make Pumpkin Puree
- Prep the oven and pumpkin: Preheat your oven to 375°F (190°C). Carefully wash the outside of the pumpkin to remove any dirt.
- Cut and clean the pumpkin: Trim the stem off the top. Place the pumpkin on a sturdy cutting board and carefully cut it in half from top to bottom. Use a sturdy spoon or a melon baller to scrape out all the seeds and stringy pulp from the center of each half.
- Roast the pumpkin: Place the two pumpkin halves cut-side down on a baking sheet. Roast for about 45 minutes, or until you can easily pierce the skin with a fork and the skin looks dark and puckered.
- Scoop and puree: Carefully flip the hot pumpkin halves over. Once cool enough to handle, use a large spoon to scoop all the soft flesh out of the skin. Transfer the pumpkin flesh to a food processor or a high-powered blender.
- Blend until smooth: Puree for about 30-60 seconds, scraping down the sides as needed, until the puree is completely smooth and has no lumps. It is now ready to use in your favorite recipes.
Recipe Tips
- What kind of pumpkin is best for puree? Always choose a “pie pumpkin” or “sugar pumpkin.” These smaller, denser pumpkins have sweeter, more flavorful, and less watery flesh than the large jack-o’-lantern carving pumpkins.
- How to get the smoothest puree? For an ultra-smooth, silky puree, use a high-powered blender or a food processor. If you don’t have one, you can press the cooked pumpkin through a fine-mesh sieve or a ricer.
- What if my puree is watery? Some pumpkins have more water content than others. If your finished puree seems too thin, you can let it drain in a cheesecloth-lined sieve for 30 minutes, or gently simmer it in a saucepan over low heat, stirring constantly, until some of the excess water evaporates.
- Don’t throw away the seeds! You can clean, dry, and roast the pumpkin seeds with a little salt and oil for a delicious, healthy snack.
How To Use Homemade Pumpkin Puree
Homemade puree can be used as a 1:1 substitute for canned pumpkin in any recipe. Here are a few ideas:
- Baking: Use it in pumpkin pie, bread, muffins, and cookies.
- Soups: Create a rich and creamy pumpkin soup.
- Pasta: Stir it into sauces for pasta, like a pumpkin alfredo or carbonara.
- Drinks: Blend it into smoothies or a homemade pumpkin spice latte.
How To Store Pumpkin Puree
Refrigerate: Store the puree in an airtight container in the refrigerator for up to 5-7 days. Freeze: Portion the cooled puree into freezer-safe bags or ice cube trays. Press the bags flat to remove excess air. It can be frozen for up to 6 months. Note that the texture may be slightly more watery upon thawing, but it’s still excellent for use in baked goods and soups.
Pumpkin Puree Nutrition Facts
Serving Size: 1/2 cup
- Calories: 41kcal
- Carbohydrates: 10g
- Protein: 1g
- Fat: 0g
- Sodium: 5mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on the specific pumpkin used.
FAQs
A 3-pound pie pumpkin will yield approximately 2 to 2.5 cups of puree, which is slightly more than a standard 15-ounce can.
Many people find that homemade puree has a fresher, more complex, and less metallic taste than canned versions. It also allows you to control the consistency and ensures there are no added ingredients.
It’s not recommended. Large carving pumpkins are grown to be sturdy and have watery, stringy flesh with much less flavor and sweetness compared to pie pumpkins. The resulting puree would be bland and thin.
Pumpkin Puree Recipe
Course: Side DishCuisine: BasicsDifficulty: Easy2
servings10
minutes45
minutes41
kcalA simple, step-by-step guide to making smooth and flavorful homemade pumpkin puree from a fresh pie pumpkin.
Ingredients
1 whole (approx. 3 lb.) sugar or pie pumpkin
Directions
- Preheat oven to 375°F. Wash, trim the stem, and cut the pumpkin in half.
- Use a spoon to scrape out all seeds and stringy pulp.
- Place pumpkin halves cut-side down on a baking sheet.
- Roast for 45 minutes, or until the flesh is very soft and tender.
- Scoop the cooked flesh from the skin into a food processor.
- Puree for 30-60 seconds until completely smooth.
Notes
- Be sure to use a pie pumpkin or sugar pumpkin for the best flavor and texture; avoid large carving pumpkins.
- For the smoothest puree, use a food processor or high-powered blender.
- If the puree seems watery, you can drain it in a cheesecloth-lined sieve for 30 minutes.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
