Easy Homemade Pumpkin Puree
Learn how to make this Easy Homemade Pumpkin Puree at home with just one ingredient, so you can use it in your favorite pumpkin recipes.
Low in calories, rich in fiber, no refined sugar added, only one ingredient and numerous ways to use it.
Pumpkin puree is a staple in my pantry (fridge). Use in recipes or (I just give some to my dog as a treat) this is a wonderful ingredient to have on hand.
Quick and easy to make with minimal prep work and steps and this puree can be made in advance.
Why make puree of pumpkin at home?
The main reason I’m making and sharing this recipe with you is because I’m currently in Europe and canned pumpkin puree is not as widely available at grocery stores here. Whenever I find it it is super expensive and since I’m a blogger and love to prepare most of my stuff at home – I’m now making homemade pumpkin puree for my recipes.
All sorts of pumpkins are available here and they are relatively inexpensive.
Other reasons to start making pumpkin pure are that you know exactly what goes in there. Or you may be too lazy to go to the store to buy a can of it, but have some pumpkins at home.
The only “CONS” is that there are no preservatives and it may go bad quickly if not stored right. But this is not a real cons for me.
What pumpkin is best to use?
The best pumpkins to use for pumpkin puree are the small “sugar”or “pie” pumpkins, because they taste much better than Jack-O-Lantern pumpkins or any large ones. You can find these in most grocery stores and Farmers markets.
Small pumpkins are much easier to cut in half than larger varieties.
How to make homemade pumpkin puree?
Bring the pumpkin(s) home and rinse with water to remove any dirt and debris.
Preheat oven to 400 F (200 C) and line a baking sheet with aluminum foil.
Cut pumpkin in half by plunging a knife into the top near the stem and carefully push down to the bottom. Then rotate the pumpkin and cut near the stem down the bottom. Don’t try to cut off the stem (it is not easy), but sometimes stems can be easily pulled out.
Finally pull the two halves apart. Stem should come off now.
Scoop out the pumpkin seeds and stringy flesh. You may save the seeds and let them try, then remove the shell and eat them.
Place the pumpkin halves cut side down on a baking sheet (lined with parchment paper or foil), then pierce with a fork a few times.
Roast at 400 F (200 C) for 45 – 60 minutes, until nice and soft.
Scoop out the roasted flesh with a spoon and place in a food processor. Blend until smooth. Place in an air tight container and store in the fridge for up to 1 week or freeze for up to 2 months.
How to store this pumpkin puree?
Both homemade and store bought (canned) pumpkin pure can be stored in the fridge and freezer.
For homemade pure – place in an air tight plastic or glass container and store in the fridge for 5-7 days or freeze for up to 2 months. Defrost in the fridge overnight. Frozen then defrosted puree does not have the same smooth texture like fresh one.
If you are freezing canned pumpkin pure – remove all of it from the opened can and discard the can. Place the puree in an air tight container and store in the fridge for 5 days or freeze for up to 60 days.
Where to use pumpkin pure?
Here are some recipe that use unsweetened pumpkin puree (either homemade or store bought). Nothing can beat the flavor of this healthy (vegan) pumpkin spice latte. Looking for a simple nutritious fall pumpkin smoothie recipe? You can try this Pumpkin Smoothie recipe. This sugar and preservative free pumpkin puree is great for recipes like this Easy Low Carb Pumpkin Cheesecake and Pumpkin Magic Custard Cake. These Pumpkin Cheesecake Cookies from Food Doodles are perfect for a fall dessert. They have a fluffy pumpkin cookie outer shell filled with tangy cheesecake filling.
Easy Homemade Pumpkin Pure
- 1 small “baking”/“pie” pumpkin — around 5 pounds (2.5 kg)
Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
Cut the pumpkin near the stem down the bottom on both sides, but don’t attempt to cut through the stem.
With your hands separate the two parts. The stem will come off at this point.
Scoop out the seeds and stringy flesh.
Place pumpkin cut side down and pierce with a fork a few times.
Bake for 45-60 minutes, until the pumpkin softens and starts to turn golden brown.
Take out of the oven and scoop out the flesh.
Blend in a food processor until smooth.
Store in an air tight container in the fridge for up to 7 days or freeze for up to 2 months.
Perfect! Exactly what I needed! So easy to make!
Easy and delicious