Looking for a tasty pumpkin puree to use in recipes? Store-bought brands may contain sugars and ingredients you can’t pronounce. Here’s how to easily make your own!
Cut pumpkin in half. Round pumpkins are best cut across the width while long pumpkins are best cut lengthwise.
Scoop out the seeds.
Place each half, cut side down, on a baking sheet. (Line the sheet with parchment paper for easier cleaning.)
Bake in the oven until the pumpkin is soft to the touch. After 30 minutes have passed, start checking every 5-10 minutes or so for doneness by lightly pressing on the skin.
You can use the roasted pumpkin as is, or broil the top to caramelize it slightly, adding a new dimension to the flavor. To do so, flip the pumpkin halves over on the baking sheet and put them under the broiler for several minutes, until browned. Remove the pumpkin from the oven.
Allow the cooked pumpkin to cool slightly.
Scrape the pulp off of the skin.
Mash the pumpkin flesh with a fork or potato masher. For a smoother consistency, purée the roasted pumpkin in a food processor or with an immersion blender.
Boiling or steaming method
Cut the pumpkin in half and scoop out the seeds.
Slice it into large pieces that are easier to handle.
Remove the skin by cutting it off with a sharp knife or peeling it with a vegetable peeler.
Once peeled, cut the pumpkin into smaller, even-sized chunks.
Fill a large pot with the peeled pumpkin chunks and cover them with water.
Bring to a boil and simmer until the pumpkin is fork-tender.Rather than boiling the pumpkin directly, you can steam the pieces in a steamer or a steamer insert within a large pan.Either should take around 10-20 minutes, depending on the type of pumpkin and the size of the pieces.
Strain out the cooked pumpkin.
Allow to cool slightly.
Mash or blend until reaching the desired consistency.
Video
Notes
Yield: One 4 lb. (2kg) pumpkin makes approximately 2lbs. (1kg) or 4 cups of pumpkin puree.This homemade pumpkin puree can be used as-is or made smoother by blending with either an immersion blender or a stand blender.Use in both sweet and savory recipes.
Roasting vs. Boiling
Roasting the pumpkin has a shorter prep. time, but a longer cook time than steaming or boiling.Boiling or steaming will take longer to prepare, but once the water has been brought to a boil, they should only take around 10-30 minutes.
Storage
You can use this immediately or store it in an airtight container in the refrigerator for several days (up to a week, depending on the water content and type of pumpkin). This also freezes well for up to 6 months. I like to use cube-shaped ice cube trays for convenient storage that doesn't waste space in the freezer.