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How to Make Pumpkin Puree

Learn how to make pumpkin puree from a whole pumpkin you grew or picked up from a local farm stand. You can use this homemade pumpkin puree in any recipe that calls for canned pumpkin!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Pantry Ingredients
Cuisine: American
Keyword: pumpkin puree
Servings: 2 cups
Calories: 50kcal
Author: Grow a Good Life

Ingredients

  • 1 3 pound pie pumpkin
  • water

Instructions

  • Preheat the oven to 400˚F. Line a baking sheet with parchment paper for easy cleanup.
  • Rinse the pumpkin well under running water. Cut the pumpkin in half, scoop out the seeds and scrape the flesh to remove any fibrous stringy flesh. Save the seeds for roasted pumpkin seeds.
  • Place the pumpkin halves cut side down on the baking sheet, and bake in a preheated 400˚F oven until soft, between 30 to 60 minutes depending on the size of the pumpkin.
  • Remove the roasted pumpkin from the oven and let it cool.
  • Once the pumpkin is cool enough to handle, peel off the skin, and puree the flesh in a food processor until smooth.
  • If your puree is watery, place it into a fine mesh strainer and let the moisture drain out.
  • Makes about 2 cups of pumpkin puree.
  • Store the puree in the refrigerator for up to 3 days or freeze for up to 3 months.
  • To freeze, measure 2 cups (16 ounces) and freeze flat in quart size freezer bags. Remove the air from the bags, label and date the bags, lay them flat on a baking sheet, and freeze. Thaw in the refrigerator overnight and drain moisture before using.

Notes

Roasting a Whole Pumpkin in the Oven: If you are worried about cutting yourself when slicing your pumpkin in half, consider roasting it whole.
Cut a few slits in the flesh with a knife to let moisture the release as it cooks, place the pumpkin in a roasting pan, and cook in the oven until it is soft. Let the pumpkin cool, cut it in half, remove the seeds, scoop out the flesh, and process into puree.
Roasting Pumpkin in a Slow Cooker: Stack the pumpkin pieces in the slow cooker crock, and cook on low until the flesh is tender, about 4 hours.
Cooking a Pumpkin in a Pressure Cooker: If you have a 6-quart Instant Pot pressure cooker, use it to roast a small pumpkin in half the time it takes in the oven.
Place the pumpkin pieces cut side up on a trivet in the Instant Pot insert. Add about 1 cup of water. Lock the lid, set the pressure valve to seal, and cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes, and then quick release the remaining pressure. Open the pressure cooker and check to see if it is soft. If not, repeat the process and cook for another 5 minutes more.
Roasted Pumpkin Seeds
Don't forget the pumpkin seeds! Roasted pumpkin seeds are a great snack. Rinse the seeds well under running water to remove any stringy flesh. Air dry on clean kitchen towels.
Toss the seeds in a bowl with melted butter, and salt and pepper to taste. Spread the seeds in a single layer on a baking sheet and bake in a 400˚F oven until crisp and golden, about 30 minutes. Stir occasionally to prevent scorching.

Nutrition

Serving: 1cup | Calories: 50kcal | Carbohydrates: 12g | Protein: 2g | Sugar: 2g