Learn how to make pumpkin puree from scratch! With minimal effort and just one ingredient, you can make delicious pumpkin puree to use in all your favorite pumpkin recipes this Fall. Also learn how to freeze and store it for best results.
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It's no secret that I love pumpkin recipes - and it seems everyone else does too at this time of year. Whenever pumpkin season comes around, I want to use them for as many recipes as possible.
But there's often a common issue - a lot of recipes call for pumpkin purée specifically. Especially all of those tasty pumpkin desserts.
Of course you can use canned pumpkin, but there's a lot of disparity between brands in terms of quality and flavor. And everything taste better from scratch anyway.
So, I'm here to teach you exactly how to make pumpkin purée using fresh pumpkin (or squash). You won't believe just how delicious it is.
And it requires just one ingredient - pumpkin!
In general, I love eating as much seasonal produce as possible. And making pumpkin purée is an excellent way to do just that. You can use it in any pumpkin recipes that call for canned pumpkin. Although, I have to say that I'm also a big fan of eating it by itself with a pinch of salt because it seriously is that good.
Get ready for your kitchen to smell amazing, and for all of the amazing fall-inspired meals, snacks and desserts you'll be able to make! It's also freezer-friendly, so you can keep any leftovers for whenever you're ready to use them.
Best Pumpkin Varieties for Pumpkin Puree
You're probably wondering what the best pumpkin variety is for making pumpkin purée. After all, there are so many, and it can feel overwhelming.
In general, I would recommend opting for a sweet pumpkin variety. Above all, avoid using carving pumpkins. They typically have a very bland flavor, and the texture isn't appealing either.
Go for a sweet pumpkin variety. In supermarkets, these are typically labelled as 'sugar pumpkin' or 'baking pumpkin'.
I love using Kabocha squash because it's so sweet and flavorful. Butternut squash also works very well for many pumpkin recipes, and is easier to get hold of throughout the whole year.
The texture and flavor of the pumpkin purée will vary slightly depending on the variety that you use, so do keep that in mind, and try out different ones to see which one you prefer.
How to make pumpkin purée from scratch
Prepare the pumpkin
This is the most involved part of the recipe, but doesn't take a long time at all. Start by cutting the pumpkin in half right next to the stem and move the knife all the way around the pumpkin.
Scoop out the pumpkin seeds, which you can then leave to dry for a delicious snack or garnish!
Next, cut each section of the pumpkin in half once again. Use either a vegetable knife or a peeler to peel each segment of the pumpkin.
Next, you can go ahead and cut the pumpkin into bite-sized cubes.
Cook the pumpkin
In order to cook the pumpkin, you can roast, steam or simmer it. Although it takes a little bit longer, I prefer to roast the pumpkin in order to make pumpkin purée with a richer flavor and less water content. (See the Variations section below for a side-by-side look at roasting vs. steaming.)
How to boil pumpkin: simply add the pumpkin cubes to a large saucepan of water. Bring to a light simmer, and cook for 15 minutes, until fork tender. Drain when done.
How to roast pumpkin: start by preheating the oven to 350 degrees F (180 degrees C). Line a large baking tray with parchment paper, and spread the pumpkin cubes out into a single layer. Bake for 25 minutes in the preheated oven, until crispy on the outside and fork tender.
Purée the pumpkin
You can purée roasted pumpkin using a high-powered blender or a food processor. Simply blend for a few minutes, scraping down the sides once or twice, until very smooth. A food processor is the easier choice for thick roasted pumpkin, since it doesn't need any added liquid to get going; with a blender, you may need a tablespoon or two of water to get the blades moving.
For steamed or boiled pumpkin, which is softer and wetter, you can also use an immersion blender right in the pot or a large bowl.
And your homemade pumpkin purée is now ready to use!
Tips for best results
To soften the pumpkin before preparing it, you can microwave it for 5 minutes, which will make it easier to cut and peel it.
Make sure that the pumpkin you use is ripe. In order to do this, you can check the sound: a ripe pumpkin will sound hollow. It will also be uniform in color. This will ensure the best results in terms of texture.
Plain pumpkin purée is great, but you can also make different flavor varieties. For a bit of contrast, you can add a pinch of salt and pepper, which still keeps things very simple. Paprika is great for a hint of spice. For an earthy and savory flavor, use a mixture of seasonings such as cumin, onion powder and garlic salt.
For pumpkin purée with an even richer and deeper flavor, roast the pumpkin with a little bit of olive oil. This will really level up savory pumpkin recipes in particular!
Variations: Roasting vs. Steaming (and More)
There's more than one way to cook pumpkin for purée, and each method gives you a slightly different result. Here's how they compare, so you can pick the one that suits your recipe and your schedule.
- Roasted (my favorite). Roasting caramelizes the natural sugars and drives off moisture, so you get a thicker, sweeter, deeper-flavored purée. It's the best choice for pies, breads, cakes and anything where extra water could make the bake soggy. It takes about 25 minutes in the oven, plus a few minutes to cool.
- Steamed. Set the pumpkin cubes in a steamer basket over an inch or two of simmering water, cover, and steam for 12 to 15 minutes, until a fork slides through easily. Steamed pumpkin tastes lighter and fresher, with a bright orange color and a silky texture. Because the cubes never sit in water, it's less watery than boiled pumpkin, which makes it great for soups, pasta sauces, smoothies and baby food.
