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Easy Recipe to make fresh Pumpkin Puree at home

Next time you reach out for that can of pumpkin puree in your market – “STOP”! Why waste money (and probably nutrition) with a canned pumpkin when you can make the real thing in 30-45 minutes at home without any major effort. Its so simple and fresh tasting that you would sure think twice the next time you even hear the word “canned”! The taste of your baked goods or any other recipe just becomes so much better by using home made pumpkin puree. The recipe is so simple that it would be a shame not to try it at least once!

Easy Recipe to make fresh Pumpkin Puree at home

We anyways are in a pumpkin buying spree right – what with them stacked everywhere thanks to the season. And while you are buying some, buy one (or two..) to make this puree. You can do other work while half of the work gets done in the oven. I see in many online recipes where they insist that you cut the pumpkin in half and then bake it for 90 minutes or so until tender to make the puree. Or some other go on to describe how you can peel the skin of smaller pumpkins and puree it for the half the time! (Peel the pumpkins! heaven’s no!).

How to make Pumpkin Puree

My method works very well for me, where I used a 10 pound pumpkin and completed the whole puree making process in less than those 90 minutes (for baking alone) insisted by those articles. Instead of just halving the pumpkin, I chopped them down into few more pieces, more like quarters and baked them for about 30 minutes. In my 400F oven, it became melting tender in about 25 minutes! I am sure yours wont take much longer than that! (45-50min max – I am estimating ) – why estimate – try to check it out.

You can use any sized pumpkin – I used a 10 pounder Just wash and clean the outside of the pumpkin and wipe dry with paper towels.

Easy Recipe to make fresh Pumpkin Puree at home

The only effort as far as I am concerned was chopping the Pumpkin into 2. That’s when you get the “muscled” guy by your side watching TV to help you ;) – But then I was able to cut it – so its not that hard!

Once done – scrap all the pumpkin fibers/membranes along with the seeds off. You can of course use the pumpkins seeds and roast them to make some delicious pepitas

Easy Recipe to make fresh Pumpkin Puree at home

Now cut these halves into 2. Take a roasting pan and place the pieces upside down (cut side down) along with 1 cup of water. You can rub little canola oil on the surface of the pumpkins ( although its not necc.)

Easy Recipe to make fresh Pumpkin Puree at home

Bake them in a preheated 400F oven for about 30 minutes or until tender. You can check for tenderness by piercing a fork to the flesh of the pumpkins. It will give in v easily.

Also you will find that the surface of the pumpkins turn deep dark orange.

Easy Recipe to make fresh Pumpkin Puree at home

Cool them for few minutes until you can handle them.

Easy Recipe to make fresh Pumpkin Puree at home

Now scoop out the flesh of the pumpkins. The flesh will come off very easily if baked completely.

Easy Recipe to make fresh Pumpkin Puree at home

You can now either mash it using your hands or spoon , but if you want the consistency of a store bought canned pumpkin then use a processor

Easy Recipe to make fresh Pumpkin Puree at home

to make a smooth puree.

Easy Recipe to make fresh Pumpkin Puree at home

Now pour it down a sieve (or cheesecloth or coffee filter ) placed over a deep bowl

Easy Recipe to make fresh Pumpkin Puree at home

Stir with a spoon until all the liquid is sieved completely

Easy Recipe to make fresh Pumpkin Puree at home

and you get some rich thick Pumpkin Puree.

Easy Recipe to make fresh Pumpkin Puree at home

With this on hand – imagine the number of dishes floating out of your kitchen and all smelling and tasting extra special :)

Easy Recipe to make fresh Pumpkin Puree at home

Carved a Halloween Pumpkin? Why don’t you send it to me? See Details here

I will showcase them as and when you send me an entry here for others to get inspired by your creation.

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And here are some more...

Wholegrain Pumpkin Pie
Roasted Pumpkin Seeds (pepitas)
Spiced Pumpkin Bread
Spiced Pumpkin Bran Muffins
Brown Butter Pumpkin Risotto
Pumpkin and Peanut Butter Soup
16 Responses to “How to Make Pumpkin Puree”
  1. Darsih

    My blender doesn’t process this well unless I add a lot of liquid which is ok if I’m going to use it in a soup with broth or something like that. But soupy puree for cakes isn’t a good idea. This has stopped me in the past. I just had much better success with one of those hand held blenders. So I’m going to order more pumpkins and stock up the freezer.

  2. Vicki

    :?: When I strain the puree, do I keep what’s on top? Or the liquid that’s been starined out?

    Its the liquid strained out – mostly you wont get anything on top – its thick and delicious and does not leave anything on the strainer. This step is not really necessary (just a precautionary thing..) –DK

  3. This is fantastic!well done!may i know if it’s alright to boil the pumpkin instead of baking probably using the same amount of water?

    Hi Christine – you can certainly boil it. But you would have to increase the water, enough to cover the pumpkins. The water used for the baking was sufficient since it was mainly used for steaming the pumpkin…..but for boiling it needs more water – add sufficient enough to cover the pumpkins. Hope this helps :) –DK

  4. sanaz

    :-P I love it, i just did it and it’s so easy and fast. I wish you had a recipe for pie too. Now i have to look for one. Thanks :)

    Thank you Sanaz. I have a wholegrain pie with this puree – http://chefinyou.com/2009/10/pumpkin-pie-recipe/ chk this out :) –DK

  5. Malena

    My little boy has been begging me to make pumpkin pies out of his 95lb pumpkin that he picked from the pumpkin patch this year. Will the puree still taste good coming from a pumpkin this large? I plan on freezing or canning the excess.

    I have been told by few ppl that for cooking/ pureeing purposes, types like sugar, cheese or milk pumpkins are ideal. The usually large ones which we usually use for ‘jack-’o-lantern’ purposes are not as sweet and the flesh of such pumpkins turn out to be v tough and v stringy. But I think the best person to ask would be the grocer himself, he will know better. hope this helps :)

  6. Virginia

    Thanks for posting this.. I’ve recently started using fresh pumpkin in pies, cheesecakes, and breads. I usually cut them in quarters and boil them. I like the look of the baking method better. Will have to try that out. Thank you.

  7. Thanks for this tip! I always went to the trouble of peeling the pumpkin. I am going to use your method next time! Love that it’s roasted.

  8. I always buy canned pumpkins..and I always think, I should make my own puree :) ) I’m loving your pumpkin series!

  9. SD

    Looks so good and tempting … Thanks for sharing. Can you please post different recipes that calles for this puree?

    Thanks SD :) Recipes coming up :) —DK

  10. Very useful post. Bookmarked for when I buy a pumpkin :-)

  11. Hi,
    First time here, those steps do look simple and easy to follow. I may make some for this season. Nice tips.

  12. I have never ventured into buying pumpkins. Your posts urge me to buy one. And waiting for your recipes with the puree!

  13. Priya

    I was thinking what should i do with the pumpkin got it from pumpkin patch.
    Thanks for posting puree recipe with simple steps.

  14. Gorgeous pumpkin puree, suits prefect for many bakes..

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