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 when you can make the real thing in 30-45 minutes at home without any major effort. Its simple and fresh tasting. The taste of your baked goods or any other recipe just becomes so much better by using homemade pumpkin puree.
Easy Recipe to make fresh Pumpkin Puree at home
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 wherein I complete the whole puree making process in less than those 90 minutes insisted by online 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! 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
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 in 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

Recent Posts by ChefInYou

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

83 Comments

By {things i made} baking with pumpkin | the beautiful things on Feb 22, 2015

[…] pie when presented with the ingredient. I haven't touched the canned puree in ages (I use this site's step-by-step to make it fresh–it seems more complicated than it looks the results are like comparing […]

By Healthy Recipes With Pumpkin Puree | ksmile88-for people on Jan 4, 2015

[…] How to make fresh Pumpkin Puree at home | Pumpkin Puree … – I liked how you’ve decribed the method. Definitely going to try this out. By the way, can you cook(in the microwave) and puree the pumpkin instead of baking and …… […]

By Pumpkin Puree Recipes Healthy | We Get Healthy on Nov 30, 2014

[...] How to make fresh Pumpkin Puree at home | Pumpkin Puree … – Learn to make fresh pumpkin puree at home with this easy and simply step by step pictorial. After this, you will never go for canned pumpkin puree ever again…. [...]

By How to host an American Thanksgiving dinner in Denmark | The Copenhagen Tales on Nov 4, 2014

[...] Pumpkin puree from scratch, to be used for pumpkin pie (I’ve used Hokkaido pumpkin before) [...]

By Pumpkin-Spice Energy Balls - Michaela Loves on Oct 23, 2014

[...] It contains pumpkin puree which can either be bought in a can or made fresh yourself from a pumpkin – check out the recipe here. [...]

By linda on Sep 24, 2014

I grow my own pumpkins, they are called fairytale. It looks like a Cinderella pumpkin. I do my pumpkins in my large pressure cooker, then the cooked flesh goes into my food processor. Easy way to do it, always a lovely orange color. I need new ideas to use up some more.

By Putra on Sep 8, 2014

Thanks Admin – excellent clear instructions and helpful friendly individualized help! Best wishes!

By Connie on Aug 27, 2014

Can this puree be canned? water bath method? will this make good pies? I am new at canning.

By Connie on Aug 27, 2014

Can this puree be canned? In a water bath method? I am new at canning so will it make for good pies?

By Connie on Aug 27, 2014

Can this recipe be canned? If so, can it be a water bath? Will it make for good pumpkin pies? I am new at canning?

By Connie on Aug 27, 2014

Is this recipe able to be canned? If so can a water bath method work? Will this puree make good pumpkin pies? I am new at canning.

By Connie on Aug 27, 2014

Is this recipe able to be canned? Can the puree be used to make pumpkin pies?

By {recipe} pumpkin spice latte - provinzkindchen testprovinzkindchen test on Aug 23, 2014

[...] ein gutes rezept zur herstellung von kürbis püree findet ihr z.b. bei chefinyou.com [...]

By {recipe} pumpkin spice latte – provinzkindchen test on Aug 14, 2014

[...] ein gutes rezept zur herstellung von kürbis püree findet ihr z.b. bei chefinyou.com [...]

By {recipe} pumpkin spice latte | provinzkindchen test on Aug 12, 2014

[...] ein gutes rezept zur herstellung von kürbis püree findet ihr z.b. bei chefinyou.com [...]

By Easy Cream Puffs Recipe ~ Inexpensive and Delicious! on Jul 8, 2014

[...] favorite variation for the filling for this easy Cream Puffs Recipe. Perhaps adding a little Pumpkin puree or chocolate ganache? Easy Cream Puffs Puff recipe   Author: Wilma Recipe [...]

By Pumpkin Bread | Salad Masala! on Jan 30, 2014

[...] cups fresh pumpkin puree or use [...]

By Pumpkin Oreo Tart | 101 Tastes on Jan 13, 2014

[...] goodness.. You can either make your own pumpkin puree (follow this recipe and freeze the remaining puree if you use a big pumpkin) or used canned puree. I prefer to make my [...]

By Low-Fat Pumpkin and Cranberry Muffins - Living with Daisy - Interior Design for Beautiful Family Homes | Living with Daisy – Interior Design for Beautiful Family Homes on Nov 28, 2013

[...] ginger 1/4 tsp nutmeg 1 cup pumpkin puree (found in a tin at my local farm shop, but you could make your own) 1 large egg, lightly beaten 1/4 cup of rapeseed oil (for a low-fat option) but you could try [...]

By Fall Food | Groundswell Cooking on Oct 18, 2013

[...] Check out this link if you have questions about turning a whole pumpkin into a much better version than the canned stuff: http://chefinyou.com/2009/10/pumpkin-puree-recipe/ [...]

