This recipe will show you with ease How To Make Pumpkin Puree. Many delicious recipes require a can of pumpkin, but in Australia, it is not always readily available in supermarkets. Further, homemade is so easy and tastes superior. In this post, I will show you how to make the puree by either roasting or boiling the pumpkin.
Why we love this recipe:
I like to make most things from scratch if I can and in the case of Pumpkin Puree, it is so easy! Minimal effort is required to make the puree and, like most things homemade, I am certain that you will notice a difference; the colour is brighter, the flavour is richer and sweeter.
The recipe contains just one ingredient – it’s not often that I can say that! It is PURE Pumpkin Puree, there are no additives, there’s no salt or oil added. Just pumpkin waiting for all the recipes that you can make with it.
You can make as much or as little as you want. If you have a lot of recipes in which to use the puree, make a large batch. You can freeze it for about 4 months.
Ways to use Pumpkin Puree:
We love the potential with this puree; there are so many ways to use it.
There is, of course, the much-loved Pumpkin Pie but you can also make muffins, brownies, baked doughnuts, cakes, waffles, cookies or creamy pasta sauce. And so much more!
It is so easy to make Pumpkin Puree and, as always, there is the satisfaction of making your own food. As well, it is an excellent way to use seasonal produce at peak perfection.
Step by Step Instructions:
To roast the pumpkin:
- To begin, thoroughly wash the skin of the pumpkin as you will leave this on whilst cooking.
Then, carefully cut the pumpkin into large wedges. Depending on the size of the pumpkin, and how much puree you want to make, you may only use a half or quarter of a pumpkin. Remove the seeds from the pumpkin. - Place it onto a baking tray which is lined with non-stick baking paper for easy cleanup. Put the pumpkin into a pre-heated oven and roast for 30-45 minutes depending on the size of the wedges and the pumpkin variety.
- When the pumpkin is tender, remove it from the oven and allow it to cool until you can handle it. Then, using a spoon, scoop the flesh from the pumpkin wedges and discard the skin.
- Place the pumpkin flesh in the bowl of a food processor and whiz until it is smooth. If your puree appears to be watery you will need to strain it in a colander which is lined with cheesecloth for about 1 hour. It is now ready to use, refrigerate or freeze.
To boil the pumpkin:
- To begin, thoroughly wash the pumpkin to remove dirt or bacteria.
- Remove the seeds from the pumpkin.
- Peel the pumpkin.
- Cut it into chunks roughly 2.5 cm/1 inch square. Add the pumpkin to a saucepan, cover with water, bring to a boil and cook for roughly 10 minutes until the flesh is tender.
- Drain well then return the pumpkin pieces to the hot saucepan to help remove any residual moisture.
- Add the flesh to a food processor and whiz until smooth. If the puree is overly watery turn it into a colander which is lined with cheesecloth and drain for 1-2 hours. It is now ready to use, refrigerate or freeze.
Tips for Success and FAQs:
Whilst the pumpkin can be roasted or boiled, I feel that roasting produces a richer, sweeter flavour and puree with a drier consistency. As well, it is cooked with the peel on and this is easier than trying to remove the peel first.
You can store it in the refrigerator in an airtight container for 4 days.
To freeze the puree, place it in an airtight, freezer safe container or zip-lock bag. It will last about 4 months. I suggest that you freeze it in 1 cup amounts. When defrosted, a little liquid may separate, just drain it away.
It will vary depending on the type of pumpkin used; some are more watery than others. As a general rule, 1 kilo(2 pounds) of fresh pumpkin will give you 2 cups of puree. You may want to use a little more pumpkin to be on the safe side.
Here in Australia, I have used a Kent pumpkin, also known as Japanese or Kabocha pumpkin. You could also use butternut squash. Choose smaller pumpkins; overly large pumpkins tend to be dry and stringy. Look for ones that are heavy for their size avoiding those with bruises or soft spots. If you are in the USA look for sugar or pie pumpkins.
More delicious recipes for you to try:
Love pumpkin as much as we do? Here are some other delicious ways to enjoy it:
- Pumpkin, Ricotta and Sage Pasta Shells
- Pumpkin, Cranberry and Almond Salad
- Spiced Pumpkin and Sweet Potato Soup
Once you have made Pumpkin Puree yourself, you may never go back to the canned variety. This is pure Pumpkin Puree, no additives, just pumpkin.
Are you thinking of all the delicious things that you can make? Let us know in the comments below what you will try first!
Alex xx
Homemade Pumpkin Puree
Ingredients
For Roasted Pumpkin Puree:
- 1.5 kg (3 ⅓ pounds) pumpkin See Notes 1 and 2
For Boiled Pumpkin Puree:
- 1.5 kg (3 ⅓ pounds) pumpkin See Notes 1 and 2
- water to cover
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
For Roasted Pumpkin Puree:
- Preheat your oven to 180 degrees C (355 F).Before cutting the pumpkin, wash the skin well to remove any dirt or bacteria. Depending on the size of the pumpkin, you could cut it in halves or quarters and then cut the pumpkin into large wedges.
- Use a spoon to scrape out the stringy membrane and seeds. Place the pumpkin pieces in a roasting pan which is lined with baking paper for easy cleanup.
- Bake for about 45 minutes, depending on the size of the pumpkin pieces, or until the pumpkin is tender when easily pierced with the tip of a sharp knife or a skewer.
- Remove the pumpkin from the oven and leave it to cool until you can comfortably handle it. Then scrape the pulp from the skin into a food processor. Discard the skin. Blend until evenly pureed, scraping down the side of the processor as necessary.
- If the puree is watery, drain it in a colander lined with cheesecloth for about 1 hour, longer if necessary. – see Note 3The puree is now ready to use or refrigerate in an airtight container for 4 days. Alternatively, it can be frozen in an airtight container for 4 months. I recommend freezing it in 1 cup amounts. When the puree is defrosted, some liquid may separate; just drain it off.
For Boiled Pumpkin Puree:
- Before cutting the pumpkin, wash the skin well to remove any dirt or bacteria. Cut into halves or quarters depending on the size of the pumpkin. Remove the skin and chop the pumpkin into 2.5 cm/1 inch size cubes.
- Place the pumpkin into a saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the pumpkin is cooked about 10 minutes. The pumpkin is cooked when it is easily pierced by the tip of a sharp knife or skewer.
- Drain the pumpkin in a colander. Return the drained pumpkin to the hot saucepan for a few minutes to remove excess moisture.
- Place the pumpkin in a food processor and blend until smooth, scraping down the side of the processor as necessary. If the puree is watery, drain it in a colander lined with cheesecloth for about 1 hour, longer if necessary. – see Note 3
- Place the puree in an airtight container and store in the refrigerator for 4 days.Alternatively, to keep the puree longer, it can be frozen. I recommend freezing it in 1 cup amounts. Store the puree in a freezer-safe airtight container or freezer bags for about 4 months. When defrosted, you may find some water in the puree; just tip it off.
Notes
- Depending on the size of the pumpkin, you may need to cut it in half or in quarters. Here in Australia, I have used a Kent pumpkin, also known as Japanese or Kabocha pumpkin. Choose smaller pumpkins; overly large pumpkins tend to be dry and stringy. Look for ones that are heavy for their size avoiding those with bruises or soft spots. If you are based in the USA look for sugar or pie pumpkins.
- Increase the amount of pumpkin if you would like to make a larger batch.
- Depending on the variety of pumpkin, the puree may be watery and you will need to drain it
- Please note, the nutritional information is calculated on three cups of pumpkin puree. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Ally
Hi there, i am keen to try this but can you let me know which is best, roasted or boiled for a sweet pumpkin pie recipe?
Alexandra
Hi Ally, you could use either, but our preference is for the roasted puree as roasting develops a better flavour. Just follow the advice for either method about removing excess moisture. I hope this helps. 🙂
Ju
SO much better than storebought. Worth doing!
Alexandra
Hi Ju, I am delighted to hear that you enjoyed making the Pumpkin Puree. Thank you for letting me know. 🙂
Michelle
Hi Alex!
Every year, I buy canned pumpkin puree but this year I decided to try making it myself. I have to say, it’s the BEST pumpkin puree I’ve tasted! I can’t believe how much more flavor homemade puree has and I have been missing out big time! From now on, I’ll be making your recipe every year. It’s so easy and simple to make! Thank you!
-Michelle
Alexandra
Hello Michelle, I am so happy to know that you have enjoyed our homemade Pumpkin Puree. It is so easy and I agree, its flavour is superior to the tinned variety. 🙂
Heidi
I used this recipe for cooking up my mum’s homegrown pumpkin – and put the purée in a Malaysian chicken laksa. It was delicious (with hidden veg)!
Alexandra
Hello Heidi, what a great idea to have hidden veg in the Chicken Laksa. I’m so pleased that the Pumpkin Puree worked for you; it would be especially good with homegrown pumpkin. Thank you so much for the feedback. 🙂