Published September 24, 2019 Last Modified November 8, 2019 By joskitchenlarder 27 Comments

Easy Homemade Pumpkin Puree

Name: Easy Homemade Pumpkin Puree
Prep time: 20 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions (220-240g each)
Ingredients: 2 kg pumpkin of your choice

50 Shares

Jump to Recipe Print Recipe

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.

: Store your pumpkin puree in the glass jars in the fridge and use within 5 days.

: For freezing store in plastic bags in 1 cup quantities (approx 220-240g).

Easy Homemade Pumpkin Puree – Step-By-Step

: Cut pumpkin in half.

: Scoop out all the seeds.

: Place pumpkin cut into chunks onto baking tray (skin on).

: Roast until fork tender approx. 40min at 180C.

: Pop roasted and skinned pumpkin flesh into food processor.

: Puree until smooth.

Print Pin

5 from 6 votes

Easy Homemade Pumpkin Puree

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.

Course Baking, Cooking, Ingredient

Cuisine American, British, International

Keyword homemade pumpkin puree, pumpkin puree, roasted pumpkin

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4 portions (220-240g each)

Calories 170kcal

Author Jo Allison

Ingredients

Metric - US Customary

2 kg pumpkin of your choice

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.