Homemade pumpkin puree is easy to make and way more flavorful than canned pumpkin, making it great for sweet and savory recipes alike.
Yep, You Can Make This Fall Staple at Home!
Did you know pumpkin puree is incredibly easy to make from scratch and more flavorful than canned pumpkin?
When I tried making it for the first time, I was oh-so pleasantly surprised how simple it was. Pumpkin puree can be used in any sweet or savory recipe calling for “canned pumpkin” or “canned pumpkin puree.”
I use this homemade version in my classic pumpkin pie, my flavorful Thai pumpkin soup, my favorite soft and pillowy pumpkin chocolate chip cookies, and this creamy pumpkin pasta that screams “fall.” I even like to eat it on its own with butter, salt, and pepper. It’s squash after all!
Like any veggie, when pumpkin is roasted its natural sugars are drawn out, resulting in a sweet and flavorful veggie with loads of potential.
Enjoy!
The Best Type of Pumpkin for Pureeing
I use sugar pumpkin or pumpkin pie pumpkins, but if you’re unable to find either of those varieties, look for the smallest pumpkin(s) you can find.
Do NOT use Jack-O-Lantern pumpkins (you know, the kind you carve on Halloween). Smaller varieties work better and will be sweeter and have a smoother, creamier consistency.
How to Roast Pumpkin for Puree (+ Tips)
- Slice and clean the pumpkin. I use a sharp knife to cut off a small slice of the pumpkin’s bottom so it sits flat. Then, I cut the pumpkin in half, avoiding the stem since it’s too hard to cut through. Clean out the seeds and stringy pulp and discard them (or roast the seeds if you’d like).
- Place the pumpkin halves flesh-side down on a baking sheet. I line the sheet with parchment paper for easy clean up.
- Roast at 425°F for about 45 minutes. You need the flesh to be fork-tender so it’s easy to blend.
- Let the pumpkin cool, scoop out the flesh, and blend. I use a large spoon to scoop the pumpkin flesh out of its skin then add to my food processor to blend it up. Or, a really good blender works too.
- Roast the puree to remove excess moisture. I discovered this tip from Ruth Reichl to roast pumpkin before using in baked goods to dry out extra moisture from the puree. Roasting pumpkin deepens the roasted pumpkin flavor and draws out excess moisture to help prevent pie crusts from becoming soggy, or other baked goods from having a mushy texture.
What to Make with Your Pumpkin Puree
This roasted pumpkin puree can be used in any sweet or savory recipe that calls for canned pumpkin or pure pumpkin puree. I also like to swap in this pumpkin puree for recipes that call for another pureed variety of squash (like butternut squash).
Sweet Recipes
- Homemade Pumpkin Pie
- Best Ever Pumpkin Bread
- Pumpkin Roll with Cream Cheese Frosting
- Pumpkin Tiramisu
- Mascarpone Pumpkin Mousse Cups
- Pumpkin Bread Pudding with Whiskey Cream Sauce
- Pumpkin Chocolate Chip Cookies
- Pumpkin pancakes, waffles, cake, or cupcakes
Savory Recipes
- Thai Pumpkin Soup
- Creamy Pumpkin Sage Pasta
- Fall Lasagna
- I like to eat pumpkin puree with butter, salt, and pepper (pro tip: browned butter with crispy sage is fantastic)
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Roasted Pumpkin Puree Recipe
Ingredients
- 2 (2.5 pound) sugar pie pumpkins
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prep the pumpkin for roasting. Use a sharp knife to cut off a small slice of the pumpkin's bottom so it sits flat. Cut the pumpkin in half, avoiding the stem since it's too hard to cut through. Clean out the seeds and stringy pulp, and discard them (or roast the seeds if you'd like).
- Roast the pumpkin halves. Place the pumpkin halves flesh-side down on the baking sheet. Roast it for about 45 minutes or until fork-tender. Cool the pumpkin then scoop out the flesh into the bowl of a food processor or blender. Discard the skins.
- Blend until smooth. Pulse the pumpkin a few times then blend until smooth and use in recipes calling for pumpkin puree. Or, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Roast the puree to remove excess moisture. This is an optional but recommended step. Homemade pumpkin puree contains more moisture than canned pumpkin puree, so to prevent pie crusts from turning soggy or baked goods from being mushy I spread out the puree on a sheet pan and roast it at 400°F for about 15 minutes. Once that's done, use as directed in recipes!
Notes
Nutrition
FAQs
While you could go either way, I prefer roasting my pumpkin. I find it yields the maximum, best flavor that way, plus you don’t wind up with lots of extra moisture (which can affect your baked goods).
5 days in the fridge or 3 months in the freezer, if stored airtight.
Pumpkin puree is plain, blended pumpkin. Pumpkin pie filling is pumpkin that’s been sweetened and flavored with spices like cinnamon and nutmeg.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Rate & Comment