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Making Homemade Pumpkin Purée is easy with just a few simple steps! It's perfect for pumpkin pie and autumn baking. It's also a great way to use up homegrown pumpkins and add a nutritious boost to autumn meals. Plus, with no additives, it's safe and nutritious for dogs and cats!
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Richer in flavour and nutrients, there's nothing like using fresh, homemade pumpkin purée. It's a nutritious autumn staple that's great for both sweet and savoury recipes! Plus, it's easy to freeze for later use.
Is Pumpkin Purée healthy?
Pumpkin is one of autumn's most nourishing foods! It's loaded with nutrients, including vitamins, minerals, fibre and powerful antioxidants.
Health Benefits
Mineral-rich. Pumpkin is a great source of many minerals, including potassium, zinc, magnesium, calcium and iron.
Good source of fibre. Pumpkin is a great source of fibre. It's especially rich in soluble fibre, making it excellent for gut health.
Rich in vitamin C. Pumpkin is a great source of vitamin C, which makes it a great food for adrenal health, skin health and immune function.
Great source of antioxidants. Pumpkin is a great source of antioxidants, including beta-carotene, vitamins C, E and zinc.
Soothing digestive aid. Pumpkin Purée makes a great digestive aid. It can help soothe upset tummies and is rich in nutrients that contribute to gut health. Plus, it's a good source of many B vitamins, which can contribute to proper metabolic function.
Seasonal Benefits
Autumn is pumpkin season, making it the perfect time to savour them when they are freshly harvested. Plus, they are rich in immune-supporting nutrients, including vitamin C and zinc.
Winter can also be a great time to reap the benefits of pumpkins, as they can be stored whole for about 3 months. This puree can also be frozen to enjoy its warming, soothing and immune-supporting benefits all winter long.
How to Make Pumpkin Purée From Scratch
Pumpkin purée is very easy to make, despite what you might think. All you need is a pie pumpkin, an oven and a way to blend it. Follow the steps below or watch the video.
What You Will Need
Equipment
- Chef's knife or large carving knife to slice the pumpkin in half.
- Blender or immersion blender to purée the pumpkin.
- Large metal spoon to scoop out the guts and seeds. Don't forget to save them to roast for a delicious snack!
- Oven to roast the pumpkin, which softens it, making it easy to blend and gives it a delicious flavour.
- Baking sheet or baking dish to cook the pumpkin on. A 9" x 13" is big enough to hold 1 - 2 pie pumpkins.
Ingredients
- Pie Pumpkin provides the best flavour and texture for purée. They are sweeter and have less water content than larger pumpkins. They are also sometimes labelled as sweet pumpkins.
Step 1: Prepare Pumpkin
First, preheat your oven to 350°F. If you prefer less mess, you can line the baking sheet with unbleached parchment paper. However, pumpkin doesn't tend to stick, so it isn't crucial. I typically place mine right on a glass baking dish or stainless steel baking sheet.
Next, cut your pumpkin in half and scoop out all the guts and seeds, which you can save and roast into a crunchy snack!
Step 2: Roast
Once the pumpkin halves are cleaned of the guts and seeds, place them face down on the baking sheet. Place them in the oven and bake for 45 minutes to 1 hour, or until the juices begin to release and they are tender enough to poke a fork through.
Step 3: Blend
Once the pumpkin halves are cooked, remove them from the oven and allow them to cool for about 10 minutes. You want them to still be warm for the easiest removal from the outer skin. Once they are cool enough to handle, scoop out the inner flesh, placing it into a bowl or blender. Toss the outer skin into the compost.
Next, blend the pumpkin into a purée. I find it easiest to use an immersion blender. However, a regular blender or food processor also work just fine. You may need to pause and scrape the sides down with a spatula and continue blending to get the smoothest texture.
If you find the pumpkin is quite dense and having trouble blending, you can add 1 tablespoon up to ¼ cup of water to help it along.
Once it has turned into a smooth purée, it is ready to use! It can also be stored for later use.
My Top Tips
- Use sweet pumpkin (pie pumpkin) for the best flavour and texture. As mentioned above, they are sweeter and have less water content than larger pumpkins.
- Roast at 350°F to preserve the precious nutrients. It can be tempting to roast the pumpkin at a higher temperature to save on time. However, higher heat can destroy nutrients, such as vitamin C.
