Follow these simple steps for how to make pumpkin puree to use in your favorite pumpkin recipes. Made from fresh pumpkin and is much healthier than the canned version. Easy to make from scratch.
How to Make Pumpkin Puree like a Pro
Prep Time: 15 MinutesCook Time: 1 HourTotal Time: 1 Hour, 15 MinutesServings: Will Vary
Making homemade pumpkin puree is simple and can be added to your favorite recipes that call for pumpkin. Fresh Pumpkins are a yummy and tasting alternative to canned pumpkins. ‘Tis the season to be baking and cooking with pumpkin. Most stay away from preparing it themselves because of the so-called difficulty level.
Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin bread pudding, pumpkin cookies, and pumpkin doughnuts.
I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish. While it is easy to buy canned pumpkin, the taste of fresh pureed pumpkin is sweeter and more delicate. Plus, it’s super easy to make, so why not give it a try, right?
I have heard so many people declare that canned pumpkin is best due to their dark color. But all I can say in my experience is that my recipes have come out delicious and never with any complaints. I’ve been very pleased with the outcome of pumpkin-based dishes in which I’ve chosen to use the from-scratch puree.
I say you have fresh pumpkins on hand, why not give it a try? You will find it is quite easy to do. And just so it is not a shock, fresh pumpkin puree is a much lighter color than canned. It is also not as dense.
How to Use Pumpkin Puree
Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:
How To Make Pumpkin Puree
Please note a full list of printable instructions is below.
Important not to Keep in mind — For safety reasons you can not process pumpkin using the canning method. The safest way to save your pumpkin is to cut it into chunks and freeze it. After it is defrosted, I place it in my food processor and puree it for recipes.
For a better explanation of why you can’t process your own canned pumpkin at home, I found this helpful article. You can also read through my simple explanation below.
Why Can’t We Can Pumpkin Puree:
It is not recommended that you water bath can or pressure cook pureed pumpkin for three specific reasons:
Ph Level – Pumpkin puree, once made, carries a very low Ph level. Low acid-type food should not be considered for canning purposes, as it can enhance the growth of Clostridium botulinum. YIKES!
This is the bacteria that can cause botulism. To be safe for water bath canning, food must have a pH level of 4.6 or lower, preferably 4.2 to account for a variation to suppress the growth.
Water – Squashes including pumpkin have varying degrees of water within the fruit itself. Because of this wide variety, it is hard to calculate a precise canning time.
The thickness of the puree – Again, this stems from how much water is in the pumpkin. I have made some pumpkin puree that has turned out like applesauce, and others have come out quite thick.
This thickness makes it difficult for temperatures to penetrate, especially if your puree is without a lot of water (and much thicker). For all these reasons above, we choose to freeze our pumpkin. It is fast, easy, and gives great results. Plus, it comes worry-free.
How to Prepare Fresh Pumpkin the Easy Way
Ingredients Needed
Making pumpkin puree requires only one ingredient.
Your handpicked pumpkin.
However, we do prefer what is called pumpkin pie pumpkins.
Smaller pumpkins are much easier to handle.
Tips for Success:
Please note that homemade pumpkin puree is thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the higher water content can affect baked goods, particularly any custard based baked goods, such as pumpkin pie.
To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
How To Make Homemade Pumpkin Puree
It does take a while to cook, but I find it the easiest. Walk away and come back to preparing. But first, you will want to make sure that you are starting with clean pumpkins. So give them a good rinse in the sink and dry them with a towel before starting.
STEP ONE: Then preheat your oven to 375 degrees.
STEP TWO: As your oven is coming up to temperature it is time to cut your pumpkin. The first cut you will need to make is taking the top off.
STEP THREE: Then cut the pumpkin in half. Remove the pulp and the seeds by scraping the insides with a metal spoon. (Place the seeds in a colander and reserve for making roasted pumpkin seeds, nothing goes to waste)
STEP FOUR: Put the two halves cut side down in a roasting pan or a casserole dish. Add enough water to cover the first 1/4 inch of the pumpkin.
STEP FIVE: Cook for about 60 minutes or until the pumpkin flesh is tender enough to pierce with a knife. Remove the pumpkin halves. Cool.
STEP SIX: Once cooked, scoop out the flesh with a spoon. After you have scooped out your pumpkin, then you can place it in a food processor until completely pureed. The next is to divide them into zipper freezer bags. Make sure you label date, and freeze for future use.
And there you have it–easy peasy homemade pumpkin puree.
Pumpkin into Puree Printable Instructions
Unlock the secrets of making pumpkin puree like a professional chef. This step-by-step guide will teach you the best techniques and tips to create a rich and delicious pumpkin puree that will elevate your favorite recipes.
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Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
1 baking pumpkin, 4 to 6 pounds
Fine sea salt, optional
Instructions
First, preheat oven to 375 degreesNext rinse/wash the pumpkin under cold water. Ensure all dirt or debris is removed from the outside and wipe dry with paper towels.Cut the pumpkin in half. Remove the pulp and the seeds by scraping the insides with a metal spoon.(Place the seeds in a colander and reserve for making roasted pumpkin seeds, nothing goes to waste)Put the two halves cut side down in a roasting pan or a casserole dish. Add enough water to cover the first 1/4 inch of pumpkin.Cook for about 60 minutes or until the pumpkin flesh is tender enough to pierce with a knife.Remove the pumpkin halves. CoolOnce cook scoop out the flesh with a spoonUsing mixer puree until smoothPlace into zipper bags label with date and freeze.
Nutrition Information:
Yield: 6
Serving Size: 1 cup
Amount Per Serving:
Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
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Other Fun Fall Time Recipes
Homemade Gingerbread Coffee Syrup Recipe
Mini Pumpkin Pies – Made with Cheese & Crackers
Brown Butter & Maple Sweet Potato Hasselback
Pumpkin Spice Mini Cake Doughnuts with Pumpkin Spice Glaze
Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.
