Homemade Pumpkin Puree

3 from 2 votes

Autumn is the iconic pumpkin and pumpkin flavored time of the yea,r and making your own pumpkin puree is as simple as pie...pumpkin pie that is!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 44kcal

Author: Kitrusy

Preheat oven to 400°F.
Cut your pumpkin(s) in half and, using a spoon, scrape out the seeds and innards.
Place your scraped out pumpkin halves face down (cut side down) onto a baking tray lined with parchment paper and bake for 30-35 minutes until a knife with a sharp point is able to slide into them with ease.
Remove the tray from the oven and allow to cool for 10 minutes before flipping your pumpkin halves over and allowing them to cool for a further 15-20 minutes.
Scoop out the cooked flesh using a spoon and discard the skins.
You can now mash your pumpkins by hand or use a food processor or an immersion (stick) blender to process it into a smooth puree.
Store any leftover puree in an airtight container in the fridge for up to 1 week or freeze it in containers or Ziploc bags for up to 4 months. An alternative method is to prepare them by canning them in sterilized mason jars. Doing this will allow them to be kept in the fridge for up to two months.

I used two sugar pie pumpkins for this recipe. Carving pumpkins are not recommended due to their bland taste and stringy and watery texture.
You can discard the innards of your pumpkins or save the seeds to roast.
To make my puree, I opted to use an immersion (stick) blender to create a smooth and creamy puree. Hand processing using a fork or masher will not give such a smooth end result. For a good in-between texture, a food processor is recommended.
If you find that your puree is too loose or watery, you can place it into a sauce pan on low heat and simmer (stirring occasionally) to remove some of the moisture until a thicker texture is achieved.