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    Home » Recipes » Condiments and Kitchen Basics

    How to Make Pumpkin Puree From Scratch

    Learn How to Make Pumpkin Puree from Scratch with real pumpkin and easily make your own canned pumpkin substitute.

    Homemade pumpkin puree from a top down view of the creamy orange puree in a food processor.
    Jump to Recipe Print Recipe

    The flavor and texture of fresh pumpkin puree can’t be beat. Easy to make when fresh pumpkins are in season. Or freeze and enjoy pumpkin puree recipes all year long! 

    Homemade pumpkin puree

    Whether you have an abundance of pumpkins, are looking for a canned pumpkin substitute or are just wondering how to make pumpkin pie with real pumpkin you’ve come to the right place.

    Once you learn how to make pumpkin puree you’ll see that it’s so easy, economical and delicious to make it from scratch instead of buying canned. And you’ll be looking for ways to add this nutritious anti-inflammatory, antioxidant rich vegetable to so many different recipes!

    Homemade pumpkin puree from a top down view of the creamy orange puree in a food processor.

    Ingredients

    • Fresh pumpkins – pumpkins are all you need to make pumpkin puree. Use in season organic pumpkins when available if you can, but any small dense pumpkin, or similar squash, can be used. Sugar pie pumpkins are known for being great for baking and a little sweeter than others. But Libby uses a variety of Dickinson Pumpkin in their canned pumpkin and there are many other varieties that can be substituted.

    Step by step instructions

    1. Use a sharp heavy knife slice pumpkin in half.
    Sugar pie pumpkins on a baking sheet ready to be deseeded and baked
    1. Remove seeds and any stringy insides. Separate and save seeds to make Brown Sugar Sriracha Roasted Pumpkin Seeds. 
    2. Roast pumpkin, cut side down, in a hot oven. Making roasted pumpkin puree this way ensures the squash steams without excess moisture making it thick and creamy and never watery.
    3. Once softened, remove from oven and cool.
    Roasted sugar pie pumpkins on a baking sheet.
    1. Easily scoop the soft flesh away from the skin.
    Roasted pumpkin in a food processor waiting to be turned into a homemade pumpkin puree recipe
    1. Puree smooth in food processor or blender. To make homemade canned pumpkin without a blender use a potato masher or a good strong arm and a wooden spoon.
    2. Use fresh pumpkin puree as a one for one substitute for canned pumpkin in recipes. Or store for later.
    3. Enjoy!
    The flavor and texture of Fresh Pumpkin Puree can't be beat! And it's so cheap and easy to make your own when pumpkins are in season. Freeze it and enjoy pumpkin goodies all year long! how to make pumpkin puree at home | #pumpkin  #recipes | with fresh pumpkin | from pie pumpkins | to freeze @1armedMAMA

    Yield

    One pumpkin will yield more than enough puree to substitute for canned pumpkin in recipes. One 4 pound sugar pie pumpkin will yield approximately 2 cups of pumpkin puree. Equal to around 16 ounces of canned pumpkin, while the typical canned pumpkin is 15 ounces.

    How to use

    Canned pumpkin, pumpkin puree, pure pumpkin and solid-pack pumpkin which are all terms that are used interchangeably to describe the same thing. Alternately, canned pumpkin pie mix is a mix of pumpkin, pumpkin spices and sweetener and is used primarily for pumpkin pie rather than other pumpkin recipes.

    Homemade roasted pumpkin puree can be substituted, one for one, for any of them in sweet and savory recipes.

    Use leftover canned pumpkin much like applesauce in a as a replacement for egg and/or oil when baking. Make homemade pumpkin pie, pumpkin scones, cookies, muffins, loaf bread, cookies, french toast, mousse, fruit dip, smoothies, or pancakes.

    Or, make savory pumpkin recipes like soup, pasta, biscuits, curries, lasagna, pasta sauce or mac and cheese.

    You can even stir leftover pumpkin into cat or dog food.

    Or simply freeze to use later.

    Store homemade pumpkin puree in freezer bags and write the date

    How to store

    Store refrigerated for up to five days. Or to freeze or up to 6 months. Simply place pumpkin in freezer bags or vacuum seal and store flat. Defrost pumpkin in the refrigerator overnight and use in your pumpkin recipes.

    Homemade pumpkin puree from a top down view of the creamy orange puree in a food processor.

    How to Make Pumpkin Puree

    Learn how to make pumpkin puree from scratch and easily make your own canned pumpkin substitute with fresh pumpkin!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 1 hour
    cooling time: 30 minutes
    Total Time: 1 hour 15 minutes
    Course: Snack
    Cuisine: American
    eating seasonally, freezer meals, preserve the harvest, pumpkin, pumpkin pie filling, pumpkin puree
    Servings: 2 cups
    Calories: 177kcal
    Author: Tristin Rieken

    Ingredients

    • 1 small pumpkin about 3-5 pounds
    • dash water if needed to help blend

    Instructions

    • Preheat oven to 400 degrees.
    • Cut pumpkin in half and remove seeds. Place on a baking sheet and roast cut side down, until soft, 50-60 minutes. 
    • Cool completely, then scoop out flesh. If needed, transfer to a food processor and process until smooth. 
    • Keep covered in the refrigerator up to five days. Or, place in freezer bags or vacuum seal and freeze up to three months.

    Notes

    One 4 pound sugar pie pumpkin will yield approximately 2 cups of pumpkin puree. Equal to around 16 ounces of canned pumpkin, while the typical canned pumpkin is 15 ounces.

    Nutrition

    Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg
    Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
    Nutrition Facts
    How to Make Pumpkin Puree
    Amount Per Serving
    Calories 177 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 7mg0%
    Potassium 2312mg66%
    Carbohydrates 44g15%
    Fiber 3g13%
    Sugar 19g21%
    Protein 7g14%
    Vitamin A 57888IU1158%
    Vitamin C 61mg74%
    Calcium 143mg14%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Pin for later!

    The flavor and texture of Fresh Pumpkin Puree can't be beat! And it's so cheap and easy to make your own when pumpkins are in season. Freeze it and enjoy pumpkin goodies all year long! how to make pumpkin puree at home | #pumpkin  #recipes | with fresh pumpkin | from pie pumpkins | to freeze @1armedMAMA

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    Inspired by the beauty of gathering round a table Tristin Rieken shares ideas for living a Fresh, Flavorful Life!

    Inspired by the beauty of the Pacific Northwest recipe developer and food photographer, Tristin Rieken, shares easy recipes and simple ideas for eating, entertaining and adventuring your way to a Fresh Flavorful Life.

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