There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can.
Why make homemade pumpkin puree?
- You live in a country where they do not sell pumpkin puree in cans. I’m not sure exactly which countries import America’s favorite canned pureed vegetable, but every year, people comment from abroad about being unable to find it after I post a fall pumpkin recipe. I feel like there are enough of you out there!
- You got overzealous at the farmers market because the pumpkin was so cute and fall looking, and you didn’t realize you’d have at least 20 pounds/9 kilos of squash to deal with. (pictured below)
- You got all of the ingredients to make this soup (yay!!), and now you have lots of squash left over.
- Because sometimes it’s just fun to make something from scratch, like homemade tortillas or pizza dough, even though there are perfectly good versions available at the store.
So here we go, let’s bake!
How to Make Pumpkin Puree
First, scoop out the seeds and roast the pumpkin on a baking sheet until fork tender…
Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth.
Depending on the variety of squash you use, the consistency of your puree may be more watery than that of a canned puree. If you’re making pie, you might want to strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes. In baking recipes like these cookies or my favorite pumpkin bread, I simply used about 2 tablespoons less liquid (less oil in the cookies, less water in the bread).
Note: when I used buttercup squash, my puree was much thicker.
Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month!
Looking for more pumpkin puree recipes?
- 1 pumpkin or large squash: a sugar pumpkin, cheese pumpkin (pictured), buttercup squash, butternut squash, or kabocha squash. Avoid the large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the pumpkin in half, scoop out the seeds and place cut side down on the baking sheet. (Note: in the pictures mine is cut into quarters because I had already cut into it when making this soup).
- Roast for 40 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, let your food processor run for about a minute, stopping to scrape down the sides as needed.
- Transfer to containers and chill until ready to use.