This fall, skip the canned pumpkin and learn how to make pumpkin puree at home with fresh pumpkin (or squash)! It's delicious, easy, and fun to make.
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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 pumpkin puree is not available in cans but you still want to partake in all of the yummy fall pumpkin recipes that are all around the internet and Instagram.
- 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 hummus 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 squash 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 pumpkin 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.
Note: the texture will vary depending on the type of pumpkin or squash you use.
How to Use Pumpkin Puree
Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:
- Blend it into pasta sauce.
- Whisk it into savory porridge or risotto.
- Try it in these muffins or this bread.
- Make pancakes next Saturday.
- Bake a snack cake for your kids this week.
- Use it in place of eggs in this vegan fall French toast!
- Make pie!
Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month!
If you loved making pumpkin puree….
Make more vegetable basics like roasted spaghetti squash, baked sweet potatoes, easy zucchini noodles or cauliflower rice next!
Homemade Pumpkin Puree
Ingredients
- 1 pumpkin or large squash, (sugar pie pumpkin, butternut, buttercup or kabocha squash)
- Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
- Roast for 40 to 60 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, letting your food processor run for about a minute, stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
- Chill until ready to use.
Thank you so much for this recipe. Because I am a newbie to Blue hubbard squash- I over bought (2, 25 pounders) this fall at the orchard. I used a food mill to puree my roasted squash and it worked great!
I need to freeze it too. BH squash is fabulous, and so is this easy recipe.
I’m so glad you loved it!
Great recipe! I was wondering if you know how long this will keep refrigerated and if it would freeze well. Thanks!
Hi Hope, I would keep it in the fridge for up to 5 days and it’ll freeze well too!
My food processor recently broke! 🙁 have you tried with vitamix?
Hi Radmila, it’s more difficult in the blender because the mixture is thick and you don’t really want to add liquid here.
Would you freeze the purée in a plastic tub or is freezer safe glass ok?
Hi Kellie, either will work well!
Could I mix pumpkin and butternut together for a bashing puree?
**baking puree**
Hi Catherine, That should work fine!
This is my first time growing pumpkin, and this was the exact reason I grew it! Wonderful pumpkin puree that turns into pumpkin cookies that always end up being devoted before hour 2 of DnD! ( :
Thank you so much!
I’m so glad it was helpful!
Do you have a pumpkin soup recipe without garlic and onion It’s hard to find especially with a garlic allergy People with a garlic allergy can’t eat onion either
Love your skills! I like homemade pumpkin (as a substitute for walnut pumpkin). I squeezed fruit mud on a cheese clip to remove more water. This is more job, but it is definitely worth it! Everything pumpkin is one of the best things in the autumn month!
I love roasting squash and pumpkin. Before putting the pumpkin in the processor you can drain it for a bit in a colander to get rid of the excedd liquid. The it can be processed.
That’s a great tip, thank you!
Hi 🙂
I LOVE this idea! So incredibly lovely to use the beautiful squash available this time of year. I am a routine visitor to your beautiful website and have made many recipes with great happiness! I do, however, notice that this post was already posted a couple years ago and I’m now seeing it as the new post for today. I’m just making sure this was on purpose!
Hi April, I thought people would enjoy it at this time of year since it’s been awhile! I’m so glad you’ve been loving the recipes!!
All I have are Halloween carving pumpkins. Will a pie not turn out right with these?
No, because there’s too much fiber in it. The small baking pumpkins are so much better & worth using.
I have used them several times. Your texture will just be a little different. Go for it. ?
Looks delicious! I’ll definitely try this!
Though one little thing, I think you were intending to use butternut squash, not ‘buttercup squash’ 😀
I hope you enjoy! Actually I meant buttercup squash – it’s puree was thicker when I made these buttercup squash crumble bars 🙂 https://www.loveandlemons.com/buttercup-squash-crumble-bars/
Oh and do you happen to know how long this would last if I canned it?
Other reasons to make your own: almost all cans are lined with BPA! And this provides a waste-free (not to mention fresher) option! Thank you!
Thank you from the Australians who can’t get pumpkin in a can!! ha ha
Have some send ya some from here ( USA )
Even if ya have to pay to ship it and the cost of the can I’m sure some one will ?
thank you for breaking this down, like having puree on hand for so many other things beyond even the “cool” season for pumpkins!
I keep pumpkin puree in the fridge all fall. One use that might seem unusual but that I love is a cold pumpkin “breakfast soup.” I put a half cup pumpkin puree, a half cup almond milk, 2 teaspoons turbinado sugar or maple syrup, and a pinch of pumpkin pie spice in a food processor for a couple of minutes. The result is delicious and healthy! It’s a great way to use up that extra little bit of pumpkin puree.
This puree is PERFECT!
I have a very LARGE pumpkin sitting on my coffee table waiting to be cooked. Thank you for this simiple recipe. I had some wonderful pumpkin soup at Panera Bread the other day and I want to make it again.
Jeanine, you don’t know how much I appreciate your awareness about the availability (or lack thereof) of American canned pumpkin in other countries. I lived in Switzerland and now Spain, and I can tell you canned pumpkin is not easy to find in Europe in general. You really have to seek it out or go to an American store, IF you’re lucky enough to be living in a big city that even has an American store. Long tangent, but thank you for this post.
Question? Why roast and not bake? Is roasting faster?
It roasts in the oven, so like baking, I just used the term roast.