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Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long.
Do you love pumpkin recipes? You have to try Pumpkin Cupcakes, Pumpkin Cheesecake, Pumpkin Waffles, Pumpkin Chocolate Chip Cookies, or Dinner in a Pumpkin!
Level Up Your Fall Baking with Homemade Pumpkin Puree
Level Up Your Fall Baking with Homemade Pumpkin PureeMaybe I'm weird, but I find it fun and satisfying to make my own pumpkin puree to bake all of my favorite pumpkin recipes. It's easy to do and elevates the flavor of anything it's added to. You can make it on the stove or use my instructions for the Instant Pot. Freeze the mixture in one cup increments, for easy use in recipes, with a 1:1 ratio of fresh pumpkin puree for canned pumpkin.
How to make Pumpkin Puree:
Prep Pumpkin: Wash pumpkins then cut the stem off, slicing in half lengthwise. Scoop the seeds out from the inside of each pumpkin and discard or use to make roasted pumpkin seeds!
Bake: Place pumpkin halves cut side down on baking sheet and bake at 375°F for 35-45 minutes, or until pumpkin is tender when pierced with a fork.
Puree: Scoop out the pumpkin flesh and blend in a blender or food processor until smooth. Add just a tablespoon or two of water, if needed. Use this fresh pumpkin puree in place of canned pumpkin puree in any recipe.
FAQ's
Baking pumpkins are the best for pumpkin purée. They give the best texture, flavor, and are naturally sweeter. Look for “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won't have as much flavor.
Unfortunately the USDA doesn't recommend canning pumpkin purée. Read more about it here.
With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.
Storage and Freezing Instructions:
To Store: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.
To Freeze: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container, label, and store in the freezer for up to 6 months.
Recipes to use Pumpkin Puree:
- Pumpkin Pie
- Pumpkin Roll
- Pumpkin Bread
- Pumpkin Cookies
- Pumpkin Dip
- Healthy Pumpkin Muffins
- Pumpkin French Toast
- Pumpkin Cinnamon Rolls
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Recipe
Pumpkin Puree
Equipment
Ingredients
- 5-8 lbs sugar pie pumpkin , (about one medium or two small pumpkins)
Instructions
- Preheat oven to 375 degrees F.
- Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
- Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
- Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
- Use in place of “canned pumpkin” in any recipe.
Notes
Nutrition
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I originally shared this recipe October 2021. Updated September 2024.
I would recommend straining the purée with cheesecloth to remove excess water, you will be surprised how much water is in it, strain it well or you will end up with a soupy pie more than likely