Pumpkin Puree: a family-table method

A jar of pumpkin puree surrounded by fall produce.

This kitchen-made pumpkin puree recipe tastes so much better than what you’d get in can, and happens to be super straightforward to make! Pumpkin puree can be used in so many different dishes including soups, cakes, cookies, pies and other baked goods.

When I’m making dessert recipes such as pumpkin chocolate chip bread and pumpkin bars, I like to use my freshly mashed pumpkin recipe whenever possible. It really gives the recipes a unique and fresh flavor, no one will be able to guess your secret ingredient!

Did you know that a can of pumpkin puree doesn’t necessarily contain actual pumpkin? When you make your own puree from scratch, you’re guaranteed to be getting real pumpkin, and the kitchen-made version is much better than store bought, both in flavor and consistency.

Pumpkin Puree Recipe Ingredients

This pumpkin puree recipe calls for just one ingredient – fresh pumpkin! You’ll want to choose a sugar pie pumpkin that’s about 3-4 pounds in size.

How Do You Make Pumpkin Puree?

To make this pumpkin puree recipe, first cut off the stem, then halve your sugar pumpkin. Next, scrape out all the seeds and pumpkin guts. Place the pumpkin on a baking sheet coated with cooking spray, cut side down. Roast your pumpkin for 45 minutes or until it’s fork tender. From there, all you have to do is scoop the pumpkin flesh from the shell, place it in a food processor, and blend until smooth.

Tips For The Reliable Pumpkin Puree

I recommend using a sugar pie pumpkin for this pumpkin puree recipe. Don’t use a jack-o-lantern pumpkin as the flesh tends to be stringy and flavorless.
You can use a blender or food processor to make your puree. I don’t recommend using an immersion blender as it tends to make a lumpier mixture.
If you have any trouble getting a smooth mixture, you can add water, 1 teaspoon at a time, to get to your desired consistency. You don’t want to add an excessive amount of water as this can affect your end product, especially when it comes to baked goods.
This pumpkin puree will be lighter in color than what you typically get in a can. If that bothers you, you can add a drop or two of orange food coloring, but that’s definitely an optional step.
If your puree ends up with too much liquid, feel free to strain out some of the water with a fine mesh sieve, strainer or a cheesecloth.
You can use a large spoon, melon baller or scoop to remove the cooked pumpkin flesh.
Save your seeds in a bowl to make my roasted pumpkin seeds recipe!
You can line the sheet pan with foil or parchment paper for easier clean up.

Quick Tip

Use kitchen-made puree in the same quantity that you would use canned puree when it comes to baked goods.

Recipe FAQs

Is canned pumpkin and pumpkin puree the same thing?

Canned pumpkin is often made with a blend of pumpkin and other winter squash varieties. The ingredient list may say pumpkin, but it may actually contain other varieties of squash such as butternut squash, kabocha or hubbard. Kitchen-made puree contains pumpkin, and that’s it! Pumpkin pie filling also comes in cans, and this is pumpkin with other ingredients added to it, such as sugar and spices.

How long does mashed pumpkin stay good for?

You can store your pumpkin mash in the refrigerator in an airtight container for up to 4 days. You can also freeze your pumpkin by placing it in freezer safe bags, then storing in the freezer for up to 3 months. Thaw your puree by placing it in the fridge overnight, or use the microwave defrost function.

Is fresh pumpkin puree better than canned?

Fresh pumpkin puree tends to have a richer flavor and creamier consistency than canned pumpkin puree.

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What Can You Use Pumpkin Puree For?

Mashed pumpkin is tasty in both sweet and savory preparations. I enjoy pumpkin puree all fall and winter, including for Thanksgiving! Here are some recipes to start with. You can also add a spoonful of kitchen-made puree to yogurt, smoothies or oatmeal, or cook it with sugar to make your own pumpkin butter.

Pies:

Cakes:

Desserts:

Breakfasts:

I often make a double batch of this recipe so that I have enough puree to last me all season long! I even use it for savory dishes like pumpkin enchiladas. It’s definitely worth the little bit of extra effort to make it yourself.

Pumpkin Puree Video

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Add as Google preferred source Authorthe Makdob kitchen A jar of pumpkin puree surrounded by fall produce.

This kitchen-made pumpkin puree tastes so much better than what you'd get in can, and happens to be super straightforward to make! Pumpkin puree can be used in so many different dishes including soups, cakes, cookies, pies and other baked goods. Time Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Course Side
Cuisine American
Serves 4 cups

Ingredients

4 pounds sugar pie pumpkin
cooking spray

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
Cut the stem off your pumpkin, then cut the pumpkin in half lengthwise.
Remove the seeds from the pumpkin.
Place the pumpkin halves, cut side down, on the prepared pan.
Bake for 45 minutes or until pumpkin is very tender.
Scoop the flesh out of the shells and place it in a food processor. Blend until smooth.
Use immmediately, or refrigerate for up to 4 days, or freeze for up to 4 months.

Notes

I recommend using a sugar pie pumpkin for this recipe. Don’t use a jack-o-lantern style pumpkin as the flesh tends to be stringy and flavorless.
You can use a blender or food processor to make your puree. I don’t recommend using an immersion blender as it tends to make a lumpier mixture.
If you have any trouble getting a smooth mixture, you can add water, 1 teaspoon at a time, to get to your desired consistency.