Unlock the secret to rich, flavorful pumpkin dishes with this simple homemade pumpkin puree recipe! Say goodbye to store-bought and hello to a fresh, creamy texture that takes your favorite fall recipes to the next level. From the perfect pumpkin pie to savory soups and cozy autumn desserts, this easy method adds that homemade touch that makes all the difference.
Ready to impress your family and friends with something extra special? With just a little effort, youāll have smooth, velvety pumpkin puree thatās guaranteed to elevate every dish you create this season!
Every fall, Ruby Ann and I dive into the joy of making our own pumpkin puree from scratch. Whether weāre picking up fresh pie pumpkins from the store or harvesting them straight from our pumpkin patch, it’s one of our favorite seasonal traditions. Thereās something so satisfying about turning those pumpkins into a smooth, homemade puree that makes all our autumn recipes taste extra special. Want to see how itās done? Check out the video in the FAQ section and join us in bringing a little homemade magic into your kitchen!
Why You Will Love This Recipe
Perfect for Pumpkin Season: This recipe is perfect for pumpkin season when pie pumpkins are easy to find at the grocery store or pumpkin patch. Small sugar pumpkins, Cinderella pumpkins, or other winter squashes make the best pumpkin puree, adding rich flavor to both sweet and savory recipes. Itās a fantastic way to bring the holiday season into your meals.
Simple and Easy to Make: You only need a few simple ingredientsāpie pumpkins, olive oil or coconut oil, and a little water. Use tools like a food processor or potato masher to create the best results. Making your own pumpkin puree at home takes minimal effort and gives you a product thatās better than canned pumpkin puree.
Tips for making Creamy Homemade Pumpkin Puree
- Choose the Right Pumpkin: For the best pumpkin puree, pick smaller pumpkins like sugar pie pumpkins or Cinderella pumpkins. These types of pumpkins have a naturally sweet flavor and creamy texture, making them perfect for pureeing.
- Roast for Maximum Flavor: Roasting your pumpkin brings out its natural sweetness. Cut your pumpkin in half, remove the seeds (which you can roast later), and place the pumpkin pieces cut-side down on a parchment paper-lined baking sheet. Roast until the pumpkin flesh is fork-tender.
- Use the Right Tools: After roasting, scoop out the cooked pumpkin flesh using a large spoon or ice cream scoop. For a smooth puree, blend the pumpkin pieces in a food processor or mash them with a potato masher. To remove any stringy flesh, strain the puree through a fine mesh strainer.
- Store for Later Use: Store your homemade pumpkin puree in an airtight container in the refrigerator for up to a week. For longer storage, freeze the puree in ice cube trays, then transfer the frozen cubes to a freezer-safe container. This way, you can easily use just the amount you need for any recipe.
- Get Creative with Pumpkin Recipes: Your homemade puree is super versatile. Use it in a variety of recipes, from pumpkin sourdough muffins, sourdough pumpkin spice cinnamon rolls, sourdough pumpkin spice french toast, and pasta sauces to pumpkin desserts like pumpkin pie and pumpkin spice rice krispie treats. Itās also great for savory recipes where you want a rich pumpkin flavor.
FAQ
Is making homemade pumpkin puree difficult?
Not at all! This easy homemade pumpkin puree recipe uses simple ingredients and tools, making it a perfect project even for beginners.
What can I use pumpkin puree for?
Homemade pumpkin puree is great for many dishes, including pumpkin pie, savory soups, and even pasta sauce. Itās a versatile ingredient that adds richness to both sweet and savory recipes.
Is homemade pumpkin puree healthier than store-bought?
Yes! Making your own pumpkin puree at home lets you control the quality and freshness of the ingredients, avoiding added sugars or preservatives that are often in canned pumpkin puree.
How long will homemade pumpkin puree last?
Store your pumpkin puree in the refrigerator for up to a week or freeze it for up to six months. For best results, freeze in cup portions using ice cube trays for easy thawing later.
Tools you may need
- Baking sheet
- Parchment paper
- Food processor or potato masher
- Fine mesh strainer
- Large bowl
- Large spoon
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Ingredients you will need
Sugar Pie Pumpkin or Cinderella Pumpkin: These types of pumpkins are perfect for making a smooth, creamy puree. They are naturally sweet and packed with flavor, making them a great choice for both sweet and savory dishes.
How to Make Creamy Homemade Pumpkin Puree
Step 1: Preheat the Oven
Start by preheating your oven to 400Ā°F (200Ā°C).
Step 2: Prepare the Pumpkin
Cut the whole pumpkin in half with a sharp knife. Remove the seeds and stringy flesh, then place the halves cut-side down on a parchment paper-lined baking sheet.
