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You are here: Home / Recipes / How To / Homemade Pumpkin Puree

Homemade Pumpkin Puree

By Traci · Jump to Recipe · Jump to Video
This post may contain affiliate links. Please read my affiliate policy.

Making Homemade Pumpkin Puree from scratch is super easy, is freezer friendly and takes very little hands on time. So grab those fresh pumpkins from the market and let’s roast pumpkins and talk about freezing pumpkin puree’ y’all! This recipe is vegan and gluten free [VIDEO in recipe card!]

Pumpkin Pie Puree in a bowl.

Table of Contents

  • Time to Roast the Pumpkins!
  • What Kinds of Pumpkins to Roast
  • How To Roast Pumpkins
  • How to Make Pumpkin Puree
  • How To Store Pumpkin Puree
  • Homemade Puree FAQs
  • What to Make With Pumpkin Puree’ (sweet & savory!)
  • A Few Recipe Notes
  • Homemade Pumpkin Puree Recipe
  • Video

Time to Roast the Pumpkins!

It’s that time of year when we crave that fabulous pumpkin flavor. Roasting and pureeing pumpkin couldn’t be simpler! Homemade pumpkin puree tastes better than store bought anyway, so why not whip some up for those special pumpkin recipes?

In this recipe, I’m sharing how to roast pumpkins, how to make pumpkin puree and with all my storage tips!

Sliced pumpkin in half
Scooping out pumpkin seeds from a pumpkin

What Kinds of Pumpkins to Roast

Look for the smaller variety of pumpkins for manageability and flavor. There’s several different kinds of roasting pumpkins to keep your eye out for:

  • pie pumpkin
  • sugar pumpkin
  • winter luxury pumpkin

These varieties are smaller than the jack-o-lantern carving pumpkins and are suitable for cooking in sweet and savory recipes.

There’re other winter squash varieties that can be roasted using this recipe as well like these winter beauties:

  • kabocha
  • sweet meat
  • butternut squash
  • red kuri squash
  • acorn squash

Check out the farmers market to see what farmers are grown’. They’ll tell you about all the different varieties. Why not try something new?

My favorite pumpkin to roast is winter luxury and kabocha. Both are so sweet and perfect for pumpkin pie.

And save those pumpkin seeds! Homemade pumpkin seeds with a smoky sweet spice mix are so satisfying. They’re such a treat for sharing and snacking.

Roas Pumpkin
How to Roast Pumpkin

How To Roast Pumpkins

Whipping up homemade pumpkin puree couldn’t be easier. You’ll need a food processor or high speed blender and storage containers for freezing – I like using pint size Mason jars. Here’s how to make pumpkin puree:

  • Preheat your oven to 375F. To prepare pumpkin for roasting, wash the pumpkin skin and dry. Cut the pumpkin in half. If saving the seeds for making roasted pumpkin seeds, use a metal spoon and/or your hands to scoop out the seeds and strings. Place the seeds in a bowl. Set aside.
  • Place pumpkins cut side down on a parchment paper or silpat lined baking sheet. Cook pumpkins for 50-60 minutes or until the flesh is soft and fragrant.
  • Remove the pumpkins from the oven and allow to cool.

Pro Tip:

If the seeds will not be saved for making roasted pumpkin seeds, roast the pumpkin or squash with the seeds in then scoop them out after roasting. It’s much easier!

Save those pumpkin seeds and roast up the tastiest snack! Try my sweet and savory Homemade Roasted Pumpkin Seeds.

Pumpkin Pie Puree in a blender
Pumpkin Puree in a blender

How to Make Pumpkin Puree

  • First, after removing the pumpkins from the oven, allow them to cool until they can be safely handled.
  • Second, if you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh and transfer it to a food processor or high speed blender. 
  • Next, puree the flesh in batches until smooth and silky. 
  • Last, store your pumpkin puree’. There are several ways.

How To Store Pumpkin Puree

If you’re like me, you’ll want to store pumpkin puree’ long term. Freezing pumpkin puree is my favorite way to preserve this seasonal superstar. Here are three ways I store my pumpkin puree:

  • Refrigerator Storage: Store the puree for up to three days in the refrigerator in a lidded container. 
  • Freezer Storage: I like to store puree in Mason jars at 15 oz each. This is the same amount in a can of store-bought pumpkin puree. I’ve frozen my puree up to a year with good results. Thaw overnight in the fridge. 
  • Small Portions: Another freezing method I find helpful is to freeze the puree in ice cube trays. Pop the puree out when frozen and place in a storage container in the freezer until ready to use. This is convenient when making smoothies or when a smaller quantity of pumpkin is called for. It’s perfect for oatmeal or porridge.
Pumpkin Puree Recipes
How to Freeze Pumpkin Puree

Homemade Puree FAQs

What is Pumpkin Puree?

