How to make your own pumpkin puree at home to use in any recipes that call for homemade pumpkin puree.
It’s so easy to make your own pumpkin puree from scratch.
Pumpkin puree requires just one ingredient, which is pumpkin, no other ingredients.
Hokkaido pumpkin and sugar pie pumpkin are great choices for making pumpkin puree. For the pumpkin puree in the photos, I used Hokkaido pumpkin. I use Hokkaido pumpkin for the most part, as it is the most common pumpkin variety where I currently live.
You can use your homemade pumpkin puree in your favorite pumpkin recipes. You can also use it for my pumpkin bread, which I’m sure will become one of your favorite pumpkin recipes!
How to Make Pumpkin Puree
It doesn’t require a lot of effort to make your own pumpkin puree. All you have to do is cut up the pumpkin, scrape out the seeds, roast it in the oven, and puree it using a hand blender, blender, or food processor.
If I use the skin, which I always do with Hokkaido pumpkin, I first remove the stems by cutting them off, then I cut the pumpkin in half, scrape out the seeds and cut the pumpkin lengthwise into quarters before roasting it. This allows me to later just throw the pumpkin pieces into the beaker or blender before pureeing. Note that the cook time will be shorter this way (other than roasting the halves).
If you don’t want to use the skin or are using sugar pie pumpkin, feel free to just cut the pumpkin in half, through the stem, or remove the stem in a different way, then scrape out the seeds, and roast the halves in the oven. The halves are more handy for spooning the flesh off the skin.
If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your homemade pumpkin puree!
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How to Make Pumpkin Puree
Ingredients
- 1 2-pound Hokkaido pumpkin or sugar pie pumpkin (see notes below!)
Instructions
- Set an oven rack in the middle position and preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the pumpkin thoroughly. Remove the stems (if using Hokkaido pumpkin) or keep them (if using sugar pie pumpkin). Use a sharp knife to cut the pumpkin in half then scrape out the seeds using a spoon. Discard the seeds. Cut the pumpkin halves in half lengthwise to get quarters or leave them as halves (the latter is the best way to go if you don't want to use the skin or if you’re using sugar pie pumpkin).
- Place the pumpkin slices cut-side down onto the prepared baking sheet.
- Roast for about 30 minutes, or until a fork can be easily pierced through the skin.
- In case you are using the skin, which is what I always do when using Hokkaido pumpkin, you can directly transfer the pumpkin to your beaker or blender. In case you don’t want to use the skin or if you’re using sugar pie pumpkin, wait until cool enough to handle then scoop the flesh into your beaker or blender.
- Puree with a hand blender, blender, or food processor until completely smooth.
- Use as directed in your recipe, or let cool completely to store.
Notes
Did You Make This Recipe?
I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!
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