Making your own pumpkin puree is a real game changer. The first time I ever did this was for my Thanksgiving pumpkin pie and I’ve never turned back! It’s a tradition and it’s something I look forward to every year.
It’s super easy to make your own pumpkin puree! It is also, in my opinion, vastly better than the canned versions (which, depending on the brand, may actually contain mostly other squash types). I find using fresh pumpkin gives my desserts and baked goods more of fresh taste and brighter color. I actually had some trouble photographing & editing because the orange color was so fluorescently orange.
There’s no secret to making your own pumpkin puree. Simply prep, roast and puree.
Here’s the basic rundown:
- You’ll need sugar pumpkins (sometimes called pie pumpkins). Make sure to not use just any pumpkin. Why? Sugar pumpkins are sweeter and much less stringy than other varieties. The flesh of the larger jack-o-lantern pumpkins is not really meant to be eaten. You should be able to find sugar pumpkins at your grocery store or local garden center starting in September. Oddly enough, they really aren’t around in the late fall (at least in my experience!) so I usually pick a few up when I see them at the store. They last a good while on your shelf. I’ve had them over a month and they were still fine.
- Wash your pumpkin with warm water and dry it off with a paper towel.
- Slice in half.
- Scoop out the seeds and stringy things (save those seeds!! Perfect for roasting & snacking. :))
- Place flesh side down in a roasting pan, filled with one inch of water.
- Roast at 350 degrees for about 45 minutes or until fork tender.
- Allow to cool
- Remove the skin and puree in a food processor.
- Use in recipes like Pumpkin Bread, Pumpkin Spice Latte Cookies or Absolutely Perfect Pumpkin Pie. You can also freeze for later and enjoy fresh pumpkin throughout the year.
Making your own pumpkin puree is SO EASY!! It's a real game changer for pumpkin recipes. The first time I ever did this was for my Thanksgiving pumpkin pie and I've never turned back!
- sugar pumpkins
Preheat the oven to 350°F.
Wash the outside of the pumpkins well.
Halve pumpkin with a large serrated knife.
Scoop out the seeds with a large spoon, into a strainer.
Once all the seeds are removed, place the pumpkin halves (flesh side down) into a large baking dish filled with about ½ inch of water.
Roast for about 45minutes to 1 hour, or until the flesh is fork tender.
Once cooked, allow to fully cool in pan.
Peel off the skin and place flesh into a food processor.
Puree until perfectly smooth.
If freezing, use a food scale and put desired amount into a zipper freezer bag (I usually go with 15oz. Most recipes call for a can of pumpkin, or 15oz so I go with that).
- Look for sugar pumpkins. They are sweeter and much less stringy than other varieties. You should be able to find them at your grocery store or local garden center starting in September. Oddly enough, they really aren’t around in the late fall (at least in my experience!) so I usually pick a few up when I see them at the store. They last a good while on your shelf.
- Just like when carving pumpkins, save those seeds!! Perfect for snacking. 🙂
- Puree for today, or freeze for later! Enjoy fresh pumpkin up to 6 months later!