The flavor and texture of Fresh Pumpkin Puree can’t be beat! And it’s so cheap and easy to make your own when pumpkins are in season. Or freeze homemade pumpkin puree and enjoy pumpkin goodies all year long!
Skip the canned pumpkin and easily make it at home! Roast up a few pie pumpkins to and puree the creamy rich squash. Whether you use it fresh or freeze for later when you know how to make pumpkin puree at home from scratch it’s easy to whip up an array of delicious baked goods and decadent savory meals!
How to Use Pumpkin Puree
Whether you have an abundance of pumpkins, are looking for a canned pumpkin substitute or are just wondering how to make pumpkin pie with real pumpkin you’ve come to the right place! Once you learn how to make pumpkin puree at home you’ll realize how easy and economical it is to add this nutritious vegetable to your diet!
As with any orange squash, pumpkin is a nutritional powerhouse. If you’ve ever wondered why orange veg like pumpkins are good for you it’s because they’re high in fiber, iron and vitamin A! A part of a heart healthy diet, pumpkin is naturally anti inflammatory and a powerful antioxidant.
To use pumpkin puree bake up something sweet like pumpkin pie, bread, cookies, french toast, mousse, fruit dip, smoothies, cocktails or pancakes. Or, something savory like soup, pasta, biscuits, curries, lasagna, pasta sauce or mac and cheese. No matter what you’re craving pumpkin puree can be used for so many things!
One pumpkin will yield more than enough puree to substitute for canned pumpkin in recipes. Typically there’s 15 ounces of pumpkin puree in a can, which is just under 2 cups. And typically an average sized pie pumpkin is about 4 pounds and will yield at least 2 cups of puree.
how to make pumpkin puree
Making pumpkin puree from scratch is as easy as slicing the squash, removing the seeds and roasting (cut side down) in a hot oven. This long hot roast ensures the pumpkin flesh steams without excess moisture. Making the pumpkin puree thick and creamy rather than watery.
Save the seeds and find out how to make pumpkin seeds with the most delicious recipe for Brown Sugar Sriracha Roasted Pumpkin Seeds.
Once the squash is flavorful and soft, remove and let cool. Then remove the flesh from the skin and puree until smooth.
If you want to make homemade canned pumpkin without a blender you can use a potato masher or a good strong arm and a wooden spoon. If you are having trouble getting it smooth enough by hand try smashing the pumpkin puree through a sieve.
Store in the refrigerator up to five days. Or, to freeze pumpkin puree simply place it in freezer bags or vacuum seal and store flat. It keeps well for up to 3 months (or longer), simply defrost before using.
Did you know that canned pumpkin pie filling is actually butternut squash?! This roasting method works for any squash so go ahead and get creative. Once you learn how to make pumpkin puree mix it up and see what blend of winter squashes you like best! Sweet potato, butternut squash and sugar pumpkins can all be used interchangeably.
- 1 small sugar pie pumpkin about 3-5 pounds
- Preheat oven to 400 degrees.
- Cut pumpkin in half and remove seeds. Place on a baking sheet and roast cut side down, until soft, 50-60 minutes.
- Cool completely, then scoop out flesh. If needed, transfer to a food processor and process until smooth.
- Keep covered in the refrigerator up to five days. Or, place in freezer bags or vacuum seal and freeze up to three months.