How to Make Pumpkin Puree

Today, we are going to show you how to make pumpkin puree! All you need is the right type of pumpkin, an oven or Instant Pot, and a little time.

Homemade pumpkin puree is so simple to make! It’s as easy as cooking a pumpkin, peeling, and then blending until smooth. All recipes which call for canned pumpkin can be replaced with homemade pumpkin puree. Make some now, and freeze or refrigerate for all of your holiday baking later!  

What type of pumpkins should I use to make pumpkin puree?

Large pumpkins used for carving are often watery and don’t have the flavor needed for a pumpkin recipe. We recommend sugar pumpkins or pie pumpkins, which are smaller and have better flavor and a smoother texture. We bought pie pumpkins at Trader Joe’s, although these pumpkins can be found at many local grocery stores and farmer’s markets. 

We tested two methods of cooking pumpkins for puree: 

1. Oven Baked Method: We cut the stem off the pumpkins, cut them in half, removed the seeds, and baked them face down on a parchment paper-lined cookie sheet. We baked one pumpkin at 350 degrees and another at 400 degrees. We found the pumpkin cooked at 400 degrees had a fuller, richer flavor. 
2. Instant Pot Method: We cut the stem off of a pie pumpkin and cooked the whole pumpkin in an Instant Pot. After cooking and cooling, we found removing the seeds was too messy, although the peel pulled right off. We recommend cutting the pumpkin in half and removing the seeds before cooking in an IP. 

note from Si…

“I first started making my own puree when we lived in Spain in 2020. We love pumpkin bread, pumpkin cake and pumpkin muffins, and of course, I wanted a pumpkin pie for Thanksgiving, but I was used to making pumpkin desserts with Libby’s canned “pure pumpkin”. There was none to be found in Mallorca. I found wonderful little pumpkins “calabasa” and baked them in the oven until soft. In the Philippines, I have the same issue, so I followed the method of cooking and pureeing the pumpkins until smooth to use in recipes. I was so happy to find fresh pumpkins in both locations, although the pumpkins in Spain were much more watery after cooking than the pumpkins in the Philippines. To solve the issue of excessive liquid, I simply let the puree sit in the sink in a colander to drain after pureeing.”

Is pumpkin puree the same as canned pumpkin?

ABK’s Homemade Pumpkin Puree recipe is the same as “100% Pumpkin” found in a can. Just pureed pumpkin. Our homemade puree can be swapped out for canned pumpkin in any of our recipes. It may be of interest to know that when we researched exactly what goes into Libby’s canned pumpkin, we found that the pumpkin puree is sometimes made with a type of pumpkin that tastes like butternut squash, but is 100% pure pumpkin.

Pumpkin puree is not pumpkin pie filling (also found in a can). Pumpkin pie filling is pumpkin puree with added sugars and spices. If your recipe calls for pumpkin puree, don’t use pumpkin pie filling, it will be too sweet and over-flavored. 

Homemade pumpkin puree adds a freshness and flavor that is worth the effort to make. If you love making recipes that call for pumpkin, doubling or tripling the recipe and freezing puree is the way to go. 

Can I store pumpkin puree in the refrigerator or the freezer?

Pumpkin puree can be refrigerated or frozen. It will store for up to 5 days in the refrigerator and up to 6 months in the freezer. Freeze puree in airtight containers or ziplock bags. We recommend freezing puree in one- or two-cup portions, frozen flat in bags.

What if my pumpkin puree is dry or liquidy?

If the puree is dry, add water, a tablespoon at a time, and blend or pulse. If the puree is wet, drain the puree in a colander lined with cheesecloth, or just in a colander also works. Make sure to place a bowl underneath to catch the excess liquid.

Faovrite ABK recipes using pumpkin puree

We love pumpkin at ABK and have many recipes to satisfy your pumpkin cravings! Here are a few: Coconut Pumpkin Bread, Favorite Pumpkin Chocolate Chip Cookies and Our Favorite Pumpkin Pie. Here is a whole “patch” of our pumpkin recipes!

how to cook pumpkin seeds for eating

Pumpkin seeds are a nutty, salty snack loaded with antioxidants, fiber, and protein. 

To roast, wash seeds, rinse off the pulp, and pat dry. On a parchment-lined baking sheet, bake at 250 degrees for about an hour, until dry. Toss seeds with olive oil, season with salt, and bake at 350 degrees for about 20 minutes or until lightly browned. 

How to make Pumpkin Puree

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Author: Si Foster

Course: condiment

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 2 – 3 cups puree

This recipe teaches how to make pumpkin puree at home! No more buying cans of pumpkin! This recipe also freezes well.

Ingredients 

• 1 pie pumpkin or sugar pumpkin

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Instructions

Oven Baked Method:

• Preheat oven to 400 degrees and place the rack in the center of the oven. Line a baking sheet with parchment paper.
• Wash and dry the exterior of the pumpkin. Cut the stem off, then cut in half lengthwise. With a large spoon, scoop out all the seeds. (Save the seeds for roasting!) Place pumpkin cut sides down on the prepared pan.
• Bake for 30-35 minutes or until the peel is browned and a sharp knife can be easily inserted through the pumpkin flesh. Remove from the oven and cool until the pumpkin can be easily handled.
• Peel off the outer rind and cut into chunks for food processing. Pulse in a food processor or blender until smooth.
• Remove puree to a cheesecloth-lined colander and allow to drain until desired consistency is reached.
• Store in an airtight container or portion into ziplock bags for later use.

Instant Pot Method:

• Wash and dry the exterior of the pumpkin. Cut the stem off, then cut in half lengthwise. With a large spoon, scoop out all the seeds. (Save seeds for roasting!)
• Place the trivet in the Instant Pot and add 1 cup of water. Place the two halves of the pumpkin in the Instant Pot.
• Place the lid on the pot, making sure the seal is in place inside the lid. Turn the lid to the closed position, and make sure the top is set to the SEAL position. Set the timer for 10 minutes on high pressure.
• After the timer goes off, carefully release the steam from the Instant Pot using the VENTING position on the lid.
• Peel off the outer rind and cut into chunks for food processing. Pulse in a food processor or blender until smooth.
• Remove puree to a cheesecloth-lined colander and allow to drain until desired consistency is reached.

Notes

• For baking, drain the puree in a cheesecloth-lined colander to remove excess moisture. For soups or stews, you can skip that step – no draining needed.