How to Make Pumpkin Puree
Yields: 3 cups pumpkin puree (approx.)
How to make your own pumpkin puree at home to use in any recipes that call for homemade 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
Storage & Freezing Instructions: Leftover pumpkin puree can be stored in the refrigerator in an airtight container for up to 4 days. You can also freeze pumpkin puree for up to 3 months. Keep in mind that defrosted pumpkin puree will be more watery.
Feel free to use a 4-pound pumpkin or even a 6-pound pumpkin and adjust the cooking time accordingly.
Hokkaido pumpkins can be quite small, 1-pound or even smaller. If you just need a small amount of pumpkin puree, like for my pumpkin bread recipe, and don’t want any leftovers, feel free to use a small 1-pound Hokkaido. Be sure to adjust the cooking time accordingly.
Did You Make This Recipe?
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