Homemade Pumpkin Puree for Baking | From Scratch Recipe
This homemade pumpkin puree for baking starts with one roasted sugar pie pumpkin and blends into a thick smooth puree ready for muffins, pumpkin bread, pies, and savory fall dishes. Freeze in one-cup portions and your fall baking is stocked for months.
Servings: 6 cups
Calories: 59kcal
Equipment
- 1 Large baking pan
- 1 Sheet of parchment paper
- 1 Large spoon or ice cream scoop
- 1 Food processor or blender
- 1 Fine mesh strainer
- 1 Large bowl
Ingredients
- 1 sugar pie pumpkin 2 to 4 pounds (or Cinderella or Jarrahdale pumpkin)
Instructions
- Preheat the oven – Set oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Prepare the pumpkin – Cut the pumpkin in half with a sharp knife. Scoop out the seeds and strings with a large spoon and set aside for roasting if desired. Read this guide for Easy Roasted Pumpkin Seeds Recipe if you want to use them.
- Roast – Place pumpkin halves cut side down on the parchment-lined sheet. Roast 45 to 60 minutes until the skin wrinkles and the flesh is completely fork-tender with no resistance when pierced.
- Cool – Remove from the oven and let the pumpkin cool on the pan for 20 to 30 minutes until comfortable to handle.
- Scoop the flesh – Use a large spoon or ice cream scoop to separate the cooked flesh from the skin. Discard the skin.
- Blend – Transfer the pumpkin flesh to a food processor and blend until completely smooth, scraping down the sides as needed. Blend in batches if working with a large pumpkin.
- Strain – Spoon the blended puree into a fine mesh strainer set over a large bowl. Let it drain for 20 to 30 minutes, stirring occasionally. The strained puree will be thick, smooth, and ready to bake with.
- Store or use – Use immediately or store as directed in the notes below.
Video
Notes
Choose the right pumpkin – Sugar pie pumpkins are the most reliable choice at 2 to 4 pounds with dense sweet flesh and low moisture. Cinderella and Jarrahdale pumpkins also work well. Avoid large carving pumpkins which are watery and produce a thin pale puree that does not bake well.
Straining matters – Always strain the blended puree through a fine mesh strainer for at least 20 to 30 minutes before using or storing. Wet puree is the most common reason homemade pumpkin baked goods turn out dense or sunken.
Freezing – Freeze in one-cup portions in freezer-safe bags for up to six months. One cup equals one standard 15-ounce can of pumpkin puree. Label each bag with the date and amount. Thaw overnight in the refrigerator and bring to room temperature before adding to batter or dough.
Yield – One small sugar pie pumpkin in the 2 to 4 pound range yields three to four cups of strained puree. A larger 4 to 6 pound pumpkin yields five to six cups.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19296IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg