Making homemade Pumpkin Puree is very simple and a great alternative to using store bought pumpkin puree in your fall baking. With your pie or sugar pumpkins, you can make a fantastic creamy puree in less than an hour.
Use it in place of canned pumpkin puree in everything from sweet chocolate chip pumpkin cookies and pumpkin pecan bread to pumpkin banana muffins and baked pumpkin oatmeal for breakfast to pumpkin soup and pumpkin chili for dinner!
Table Of Contents
Ingredients
Along with a good blender or food processor, you'll need a cooked pumpkin. See the instructions here for air frying or pressure cooking a pumpkin. You can also oven roast it, but that takes a little longer. You can use this same method to make acorn squash puree, which is interchangeable with pumpkin in a lot of savory recipes.
What Pumpkins Are Best For Cooking?
The best pumpkins for cooking and turning into a puree are sugar pumpkins (also called pie pumpkins), Long Island Cheese and New England Pie pumpkins. Pie pumpkins are probably most commonly used, as they are readily available in many local grocery stores. They are usually around 2 pounds.
How To Prepare Pumpkins For Pureeing
Once the pumpkin is cooked, peel off the skin and remove the seeds and stringy fibers. Cut the pumpkin into small pieces and you're ready to blend it. Save the seeds to make roasted pumpkin seeds and the skin to make pumpkin chips!
Recipe Yield
You'll get approximately 1 cup of cooked pumpkin per pound or uncooked sugar pumpkin. So a 2 pound pumpkin will yield approximately 2 cups of pumpkin puree.
Instructions
- Peel the skin off of your cooked pumpkin and remove the seeds and stringy fibers. Reserve seeds for later use and discard the pulp.
- Cut the peeled pumpkin into pieces that are small enough to fit in your blender or food processor.
- Put the pumpkin pieces into the blender. Add ¼ cup of water and blend on high until the pumpkin is smooth. This will take anywhere from 1 minute to 3 minutes, depending on your appliance. Every so often, stop blending to push pumpkin off the sides and into the blade if needed. Then use in your favorite recipes. I've given lots of delicious suggestions below!
Kristina's Tips
- Adding a little water helps to smoothly blend the pumpkin pieces if needed. Start with ¼ cup per pumpkin and add more in small amounts as needed.
- Homemade pureed pumpkin tends to be lighter in color than canned puree. While you're pumpkin recipes might turn out a paler orange than when using something like Libby's canned pumpkin, they will be just as delicious- if not better!
Ways To Use Pumpkin Puree
Pumpkin puree can be eaten plain as you would eat mashed sweet potatoes or butternut squash. Use it as a baby food or in place of any recipe calling for canned pumpkin puree.
Make sure to give these ones a try!
- Pumpkin Spice Cheesecake
- Cream Cheese Filled Pumpkin Muffins
- Pumpkin Protein Balls
- Pumpkin Spice Muffins
- Instant Pot Pumpkin Risotto
- Chocolate Pumpkin Bread
- Bread Machine Pumpkin Quick Bread
- Pumpkin Pudding
- Pumpkin and Walnut Cornbread
- Instant Pot Pumpkin Cheesecake
- Pumpkin Sugar Cookies
How To Store
Homemade pumpkin puree keeps in the fridge for 1 week and in the freezer for 3 months. Store in an airtight container or freezer safe bag.
Enjoy!
Recipe
How To Make Pureed Pumpkin
Equipment
Ingredients
- 1 cooked pumpkin pie or sugar pumpkin
- ¼ cup water
Instructions
- Peel the skin off the cooked pumpkin and remove the seeds and stringy fibers. Reserve seeds for later use and discard the pulp.
- Cut the peeled pumpkin into pieces that are small enough to fit in your blender or food processor.
- Put pumpkin pieces into the blender. Add ¼ cup of water and blend on high until the pumpkin is smooth. This will take anywhere from 1 minute to 3 minutes, depending on your appliance. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.
- Use in your favorite pumpkin-inspired recipes.
Notes
Nutrition
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