Estimated reading time: 6 minutes
Follow these simple steps for how to make pumpkin puree to use in your favorite pumpkin recipes. Made from fresh pumpkin and much healthier than the canned version. Easy to make from scratch.
Homemade Pumpkin Puree – Made From Fresh Pumpkin
Making homemade pumpkin puree is simple and can be added to your favorite recipes that call for pumpkin.
Fresh Pumpkins are a yummy and tasting alternative to canned pumpkin. ‘Tis the season to be baking and cooking with pumpkin. Most stay away from preparing it themselves because of the so-called difficulty level. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin bread pudding, pumpkin cookies, pumpkin doughnuts…I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish.
While it is easy to buy canned pumpkin, the taste of fresh pureed pumpkin is sweeter, more delicate. Plus, it’s super easy to make, so why not give it a try, right? I have heard so many people declare that canned pumpkin is best due to it’s dark color. But all I can say in my experience, is that my recipes have come out delicious and never with any complaints. I’ve been very pleased with the outcome of pumpkin-based dishes in which I’ve chosen to use the from-scratch puree.
I say, you have fresh pumpkins on hand, why not give it a try. You will find it is quite easy to do. And just so it is not a shock, fresh pumpkin puree is a much lighter color than canned. It is also not as dense.
How To Make Pumpkin Puree
Please note a full list of printable instructions is below.
Important not to Keep in mind — For safety reasons you can not process pumpkin using the canning method. The safest way to save your pumpkin is to cut into chunks and freeze. After it is defrosted, I place in my food processor and puree for recipes. For a better explanation about why you can’t process your own can pumpkin at home, I found this helpful article. You can also read through my simple explanation below.
Why Can’t We Can Pumpkin Puree:
It is not recommended that you water bath can or pressure can pureed pumpkin for three specific reasons:
Ph Level – Pumpkin puree once made carries a very low Ph level. Low acid type food should not be considered for canning purposes as it can enhance the growth of Clostridium botulinum. YIKES! This is the bacteria that can cause botulism. In order to be safe for water bath canning, food must have a pH level of 4.6 or lower, preferably 4.2 to account for a variation to suppress the growth.
Water – Squashes including pumpkin have varying degrees of water within the fruit itself. Because of this wide variety, it is hard to calculate a precise canning time.
The thickness of the puree – Again, this really stems to how much water is in the pumpkin. I have made some pumpkin puree that have turned out like applesauce, and others have come out quite thick. This thickness makes it difficult for temperatures to penetrate, especially if your puree is without a lot of water (and much thicker).
For all these reasons above, we choose to freeze our pumpkin. It is fast, easy, and gives great results. Plus, it comes worry free.
How to Prepare Fresh Pumpkin the Easy Way
Making pumpkin puree requires only one ingredient. Your handpicked pumpkin. However, we do prefer what is call pumpkin pie pumpkins. Smaller pumpkins are much easier to handle.
How To Make Homemade Pumpkin Puree
It does take a while to cook, but I find it the easiest. Walk away and come back to preparing. But first you will want to make sure that you are starting with clean pumpkins. So give them a good rinse in the sink and dry with a towel before starting.
Then pre-heat your over to 375 degrees. As your oven is coming up to temperature it is time to cut your pumpkin. The first cut you will need to make is taking the top off.
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)
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 pumpkin.
Cook for about 60 minutes or until the pumpkin flesh is tender enough to pierce with a knife.
Remove the pumpkin halves. Cool.
Once cooked, scoop out the flesh with a spoon.
After you have scooped out your pumpkin, then you can place it in a food processor until completely pureed. The next is to divide into zipper freezer bags. Make sure you label and date, and freeze for future use.
And there you have it–easy peasy homemade pumpkin puree.
Pumpkin into Puree Printable Instructions
- 1 baking pumpkin, 4 to 6 pounds
- Fine sea salt, optional
- First, preheat oven to 375 degrees
- Next rinse/wash the pumpkin under cold water. Ensure all dirt or debris is removed from the outside and wipe dry with paper towels.
- 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)
- 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 pumpkin.
- Cook for about 60 minutes or until the pumpkin flesh is tender enough to pierce with a knife.
- Remove the pumpkin halves. Cool
- Once cook scoop out the flesh with a spoon
- Using mixer puree until smooth
- Place into zipper bags label with date and freeze.
Serving Size:1 cup
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
If you have made your very own homemade pumpkin puree, we would love to know all about it. Leave us a comment below. I would also like to know what you use it for (breads, pies, etc). We all need more recipe ideas in our lives.
Other Fun Fall Time Recipes
Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.