How to Make Pumpkin Puree in 3 Easy Steps

Have you ever wondered what to do with those cute pie pumpkins that start showing up in stores around September? Or, have you ever wanted to make pumpkin puree, completely from scratch, and skip the canned stuff? I’m here to tell you that it’s easy, and to show you just how to do it in THREE simple steps! Making pumpkin puree will only take you an hour and a half, and two thirds of that is baking/cooling time! So what are you waiting for? Let’s get to it!

Step 1: Prep Pumpkins

(Time: 10 minutes)

The first step to make pumpkin puree is to prep your pumpkins. Here’s how:

• Slice off the stem end.
• Slice in half length-wise.
• Scoop out the seeds with a spoon.

One 2 pound pie pumpkin should make about the same amount of pumpkin puree as one 15oz can, which is just right for most 9-inch pumpkin pie recipes. This homemade pumpkin puree freezes well too, so make some extra to keep around! Adjust your number of pumpkins accordingly. For roasting, you should be able to fit two halved pie pumpkins (so four halves) on a single baking sheet in the oven (next step).

Step 2: Roast Pumpkins

(Time: 1 hour)

Now that your pumpkins are sliced and cleaned, it’s time to roast them!

• Preheat the oven to 400F, and cover a baking sheet with foil. (This will make cleanup a breeze!)
• Place the pumpkin halves open side up on the covered baking sheet, and drizzle with olive oil.
• Flip them over so skin side is up and place them in the oven.
• Roast at 400F for ~ 40 minutes, until the flesh is soft when poked with a fork or knife. You should also notice the skin starting to separate from the pumpkin flesh.
• Remove from the oven, and let the pumpkins cool (about 30 minutes).

Step 3: Puree Pumpkins

(Time: 10 minutes)

Almost done! Now you just need to make pumpkin puree out of those roasted pumpkins, for all of your fall baking plans.

• Peel off the skin, or scoop out the flesh – whichever is easiest.
• Transfer the pumpkin flesh to a food processor or blender. I have a 12-cup Cuisinart food processor that I like to use for this step.
• Blend until you have a nice smooth pumpkin puree.
• If it is watery, transfer the puree to a cheesecloth sling or nutmilk bag, and squeeze out some of the extra water.
• It should have a final consistency close to that of canned pumpkin. Here is a good test: if you scoop the pumpkin puree with a spoon, it keeps it’s shape instead of slowly running back together.

Now What?

First, congratulate yourself! You’ve made your own pumpkin puree, completely from scratch!

Bake some things!

Now it’s time to go and make your favorite pumpkin recipe! Some of my favorites include:

• Pumpkin pie (of course!)
• Pumpkin cheesecake
• Pumpkin scones
• Pumpkin muffins
• Pumpkin bread
• Pumpkin lattes

Long Term Storage in the Freezer

You can also freeze your pumpkin puree. If you vacuum seal it, it will keep for up to a year in the freezer. If not vacuum sealed, it will still keep for at least 3-4 months, maybe longer – just keep an eye out for frost/freezer burn. (PS – if you make in bulk and freeze ahead often, and don’t already own a vacuum sealer I highly recommend one. It greatly extends your food storage time in the freezer! I have one of the FoodSaver models that I picked up at Costco, but any similar tool will work!)

This means that you can prep your pumpkin puree ahead of time, and have it ready to go for Thanksgiving pies! You can also have pumpkin at the ready for any time of year that the craving strikes. Why limit pumpkin deliciousness to just the fall?!

I hope I’ve convinced you just how easy it is to make pumpkin puree. Use it for fall baking, Thanksgiving pies, and everything in between and beyond! Happy baking… 🙂