Why buy pumpkin puree at the store when you can make your own from the decorations on your front porch? Those pumpkins you bought for the fall season can last you all year long by turning them into muffins, cakes, breads, pies, and more. This fresh pumpkin puree recipe is simple and easy to make and the flavor can’t be beat.
Every year, I look forward to going to my favorite pumpkin patch and picking out just the right pumpkins to display on my front porch. But when the frost starts coming for the year, I bring the pumpkins inside so I can preserve them to last all year long. It makes me feel good to have décor that has 2 purposes. I can enjoy it for its beauty and then enjoy it in baked goods.
What type of pumpkin should you use for homemade pumpkin puree?
I have made fresh pumpkin puree with multiple types of pumpkins. I first started out making it with regular jack-o-lantern pumpkins, but this season I used ambercup squash. The pumpkin puree has been delicious with all the types of pumpkins I’ve tried and you can use most varieties.
One reason I love making fresh pumpkin puree is that it’s basically free. I was buying and displaying pumpkins for years before I realized I could be turning them into edible goodness. You’re likely buying pumpkins for decorations anyway, so why not go ahead and make some fresh pumpkin puree? Then you won’t have to worry with buying it when the holidays roll around. You could even ask your friends and neighbors if you can have their pumpkins when they’re done displaying them if you really want to stock up on pumpkin puree for the year. So many people just throw them out anyway. I’ve often had family members offering their pumpkins to me because they know how much I like to make and store pumpkin puree.
After making the homemade pumpkin puree, I freeze it in 1 cup increments in sandwich bags and use it in baking all year long. Just thaw in the fridge before using in your favorite baked goods. My favorite way to use this fresh pumpkin puree is in cinnamon sugar pumpkin muffins.
Why You’ll Love This Recipe
One ingredient: All you need is a pumpkin!
Simple and easy: Cut, bake, and puree. Why go back to store-bought pumpkin puree when making your own is so easy?
Economical: If you’re buying pumpkins for decoration anyway, why not get some free pumpkin puree while you’re at it?
Ingredients
Pumpkin-Most varieties will work just fine, however, some are recommended more than others. The best pumpkin for puree would be the pie pumpkin.
How to Make Fresh Pumpkin Puree
Step 1: Preheat oven to 350 degrees.
Step 2: Select pumpkin and rinse off with water.
Step 3: Cut pumpkin in half on a cutting board and then into quarters. For large pumpkins, cut the quarters in half again. The size of your pumpkin will determine how many times you need to cut it. Sizeable chunks as shown above will work just fine.
Step 4: Scrape out the seeds and pulp from the pumpkin pieces. I find this easiest to do with the knife I’m already using, but a spoon or scoop (even your hands) all work.
Step 5: Place pumpkin pieces on a baking sheet or stone (face up or face down will work just fine). Roast in a 350 degree oven for 45-50 minutes or until pumpkin is fork-tender. You can check periodically for doneness based on the type of pumpkin and size of your pumpkin pieces.
Step 6: Once done, let cool slightly so you can handle it and peel off the skin from the pumpkin pieces. If the skin doesn’t slide right off, I find it easiest to use a knife to scrape the puree from the skin.
Step 7: Put a few chunks at a time in a food processor and pulse until smooth.
Step 8: Use this fresh pumpkin puree immediately or store in the freezer for later use.
Tips:
- Be sure to save the pumpkin seeds to be roasted later.
- Cutting the pumpkin and scraping out the pulp doesn’t have to be perfect. Pumpkin puree isn’t too fussy.
- Add the pumpkin skins and pulp to your compost pile or feed to chickens. My chickens loved eating the remains of my pumpkin puree.
- I find a food processor to be the quickest, easiest, and most effective way to get the job of pureeing done. You can also use a blender, but you may need to add a little water. Additionally, a potato masher also works.
- If your puree is too dry, you can add a few tablespoons of water while pulsing. If your puree is too watery, you can strain some liquid out using cheesecloth or a dish towel.
Recipe FAQs
Use fresh pumpkin puree exactly as you would store-bought. You can bake into pies, cakes, breads, and muffins or mix into oatmeal, yogurt, or smoothies.
In the fridge, fresh pumpkin puree will last approximately 3-5 days in an airtight container. It can last up to a year in the freezer.
Freezing is the best method of preserving pumpkin puree. Simply thaw in the fridge overnight when preparing to use. It is not recommended to can pumpkin puree as it is too dense to heat properly.
The absolute best pumpkin for puree would probably be the pie pumpkin (also known as sugar pumpkin or sweet pumpkin). They are not as stringy as traditional pumpkins and have a sweet flavor perfect for baking. However, I have found you can make delicious fresh pumpkin puree with a variety of different pumpkins.
Fresh Pumpkin Puree
Ingredients
- 1 pumpkin
Instructions
- Preheat oven to 350 degrees.
- Select pumpkin and rinse off with water.
- Cut pumpkin in half on a cutting board and then into quarters. For large pumpkins, cut the quarters in half again. The size of your pumpkin will determine how many times it needs to be cut. Sizeable chunks will work just fine.
- Scrape out the seeds and pulp from the pumpkin pieces using a knife, spoon, scoop, or even your hands.
- Place pumpkin pieces on a baking sheet or stone (face up or face down both work). Roast in a 350 degree oven for 45-50 minutes or until pumpkin is fork-tender.
- Once done, let cool slightly so you can handle it and peel off the skin from the pumpkin pieces. If the skin doesn’t slide right off, I find it easiest to use a knife to scrape the puree from the skin.
- Put a few chunks at a time in a food processor and pulse until smooth.
- Use immediately or store in the fridge or freezer for later use.
Notes
- Cutting the pumpkin and scraping out the pulp doesn’t have to be perfect. Pumpkin puree isn’t too fussy.
- Cooking times may vary based on size of pumpkin chunks. Check periodically for doneness based on the type of pumpkin and size of your pumpkin pieces.
- I find a food processor to be the best way to get the job of pureeing done. You can also use a blender, but you may need to add a little water. Additionally, a potato masher also works.
- If your puree is too dry, you can add a few tablespoons of water while pulsing. If your puree is too watery, you can strain some liquid out using cheesecloth or a dish towel.
Did you enjoy this recipe? Leave a comment below!
Great instructions! Excited to make my own puree!
Thank you!
Great step-by-step, that’s easy to follow and I appreciate your tips too! Very helpful!
Thank you for the kind words!
I’ve got some pumpkins in storage I need to use up. Thank you
I have a few pumpkins piled up on my dining room floor..I’m going to give this a try. 🙂