EASY Homemade Pumpkin Puree Recipe

Homemade Pumpkin Puree is easier than you think! And one pumpkin makes a large amount of puree to use in your favorite fall recipes.

Pumpkin Cookies.

Or you can buy canned pumpkin. Yes, you can do canned. BUT, if you want a real treat, and/or want to “re-purpose” the pumpkins you bought as holiday decoration, then try this very simple method. Our friend, Susanne, from Makeover My Leftover, will be so proud of us for not throwing away those pumpkins!

Pumpkin Puree.

I love doing this and then freezing the puree, it yields a lot. That way, I always have fresh pumpkin when I need it!

How to Make Homemade Pumpkin Puree

Most recipes will tell you to use sugar pumpkins for cooking. And you definitely can (and maybe even should). But instead of throwing away a perfectly good pumpkin, this is a good option.

Pumpkins!

First of all, I’d advise choosing a small to medium pumpkin. A smaller pumpkin will be easier to handle and will give you plenty of flesh. Plus the smaller pumpkins tend to be tastier. The largest pumpkin I’ve ever used is 8 pounds.

Choose a long, sharp knife, not a butcher knife. The wide blade on a butcher knife will give you more resistance, making the cuts more difficult. But if that’s what you have, then proceed!

Overhead shot of pumpkin being cut with a knife.

Set the knife to the side of the stem, (trying to cut through the stem is frustrating, unless you’re Supergirl!) and cut down to split the pumpkin in two. Then clean out the seeds. Save them if you want fresh roasted pumpkin seeds!

Pumpkin cut in quarters.

Turn both halves flesh side down on your cutting board, so they sit flat, and cut each in half. You should now have four pieces of pumpkin. Simply place these on a large baking pan and roast.

Pumpkins cut and roasted on baking sheets.

Once they’re soft, let the pieces cool, peel, then purée. Voilà! Fresh Homemade Pumpkin Puree!.

Pumpkin pureed in food processor.

Portion into freezer zip bags and freeze or go ahead and bake up a storm!

Some Yummy Pumpkin Recipes!

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Easy Homemade Pumpkin Puree

You can buy canned, but it's so satisfying to make your own pumpkin puree.
Prep Time10 mins
Cook Time45 mins
Course: Baking
Cuisine: American
Keyword: Homemade Pumpkin Puree
Author: Anna

Ingredients

  • 1 Pumpkin, not larger than 8 pounds

Instructions

  • Preheat the oven to 400°F.

Cut the Pumpkin in Quarters

  • Using a long, sharp knife, cut the pumpkin in quarters. The easiest way to do this is to set the knife NEXT to the stem and cut the pumpkin straight down. You won't have equal halves but you will have two pieces.
  • Clean the insides out with a large spoon, whatever size is easiest for your hands to manage. If you want to roast your pumpkin seeds, then save them in a bowl.
  • Turn the halves cut side down on your cutting board and cut the pumpkin halves in half again. Be sure to cut to the side of stem. Then cut the stem off and discard. Voilà! Four (unequal) quarters. Basically, you want large pieces.

Roast the Pumpkin Quarters

  • Either line a large baking sheet with parchment paper or lightly oil the surface. Place the pumpkin pieces on the prepared baking sheet.
  • Place in the 400° oven and roast for 45 minutes or until the flesh gives easily when pierced with a fork.

Making the Puree

  • Cool slightly then peel away the skin.
  • Pulse the flesh in a food processor or blender until pureed. My food processor broke halfway through so I tried my blender. My very basic Oster blender did not work for this. If you have a different type, it may work.
  • You now have LOTS of puree for your holiday baked goods!

Notes

A Gr8 Note:

I don’t use any olive oil or salt as I want the pumpkin flavor to come through in my dishes. 
Tried this recipe?Mention @Great8Friends or tag #gr8food!

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