By Dhriti on Jun 5, 2013

:) I liked how you've decribed the method. Definitely going to try this out. By the way, can you cook(in the microwave) and puree the pumpkin instead of baking and still get the same consistency?

I don't use Microwave for cooking, hence have no idea personally Dhriti. But I have read that you certainly can - it takes much lesser time to cook. I think there are videos in youtube for it. --DK

By Himani on Mar 18, 2013

:lol: I like this recipe and will make it this weekend.

By Dog Treat Recipes: Cheddar & Pumpkin Treats | Dog Training Advice That Works on Feb 16, 2013

[...] [1] You can buy pumpkin puree in cans online or at your local supermarket. Alternatively you can make it yourself. [...]

By Shana on Nov 20, 2012

I have at least 2 dozen pumpkins that I need to puree. i can't wait to try this! I have frozen canned pumpkin puree before with good success. I primarily use the pumpkin for baking breads, and can't tell the difference between the frozen and non-frozen canned puree.

By Pumpkin Coffee Cake | familyjulius on Nov 6, 2012

[...] The recipe calls for a 15oz can of Pumpkin Puree.  I just substituted about 2 cups of fresh pumpkin puree.  I made that by following this “recipe”. [...]

By Sandy [a person, not the hurricane] on Nov 2, 2012

Due to hurricane Sandy, we didn't get to carve our Jack O'Lanterns so I was left with three large pumpkins. Decided to make puree today to freeze for holiday goodies. As it would happen, I'm also babysitting my 8 month old grandson today. When making the puree, it hit me that it looked a lot like baby food. Well . . . he loved it! He's had a helping of pumpkin puree this afternoon and I know will be ready for pie come Thanksgiving! :wink:

hahaha. Yes it is indeed like a nice thick baby food. And i had a good laugh at your "name" :) But on a serious note, hope all's well at your end.--DK

By Pumpkin oatmeal spice cookies | AnnaTheApple on Nov 2, 2012

[...] amount of effort went into it and I’m chuffed at my achievement (yes, achievement). I followed THESE instructions. In the end I got a hefty amount of pumpkin puree, and I saved a quarter for roasting, [...]

By DeAnna Richardson on Nov 1, 2012

I am going to make your puree with the leftover pumpkins from last night; however, I won't be able to cook anything right now with it. Can I freeze it until a later date, say maybe to make pumpkin break for Thanksgiving or Christmas?

By Hannah on Oct 30, 2012

Thak you so much for simplifying this process! it sounded so complicated. i have pull-apart pumpkin bread and pumpkin spiced-lattes on my to-do list and thanks to you, i can proceed with confidence! will def link this page on my blog when i post my recipes. thanks again. Hannah :mrgreen:

By Barkelby on Oct 25, 2012

Microwaving does not kill nutrients. It actually may preserve them better than other cooking methods. http://www.nytimes.com/2006/10/17/health/17real.html?_r=0

By Venera@Veggykitchen.com on Oct 20, 2012

Thanks for a great recipe! I have a big pumpkin from my garden and didn't know what o do with it. Now I'm baking to make a home-made puree by your recipe)) :wink:

By nancy on Oct 18, 2012

HEY, Just wanted to share something funny. I have a 5 yr old grandson. He was given a pumpkin today and wanted me to cook it for him. So, into the kitchen we went. AFTER, i got the thing cut in half. he looks at me dead pan and says..."i didn't know you were going to kill it!" :) I lost it. we have it in the oven now, yummm.

By Green Halloween | Blackle Mag on Oct 15, 2012

[...] How to Make Fresh Pumpkin Puree at Home, http://chefinyou.com/2009/10/pumpkin-puree-recipe/ [...]

By Lisa on Oct 13, 2012

So easy! Thanks! I just used a paring knife and peeled the outer skin off the pumpkins once they were cool enough to handle, but still warm. No need to scoop or scrape and there was less waste!

By Pumpkin Pie (in Pictures) | DB and Jelly on Oct 11, 2012

[...] 2 cups of pumpkin puree – canned will save you a TON of time, but we went a little crazy with this recipe and decided to use regular pumpkins. (Here’s a good how-to for making pumpkin puree) [...]

By Donna on Oct 5, 2012

I made this and it worked well. To make the puree, I squeezed the cooked pumpkin through my potato ricer and got a nice smooth puree.

By Pumpkin - Delicious to Eat, Great for the Skin! | Life Half Crunched on Sep 29, 2012

[...] my opinion) a better tasting puree to use in your recipes, you can make your own at home following this simple recipe from The Chef In You, which is a vegetarian/vegan [...]

