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Let me show you 2 ways on how to make pumpkin puree from scratch – recipe video included! It’s super easy and so much more delicious than canned pumpkin puree.
Are you ready to ditch store-bought pumpkin puree forever? Cause nothing beats a homemade pumpkin puree! It tastes just so much better if made fresh, and it turns out it’s super easy to make from scratch.
All you need is an edible fresh pumpkin, a food processor, and an oven!
Why Making Pumpkin Puree At Home?
So why should you make pumpkin puree from scratch if you can use the canned version?
It’s actually super easy to make, fresh, much more delicious than the store-bought version, AND you can choose the kind of pumpkin you like! You make it, you know what’s inside! Right?
Make a large batch of this pumpkin puree, freeze it, and you have it all winter long in stock!
Furthermore, it’s an excellent way to use up any leftover pumpkin.
Pumpkin Puree Recipe – 2 Ways
There are two different ways to make pumpkin puree, and I am going to show you both versions.
Option number one is the classic one and what I would go for if using any large pumpkin!
Option number two is quicker and especially easy if using red kuri squash, as the skin of this squash is edible. It’s also the better recipe if you want to make pumpkin puree with leftover pumpkin.
Best Pumpkins for Pumpkin Puree
This recipe works great with every winter squash. However, the most common one is sugar pumpkin.
Other favorites are butternut squash, red kuri squash (hokkaido), and muscat pumpkin.
Check out this pumpkin guide for more detailed information about all winter squash varieties.
How To Make Pumpkin Puree
This step-by-step guide will help you along the way – definitely recommended if you’re a cooking beginner! It’s even easier if you watch the recipe video (only showing option 1)!
The exact quantities can be found in the recipe card below.
- Preheat the oven to 395°F (200°C).
Option 1
- Cut the pumpkin in half.
- Scoop out the seeds using a spoon.
- Lay it, flesh side down, on a parchment paper-lined baking sheet.
- Bake for 40 minutes until soft.
- Cool until you can safely handle the halves, then scoop out the flesh using a spoon. Discard the skin!
- Transfer the flesh into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Option 2
- Peel the pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes and transfer on a parchment paper-lined baking sheet. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
- Bake for 20 minutes until soft.
- Add the baked pumpkin cubes into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
How To Store Pumpkin Puree? Store it in an airtight container in the refrigerator.
How long does it last? Keeps fresh for a few days! Freeze to make it last all winter long!
Can You Freeze Pumpkin Puree?
Absolutely! I always freeze leftovers! The best ways to freeze pumpkin puree are:
- Freeze in portions using freezer bags. → 1 cup portions are perfect!
- Spread the puree into an ice cube tray, freeze for a few hours, then transfer into freezer bags. → Perfect if you need small portions for a homemade pumpkin spice latte!
Recipes Using Pumpkin Puree
Check out this post for the best vegan pumpkin recipes to make this fall!
Did You Try This Recipe?
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📖 Recipe
How To Make Pumpkin Puree | 2 Ways
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Ingredients
- 1 (~4 pound) (~2 kg) baking pumpkin Sugar Pumpkin, Muscat Pumpkin, Red Kuri Squash, Butternut Squash,
- ~1 cup (~240 ml) water
Instructions
- Preheat the oven to 395°F (200°C).
Option 1
- Cut the pumpkin in half and scoop out the seeds using a spoon. Lay it, flesh side down, on a parchment paper lined baking sheet.
- Bake for 40 minutes until soft.
- Cool until you can safely handle the halves then scoop out the flesh using a spoon. Discard the skin!
- Transfer the flesh into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Option 2
- Peel the pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes and transfer on a parchment paper-lined baking sheet. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
- Bake for 20 minutes until soft.
- Add the baked pumpkin cubes into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Notes
- Pumpkin: You can make pumpkin puree with Red Kuri Squash (Hokkaido), Butternut Squash, Sugar Pumpkin, Muscat Pumpkin, or any edible winter squash of choice. → If using option 2, it’s easiest with a Red Kuri Squash as you don’t need to peel it (the skin is edible).
- Make-Ahead: Keeps fresh for a few days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Freeze in portions using freezer bags OR spread the puree into an ice cube tray, freeze for a few hours, then transfer into freezer bags. → Perfect if you need small portions for a homemade pumpkin spice latte!
Thank you for your easy recipe for making pumpkin puree. I’m not a baker, but I do like making fresh pumpkin pies. Now I will freeze the puree and look for pumpkin recipes and see how I do! Lol, wish me luck!
So glad to hear, Dina! 💕 It’s easy to make and tastes so much better than the store-bought version!
Very easy way to put pumpkins to good use. I am freezing my puree to make pumpkin bread at a later time.
So glad you found the recipe helpful, Mamajil! I always have some frozen pumpkin puree on stock! 😉
Love your recipes
Thank you for your very kind words! 💖