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As the leaves change and the air becomes crisp, there’s no better way to embrace fall than homemade pumpkin puree. While canned pumpkin is a convenient option, making your own from scratch adds an unbeatable freshness and flavor to your fall recipes. Whether you’re preparing pumpkin pies, soups, breads, or lattes, fresh pumpkin puree can elevate your dishes and give them a rich, earthy taste. Plus, it’s easier than you might think!
In this guide, we’ll walk you through everything you need to know about how to make homemade pumpkin puree, from selecting the right pumpkin to storing your finished product for future use. You’ll also get tips on incorporating your puree into various fall recipes. Let’s get started!
Pumpkin Puree Ingredients
- 1 Large Carving Pumpkin
- 2 Cups of Water
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla
Why Make Homemade Pumpkin Puree?
Why not just use canned pumpkin? While canned pumpkin is convenient and widely available, there are several benefits to making your own puree at home:
Fresh Flavor: Homemade pumpkin puree has a fresher, sweeter flavor compared to canned. It lacks preservatives and additives, making it the natural choice for recipes.
Healthier Option: Fresh pumpkin is packed with vitamins A, C, and E, fiber, and antioxidants. When you make it at home, you can ensure it’s pure pumpkin without any hidden ingredients.
Versatility: Homemade puree can be used in a variety of fall recipes, from savory soups to sweet desserts like pumpkin pies and muffins.
Sustainability: Making your own puree reduces waste, especially if you compost the pumpkin seeds and peel. You can also freeze your homemade puree, so none goes to waste.
Choosing the Right Pumpkin for Puree
Not all pumpkins are created equal when it comes to making puree. The large, decorative pumpkins you see on doorsteps are usually not ideal for cooking because they are stringy and watery. You can opt for smaller, sweeter varieties often labeled as “pie pumpkins” or “sugar pumpkins.” These pumpkins typically weigh between 2-6 pounds and have a sweeter, denser flesh perfect for puree. I decided to test out a carving pumpkin this year and the results were great!
Other Pumpkin Varieties for Puree:
- Sugar pumpkins
- Pie pumpkins
- Cinderella pumpkins (Rouge Vif d’Etampes)
- Winter Luxury pumpkins
These varieties are easy to find in most grocery stores or farmers’ markets during the fall.
Step-by-Step Guide: How to Make Homemade Pumpkin Puree
Making pumpkin puree is a straightforward process that only requires a few ingredients and some basic kitchen tools. Follow these steps to create your own delicious homemade pumpkin puree:
Instructions:
1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Roasting the pumpkin will enhance its natural sweetness and make the flesh easier to puree.
2. Prepare the Pumpkin:
- Wash the pumpkin thoroughly to remove any dirt.
- Using a sharp knife, carefully cut the top of the pumpkin off and remove the stem.
- Scoop out the seeds and stringy bits from the center. You can save the seeds for roasting later! You can find my pumpkin seed recipe here!
- Once the pumpkin is cleaned out. Cut the pumpkin into slices from top to bottom.
3. Roast the Pumpkin:
- Once the pumpkin is sliced, cut down the insides to remove the pulp fully.
- Line a glass baking dish or a Dutch oven with the pumpkin halves cut side down.
- Add about a cup of water to each dish and cover either with the lid or aluminum foil.
- Roast for about 45-60 minutes, or until the pumpkin flesh is tender and can be easily pierced with a fork.
4. Cool and Scoop:
- Let the roasted pumpkin cool for 10-15 minutes, then scoop the flesh out of the skin with a spoon.
- Discard the skin or compost it for a more sustainable kitchen practice.
5. Puree the Flesh:
- Place the pumpkin flesh in a blender or food processor.
- Add your cinnamon, brown sugar, and some vanilla for extra flavor each time you add the pumpkin flesh to the blender. I had to blend about 4-5 times because there was so much pumpkin.
- Blend until smooth and creamy, scraping down the sides as needed. If the puree seems too thick, you can add a tablespoon of water at a time to reach your desired consistency.
6. Store Your Puree:
- Transfer the puree into airtight containers. You can refrigerate it for up to a week or freeze it for up to three months.
Tip: Freeze your homemade pumpkin puree in portioned amounts (like 1-cup servings) so it’s easy to grab and use for future recipes!
