Homemade Pumpkin Puree

Roasting a pumpkin to make Homemade Pumpkin Puree for use in baked goods is easier to do than you think. The end result is much more satisfying than anything that comes from a can. Use your Homemade Pumpkin Puree to make Pumpkin Cheesecake, Muffins, or Cake. And be sure to rinse off the seeds and save them for roasting, the Soy Sauce Pumpkin Seeds my friend Kristi taught me to make are out of this world!

This post first published October 28, 2020, & was last updated September 2, 2021.

What kind of pumpkin should I use?

The best pumpkins to use are sugar pie pumpkins. They are small, sweet pumpkins that are perfect for baking. While you could cut up any pumpkin and bake it off and use it for cooking, sugar pie pumpkins are easy to handle and have great flavor.

I have roasted fairytale pumpkins before and they are great for cooking too, but a little larger and harder to work with

How to cut a pie pumpkin

The hardest part of going from a whole pumpkin to roasted pumpkin puree is cutting the gourd in half. My suggestion is, cut off the stem top, then place the flat side firmly on your cutting board, then slice the pumpkin down the middle. With a very sharp knife this should be an easy task, just be sure to move swiftly and don't hack at it.

Roasting your pumpkin

Once your pumpkin is opened up, remove the seeds and membrane, and save them to make the Soy Sauce Pumpkin Seeds.

You will then place the pumpkin cut side down on a baking sheet and roast until soft, about 45 minutes or until fork-tender.

I press some tongs into them, and when they leave an indent, the pumpkins are perfectly roasted.

Cook the pumpkin only until it is soft and not mushy. I like to retain some texture, and you will also notice that the flesh has changed color as well. Turn the roasted pumpkin halves over to cool and scoop out the soft flesh as soon as they can be handled.

Processing the roasted pumpkin

You can throw the flesh into your stand mixer or food processor to give it a bit of a puree, or mash with a fork if you like a little more texture.

To get something that resembles what you get from a can, toss all the flesh in a food processor and pulse until smooth.

Store the cooked pumpkin in the refrigerator for up to 10 days. You can also freeze it for future use. I store it in sandwich bags, 2 cups in each, and freeze, most recipes call for at least 2 cups and this makes it easy to thaw and use. A can is also 15oz which is 1oz shy of 2 cups so it is also the equivalent to a can of pumpkin puree.

This fresh pumpkin puree can be used in any recipe pumpkin puree is called for.

More Pumpkin GREATNESS!

Pumpkin Spice Hot Chocolate

Pumpkin Streusel Bread

Pumpkin Chocolate Chunk Oatmeal Cookies

Pumpkin Spice Iced Chai Latte

Chocolate Pumpkin Swirl Bread

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📖 Recipe

Yield: about 8 cups

Homemade Pumpkin Pureé

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Roasting a pumpkin to use in baked goods is easier to do than you think and the end result is much more satisfying than anything that comes from a can. Use your Homemade Pumpkin Pureé to make Pumpkin Cheesecake, Muffins, or Cake. And be sure to rinse off the seeds and save them for roasting, the Soy Sauce Pumpkin Seeds my friend Kristi taught me to make are out of this world!

Print

Ingredients

• Large Chef's Knife, very sharp
• Food Processor
• Sheet Pan
• Parchment Paper
• 2 medium Sugar Pie Pumpkins

Instructions

1. Preheat the oven to 350˚F.
2. Slice your pumpkin in half with a very sharp knife.
3. Using a spoon, scrape out the seeds and membrane from the middle of the pumpkins.
4. Place the halved pumpkins, cut side down on a parchment-lined baking sheet.
5. Bake the pumpkin in the preheated oven for 40-45 minutes until the rind has deepened in color, and when pressed an indentation appears.
6. Turn the pumpkin halves over when they are done baking, and as soon as they are cool enough to handle, scoop out the flesh.
7. Place the flesh into a food processor and process until smooth.
8. Store the smooth pumpkin puree in an airtight container and keep it in the fridge for up to a week or the freezer for up to 6 months.

Notes

Use your Homemade Pumpkin Pureé to make Pumpkin Cheesecake, Muffins, or Cake. And be sure to rinse off the seeds and save them for roasting, the Soy Sauce Pumpkin Seeds my friend Kristi taught me to make are out of this world!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Shun DM0707 Classic 10 Ebony PakkaWood Handle and VG-MAX Blade Steel Larger Than Traditional Chef’s Knife Providing Additional Leverage, 10 Inch, Black
• 
  DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel - Silver
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
• 
  katbite 200Pcs 9x13 inch Heavy Duty Unbleached Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(9x13 Inch)

Nutrition Information:

Yield:

24

Serving Size:

4 oz
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 13mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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