Pumpkin Puree

Pumpkin Puree is a smooth, velvety blend of cooked pumpkin that’s a staple for fall baking, soups, pies, and more. It’s easy to make at home with just fresh pumpkin and a blender or food processor, delivering a richer taste and texture than canned versions.

Why You’ll Love This Recipe

• It’s healthier and fresher than store-bought canned pumpkin.
• Simple ingredients — just fresh pumpkin!
• No additives or preservatives.
• Freezer-friendly for year-round pumpkin recipes.
• Versatile: use it in pies, muffins, pancakes, soups, or smoothies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium sugar pumpkin (or pie pumpkin)
• Optional: pinch of salt (helps bring out flavor)

directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Wash the pumpkin, cut it in half, and scoop out the seeds and stringy pulp.
3. Place the pumpkin halves cut-side down on the prepared baking sheet.
4. Roast for 40–50 minutes or until the flesh is tender when pierced with a fork.
5. Let the pumpkin cool slightly, then scoop the flesh into a food processor or blender.
6. Blend until completely smooth, scraping down the sides as needed.
7. Use immediately or store as directed below.

Servings and timing

Servings: Yields about 3–4 cups of puree per medium pumpkin
Prep time: 10 minutes
Cook time: 45–50 minutes
Cool/blend time: 10 minutes

Variations

• Add a pinch of cinnamon or nutmeg if you want lightly spiced puree for desserts.
• Try roasting with a drizzle of maple syrup for extra sweetness.
• Use different pumpkin varieties like kabocha or butternut squash for a slightly different flavor.

storage/reheating

Store homemade pumpkin puree in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer bags or ice cube trays for up to 3 months. Thaw in the fridge overnight and stir before using.

FAQs

Can I use any pumpkin for puree?

Sugar or pie pumpkins are best — they’re sweeter and less watery than large carving pumpkins.

Do I need to peel the pumpkin before roasting?

No. Roast with the skin on, then scoop out the flesh after it’s cooked and tender.

Can I make pumpkin puree without an oven?

Yes! You can steam or boil pumpkin chunks until soft, then blend until smooth.

Is homemade puree better than canned?

Many people prefer homemade for its fresher taste and customizable texture.

How do I make the puree thicker?

Drain it through a fine mesh sieve or cheesecloth to remove excess water if needed.

Can I freeze pumpkin puree?

Absolutely — portion it out and freeze for convenient use later.

How long does frozen pumpkin puree last?

It’s best used within 3 months for optimal flavor and texture.

Can I use this puree for pumpkin pie?

Yes! Homemade pumpkin puree is perfect for pies, muffins, soups, and more.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin pie filling has added sugar and spices; puree is just pure pumpkin.

How do I know my pumpkin is done roasting?

The flesh should be easily pierced with a fork and should scoop out smoothly.

Conclusion

Pumpkin Puree is simple, wholesome, and easy to make at home — and the difference in flavor is worth it! Whether you’re baking a classic pie, whipping up muffins, or adding it to savory dishes, this homemade staple will make your fall recipes shine.

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