Homemade Pumpkin Puree

No ratings yet

Fresh pumpkin puree transforms fall baking from good to unforgettable. Use it in pies, muffins, pancakes, or pumpkin spice lattes. Making it from scratch is surprisingly easy and way more flavorful than the canned stuff.

Prep Time15

Cook Time45

Total Time1

Course: Baking

Cuisine: American

Servings: cups

Calories: 177kcal

Cost: $5–$7

Equipment

Sharp knife
Large spoon or ice cream scoop
Sheet pan
Parchment paper
Food processor, blender, potato masher, ricer, or food mill

Ingredients

2 small sugar pumpkins about 2 lbs each

Instructions

Trim the tops: Cut off the stems just below the top and toss the tops.
Halve and scoop: Slice pumpkins from top to bottom. Remove seeds and stringy pulp with a spoon or ice cream scoop. Set seeds aside for roasting. Discard stringy bits.
Cut into wedges: Halve each pumpkin half into 2–3 wedges for easier roasting.
Roast: Line a sheet pan with parchment paper. Spread pumpkin wedges on the pan (skin up or down). Roast at 350°F for about 45 minutes, until flesh is fork-tender.
Cool and peel: Let pumpkins cool enough to handle. Remove flesh from skins and discard skins.
Puree: Process in a food processor or blender in small batches until smooth. Add a tablespoon of water if too thick. No processor? Mash, rice, or mill the pumpkin until silky.
Adjust consistency: Too watery? Strain through a fine-mesh sieve or cheesecloth. Too dry? Add a splash of water while blending. Pour into a bowl and repeat until all pumpkin is smooth.

Notes

Use this puree cup-for-cup in any recipe calling for canned pumpkin.
Optional straining for pie: Let puree sit in a strainer or cheesecloth over a bowl for 30 minutes for a firmer texture.
One pumpkin is enough for smaller batches, but two gives you more puree for multiple recipes.
This is pumpkin puree, not pie mix. No added sugar or spices, and color may be paler than canned.
Roasted seeds can be saved and baked for a crunchy snack or salad topping.

Nutrition