All you need is 1 hour and 2 ingredients to make a batch of homemade pumpkin puree. Get the recipe now to start adding it to pies, oats, and even pasta dishes.
Did you know that not all canned pumpkin is actually pure pumpkin?
The term “pumpkin” (legally) can actually refer to actual pumpkins as well as a few varieties of winter squashes. So even though the can may say 100% pumpkin, there’s a chance that what you’re getting is actually a mix of pumpkin and winter squash.
While tricky, it’s not necessarily a bad thing as winter squashes are just as nutritious as pumpkin and often have a similar, and sometimes sweeter, taste.
However, if you want to ensure that you’re getting 100% pumpkin — or just looking for an excuse to buy an adorable small pumpkin (that would be me) — then keep reading to find out how to make homemade pumpkin puree!
Leave large jack-o’-lanterns (also called carving pumpkins) as decorations and pick up a small sugar pumpkin instead.
Also called pie or sweet pumpkins, sugar pumpkins are smaller, sweeter, and less fibrous than carving pumpkins.
Just keep in mind that when you buy a pumpkin, it will lose flavor and moisture the longer it’s been off the vine. So, when making puree, try to use a pumpkin that you recently bought rather than one that’s been sitting out on your counter for a few weeks.
For nutrition facts on sugar pumpkins, be sure to check out my ingredient guide!
Step 1: Wash, Cut, and De-Seed Pumpkin
Preheat oven to 375 F and cover a baking sheet with parchment paper.
Rinse pumpkin and then cut in half. Scoop out and discard seeds.
Step 2: Add Oil and Place on Baking Sheet
Rub oil over the cut side of each pumpkin half, and then place cut-side down on prepared baking sheet.
Step 3: Roast
Roast for 45-60 minutes, or until the skin can be easily pierced with a fork. Remove and allow to cool slightly.
Step 4: Peel and Puree
Once cool enough to touch, remove skin and chop into a few chunks. Place chunks in a food processor and pulse until smooth.
Stored in an airtight container, pumpkin puree will last for up to 4 weeks in the fridge and up to 6 months in the freezer.
I’ve heard of some people keeping their puree for up to 1 year in the freezer, but I’ve never personally kept it that long.
It really depends on the pumpkin. However for reference, my 3-1/2 pound pumpkin made a little over 1 cup of puree, and I’ve heard of other bloggers getting over 2 cups from a 5 pound pumpkin.
Unfortunately there’s no guarantee, but if you’re replacing a full 15-ounce can of pumpkin puree with homemade, then I’d err on the side of caution and get a 5 pound pumpkin. Worst case you’ll just have extra puree 😉
Recipes to use up leftover pumpkin puree
Once you have your homemade puree, you’ll need recipes to use it in! Here are a few healthy recipes on THT:
Here are a few sweet and savory recipes from other food bloggers!
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