Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long.
Do you love pumpkin recipes? You have to try Pumpkin Cupcakes, Pumpkin Cheesecake, Pumpkin Waffles, Pumpkin Chocolate Chip Cookies, or Dinner in a Pumpkin!
Level Up Your Fall Baking with Homemade Pumpkin Puree
Level Up Your Fall Baking with Homemade Pumpkin PureeMaybe I’m weird, but I find it fun and satisfying to make my own pumpkin puree to bake all of my favorite pumpkin recipes. It’s easy to do and elevates the flavor of anything it’s added to. You can make it on the stove or use my instructions for the Instant Pot. Freeze the mixture in one cup increments, for easy use in recipes, with a 1:1 ratio of fresh pumpkin puree for canned pumpkin.
How to make Pumpkin Puree:
Prep Pumpkin: Wash pumpkins then cut the stem off, slicing in half lengthwise. Scoop the seeds out from the inside of each pumpkin and discard or use to make roasted pumpkin seeds!
Bake: Place pumpkin halves cut side down on baking sheet and bake at 375°F for 35-45 minutes, or until pumpkin is tender when pierced with a fork.
Puree: Scoop out the pumpkin flesh and blend in a blender or food processor until smooth. Add just a tablespoon or two of water, if needed. Use this fresh pumpkin puree in place of canned pumpkin puree in any recipe.
FAQ’s
Baking pumpkins are the best for pumpkin purée. They give the best texture, flavor, and are naturally sweeter. Look for “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won’t have as much flavor.
Unfortunately the USDA doesn’t recommend canning pumpkin purée. Read more about it here.
With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.
Storage and Freezing Instructions:
To Store: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.
To Freeze: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container, label, and store in the freezer for up to 6 months.
Recipes to use Pumpkin Puree:
- Pumpkin Pie
- Pumpkin Roll
- Pumpkin Bread
- Pumpkin Cookies
- Pumpkin Dip
- Healthy Pumpkin Muffins
- Pumpkin French Toast
- Pumpkin Cinnamon Rolls
Follow me for more great recipes
Recipe
Pumpkin Puree
Equipment
Ingredients
- 5-8 lbs sugar pie pumpkin , (about one medium or two small pumpkins)
Instructions
- Preheat oven to 375 degrees F.
- Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
- Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
- Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
- Use in place of “canned pumpkin” in any recipe.
Notes
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
I originally shared this recipe October 2021. Updated September 2024.
This post contains affiliate links.
[Toronto] Just made this now. FYI, a whole smaller “Pie Pumpkin” makes about 3cups of puree (my PPs about half the size of what’s pictured on ur video here). Used food processor, n about 3-4Tablespoons of water per halves.
.
Bought 2 PPs about 2wks ago, cuz, u can never buy ripe ones. Then I left them near the window sill this whole time to fully-ripen – turning them into the shadowy-sunlight here n there. The puree is sooooooo sweet n bursting w flavour. Wow!!!! Can’t wait to bake my pumpkin dee’sserts tomorrow!!! Xgiving in 2days. Ciao… Yarrrrr!!!
.:.
easy to make and good for lots of pumpkin recipes
I made this and it was very easy and the consistency turned out great using a Vitamix, blending from slow speed to mid-high speed for about 30 seconds. But it tastes terrible. I bought “pie pumpkins” from my local supermarket, but either they aren’t true pie pumpkins or they weren’t ripe or something. I’m so disappointed. Is there a way to recognize a proper pie pumpkin and whether it is fully ripe? My puree is more yellow than the standard orange Libby’s canned pumpkin.
Unfortunately, I’ll be using canned pumpkin to make my Thanksgiving pie tomorrow. Sigh.
Most pumpkins, even pie pumpkins will be a light yellow color. and the unspiced puree doesn’t taste great. I made one out of a jackolantern pumpkin and I’m cooking it tonight. Mine was better than average but most pumpkins if you cook them enough will taste good when prepared in a pie. Add dark brown sugar or molasses if you want a darker pie. I have made dozens of pumpkin pies and even with *slightly* underripe pie pumpkins it ends up tasting good. its all about preparation. try letting it sit overnight and cooking for 30 minutes on low on the stove first if its not the consistency you want. you can even add more water the pumpkin will soak it up. I’ve never made a bad pie.
Butternut squash can also be used in place of pumpkin, that’s what you get in stores anyway when you buy pumpkin puree
I made this for my pumpkin pie with sugar pumpkins but I was wondering do you let it cool before you scrape out the inside?
I have always wanted to try this, and with some extra pumpkins I had around, I finally decided to try it. It was so much easier than I thought and the flavor was incredible. I made pumpkin chocolate chip cookies and they were possibly the best batch I have ever made. It’ll be hard to go back to the canned stuff.