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A bowl of pumpkin puree with a spoon and pumpkin off the side.
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Pumpkin Puree

If you like baking with pumpkin, you are going to love this Pumpkin Puree recipe! Homemade puree is so easy to make and has a fresh flavor and a smooth consistency. Be sure to choose sugar pumpkins or pie pumpkins for the best results.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 cups
Calories 118kcal
Author John Kanell

Ingredients

  • 1 large or 2 small sugar pie pumpkins

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
  • Cut the pumpkins in half and scoop out the seeds. Place them cut side down on the baking sheet.
  • Roast for 40 to 60 minutes, depending on the size of you pumpkins, or until the pumpkins are easily pierced with a fork. The skin will be dark in color and turn a golden brown when they are done. Cool until they are easy to handle, about 30 minutes.
  • Scoop out the soft flesh and place in a food processor. Discard the skins.
  • Process the pumpkin until very smooth, about 2 minutes. Transfer the puree to airtight containers. Store refrigerated for up to 5 days or freeze for up to 6 months.

Notes

  • Carefully cut the pumpkin. Given the tough exterior of the squash, pumpkins can be tricky to cut. Use caution when cutting the pumpkin, holding it in place with one hand out of the way of the sharp knife while cutting with the other. Furthermore, avoid cutting directly through the stem, as they can be very difficult to cut and can be hard to dislodge knives from. I prefer cutting through the equator of the pumpkin with the stem end and bottom on opposite sides of the cut.
  • Option: strain runny puree to remove excess liquid. Some varieties of pie pumpkins can have more moisture than others. If your puree is more watery than canned puree, you should strain it in a cheesecloth-lined mesh strainer for 15-30 minutes or until thickened before using the puree in your favorite pumpkin pie recipe. You can also spread it out on a baking sheet and bake it at 300°F, stirring frequently, until thickened. I’d recommend puree again to make sure it’s totally smooth.
  • Make other purees with this recipe. Follow the same steps to make butternut, honeynut, or even acorn squash purees. The roasting time until they are tender may vary depending on the size of the squash, but otherwise, the cooking method and directions stay the same.

Nutrition

Calories: 118kcal | Carbohydrates: 29g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 1542mg | Fiber: 2g | Sugar: 13g | Vitamin A: 38614IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg