If you are trying to find out how to make pumpkin puree you’ve come to the right place. My Easy Homemade Pumpkin Puree will become a staple in your kitchen for all of your autumnal cooking and baking.
With Autumn upon us, it is so difficult not to give in to some “pumpkin love”. If you are a foodie who loves cooking and baking you will most certainly eat or make a dish containing this gorgeous veg. It’s simply unavoidable! My little guide to Easy Homemade Pumpkin Puree should get you on your way to some fabulous autumnal bakes and some savoury creations too!
I do cook with pumpkin a lot around this time of year and at other times I tend to use widely available butternut squash instead. Having said that, I also keep a little stash of pureed pumpkin in the freezer for times when we fancy a lovely pumpkin treat outside of the season.
Homemade pumpkin puree is really easy to make as title suggests. It really is worth the little time it takes especially if (like me) you struggle getting your hands on the tinned stuff or prefer not to. Personally, I think it tastes better too. There are, however, few details that are worth bearing in mind before you embark on making your own puree.
Choosing your pumpkin
Choose your pumpkin carefully. Large, carving pumpkins are not really suitable. Go for small(ish) standard cooking pumpkin (no bigger than 2 kg) or venture into the world of different varieties of smaller pumpkins & squashes (there are so many lovely and colourful varieties). After many trials with different varieties of pumpkins I found that my favourite pumpkins/squashes are the small and slightly more unusual ones with Hokkaido (Red Kuri Squash) being by far my favourite one in terms of flavour and also drier consistency of the puree.
Roasting your pumpkin
Roasting is my preferred way of making pumpkin puree as roasted pumpkin retains less moisture. There is no oil required for roasting, simply cut cleaned pumpkin into chunks, place on a baking tray skin side down and pop in the oven. Roast at 180C/350F/ Gas Mark 4 for approx 40 min, until your pumpkin is fork-tender.
Should I peel my pumpkin for roasting?
Don’t be tempted to peel the skin off before roasting. It will be super easy afterwards, simply scoop out the soft flesh with the spoon.
What do I do with pumpkin seeds?
Save those seeds!!! All they need is a little wash to get rid of all the stringy bits from the pumpkin and they are fantastic roasted! Try my Smoked Paprika Roasted Pumpkin Seeds for super easy and delicious snack.
What if my pumpkin puree is too dry?
If your puree is really dry you can simply add a drop of water if your recipe requires it. Don’t be too hasty though as it is always easier to add than take away!
What if my pumpkin puree is too watery?
If it is too watery simply put it in a bowl and let it sit for few minutes. The excess water should separate from the puree itself and you should be able to just pour it away. It is a bit tricky as puree itself will want to follow the water but I find it easier than draining it on the sieve with some muslin cloth (that’s another way to do it). You can also try putting it in a saucepan on a low heat and cooking it down slightly.
Storing or freezing your pumpkin puree.
- Store your pumpkin puree in a glass jar in the fridge and use within 5 days otherwise it is better to freeze it.
- Freeze in plastic bags with the seal (I love the ones from famous Swedish furniture store). Make sure you fold the sides of the bags to prevent the seal from getting covered in puree. Get as much air out as possible before sealing. You can also flatten your bags for easier storage.
- I tend to put roughly 1 cup of puree (220-240g) per bag. It’s easy to remember plus that’s usually the amount I need for my recipes and can be easily doubled.
- Frozen puree will easily last in the freezer for several months. Defrost overnight in the fridge or in the microwave.
- The pumpkin I used here was just under 2kg and it yielded 870g of puree (4 portions). The puree wasn’t too dry or too wet this time.
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- Store your pumpkin puree in the glass jars in the fridge and use within 5 days.
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- For freezing store in plastic bags in 1 cup quantities (approx 220-240g).
Easy Homemade Pumpkin Puree – Step-By-Step
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- Cut pumpkin in half.
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- Scoop out all the seeds.
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- Place pumpkin cut into chunks onto baking tray (skin on).
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- Roast until fork tender approx. 40min at 180C.
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- Pop roasted and skinned pumpkin flesh into food processor.
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- Puree until smooth.
Easy Homemade Pumpkin Puree
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4
- Prepare the pumpkin by cutting it in half and scooping out all the seeds.
- Cut pumpkin into large chunks and put on large baking tray skin down.
- Roast aor approximately 40 minutes until fork tender.
- Scrape pumpkin flesh away from the skin and onto food processor and puree until smooth.
- Use homemade pumpkin in autumnal cooking and baking recipes.
Notes
- Nutritional information are per single serving of pumpkin puree (220-240g). It is approximate and should be treated as a guideline only.
Choosing your pumpkin
- Choose your pumpkin carefully. Large, carving pumpkins are not really suitable. Go for small(ish) standard cooking pumpkin (no bigger than 2 kg) or venture into the world of different varieties of smaller pumpkins & squashes (there are so many lovely and colourful varieties). After many trials with different varieties of pumpkins I found that my favourite pumpkins/squashes are the small and slightly more unusual ones with Hokkaido (Red Kuri Squash) being by far my favourite one in terms of flavour and also drier consistency of the puree.
Puree too dry
- If your puree is really dry you can simply add a drop of water if your recipe requires it. Don't be too hasty though as it is always easier to add than take away!
Puree too wet
- If it is too watery simply put it in a bowl and let it sit for few minutes. The excess water should separate from the puree itself and you should be able to just pour it off. It is a bit tricky as puree itself will want to follow the water but I find it easier than draining it on the sieve with some muslin cloth (that's another way to do it). You can also try putting it in a saucepan on a low heat and cook it down slightly.
Storing or freezing!
- Store your pumpkin puree in the glass jar in the fridge and use within 5 days otherwise it is better to freeze it.
- Freeze in plastic bags with the seal. Make sure you fold the sides of the bags to prevent the seal from getting covered in puree. Get as much air out as possible before sealing. You can also flatten your bags for easier storage.
- I tend to put roughly 1 cup of puree (220-240g) per bag. It's easy to remember plus that's usually the amount I need for my recipes and can be easily doubled.
- Frozen puree will easily last in the freezer for several months. Defrost overnight in the fridge or in the microwave.
Nutrition
Update Notes: This post was originally published on 17 October 2017 and republished in September 2019 with some more helpful info, recipe card, more related pumpkin recipes and helpful headers.
Check out some delicious recipes that use Easy Homemade Pumpkin Puree:
Butternut Squash Macaroni Cheese
Easy Healthier Pumpkin Pancakes
Pumpkin & Plum Conserve Steamed Pudding
Pumpkin & Cinnamon Muffins with Plum Jam
Nutty Pumpkin & Banana Bread with Chocolate Chips
Pumpkin & Cinnamon Pull Apart Bread
Make sure you stay up to date with all the latest recipes from Jo’s Kitchen Larder
Have you tried making Easy Homemade Pumpkin Puree? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest
Below you will find some more fabulous recipes by my fellow bloggers which all use pumpkin puree!
Pumpkin Chocolate Chip Scones by Lucy at Baking Queen 74.
Butternut Squash Cheese Straws by Mandy at Sneaky Veg
Spiced Pumpkin Cookies for Halloween by Corina at Searching for Spice
Pumpkin Cake Bars by Cat at Curly’s Cooking
Dairy Free Pumpkin Brownies by Monika at Everyday Healthy Recipes
Pumpkin Pie Cheesecake (No Bake) by Kat at The Baking Explorer
Pin Easy Homemade Pumpkin Puree For Later!
Linkies
Cook Blog Share with Easy Peasy Foodie
Kelly Anthony says
Not sure why I have never made homemade pumpkin puree because it seems so simple. After reading your post I definitely want to give this a try.
Amy | The Cook Report says
This looks like a simple and easy recipe and a great way to use up extra pumpkin
Cathy says
Sometimes the simplest recipes we tend to think require all these different spices, ingredients and or steps. How easy it is to make this recipe! Cannot wait to make my own puree and be able to freeze some as well. Thank you for this recipe.
Dannii says
This is a must at this time of year. So many different ways to use it.
joskitchenlarder says
Thanks Danii! Yes, it’s a very versatile ingredient.
Adrianne says
Yum! There is so many ways that you can use this pumpkin puree and I am loving all of it. The photos along the way are very helpful to show the process, cheers!
joskitchenlarder says
Thanks! I’m glad you like the process pics. 🙂
joskitchenlarder says
Thanks Jacqui! I am never lucky enough to get my hands of tinned puree and as it requires relatively little effort, and I was eager to bake with it, making my own was the way to go 🙂 x
Jacqui says
What a really useful post!. so many recipes from the states use pumpkin puree which is so much harder to get here. It s good idea to make your own and freeze it.
