How to Make Homemade Pumpkin Puree: Easy, Fresh, and Perfect for Fall Recipes
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!
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!