- Remove skin while still warm. As soon as your pumpkin is cool to the touch (while still warm on the inside), you should be able to peel the outer skin right off. This saves a good amount of time by eliminating the need to scoop and scrape.
- Use an immersion blender for ease and the smoothest results. Unless you are doubling or tripling the recipe, I find using an immersion blender the quickest and easiest way to get a smooth texture with more control.
- Press through a fine-mesh sieve for an extra smooth texture. This one is a bonus tip, only if you want to take it a step further to remove any strands or chunks.
How Long Does Homemade Pumpkin Purée Last?
You can store your homemade pumpkin purée in the refrigerator for 5 - 7 days, as long as it is sealed in an airtight container. It can also last up to 6 months in the freezer, if sealed in a freezer-safe bag or container.
Ways to Use Homemade Pumpkin Purée
Pumpkin pie is typically what comes to mind when thinking of pumpkin purée. However, there are countless other ways to use it! One of my favourite ways is making a healthy pumpkin spice latte. But it's also a favourite for autumn baking and cooking. It amkes a delicious and nutritious addition to cookies, muffins, bread, oatmeal, overnight oats, pancakes, soups, sauces and so much more!
You can also use it as a substitute for sweet potato in many recipes, like these savoury muffins. Since it's part of the squash family, it can also replace other types like butternut for this delicious autumn soup.
Another great thing about this homemade pumpkin purée is that it's free of additives, making it safe and nutritious for dogs and cats to eat! It's great for soothing gastrointestinal upset for our furry friends as well. I always keep some on hand for when upset tummies strike. I also always mix a little into my pups' food whenever I'm baking or cooking with pumpkin purée.
Of course, it's important to feed it to them in moderation and always consult with your veterinarian if your dog or cat is prone to allergies, is on medication or has any health concerns.
Recipe Highlights
Nutrient-dense. Pumpkin Purée is full of nutrients, including many vitamins, minerals, antioxidants and fibre.
Suitable for many diets. Pumpkin Purée is naturally gluten-free, grain-free, vegan, paleo, and keto-friendly, making it suitable for many dietary restrictions.
Soothing to upset tummies. Pumpkin Purée is a soothing digestive aid and contains gut-loving nutrients.
Nutritious for dogs & cats. One of the things I love most about homemade pumpkin purée is that dogs and cats can also reap its plethora of nutritional benefits! It can also help soothe their upset tummies and is great for alleviating and preventing hairballs in cats.
More Autumn Recipes
If you make this homemade pumpkin purée, let me know how it turned out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Easy Homemade Pumpkin Purée
Print RecipeEquipment
- Immersion Blender Or Regular Blender
- Large Knife Chef's Knife
- Large Metal Spoon
- Oven
- Baking Sheet or Baking Dish
Ingredients
- 1 Pie Pumpkin (or Sweet Pumpkin)
- 1 tablespoon Filtered Water (optional)
Instructions
- First, preheat your oven to 350°F. If you prefer less mess, you can line the baking sheet with unbleached parchment paper. However, pumpkin doesn't tend to stick, so it isn't crucial. I typically place mine right on a glass baking dish or stainless steel baking sheet.Next, cut your pumpkin in half and scoop out all the guts and seeds, which you can save and roast into a crunchy snack!
- Once the pumpkin halves are cleaned of the guts and seeds, place them face down on the baking sheet. Place them in the oven and bake for 45 minutes to 1 hour, or until the juices begin to release and they are tender enough to poke a fork through.
- Once the pumpkin halves are cooked, remove them from the oven and allow them to cool for about 10 minutes. You want them to still be warm for the easiest removal from the outer skin. Once they are cool enough to handle, scoop out the inner flesh, placing it into a bowl or blender. Toss the outer skin into the compost.
- Next, blend the pumpkin into a purée. I find it easiest to use an immersion blender. However, a regular blender or food processor also work just fine. You may need to pause and scrape the sides down with a spatula and continue blending to get the smoothest texture. If you find the pumpkin is quite dense and having trouble blending, you can add 1 tablespoon up to ¼ cup of water to help it along.Once it has turned into a smooth purée, it is ready to use! It can also be stored for later use.
Stella says
You always give the best hints and tips with your recipes. Loved everyone so far. Thanks
Michelle McCowan says
Aawe thank you!! So happy you find them helpful 🙂