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You are here: Home / Recipes / How to Make Pumpkin Puree in 3 Easy Steps

How to Make Pumpkin Puree in 3 Easy Steps

October 26, 2020

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Have you ever wondered what to do with those cute pie pumpkins that start showing up in stores around September? Or, have you ever wanted to make pumpkin puree, completely from scratch, and skip the canned stuff? I’m here to tell you that it’s easy, and to show you just how to do it in THREE simple steps! Making pumpkin puree will only take you an hour and a half, and two thirds of that is baking/cooling time! So what are you waiting for? Let’s get to it!

Pie pumpkins

Step 1: Prep Pumpkins

(Time: 10 minutes)

The first step to make pumpkin puree is to prep your pumpkins. Here’s how:

  • Slice off the stem end.
  • Slice in half length-wise.
  • Scoop out the seeds with a spoon.
Halved pie pumpkins

One 2 pound pie pumpkin should make about the same amount of pumpkin puree as one 15oz can, which is just right for most 9-inch pumpkin pie recipes. This homemade pumpkin puree freezes well too, so make some extra to keep around! Adjust your number of pumpkins accordingly. For roasting, you should be able to fit two halved pie pumpkins (so four halves) on a single baking sheet in the oven (next step).

Step 2: Roast Pumpkins

(Time: 1 hour)

Now that your pumpkins are sliced and cleaned, it’s time to roast them!

Pie pumpkins ready to roast
  • Preheat the oven to 400F, and cover a baking sheet with foil. (This will make cleanup a breeze!)
  • Place the pumpkin halves open side up on the covered baking sheet, and drizzle with olive oil.
  • Flip them over so skin side is up and place them in the oven.
  • Roast at 400F for ~ 40 minutes, until the flesh is soft when poked with a fork or knife. You should also notice the skin starting to separate from the pumpkin flesh.
  • Remove from the oven, and let the pumpkins cool (about 30 minutes).
Roasted pie pumpkins
Roasted pie pumpkin

Step 3: Puree Pumpkins

(Time: 10 minutes)

Almost done! Now you just need to make pumpkin puree out of those roasted pumpkins, for all of your fall baking plans.

Roasted pumpkin ready to puree
  • Peel off the skin, or scoop out the flesh – whichever is easiest.
  • Transfer the pumpkin flesh to a food processor or blender. I have a 12-cup Cuisinart food processor that I like to use for this step.
  • Blend until you have a nice smooth pumpkin puree.
  • If it is watery, transfer the puree to a cheesecloth sling or nutmilk bag, and squeeze out some of the extra water.
  • It should have a final consistency close to that of canned pumpkin. Here is a good test: if you scoop the pumpkin puree with a spoon, it keeps it’s shape instead of slowly running back together.
Pureed pumpkin final texture

Now What?

First, congratulate yourself! You’ve made your own pumpkin puree, completely from scratch!

Bake some things!

Now it’s time to go and make your favorite pumpkin recipe! Some of my favorites include:

  • Pumpkin pie (of course!)
  • Pumpkin cheesecake
  • Pumpkin scones
  • Pumpkin muffins
  • Pumpkin bread
  • Pumpkin lattes

Long Term Storage in the Freezer

You can also freeze your pumpkin puree. If you vacuum seal it, it will keep for up to a year in the freezer. If not vacuum sealed, it will still keep for at least 3-4 months, maybe longer – just keep an eye out for frost/freezer burn. (PS – if you make in bulk and freeze ahead often, and don’t already own a vacuum sealer I highly recommend one. It greatly extends your food storage time in the freezer! I have one of the FoodSaver models that I picked up at Costco, but any similar tool will work!)

This means that you can prep your pumpkin puree ahead of time, and have it ready to go for Thanksgiving pies! You can also have pumpkin at the ready for any time of year that the craving strikes. Why limit pumpkin deliciousness to just the fall?!

I hope I’ve convinced you just how easy it is to make pumpkin puree. Use it for fall baking, Thanksgiving pies, and everything in between and beyond! Happy baking… 🙂

Halved pie pumpkins

Make Pumpkin Puree from Pie Pumpkins

Make your own pumpkin puree from roasted pie pumpkins.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Vegetable
Cuisine: American
Servings: 30 oz

Equipment

  • Half sheet pan
  • Food processor
  • Nut milk bag or cheesecloth

Ingredients
 

  • 2 2-pound pie pumpkins
  • EVOO

Instructions

Prep the Pumpkins

  • Slice off the stem end.
  • Slice in half lengthwise.
  • Scoop out the seeds with a spoon.

Roast the Pumpkins

  • Preheat oven to 400°F.
  • Cover a half-sheet pan with foil.
  • Drizzle flesh side of pumpkins with EVOO.
  • Place pumpkin halves skin side up on the baking sheet.
  • Roast for ~ 40 minutes, until the flesh is soft when poked with a fork, and the skin is starting to separate.

Puree the Pumpkins

  • Scoop the flesh out of the skin and transfer to a food processor.
  • Blend on high until you have a nice smooth pupkin puree!
  • If it is watery, strain some water with cheesecloth or a nut milk bag.
  • Pumpkin puree will keep in the fridge for up to a week, or frozen (if vacuum sealed) for up to one year.
Tried this recipe?Let’s see it! Mention @cookcraftcultivate or tag #cookcraftcultivate!

Post Category: Baking, Easy, Holiday, Kitchen Staples from Scratch, Recipes, Veggie Focused Tagged With: baking, holiday baking, pumpkin, pumpkin puree, thanksgiving

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