Homemade Pumpkin Puree Recipe
Roasting the pumpkin cut-side down concentrates its flavor and drives off excess moisture as it cooks, so the puree turns out naturally thick and sweet without watering down pies, breads, or soups the way some canned versions can.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Servings
- 8
Ingredients
- 1 medium pumpkin sugar pie pumpkin (about 3-4 lbs)
- 1 tablespoon neutral oil, for the cut sides
Nutrition per serving
- Calories
- 53
- Protein
- 1g
- Carbs
- 9g
- Fat
- 2g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2Cut the pumpkin in half through the stem using a sturdy chef's knife. Scoop out the seeds and stringy pulp with a spoon and discard (or save the seeds for roasting).
- 3Rub the cut sides lightly with oil, then place both halves cut-side down on the baking sheet.
- 4Roast for 45-55 minutes, until the skin looks wrinkled and a fork slides easily into the thickest part of the flesh.
- 5Let the pumpkin halves cool for about 15 minutes, until they're safe to handle, then scoop the flesh away from the skin with a spoon and discard the skin.
- 6Transfer the flesh to a food processor or blender and puree until completely smooth, scraping down the sides as needed. No added liquid is necessary.
- 7For pie or other baked recipes where excess moisture matters, spoon the puree into a cheesecloth-lined strainer set over a bowl and let it drain in the refrigerator for an hour before using.
Tips & variations
- Use sugar pie pumpkins (also labeled 'pie pumpkins'), not the large carving pumpkins sold for jack-o'-lanterns, which are stringier, watery, and much less sweet.
- Freeze puree flat in zip-top bags or in an ice cube tray for pre-portioned amounts that thaw quickly for oatmeal, smoothies, or pancake batter.
- Butternut squash can be roasted and pureed the same way if pie pumpkins aren't in season; the flavor is very close and the texture is nearly identical.
Storage & reheating
Refrigerate homemade puree in an airtight container for up to 5 days. Freeze for up to 3 months in a freezer bag with the air pressed out, or in an ice cube tray for smaller portions; thaw overnight in the refrigerator before using.
Tips from the Tulo kitchen
- Weigh the pumpkin before buying if a recipe calls for a specific amount of puree; a 3-4 pound sugar pumpkin generally yields about 2 cups of puree once roasted and strained.
- If the puree still looks watery after blending, spread it in a thin layer on a clean kitchen towel for a few minutes before pureeing again, this pulls off surface moisture fast.
FAQ
Is homemade pumpkin puree the same as canned pumpkin?
They're close but not identical. Canned pumpkin is cooked down and concentrated during processing, so it's noticeably thicker and less watery than fresh puree straight out of the blender, which is why straining fresh puree helps it behave the same way in recipes.
Can I use any pumpkin for puree?
Stick to sugar pie pumpkins or other pumpkins labeled for cooking. Large carving pumpkins have thin, stringy, watery flesh that makes a grainy, bland puree.
Do I need to add water when blending the roasted pumpkin?
No. The roasted flesh already holds enough moisture to blend smooth on its own; adding water makes the puree too thin for most baking recipes.
Can I make this in a pressure cooker instead of the oven?
Yes. Cubed pumpkin cooks in about 8-10 minutes at high pressure with a natural release, then drains and purees the same way, though roasting produces a more concentrated flavor.