Homemade Pumpkin Purée heaping out of a glass jar with a wooden spoon sticking out the top.

Easy Homemade Pumpkin Purée

Recipe By : Michelle McCowan

5 from 2 votes

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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Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Dietary GF, Keto, Nut Free, Oil Free, Soy Free, Sugar Free, Vegan

Season(s) Autumn, Winter

Difficulty Easy

Yield 2 Cups

Equipment

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.

Notes

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.

To store your homemade pumpkin purée, seal it in an airtight container and keep it refrigerated for 5-7 days. It can also last up to 6 months in the freezer, if sealed in a freezer-safe bag or container.

Watch the Video!

Nutrition

Total Servings :

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