How To Make Pumpkin Puree | 2 Ways
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.
Servings 5 -6 cups
- 1 (~4 pound) baking pumpkin Sugar Pumpkin, Muscat Pumpkin, Red Kuri Squash, Butternut Squash,
- ~1 cup water
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.
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.
- 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!
Serving: 1cup | Calories: 79kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 1028mg | Fiber: 2g | Sugar: 8g | Vitamin A: 25743IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg