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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.
Course Basic Recipe
Cuisine American
Keyword basic pumpkin recipe, pumpkin puree made from scratch, roasted pumpkin puree
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 -6 cups
Calories 79kcal
Author Aline Cueni

Ingredients

  • 1 (~4 pound) baking pumpkin Sugar Pumpkin, Muscat Pumpkin, Red Kuri Squash, Butternut Squash,
  • ~1 cup 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.

Video

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!

Nutrition

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