Angela / Only Crumbs Remain says
What great tips Jo! I love pumpkin and squashes, but can you believe I have never baked with it!! I know where have I been! 😉
Angela x
joskitchenlarder says
Thanks lovely! I’m a bit pumpkin obsessed at the moment to be honest lol and wholeheartedly recommend giving it a go in baking, you’ll love it! x
Choclette says
What a good idea to batch make pumpkin puree. I’ve only ever done it when I needed it for a cake and it turned making the cake into a bit of a chore. Love pumpkin and your puree looks fabulous. #CookBlogShare
joskitchenlarder says
Thank you! I know what you mean as I’ve done it before too. Now I feel super smug when all I need to do is take a bag of puree out of the freezer 🙂 x
Kirsty Hijacked By Twins says
We are going to a pumpkin festival next week where the children, all three of them, will get a pumpkin to carve. I am going prepared with food bags so that I can keep the flesh. This is such an easy way to make puree. Thank you for sharing with #CookBlogShare x
joskitchenlarder says
Thanks Kirsty! It is indeed, roasting is definitely a way to go especially that it doesn’t take a lot of time in the oven at all, well under an hour which is pretty good. Pumpkin festival sounds fantastic! Have a fab time! x
jenny walters says
This is a great idea.I couldn’t find any tinned near us.Tesco have stopped stocking it or they have at my local store.,M&S didn’t have it either.Apparently Sainsburys do but I’d lost the will to live by then!Lovely pics!xx
joskitchenlarder says
Thank you! x Oh yeah I know what you mean I can never get my hands on the tinned stuff and I’m not the type to go searching (one stop shopper me) lol. If It’s not there, oh well better luck next time. There is never better luck when it comes to tinned pumpkin, I swear it doesn’t exist lol. Anyway, homemade is easy peasy so no harm done 🙂 xx
Corina Blum says
I definitely like to make my own pumpkin puree rather than buying it and it is so easy to make too. I sometimes boil and sometimes roast it depending on how quickly I want it. I do agree that roasting is much better for bringing out the sweetness. Thanks for mentioning my pumpkin cookies too x
joskitchenlarder says
Thanks Corina and pleasure! Your cookies sound and look fantastic! Would you believe I have never ever tried tinned version of pumpkin puree? It’s not cause I’m such a domestic goddess that only makes things from scratch lol 😉 but because I have not been very luck at getting the stuff. However as it’s so easy to make it’s no bother really. x
Rheagan says
I make my pumpkin puree pretty much the exact same way! It’s great for pumpkin butter!
joskitchenlarder says
Hi Rheagan, Thanks for stopping by! 🙂 Pumpkin butter sounds really nice! I have never tried or made it before but now will have to look it up lol! Intrigued! 🙂
Cat says
I’ve always bought pumpkin puree but now thanks to your recipe and advice I will definitely give making it myself a try! Thank you for linking to my pumpkin bar recipe x
joskitchenlarder says
Thanks Cat! 🙂 It’s so easy isn’t it plus you get exactly what it says on the tin lol 😉 I love your Pumpkin Cake Bars – perfect pumpkin puree based bake! x
Lucy says
This is brilliant I am so lazy and never wondered about making my own pumpkin puree before but now I know how to do it I can see even more pumpkin goodness in my life!! Thanks for linking to my scones.
joskitchenlarder says
Thanks Lucy! 🙂 I am absolutely in love with this humble veg! Having lots of pumpkin puree at the ready is great for our tummies (not so much my waistline). Thankfully my hubby and kids are fans as well and that helps a lot! Love your pumpkin scones recipe, thanks so much! x
Mandy says
Such a useful post Jo. I usually steam my squash to make puree (mainly for speed) but I’ll try roasting it next time to compare the difference. I certainly prefer the taste of roasted squash so it makes sense that it’ll be delicious! Thanks for linking to my butternut squash cheese straws!
joskitchenlarder says
Thanks Mandy! I find roasting gives you less watery puree plus for some reason I always feel it brings all the wonderful sweetness out bit better than steaming. Thank you so much for your butternut squash cheese straws recipe. Such easy and fantastic snack! x