How to Make Pumpkin Puree (Like a Boss) for Pie, Pasta, & More
Wondering how to make pumpkin puree from scratch? It’s easier than you think. Oh, and this method works for any seasonal gourd, from kabocha to butternut, and for recipes savory or sweet, from pies to pasta, to your morning PSL. Learn how now!
If you’ve ever scrambled for the last can of pumpkin on the dusty shelves of your grocery store, you’ll understand why it’s a good idea to learn how to make pumpkin puree from scratch. Whether it was because you waited a little too long, or there was a nationwide shortage, you vowed never again. This year, let’s carve a new path. A path of planning ahead and using one of the season’s most abundant, nutritious, and downright cozy produce items.
Luckily, it’s easy to whip up a pumpkin purée that’s even healthier and tastier than the canned stuff: no BPA, no extra packaging, and loads of extra flavor.
Cooking Pumpkin (and More) for Puree
When it comes to homemade pumpkin purée, it’s even easier to control the flavor. Choose your favorite winter squash, from rich butternut to kabocha, with its faint chestnut flavor. And don’t sleep on funky heirloom pumpkin varieties. Yep, they’re totally edible and delicious.
No matter which squash you choose, you’ll soon see just how easy this purée is to perfect.
Try These Sweet Recipes That Use Pumpkin Puree
It’s delicious in so many recipes. Here are a few to choose from:
- Pumpkin overnight oatmeal
- Paleo pumpkin pie
- No-bake pumpkin balls
- Pumpkin Chia Seed Pudding Recipe
- Pumpkin Muffin Recipe – It’s Gluten Free and Vegan
- Homemade Pumpkin Pie from Scratch!
- Pumpkin Oatmeal Recipe
- Homemade Pumpkin Butter
You can even pair it with homemade pumpkin pie spice to make the above paleo pumpkin pie so natural it’s nearly a health food! (Don’t worry – it’s effing delicious too.) We also can’t recommend our pumpkin spice syrup enough. Your daily autumnal PSL will never be the same.
Savory Pumpkin Recipes with Puree
Give these easy pumpkin puree recipes a try:
Dairy-free pumpkin alfredo
Spicy Roasted Pumpkin Soup Recipe with Leek
Don’t waste the pumpkin seeds, which are packed with nutrition. Here’s an easy way to roast your pumpkin seeds to crispy perfection.
Here’s How to Make Pumpkin Puree
Ingredients
Pumpkin Purée
Preparation
First Steps
Preheat the oven to 350 degrees Fahrenheit.
Scrub the pumpkin or winter squash well and dry with a dish towel.
Place on a sheet pan, on the middle rack, in the center of your oven.
Bake 1-2 hours, depending on the size of your pumpkin or squash. What you’re looking for is for a knife to easily go through the skin and into the center. Start checking your pumpkin at hour 1 for doneness.
Once the pumpkin is cooked and tender, remove it from the oven and let it cool completely.
Next Steps
Halve the cooled pumpkin and remove the seeds, then peel off the cooked skin so you’re left with pumpkin mash.
Place the pumpkin mash in a heavy-bottomed pot or Dutch oven (the ceramic-coated one from Caraway is non-stick and non-toxic) and use a wooden spoon to completely mash it into a purée.
Depending on the variety you used, you will have more or less water in your pumpkin. If it’s watery, cook it over low heat to help thicken and evaporate some of the water until it achieves the proper consistency.
With something dense like a red kuri or butternut squash, I find the bake in the oven is more than enough to get the consistency I like, but with a pumpkin, especially a stringy one, it’s nice to cook it a little bit or even blend for a uniform consistency (use a high-powered blender like Vitamix for a super silky texture perfect for pumpkin pie).
How to Use and Store Your Pumpkin Puree
You can now use your pumpkin purée for all your favorite sweet and savory pumpkin recipes, from soups to pastas to pies.
The cooked pumpkin will keep in the fridge for one week, but you can also can it and store it now, for Thanksgiving craziness later.
Pumpkin Puree FAQs
Is it worth it to make your own pumpkin puree?
If you have the time, absolutely. Not only is it more flavorful, it’s surprisingly easy. On top of that, you can use up any pumpkins you may have picked up for decoration. Win-win!
Can you use regular pumpkin for pumpkin puree?
Yes! You can also use heirloom varieties and any other squash or gourd.
Is pumpkin puree just canned pumpkin?
Usually, yes. But check the ingredients on the can because it’s easy to grab pumpkin pie filling instead, and that will have additional ingredients.
Can you can your own pumpkin puree?
Absolutely. Follow strict canning instructions to ensure your canned pumpkin puree will be safe to eat.
Is it better to roast or boil pumpkin for puree?
We recommend roasting. Roasting brings out the flavor, and you won’t have to worry about additional water content that could interfere with the texture and flavor.