By Candy on Apr 5, 2012

Yes, how do you store leftover? Can this be frozen?

By Saftig og spicy gresskarbrownie « Grønne Gleder on Mar 16, 2012

[...] 2 egg 425 gram gresskarpuré (stek eller kok gresskar, fjern skallet og mos til en puré. Se mer her) 1 ts [...]

By Sowmya on Jan 3, 2012

Hi DK, A much wanted recipe for me as we do not get pumpkin puree in India.. How much puree do you get from a 10 pound pumpkin? Also how to store the left overs? Thanks

By Whole Wheat Honey Walnut Pumpkin Bread | Vegetarian Chef on Jan 3, 2012

[...] cups fresh pumpkin puree or use [...]

By christine chiasson on Nov 27, 2011

now, the only thing about using the microwave is that it is not good for you to use it; it actually kills the nutrients. check out these pictures/this research: http://www.snopes.com/science/microwave/plants.asp . thanks for the recipe though! (the oven one!) i make going to make it after i am done cooking my squash! yahoo

By Purvi on Nov 22, 2011

I also pressure cook the pumpkin (although you can only do smaller batches). The oven baked flavor might be different but if you have a smaller squash at hand, pressure cooking works equally well!

By Thanksgiving Dinner, Part One: Pumpkin Puree (and its Delightful Bi-Product, Roasted Pumpkin Seeds) | i'm [still] having the THAIme of my life! on Nov 21, 2011

[...] where not much at all graces the shelves). But the Internet came through again, plopping this easy-enough sounding recipe for home-made pumpkin puree in my figurative lap. And I just so happened to have this recipe for roasted pumpkin seeds on hand [...]

By Crystal on Nov 20, 2011

In smaller batches it can be steamed in the microwave. i use a large pyrex bowl with 3-4 tablesoons of water in the bottom and cut the pumpkin up into 4" pieces. Cover with plastic wrap. Cook until tender. Will be different for everyone depending on the thickness of the pumpkin pieces. Let sit an additional 5 minutes in microwave when done to cool. Process in blender with leftover juices until desired consistency. You don't have to use all the leftover juices. I use this to make my son's pumpkin puree baby food. He loves it :-P

By RadioGastronomy » Archive » Frontier Beer Stew with Pumpkin, Poblano, Purple Corn, & Antelope Dumplings on Nov 11, 2011

[...] 1 29-oz. can of pumpkin purée (NOTE:  I used Libby’s, but there’s a lot of other brands out there.  You could also purée your own if you like.  There’s a lovely tutorial here.) [...]

By Rudenīgās pankūkas ar ķirbi | Tējtasīte on Nov 9, 2011

[...] izmantoju vienkārši smalki sarīvētu ķirbi. (kā pagatavot ķirbja biezeni, var apskatīties šeit) Kā arī, neizmantoju muskatriekstu, jo gluži vienkārši tāda man mājās [...]

By Sandra on Nov 8, 2011

Hi, do you ever reply? I am trying your method with a 5 pounder cut into smaller pieces I hope this worksout. :lol:

I reply when I can

By Jake on Nov 5, 2011

:( It made chunki purée

Well, then you could have processed it more in your blender to make it smooth!

By David on Oct 30, 2011

Hi, is there anyway I can still make the puree without cutting the pumpkin up? maybe by just scrapping the insides out as my children want to carve their pumpkins? I tried pumpkin cheesecake last year and am desperate to make one :-D . Thank you.

By Cori on Oct 19, 2011

How large of a pumpkin to make 3-4 pies?

By Let’s talk DIY! A pumpkin mask perfect for acne prone skin. « gimmejakesauvage on Oct 10, 2011

[...] Want to make your own pumpkin puree? Click here! Share this:MoreLike this:LikeBe the first to like this post. Tagged Acne, Anti-aging, Antioxidants, Beauty, Blemishes, Cleansing, Cosmetics, Dermatologist, Dermatology, Distractions, DIY, Exfoliating, Facials, Glycolic, Hyperpigmentation, Makeup, Mask, Pimples, Pumpkin, Retinol, Salicylic, Skincare [...]

By Jan Duvet on Oct 2, 2011

I baked a 30 lb Cindarella (Rouge Vif d'Etampes) and there was so much liquid that it spilled over into the oven and floor when I took it out! So I saved the liquid and used it for half of the water called for in the Soup recipe - but now I have about 2 qts of it left and wonder what I could do with it - I drank some and it tastes pretty good. I froze some in case there is something to do with it... Thanks.

By Rachel on Oct 1, 2011

Thanks so much for this recipe, going to make it tomorrow for some pumpkin pancakes! :)

By Hyma Bala on Sep 30, 2011

this is soo good. am goin to make this and try baking with it...

