Elevate your pumpkin baked goods by making your own pumpkin puree from sugar pumpkins! This tutorial shows you how to prepare the pumpkins, roast them, and puree them for a variety of recipes. This is perfect for pumpkin pies, pumpkin breads, smoothies, or even savory pumpkin sauces!
Use this pumpkin puree to make a delicious Pumpkin Spice Latte Smoothie or my super popular Moroccan Pumpkin Chicken.
Contents
The Base of Fall Baking!
As much as I love my summer salads, as August comes to an end, I start craving pumpkin spice.
I’ll usually start “pumpkin spice season” off with this perfect Pumpkin Spice Latte Smoothie.
Then I meal prep a large batch of my favorite crockpot meal, this Moroccan Pumpkin Chicken.
As the holidays near, it’s time to dust off the baking pans and start making these Healthy Pumpkin Chocolate Chip Muffins and this Pumpkin Coffee Cake.
And let’s not forget a pumpkin pie or two!
If you’re after the freshest tasting pumpkin baked goods, they start with a homemade pumpkin puree. Canned pumpkin is convenient and something I keep on hand, but when I can, I start with fresh!
Pumpkin puree is made from sugar pumpkins, sometimes called pie pumpkins. These are a smaller, more tender baking pumpkin than the jack-o-lanterns you see everywhere for Halloween.
If you haven’t seen baking pumpkins at your grocery store, check speciality stores like Whole Foods or a local farmer’s market. Baking pumpkins in the United States are typically small and orange, but in other countries can be larger and have green on the skin as well.
Let’s dive in and turn these into a silky puree!
How to Make Pumpkin Puree
Step 1: Cut sugar pumpkins in half and remove the pulp and seeds with a spoon.
Step 2: Cut the pumpkin halves into smaller wedges (quarters or eighths, depending on size of pumpkins).
Step 3: Preheat oven to 400º F. Add pumpkin wedges to a large baking sheet. Line baking sheets with parchment paper or silicone liners for easier clean up, if desired.
Step 4: Roast pumpkin wedges for about 30-40 minutes, or until very soft and starting to brown around the edges.
Step 5: Scoop the flesh away from the skin, and add it to a food processor.
Step 6: Process the roasted pumpkin until a very smooth consistency is reached. Add 2-4 tablespoons of hot water if necessary to reach a smooth puree (some pumpkins will have less water and produce a thicker puree, so the water helps reach a smooth consistency).
What do I do with the Pumpkin Seeds?
Save them! Pumpkin seeds are edible and make a nutritious and delicious snack.
Separate the seeds from the stringy pith, and wash them.
Add them to a baking sheet, and toss with olive oil and sea salt.
Roast pumpkin seeds at 325º F for 20-30 minutes, checking on them occasionally and tossing them with a spatula. The seeds are done when they have begun to brown and will get crunchy when cooled.
No Food Processor? Other Methods
A food processor is the fastest and most efficient way to make this homemade pumpkin puree recipe.
However, if you do not have one, you could try:
- A potato masher: Add roasted pumpkin to a large bowl, and use a potato masher to break down the flesh. Add hot water to help form a good consistency.
- Fine Mesh Sieve: This works best if you have more watery pumpkins. Add the scoops flesh over a sieve, and then press it down through the mesh with a spoon. Add small amounts at a time and just continue the process until all the pumpkin is processed.
How to Store Pumpkin Puree
Once the puree has cooled to room temperature, store it in an airtight container in the refrigerator for up to 10 days.
If you’re like me, and use pumpkin for months (or year round!), you’ll want to make enough to freeze.
If freezing in glass jars, fill the jars 3/4 of the way full, and then seal tight before freezing up to 6 months.
Pumpkin puree can also be frozen in ziplock freezer bags. Fold the tops of the bags down (I put the bags in large measuring cups with the sides folded down), and fill them with 3-4 cups or puree. Flatten the bags, and freeze the puree.
Allow to defrost at room temperature for several hours prior to using the stored pumpkin puree.
Pumpkin can also be frozen in ice cube trays. Add the puree to a tray, filling each hole, and then allow to freeze. Once frozen, pop the cubes out and store them in a ziplock freezer bag until ready to use. These are idea for smoothies or for recipes that require smaller amounts of pumpkin puree.
How to Use Pumpkin Puree
Pumpkin Smoothies
The most made pumpkin recipe in my house is smoothies! Try this Green Pumpkin Pie Smoothie (this was my son’s favorite when he was a toddler!).
We also adore these Pumpkin Spice Latte Smoothies and Pumpkin Spice Latte Smoothie Bowls.
Pumpkin Breads & Muffins
We make pumpkin bread and pumpkin muffins every year! Pumpkin makes a moist loaf with a slight natural sweetness, and is a perfect way to enjoy all the pumpkin spice!
Try these Healthy Pumpkin Chocolate Chip Muffins and this Pumpkin Coffee Cake with Cranberries.
Pumpkin Pie
Perhaps the most popular pumpkin recipe of all, this homemade pumpkin puree is perfect for swapping in to your favorite pie recipe. Your guests will be able to tell the difference! Fresh pumpkin has a brighter and sweeter flavor.
Mix things up with these adorable, Mini Pumpkin Pies made with an almond flour crust.
Not a huge pumpkin pie fan? Try this No-Bake Pumpkin Cheesecake with a Ginger Cookie Crust.
Other Pumpkin Recipes
Want to get creative?
Try this delicious spread, a Pumpkin Apple Butter made easily in a crockpot.
These Keto Pumpkin Chocolate Chip Cookies are a great high-protein snack!
Add pumpkin spice to your breakfast with this fun Pumpkin Pie Baked Oatmeal or this Pumpkin Spice Chia Pudding.
Savory Pumpkin Recipes
The sweetness of pumpkin is amazing in savory recipes!
Hard core pumpkin fans will love this Crockpot Moroccan Pumpkin Chicken – and homemade pumpkin puree makes all the difference in this recipe!
And while this recipe doesn’t use a puree, you might want to hold baking pumpkin back for this Thai Chicken and Pumpkin Curry.
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!
How to Make Pumpkin Puree
Equipment
Ingredients
- 2-3 sugar pumpkins
Instructions
- Preheat oven to 400º F.
- Line large baking sheets with parchment or silicone liners, and set aside.
- Cut sugar pumpkins in half and remove the pulp and seeds with a spoon.
- Cut the pumpkin halves into smaller wedges (quarters or eighths, depending on size of pumpkins).
- Preheat oven to 400º F. Add pumpkin wedges to a large baking sheet. Line baking sheets with parchment paper or silicone liners for easier clean up, if desired.
- Roast pumpkin wedges for about 30-40 minutes, or until very soft and starting to brown around the edges.
- Scoop the flesh away from the skin, and add it to a food processor.
- Process the roasted pumpkin until a very smooth consistency is reached. Add 2-4 tablespoons of hot water if necessary to reach a smooth puree (some pumpkins will have less water and produce a thicker puree, so the water helps reach a smooth consistency).
Notes
NO FOOD PROCESSOR? OTHER METHODS
A food processor is the fastest and most efficient way to make pumpkin puree. However, if you do not have one, you could try:- A potato masher:Â Add roasted pumpkin to a large bowl, and use a potato masher to break down the flesh. Add hot water to help form a good consistency.
- Fine Mesh Sieve:Â This works best if you have more watery pumpkins. Add the scoops flesh over a sieve, and then press it down through the mesh with a spoon. Add small amounts at a time and just continue the process until all the pumpkin is processed.
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