How to Make Homemade Pumpkin Puree From Scratch

Follow these simple steps to make pumpkin puree to use in your favorite pumpkin recipes. Made from fresh pumpkin and is much healthier than the canned version.  Easy to make from scratch. 

Prep Time: 15 Minutes Cook Time: 1 Hour Total Time: 1 Hour, 15 Minutes Servings: Will Vary

Making homemade pumpkin puree is easier than you might think, and once you know how to do it, you can use it in all your favorite fall recipes. While grabbing a can of pumpkin is certainly convenient, fresh pumpkin puree has a delicate flavor and is a wonderful way to put those pumpkins to good use. The process may seem intimidating at first, but preparing your own pumpkin puree is actually quite simple.

Beyond the obvious pumpkin pie, homemade pumpkin puree is perfect for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin bread pudding, pumpkin cookies, and pumpkin doughnuts.

I even like mixing the puree with butter and maple syrup for a delicious fall side dish. So if you’ve ever wondered whether making your own pumpkin puree is worth the effort, give it a try. Once you see how easy it is, you may never look at a pumpkin the same way again.

How to Use Pumpkin Puree

Once you have homemade pumpkin puree ready, there are plenty of delicious ways to use it. You can substitute it for canned pumpkin in most recipes, making it an easy ingredient to keep on hand throughout the fall.

Use your pumpkin puree to make classic favorites like pumpkin pie, pumpkin bread, muffins, cookies, pancakes, and waffles. It also works beautifully in savory dishes, including creamy pumpkin soup, pasta sauces, casseroles, and even risotto.

Looking for something a little simpler? Stir pumpkin puree into oatmeal or yogurt, blend it into a smoothie, or mix it with butter and maple syrup for an easy fall-inspired side dish. You can also freeze any extra puree in measured portions, so you’ll have homemade pumpkin ready whenever a recipe calls for it.

How to Store Pumpkin Puree Safely

Important to keep in mind: Homemade pumpkin puree should not be canned. For safe long-term storage, the best option is to freeze the pumpkin rather than attempting to can the puree.

To freeze pumpkin for later use, cut the pumpkin into chunks and cook it until tender. Allow it to cool, then freeze the cooked pumpkin in portions. When you’re ready to use it, thaw the pumpkin and puree it in a food processor or blender before adding it to your favorite recipes.

Why You Shouldn’t Can Pumpkin Puree

Pumpkin is a low-acid food, which means it requires specific processing conditions to prevent the growth of harmful bacteria, including Clostridium botulinum, the bacteria that can cause botulism. Because homemade pumpkin puree varies in moisture content and thickness, there isn’t a reliable processing time for safely canning it at home.

The water content varies. Different pumpkins can contain different amounts of moisture. Some produce a relatively thin puree, while others result in a much thicker consistency. This variation makes it difficult to establish a single safe processing time.

The puree can be too thick. Unlike pumpkin pieces, a dense puree does not allow heat to penetrate evenly throughout the jar. The center of a thick puree may not reach a temperature sufficient to destroy harmful microorganisms, even when the outside of the jar appears properly processed.

For these reasons, freezing is the safest and simplest way to preserve homemade pumpkin puree. You can freeze it in recipe-sized portions and have it ready whenever you want to make your favorite pumpkin recipes.

Ingredients Needed

Making pumpkin puree requires only one ingredient.

• Your handpicked pumpkin.

How To Make Homemade Pumpkin Puree

STEP ONE: Then preheat your oven to 375 degrees.

STEP TWO: As your oven is coming up to temperature, it is time to cut your pumpkin. The first cut you will need to make is to take the top off.

STEP THREE: Then cut the pumpkin in half. Remove the pulp and the seeds by scraping the insides with a metal spoon. (Place the seeds in a colander and reserve for making roasted pumpkin seeds, nothing goes to waste)

STEP FOUR: Put the two halves, cut side down, in a roasting pan or a casserole dish. Add enough water to cover the first 1/4 inch of the pumpkin.

STEP FIVE: Cook for about 60 minutes or until the pumpkin flesh is tender enough to pierce with a knife. Remove the pumpkin halves. Cool.

STEP SIX: Once cooked, scoop out the flesh with a spoon. After you have scooped out your pumpkin, you can place it in a food processor until completely pureed.  The next is to divide them into zipper freezer bags. Make sure you label the date, and freeze it for future use.

Other Fun Fall Time Recipes

Homemade Gingerbread Coffee Syrup Recipe

Mini Pumpkin Pies – Made with Cheese & Crackers

Brown Butter & Maple Sweet Potato Hasselback

Pumpkin Spice Mini Cake Doughnuts with Pumpkin Spice Glaze

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