There’s nothing quite like the taste of fresh homemade pumpkin purée to kick off the fall baking season. Forget the cans! Making your own pumpkin purée from scratch is easy. It’s also delicious, and fills your kitchen with cozy autumn aromas.
Whether you’re baking a classic pumpkin pie, making creamy soup, or a festive latte, this simple guide will show you how to turn a fresh pumpkin into smooth, golden purée that’s bursting with flavor.
You’ll Only Need One Ingredient!
For this recipe, you’ll need one 8-inch pie pumpkin. A pie pumpkin is a smaller, sweeter pumpkin, also known as a sugar pumpkin. The flesh is dense with no strongs. It has a richer and sweeter taste than a carving pumpkin.
Items Needed:
- 9×13 Baking Sheet
- Parchment Paper
Tips:
- If you have a larger or smaller pumpkin, adjust the cooking time by about 5 ½ minutes per inch.
- Measure using the diameter of the pumpkin.
- It’s tough to mess up this recipe, so don’t worry if you don’t have time to measure everything.
- I only use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use nonstick cooking spray or a similar alternative.
- This pumpkin puree recipe can be used just like the canned stuff in the same amount called for in any recipe.
- The amount you get will vary depending on the amount of meat your pumpkin contains. This can differ from one pumpkin to another, despite size.
How To Store Pumpkin Purée
You can refrigerate up to five days before using.
You can freeze pumpkin purée for later use if desired. After pureeing the pumpkin, let it cool completely and spoon it into muffin tins or ice cube trays. Once frozen, transfer the portions into freezer bags. Pumpkin Purée will keep in the freezer for up to six months.
Please Note: You can’t can homemade pumpkin purée! It’s too dense for heat to penetrate sufficiently using a home canner.
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Homemade Pumpkin Purée
Skip the can! This simple homemade pumpkin purée recipe is rich, creamy, and perfect for baking, cooking, and holiday desserts.
Ingredients
- 1 Eight-Inch Pie Pumpkin
Items Needed:
- 9x13 inch baking sheet
- Parchment Paper
Instructions
- Preheat the oven to 375º F. Line a 9x13 baking sheet with parchment paper.
- Remove the stem from the pumpkin and slice it in half lengthwise (from top to bottom).
- Place the pumpkin halves in the pan with the skin side up and the pumpkin's interior facing down. This allows it to cook more evenly.
- Bake for 45 minutes, then remove from the oven and let rest, untouched, for 10 minutes.
- Scoop the meat out of the pumpkin and smash it with a fork or place it in a blender until there are no large chunks.
- Use immediately or store in an airtight container in the fridge for up to five days. Freeze in an airtight container for up to six months.
Notes
- If you have a larger or smaller pumpkin, add to the cooking time by about 5 ½ minutes per inch.
- Measure using the diameter of the pumpkin.
- It’s tough to mess up this recipe, so don’t worry if you don’t have time to measure everything.
- I use parchment paper because it ensures that the pumpkin won’t stick and burn. If you don’t have parchment paper, use nonstick cooking spray or a similar alternative.
- This pumpkin puree recipe can be used just like the canned stuff in the same amount called for in any recipe.
- The amount you get will vary depending on the amount of meat your pumpkin contains. This can differ from one pumpkin to another, despite size.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 16Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 16mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g