- Boiled. The quickest stovetop option (about 15 minutes), but the pumpkin absorbs some water. Drain it very well, and if the purée looks loose, let it sit in a fine-mesh sieve lined with a coffee filter or cheesecloth for 30 minutes before using it in baking.
- Roasted halves. Skip the peeling altogether: brush the cut sides of the halved, seeded pumpkin with a little oil, roast cut side down at 400°F for 40 to 50 minutes, then scoop the soft flesh away from the skin. It takes longer in the oven, but it's much less hands-on work.
- Pressure cooker. Place large wedges on the trivet with 1 cup of water and cook on high pressure for 8 to 10 minutes with a quick release. The texture is similar to steamed pumpkin.
- Lightly sweetened. Keep most of your batch plain for flexibility, but try stirring a spoonful of maple syrup, a pinch of pumpkin pie spice and a drop of vanilla into a small portion. It's lovely swirled into oatmeal or yogurt, or spread on warm toast.
Instructions for storage and freezing
The great thing about pumpkin purée is that it keeps very well in the fridge and freezer alike. This way, you can make a huge batch and have it ready to use for as many pumpkin recipes as possible - even after pumpkin season is over!
TO STORE IN THE FRIDGE: simply transfer the pumpkin purée to an airtight container and store it in the fridge for up to 4-5 days.
HOW TO FREEZE PUMPKIN PUREE: make sure that the purée is fully cooled down before freezing. Next, transfer it to freezer-friendly bags or containers and keep in the freezer for up to 3 months. To defrost, simply leave in the fridge for a few hours until fully thawed.
Ways to Use Pumpkin Puree
Once you learn how to make pumpkin purée, you have so much choice when it comes to using it! I even love eating it by itself as a quick snack. Homemade purée works anywhere a recipe calls for canned pumpkin, measure for measure: a standard 15-ounce can is just under 2 cups. Here are some of our favorite pumpkin recipes to put your batch to work.
Baking. Roasted purée is at its best in baked goods. Try it in a classic Pumpkin Pie with Homemade Crust, an easy One-Bowl Pumpkin Cake, Easy Vegan Pumpkin Bars, soft Vegan Pumpkin Cookies or Healthy Pumpkin Muffins. For a make-ahead dessert, a No-Bake Vegan Pumpkin Cheesecake is always a crowd-pleaser.
Breakfast. Stir it into Vegan Pumpkin Pancakes or Pumpkin Baked Oatmeal, blend a couple of spoonfuls into a Vegan Pumpkin Spice Smoothie, or prep a batch of Pumpkin Pie Breakfast Bars for busy mornings. It's also delicious as a topping for yogurt bowls or spread on toast.
Savory dinners. Pumpkin purée makes sauces and stews wonderfully creamy. It's the base of our Pumpkin Sage Baked Ziti and a hearty Vegetarian Slow Cooker Pumpkin Chili. You can also stir it together with rice or quinoa for a quick side dish.
Snacks and dips. Whip up a batch of 10-Minute Pumpkin Hummus, a sweet Pumpkin Cream Cheese Dip, or no-bake Pumpkin Spice Energy Bites.
Save a few roasted cubes. Before you blend, set aside a handful of roasted pumpkin: some of our recipes use cubed pumpkin instead of purée, like Pumpkin Focaccia Bread, this Vegan Pumpkin Pasta and Vegan Pumpkin Bread. For even more ideas, browse our savory vegetarian pumpkin recipes and best pumpkin desserts.
Let me know in the comments: what's your favorite way to use pumpkin purée? If you give this easy homemade pumpkin purée a go, be sure to tag me on Instagram, and leave your feedback in the comments below.
📖 Recipe
Equipment
- Conventional oven
- Saucepan or a steamer basket
- Immersion blender optional, for steamed or boiled pumpkin
Ingredients
- 1 medium baking pumpkin, (around 4 lbs in weight)
Instructions
- Cut the pumpkin in half right next to the stem, moving the knife all the way around the pumpkin. Scoop out the seeds and stringy pulp with a spoon (save the seeds for roasting if you like).1 medium baking pumpkin
- Cut each half in half again. Use a sharp knife or a sturdy vegetable peeler to peel each segment, then cut the flesh into 1-inch cubes. (If the pumpkin is hard to cut, microwave it whole for 5 minutes first to soften the skin.)
- Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and spread the pumpkin cubes out in a single layer. Roast for about 25 minutes, until lightly golden at the edges and fork tender. Roasting gives the thickest, most flavorful purée.
- To steam (alternative): set the pumpkin cubes in a steamer basket over 1 to 2 inches of simmering water in a large saucepan, cover, and steam for 12 to 15 minutes, until fork tender.To boil (alternative): add the cubes to a large saucepan of water, bring to a simmer, and cook for about 15 minutes, until fork tender. Drain very well.
- Transfer the cooked pumpkin to a food processor or high-powered blender and blend for 2 to 3 minutes, scraping down the sides as needed, until very smooth. Add a tablespoon or two of water only if the blender needs help getting started. Steamed or boiled pumpkin can also be puréed with an immersion blender.
- Use the pumpkin purée right away in any recipe that calls for canned pumpkin, or let it cool completely and refrigerate or freeze it (see notes).
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