Homemade Pumpkin Pureé
Make your own rich, naturally sweet pumpkin purée at home! This simple from-scratch method delivers better flavor and texture than canned; perfect for pies, breads, soups, and all your cozy fall recipes.
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Servings: 4 Servings
Calories: 88kcal
Cost: Varies
Equipment
- Sharp Knife and Cutting Board Learn proper knife sharpening basics and how to clean a wooden cutting board to keep these kitchen tools in good condition.
- Lined Baking Sheet Parchment paper or a silicone baking mat work well.
- Blender A high-powered blender is purely optional. You can mash your pureé with a fork or use a blender for a smoother consistency.
Ingredients
- 1 medium Pumpkin sugar or pie pumpkin varieties
Instructions
- Allow 10-14 days for your pumpkins to cure properly in a warm, relatively humid environment with plenty of airflow. Curing will harden the rind and concentrate the sugars in the flesh. A fully cured pumpkin will resist the pressure of your fingernail, the stem will be dry and rigid, and the pumpkin will make a hollow sound when thumped.
- Preheat the oven to 350°F.
- Take your properly cured pie pumpkin and remove the stem by carefully banging it on the edge of the counter.
- Pierce the pumpkin with a sharp knife.
- Place pumpkin on a cookie sheet lined with a silpat mat, parchment paper, or lightly sprayed with oil.
- Cook the pumpkin for 20 minutes, or until you can easily pierce the pumpkin with a fork.
- Remove pumpkin and allow to cool slightly.
- Peel the skin away from the pumpkin.
- Remove the seeds and other stringy bits from the center of the pumpkin.
- Use puree as is or blend until a smooth consistency is reached (in a blender, a stand mixer or with a stick blender).
Notes
Storage Instructions:
If you use the pumpkin within a few days, you can store it in a sealed glass jar in the refrigerator.
If you won’t be using the pumpkin for a while, you can freeze it in a zip-top bag. I recommend pressing it flat for quick defrosting later. To defrost frozen pumpkin pureé, place the frozen ziptop bag in a dish with cold water for about 10 minutes.
Clever Ways to Use Homemade Pumpkin Pureé:
Do you ever wonder why recipes don’t call for an entire can of pumpkin pureé?
Well, the one drawback to making your own pumpkin pureé is that you’re never left with an exact amount. So, if you happen to have a slightly larger pie pumpkin and find yourself left with a little extra, consider the following ideas to use it up
- Instant Breakfast Mix – We love our instant breakfast mix. Adding a tablespoon or so of homemade pumpkin pureé, some pumpkin pie spice and a drizzle of maple syrup turns it into a delicious fall treat.
- Oatmeal – Make a delicious pumpkin Instant Pot oatmeal by adding the last bit of pumpkin pureé to the pot.
- Breakfast Bake – It doesn’t have to be in the recipe to add a little pumpkin flavor! Just add pumpkin pureé to this baked oatmeal recipe or my make-ahead French toast casserole.
- Granola – Do you have a healthy homemade granola recipe? Adding some pumpkin pureé as the liquid would be delicious!
- Dessert – Add a little extra sugar to your pumpkin pureé and add it to your favorite cheesecake recipe.
- Quick Bread – Many quick breads call for applesauce or mashed bananas. You can swap out pumpkin pureé to change the flavor of a delicious quick bread.
- Yogurt – Does your family love yogurt? We make Instant Pot yogurt and swirl in some pumpkin pureé, cinnamon (or pumpkin pie spice) and maple syrup. It gives it a delicious fall twist. Homesteading Hack: Turn this yogurt into popsicles by freezing it in popsicle molds!
- Smoothie – Adding the last few tablespoons of pumpkin pureé to your morning green smoothie is a nutritious way to use it up.
- Pumpkin Coffee Creamer – Make a homemade pumpkin coffee creamer by adding pumpkin pureé (about 2 Tablespoons) to a cup of heavy whipping cream or half and half, a splash of vanilla and a sweetener of choice (maple syrup would be a delicious pairing).
- Soup – Add pumpkin pureé to a large pot of soup. Chances are you won’t even notice the flavor, but it will add a delicious, subtle sweetness, and your family will benefit from the added nutrients.
- Hummus – Try mixing in pumpkin pureé to your next batch of homemade hummus. The flavor may surprise you!
- Baby Food - Skip the expensive jarred baby food, and follow this tutorial to make nutritious homemade baby food using pumpkin pureé!
Nutrition
Serving: 0.5cup | Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
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