It’s a silky smooth mash of cooked/roasted winter squash. If purchasing from the store, the canned puree can be a variety of winter squash such as butternut, or Hubbard. If making homemade pumpkin puree, process 100% pure pumpkin or a mix of winter squash if you prefer.

Is Pumpkin Puree the Same as Canned Pumpkin? 

Yes and no. I refer to my comment above. However, if using homemade pumpkin puree, it tends to contain more water than canned. Be sure to strain through a fine mesh strainer or cheese cloth when using it in pie or other baked recipes.

Can You Freeze Pumpkin Puree? 

Yes! As noted above, freezing the puree is super easy. It can be stored in the freezer for up to a year.

Can You Preserve/Can Pumpkin Puree? 

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. For more information, see National Center for Home Food Preservation. 

Is Squash Puree Nutritious?

Yes! According to World’s Healthiest Foods, “Because of its carotenoid richness, winter squash is an excellent source of vitamin A. It’s also a very good source of vitamin C, vitamin B6, fiber, manganese, and copper.” See recipe card for pumpkin puree nutrition.

Pumpkin Puree in a bowl.

What to Make With Pumpkin Puree’ (sweet & savory!)

  • Easy Stovetop Pumpkin Mac and Cheese
  • Pumpkin Butter
  • Thai Pumpkin Curry with Mushrooms
  • Pumpkin Pecan Bundt Cake w/ Chocolate Maple Drizzle
  • Pumpkin Two Bean Chili 
  • Gluten Free Mini Pumpkin Pies
  • Pumpkin Scones with Candied Ginger
  • Easy Pumpkin Bread Recipe by Foolproof Living
  • Autumn Spice Smoothie 
  • Pumpkin and Spice Chia Pudding 
  • Pumpkin Granola 
  • Pumpkin Porridge

A Few Recipe Notes

  • One sugar pie pumpkin makes about 2 cups of puree – about what you’d find in a can of store bought pumpkin puree. However, this can vary depending on size of pumpkin.
  • Before using homemade pumpkin puree in a recipe that calls for canned pumpkin puree, strain the pumpkin through a fine mesh strainer or cheese cloth. Let it set for about 30-60 minutes to strain off excess liquid. Homemade pumpkin puree tends to contain more moisture than the canned variety.
  • For easy freezer storage, I like to use pint size Mason jars. They’ll hold about what you’d find in one can of commercially sold pumpkin puree (15 oz).
  • Note that if using homemade pumpkin puree in a recipe, it’s different than pumpkin pie puree. Store bought pumpkin pie puree is typically sweetened and contains spices.

Watch a Video Below to See How Simple This Recipe Is!

Pumpkin Pie Puree
Print Recipe

Homemade Pumpkin Puree Recipe

Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Servings:4 Cups (approximate)
Calories:707kcal
Author:Traci York | Vanilla And Bean
Roasting pumpkin, pureeing the flesh couldn't be simpler. Look for sugar pie pumpkin or winter luxury pumpkin. If saving the seeds, scoop them out first, otherwise scoop and discard after roasting the pumpkin.. it's just easier!
*Kabocha and butternut squash can be roasted the same as pumpkin.
One small pie pumpkin makes about 2 cups of puree'. This will vary depending on size of pumpkin. See blog post for more information and tips!

Ingredients

  • 2 Sugar Pie, Winter Luxury or Other Winter Squash

Instructions

  • Preheat oven to 375F. Cut the pumpkin/squash in half.
    If the seeds will not be saved, roast the pumpkin/squash with the seeds and scoop them out after roasting. It's much easier!
    If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water. Set aside (see recipe below for cleaning the seeds). 
  • Place pumpkins skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled. 
  • If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh.
    Puree the flesh in a high speed blender (I use VitaMix). Puree' on low speed, then increase to high for about 20-30 seconds using a tamper if needed. Periodically, scrape the container down as the pumpkin really sticks to the side. Blend again for 30-40 seconds, stopping to scrape when needed. Blend until silky smooth or desired consistency is reached. Pumpkin can be pureed using a food processor as well.
  • I like to store my puree in Mason jars at 15 oz each. This is the same amount found in a can of pumpkin puree'. I've frozen my puree up to one year with good results.
    An alternative freezing method that I've used is to freeze the puree' in ice cube trays, pop the puree' out when frozen and place in freezer storage containers. This is convenient when making smoothies or you need a smaller quantity of pumpkin.

Video

Notes

Kabocha and butternut squash can be roasted the same as pumpkin.
Before using homemade pumpkin puree in a recipe that calls for canned pumpkin puree, strain the pumpkin through a fine mesh strainer or cheese cloth. Let it set for about 30-60 minutes to strain off excess liquid. Homemade pumpkin puree tends to contain more moisture than the canned variety.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. For more information, see National Center for Home Food Preservation. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 707kcal | Carbohydrates: 177g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 9248mg | Fiber: 14g | Sugar: 75g | Vitamin A: 231554IU | Vitamin C: 245mg | Calcium: 571mg | Iron: 22mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
 

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