It’s easy to make your own Pumpkin Puree from pure pumpkin, that’s much superior to the canned stuff. Freeze it for use in any recipe!
Looking for more pumpkin recipes? Try my Pumpkin Cake, Pumpkin Chocolate Chip Bread, or Pumpkin French Toast!
Why you’ll love it:
- It’s EASY to make and have on hand for all of your favorite pumpkin recipes. Use it 1:1 in any recipe that calls for canned pumpkin.
- Made with PURE pumpkin, for the best flavor! Most canned pumpkin from the store is actually made with a mixture of squashes.
- Freezer Friendly – I like to freeze it in one-cup increments to make it easy and fast to thaw and use in a recipe.
How to Make Pumpkin Puree:
Wash Pumpkin(s). Cut the stem off, slice in half (lengthwise), and place on a sheet pan with parchment paper.
Remove seeds from inside the pumpkin and use them to roast pumpkin seeds, or discard them.
Bake at 375 degrees F with pumpkin halves cut side down on baking sheet. Bake 35-45 minutes, or until the pumpkin is tender when pierced with a fork.
Scoop flesh out of the shells and place it in a food processor or blender. Blend just until smooth, adding a tablespoon or two of water, if needed.
Use puree in place of “canned pumpkin puree” in any recipe, or store for later!
What Type of Pumpkins to Use?
Baking Pumpkins are best for making pumpkin puree. They give the best texture and are naturally sweeter. These are usually called “sugar pumpkins” or “pie pumpkins”. The taste of these pumpkin will be much more flavorful than a large “carving” pumpkin, but you can use a large pumpkin if it’s all you can find.
Can Pumpkin Puree be Home Canned?
The USDA does not recommend home canning pumpkin puree, so I can’t recommend that you preserve this recipe in jars. You can read more here.
Instant Pot Pumpkin Puree:
Place rack or steamer basket in the bottom of the pressure cooker. Add one cup of water to the bottom. Cut off pumpkin stem and place the whole pumpkin on the rack. Cook on high pressure for 13 minutes. Let the pressure naturally release for 10 minutes. Remove rack with pumpkin on it and let cool for 15 minutes. Slice pumpkin in half and remove seeds. Peel off skin and discard, then blend pumpkin into puree.
Storage and Freezing Instructions:
- To Store: Refrigerate pumpkin puree for up to 1 week in an airtight container.
- To Freeze: Measure out one-cup servings and freeze in a freezer safe bag or airtight container, labeled, for up to 6 months.
Recipes that use Pumpkin Puree (Canned
- Pumpkin Pie
- Pumpkin Roll
- Pumpkin Bread
- Pumpkin Cookies
- Pumpkin Dip
- Healthy Pumpkin Muffins
- Pumpkin French Toast
- Pumpkin Cinnamon Rolls
Follow me for more great recipes
- 5-8 lbs sugar pie pumpkin (about one medium or two small pumpkins)
- Preheat the oven to 375 degrees F.
- Wash the pumpkins. 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!)
- 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.
- 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.
Did You Make This Recipe?
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I have always wanted to try this, and with some extra pumpkins I had around, I finally decided to try it. It was so much easier than I thought and the flavor was incredible. I made pumpkin chocolate chip cookies and they were possibly the best batch I have ever made. It’ll be hard to go back to the canned stuff.