Step 3: Roast the Pumpkin
Roast the pumpkin in the oven for 45-60 minutes, until the flesh becomes fork-tender.
Step 4: Cool and Scoop
Let the roasted pumpkin cool slightly. Use a large spoon or ice cream scoop to remove the flesh from the skin.
Step 5: Blend
Transfer the cooked pumpkin flesh into a food processor or mash it with a potato masher until smooth. For an extra creamy consistency, strain the puree through a fine mesh strainer to remove any excess liquid or stringy bits.
Step 6: Store
Use the fresh pumpkin puree immediately or store it in an airtight container in the refrigerator. For longer storage, freeze the puree in ice cube trays and transfer the cubes to a freezer-safe container for later use.
Storage Ideas for Creamy Homemade Pumpkin Puree
- In the Refrigerator: Store your puree in an airtight container for up to a week.
- In the Freezer: For long-term storage, freeze your puree in a freezer-safe container or bag. Label the container with the date and amount of puree. Frozen pumpkin puree can last up to six months, giving you homemade puree ready for your favorite pumpkin recipes.
- For Easy Portion Sizes: Freeze your puree in ice cube trays. Once frozen, transfer the cubes to a freezer-safe container or bag.
- Mason Jars: These are great for storing pumpkin puree. Transfer the puree to a clean, sterilized jar, leaving about an inch of space at the top. Screw on the lid and store in the refrigerator or freezer.
- Vacuum Sealing: For the longest storage time, use a vacuum sealer to seal your puree in airtight bags. This helps prevent freezer burn and keeps your puree fresh.
More Delicious Homemade Recipes;
- No Fail Flaky Pie Crust
- Sourdough Discard Pumpkin Muffins
- Perfect Fall Pumpkin Spice Rice Krispie Treats Recipe
- Sourdough Pumpkin Spice Cinnamon Rolls + Cream Cheese
- The Best Homemade Pumpkin Spice Latte (how to make)
We hope you love this step-by-step guide to make Homemade Pumpkin Puree. Itās the perfect way to bring seasonal flavors into your kitchen, no matter the time of year. If you decide to make some pumpkin puree, please tag us @themoderndaycottage on Instagram and leave a comment below. And donāt forget to š pin this recipe to your š Pinterest board for future baking adventures. Happy Baking
Easy Creamy Homemade Pumpkin Puree (how to make)
Ingredients
- 4-8 Lb Sugar Pie Pumpkin
- or a Jarrahdale Pumpkin
How To Make
- Preheat the Oven: Set your oven to 400Ā°F (200Ā°C).
- Prepare the Pumpkin: Cut the whole pumpkin in half with a sharp knife, remove the seeds and stringy flesh, and place the halves cut-side down on a parchment paper-lined baking sheet.
- Roast the Pumpkin: Roast the pumpkin in the oven for 45-60 minutes until the pumpkin flesh is fork-tender.
- Cool and Scoop: Let the pumpkin cool a bit, then use a large spoon or ice cream scoop to remove the flesh from the pumpkin skin.
- Blend: Place the cooked pumpkin flesh in a food processor or use a potato masher to puree until smooth. For an extra creamy texture, strain the puree through a fine mesh strainer to remove any excess liquid or stringy bits.
- Store: Use the fresh pumpkin puree right away or store it in an airtight container in the refrigerator. For longer storage, freeze the puree in ice cube trays and transfer the cubes to a freezer-safe container for later use.
Notes
- Choose the Right Pumpkin: For the best pumpkin puree, pick smaller pumpkins like sugar pie pumpkins or Cinderella pumpkins. These types of pumpkins have a naturally sweet flavor and creamy texture, making them perfect for pureeing.
- Roast for Maximum Flavor: Roasting your pumpkin brings out its natural sweetness. Cut your pumpkin in half, remove the seeds (which you can roast later), and place the pumpkin pieces cut-side down on a parchment paper-lined baking sheet. Roast until the pumpkin flesh is fork-tender.
- Use the Right Tools: After roasting, scoop out the cooked pumpkin flesh using a large spoon or ice cream scoop. For a smooth puree, blend the pumpkin pieces in a food processor or mash them with a potato masher. To remove any stringy flesh, strain the puree through a fine mesh strainer.
- Store for Later Use: Store your homemade pumpkin puree in an airtight container in the refrigerator for up to a week. For longer storage, freeze the puree in ice cube trays, then transfer the frozen cubes to a freezer-safe container. This way, you can easily use just the amount you need for any recipe.
- Use it in various dishes: Pumpkin puree is a versatile ingredient in pies, pumpkin spice rice krispie treats, sourdough pumpkin cinnamon rolls, pumpkin spice lattes, soups, pancakes, and more! Experiment with different recipes to find your favorites.
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