By Spicy Pumpkin Soup recipe | Froztwolf.com on Sep 18, 2011

[...] 1/2 tsp Curry 1 tbsp Coriander, ground 1/2 tsp Chili powder 1 tsp Sweet Chili sauce (Can be replaced with Chili Garlic sauce) 350 ml Chicken Broth 400 ml Pumpkin Puree [...]

By Dina on Jun 29, 2011

Over a colander? *In* a colander. That makes more sense!

Yes, it does. Rectified it. Thanks for the pointer

By Dina on Jun 29, 2011

I believe the key to making pumpkin puree thick like what you get in a can is to rest it over a colander lined with cheesecloth or muslin to allow some of the liquid to drain out.

By puree pumpkin recipe on May 19, 2011

[...] How to make fresh Pumpkin Puree at home | Pumpkin Puree Recipe … Oct 13, 2009 … Learn to make fresh pumpkin puree at home with this easy and simply step by step pictorial. [...]

By Baking My Way Through Baked – The Second Recipe « Frostonepurltwo on Nov 26, 2010

[...] for the first time ever, I would be baking with fresh pumpkin for the first time ever.  I used this website to make the pumpkin puree.  Let me say that the website is useful and I’m sure that this is [...]

By Mary on Nov 18, 2010

I wonder if you could lightly simmer this puree (lid off) stirring constantly until it thickens, so it's more like the store bought stuff? If mine turns out too runny I think I'll try this.

By Trine on Sep 30, 2010

:-P First I cant buy canned pumpkin here. And I had so mush trouble to find a pumpkin at all. But to day is my lucky day and I am ready make my own puree. Thanks for the help by making this step-by-step recipie.. I will finaly make and taste my first pumpkin pie ever this weekend. Greatings from Norway :-P

By Erin on Sep 21, 2010

When I make pumpkin puree I have always used it for pumpkin soups. This year I want to use it in baked goods and pies but the reason I haven't done so before is because the puree has always seemed fairly liquid ( at least much more liquid than the store-bought canned pumpkin - which I have exclusively used for pies) Is there a SPECIAL recipe for pie when using homemade pumpkin puree?

By Melissa on Sep 4, 2010

Let me just say that I'm very excited to use this recipe. However, I do have a question. How long will the puree keep in the freezer?

I have stored mine in a ziplock bag (with all air taken out) and stored for a month in the freezer. I am not sure how much longer it would last. Some discussions on the net - this one in particular - http://chowhound.chow.com/topics/280577 makes me think that you can do it for much longer :)

By Melissa on Sep 4, 2010

Let me just say that I am very excited to try this out. I do have a question though. How long will it keep in the freezer? I've heard this year that there will be a shortage on the can stuff and not easy to find, so I don't want to run out of my own.

By lakshmi on Aug 25, 2010

Hi, Could you please clarify what it means bake along with a cup of water? Should we pour the water on the baking sheet or just leave a cup of water in the oven separately? Sorry if my question is stupid.

If you see the step by step pictures, u will realize that there is water in the baking tray. I add the water to the baking sheet and place the slices on top of it. This helps to create steam in the Oven which is what cooks these pumpkins :)

By Yoseph Kebe on Aug 25, 2010

Thank for posting this article, very helpful for me who got "pumpkin cake fever" :lol: i got recipe from my mother, she always steams the pumpink. she never mention to bake the pumpkin, but i have to try you recipe. thx so much !

By Darsih on Jan 20, 2010

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.

By Vicki on Nov 20, 2009

:?: 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

By Christine Awuor on Nov 19, 2009

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

By sanaz on Nov 19, 2009

:-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

By Malena on Nov 2, 2009

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 :)

By Virginia on Oct 30, 2009

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.

By Pumpkins! | cheerfulheartblog.com on Oct 29, 2009

[...] If you want to make pumpkin puree (you know, what many of us buy in a can so that we can make pumpkin pie or pumpkin bread) it’s amazingly easy.  I had been told to peel the pumpkin after cleaning out the inside… uh, that’s just too much work in my mind; peeling potatoes are bad enough, but a huge pumpkin?  Huh-uh.  BUT today I found out that you don’t have to peel!  Here’s a great tutorial of this easy process.   [...]

By I’m sorry Mr. Raccoon « on Oct 26, 2009

[...] 1 cup pumpkin Puree [...]

By Lisa on Oct 15, 2009

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.

By Veggie Belly on Oct 13, 2009

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

By SD on Oct 13, 2009

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

By Pavani on Oct 13, 2009

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

By Avisha on Oct 13, 2009

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

By Divya Vikram on Oct 13, 2009

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

By Priya on Oct 13, 2009

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

By Priya on Oct 13, 2009

Gorgeous pumpkin puree, suits prefect for many bakes..