You'll never go back to storebought pumpkin puree! Homemade pumpkin puree made from sweet roasted pumpkins.
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Why make homemade pumpkin puree?
Pumpkin puree is a staple in all fall cooking and baking. Whether you are making pumpkin soup or pumpkin pie the uses are so versatile.
If you've been using the canned stuff, it's time for a change. Once you make your own pumpkin puree you will never go back. Homemade puree is creamier and so much more flavorful than anything you can ever get from cans of pumpkin puree.
Whether you have a giant pumpkin that you need to use up, or can't find canned pumpkin puree in your part of the world, this is the recipe you need.
What to use pumpkin puree in?
This pumpkin puree is perfect to be used in any kind of pumpkin recipe you can get your hands on. From pumpkin pies, donuts, cookies, and cheesecakes to soups, dinner rolls, and gnocchi.
How to cook pumpkin
When making pumpkin puree one of the most important things is controlling the amount of moisture. This comes down to two things: the kind of pumpkin and the way you cook it.
While we can't control the properties of the pumpkin, as each and every one will be different, we can control the cooking method.
Roasting the pumpkin is the best way to make a puree. While boiling the pumpkin is the worst.
Boiling the pumpkin will introduce extra moisture into your pumpkin as it cooks. This means that your puree will be watered down with a weaker flavor.
Roasting the pumpkin
Roasting the pumpkin prevents any excess moisture from entering your pumpkin. It also intensifies the pumpkin flavor as moisture will evaporate from the pumpkin as it bakes.
The downside to baking is that surfaces that are exposed to direct heat will brown and caramelize. This can affect the bright orange color of your puree.
To ensure that your puree stays vibrant cut your pumpkin in half and bake with the skin side up. This way the skin of the pumpkin will brown while the inside bakes to perfection.
How to fix watery pumpkin puree
Depending on your pumpkin it may be more watery or dry than others.
Fixing dry pumpkin puree is easy as you can simply mix in a little more water. Watery puree is a little more difficult to handle, but nothing too hard!
If you find that your puree is very watery, or there is a layer of water forming on top of it as it sits follow these steps:
- Prepare a strainer or sieve over a bowl
- Line it with a cheesecloth or a few sheets of paper towel
- Transfer the puree to the assembly and let it drain for 30 mins to 1 hour
The water will slowly drip from the puree into the bowl beneath. Check on it halfway and remove it from the strainer when it is no longer watery.
Frequently Asked Questions
How long does homemade pumpkin puree last?
Pumpkin puree will last up to 5 days when stored in an airtight container in the refrigerator.
Can I freeze pumpkin puree?
Yes, you can! Put it in an airtight container and place a sheet of plastic wrap over the top. Make sure the plastic wrap sits directly on top of the puree. This prevents ice from forming over it.
Then place it in the freezer! When you are ready to use it put it in the fridge and allow it to thaw overnight.
Can you make homemade pumpkin puree without a food processor?
Yes, you can. Once the pumpkin is roasted it will be soft, and almost at a puree consistency. Place the cooked pumpkin in a fine-meshed sieve and press it through. You'll find your silky smooth puree below!
What kind of pumpkin should I use?
Smaller pumpkins typically taste better than larger ones as there is less extra water. But just choose your favorite kind of pumpkin!
I like to use Japanese pumpkins aka kabocha as they are sweeter and more flavourful. A roasting pumpkin, sugar pumpkin, or butternut squash is also great!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Pumpkin Puree
You'll never go back to storebought pumpkin puree! Homemade pumpkin puree made from sweet roasted pumpkins.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Basics
- Method: Easy
- Cuisine: Western
Ingredients
- 1 large pumpkin or 2 small pumpkins (1.5-2 kg / 3.3-4.4 pounds)
Instructions
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper
- Use a knife to cut the pumpkin in half (if you're using a large pumpkin cut it into quarters)
- Use a spoon to scoop out the pumpkin seeds and discard
- Place the pumpkin halves cut-side down on the lined baking sheet
- Bake the pumpkin for 30-45 minutes, or until the flesh is fork-tender
- Remove from the oven and cool slightly
- Remove the pumpkin skin and place the cooked pumpkin in a food processor or blender
- Blitz the pumpkin until smooth
- If the puree is very runny place the pumpkin in a cheesecloth over a colander to remove some of the excess moisture
- If the puree is too dry had a splash of water as you blitz it
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Tressia
I am so excited to try my own this year. Thanks for posting the topic and instructions!
Catherine Zhang
It's so good when you make it yourself!!
Nargess
Thank you for this easy recipe. I made this with Kabocha (Japanese pumpkins) turned out great. The only difference was that the colour is not as orange as the usual purées you buy in a tin, It is more dark yellow. Now let’s bake some cake with this 🧡 🎃
Catherine Zhang
Sounds delicious!!