Today’s cooking question is: how do you make homemade pumpkin puree? The answer? Open a can of Libby’s pumpkin and call it good. Easy, right? Okay, okay, that wasn’t the point of the question, was it? Have you ever wondered how to make pumpkin puree from a fresh pumpkin, or wondered if it’s even possible? I’m here to tell you it is possible, and super simple to do.
To learn how to make pumpkin puree, watch the short video I’ve included in this post to see how easy it is!
If you didn’t see my recipe for Moroccan Spiced Pumpkin-Lamb (or Pork) Stew, I outlined which pumpkin varieties are best for cooking in that post so check it out. As you can maybe guess, using any old pumpkin will not do the trick. The texture and flavor of the edible part of the pumpkin is important to consider when cooking with fresh pumpkin. Pumpkins you’d use to make a Halloween Jack-o-Lantern will not do the trick when it comes to cooking with pumpkin.
Once you’ve made homemade pumpkin puree, now what? You can use it in any recipe you would use canned pumpkin puree (pumpkin pie, pumpkin cookies, pumpkin scones, pumpkin muffins, these Cheddar-Chive Pumpkin Biscuits, or even a savory pureed pumpkin soup). It’s an even substitution for canned pumpkin. Store your homemade pumpkin puree in an airtight container in the refrigerator up to 5 days or in the freezer up to 3 months.
P.S. If you don’t want to miss my twist on a classic pumpkin pie (recipe coming soon!), make sure to subscribe to my site so you never miss a post. New recipes and posts will be delivered right to your email inbox. It’s quick, easy, and free!
Here’s one last image of the pumpkin puree – looks just like the purchased canned version!
- 1, 1 ¼ to 1 ½ pound cooking pumpkin, such as "pie pumpkin", "sugar pumpkin", "baby Pam", or "Cinderella"
- Preheat oven to 350°F. Line a small shallow baking pan with parchment paper. Cut stem off pumpkin. Cut pumpkin horizontally in half. Use a spoon to scrape out seeds and strings (save seeds for roasting, if desired). Place pumpkin halves, cut sides down, in prepared baking pan.
- Bake, uncovered, for 30 to 40 minutes or until pumpkin is tender. Test tenderness by poking a small, sharp knife into the pumpkin. If it inserts easily into the pumpkin, it’s tender. Cool pumpkin in pan on a wire rack.
- Flip pumpkin halves over. Use a spoon to carefully scrape out pumpkin flesh; place pumpkin flesh in a food processor*. Cover; process until smooth, scraping sides of bowl as needed.
- *If you don’t have a food processor, mash the pumpkin until smooth using a potato masher. Or, use a hand held electric mixer to beat pumpkin until smooth.
- about 1 cup total
- 49 cals, 2 g pro, 12 g carb, 0 g fat, 0 mg cholesterol, 2 g sat fat, 3 g fiber, 2 mg sodium