How to Use Homemade Pumpkin Puree
Once you’ve made your homemade pumpkin puree, the possibilities are endless. Here are a few delicious ways to incorporate it into your fall cooking:
1. Pumpkin Flan
This is my favorite pumpkin recipe right now. I made it last year for Thanksgiving and it will now be replacing my pumpkin pies every year.
2. Pumpkin Pie:
The classic Thanksgiving dessert is even better when made with fresh puree. Simply replace canned pumpkin with your homemade version for a richer flavor.
3. Pumpkin Soup:
Warm and comforting, pumpkin soup is a fall favorite. Blend your puree with vegetable broth, sautéed onions, garlic, and spices like cinnamon and nutmeg for a cozy meal.
4. Pumpkin Bread or Muffins:
Baking with fresh pumpkin puree adds moisture and natural sweetness to breads and muffins. Pair it with cinnamon, cloves, and ginger for that quintessential fall flavor.
5. Pumpkin Spice Lattes:
Skip the coffee shop and make your own pumpkin spice latte at home. Stir a spoonful of puree into your coffee or espresso, along with milk and pumpkin spice for a homemade version of this seasonal favorite.
6. Pumpkin Pancakes or Waffles:
Add pumpkin puree to your pancake or waffle batter for a festive breakfast. Top with maple syrup and a sprinkle of cinnamon for an extra autumnal touch.
Tips for Storing and Freezing Pumpkin Puree
Homemade pumpkin puree is great for making ahead and storing for future use. Here are some storage tips:
- Refrigeration: Store fresh puree in an airtight container in the refrigerator for up to 7 days.
- Freezing: Pumpkin puree freezes well. Place it in freezer-safe containers or resealable plastic bags, laying the bags flat to save space. It will last for up to 3 months in the freezer.
- Defrosting: When you’re ready to use your frozen puree, thaw it in the refrigerator overnight. You can also defrost it in the microwave if you’re in a hurry.
Final Thoughts
Making homemade pumpkin puree is a simple, rewarding process that brings the fresh flavors of fall into your kitchen. Not only is it healthier and tastier than canned pumpkin, but it also gives you the satisfaction of creating something from scratch. Whether you’re baking pumpkin pie for Thanksgiving or adding it to your morning pancakes, homemade pumpkin puree is the perfect ingredient to elevate your favorite fall recipes.
Comment below or tag me on social media! #edamamabean_ (Insta) or @edamamabean (tiktok)
Equipment Used
- Tarp
- Sharp Knife
- Serrated Scooper for Pumpkin Guts
- Cutting Board
- Baking Glass Dish
- Dutch Oven
- Aluminum Foil
Shop Equipment
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How to Make Homemade Pumpkin Puree: Easy, Fresh, and Perfect for Fall Recipes
Ingredients
- 1 Large Carving Pumpkin
- 2 Cups of Water
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla
Instructions
Instructions:
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Roasting the pumpkin will enhance its natural sweetness and make the flesh easier to puree.
Prepare the Pumpkin:
- Wash the pumpkin thoroughly to remove any dirt.
- Using a sharp knife, carefully cut the top of the pumpkin off and remove the stem.
- Scoop out the seeds and stringy bits from the center. You can save the seeds for roasting later! You can find my pumpkin seed recipe here!
- Once the pumpkin is cleaned out. Cut the pumpkin into slices from top to bottom.
Roast the Pumpkin:
- Line a glass baking dish or a Dutch oven with the pumpkin halves cut side down.
- Add about a cup of water to each dish and cover either with the lid or aluminum foil.
- Roast for about 45-60 minutes, or until the pumpkin flesh is tender and can be easily pierced with a fork.
Cool and Scoop:
- Let the roasted pumpkin cool for 10-15 minutes, then scoop the flesh out of the skin with a spoon.
- Discard the skin or compost it for a more sustainable kitchen practice.
Puree the Flesh:
- Place the pumpkin flesh in a blender or food processor.
- Add your cinnamon, brown sugar, and some vanilla for extra flavor each time you add the pumpkin flesh to the blender. I had to blend about 4-5 times because there was so much pumpkin.
- Blend until smooth and creamy, scraping down the sides as needed. If the puree seems too thick, you can add a tablespoon of water at a time to reach your desired consistency.
Store Your Puree:
- Transfer the puree into airtight containers. You can refrigerate it for up to a week or freeze it for up to three months.
- Tip: Freeze your homemade pumpkin puree in portioned amounts (like 1-cup servings) so it’s easy to grab and use for future recipes!
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