How to Make Homemade Pumpkin Puree

Probably one of the easiest recipes I’ll ever write and one of the most usable, this is the exact recipe I use for all the different pumpkin desserts I make.

Make homemade pumpkin puree by slicing a sugar pumpkin in half, removing the seeds, cutting steam vents into the skin (this stops it exploding in the oven!), baking cut side down in a oven for approximately 4o minutes, scoop the cooked flesh out, and puree in a blender.

How to Use Pumpkin Puree

While pureed vegetables are a perfectly acceptable baby food, we’re aiming for adult food uses! There are so many ways to use pumpkin puree in your cooking from smoothies, pasta dishes, soups, to (and my favorite) baking, and desserts. Below I’ve listed some perfect recipes you can whip up using pumpkin puree:

Pumpkin Pie - duh right? but I feel it’s important to acknowledge the Queen of desserts first.
Pumpkin Cake - now if you haven’t eaten a pumpkin cake you are 100% missing out. This is my personal favorite way to use pumpkin puree. I grew up with my mother baking the most amazing pumpkin lemon cake (hi mom I know you’re reading this).
Pumpkin Chocolate Brownies - WHAT you say out loud. That’s right if you want the most melt in your sugar-loving mouth then you need this recipe.
Pumpkin Bars - kind of like a brownie but not. Any type of pumpkin bars are a win but I particularly love making bars because you can put your own personal twist on these types of recipes.
Pumpkin Cookies - while usually cakey because of the fluid in the pumpkin puree, these types of cookies are deliciously iced and it’s a fun Fall project to do with your kiddos (they won’t turn out as pretty but the memories for them and you are 100% worth it).
Pumpkin Muffins - I love muffin recipes because just like pumpkin bars these recipes tend me be super easy to tweak. Like adding a sprinkle of cinnamon sugar to the top (droooooling).
Pumpkin Bread - I mean it’s basically a cake but in the shape of a loaf of bread, the great thing about that is you can more easily lie to yourself about the health benefits.

Okay I can’t think of any more recipes right now but you can check out my selection of pumpkin recipes that I add to regularly. If you have any special requests send them through via the comments at the bottom of the page and I will get back to you.

Homemade Pumpkin Puree

Yield: 4

Author: Paige

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

The easiest homemade pumpkin puree recipe, perfect for baking desserts and smoothies.

Cook ModePrevent screen from turning off

Ingredients

Homemade Pumpkin Puree

1 whole sugar pumpkin

Instructions

Homemade Pumpkin Puree

Preheat oven to 350 F fan bake. Line a baking sheet with parchment paper.
Carefully cut your pumpkin in half using a sharp knife.
Using a metal tablespoon, scoop out the pumpkin seeds and fibrous stringy debris.
Place the pumpkin pieces cut side down and using your sharp knife cut around 5 vents into the pumpkin. Make sure you slice deep enough into the pumpkin skin.
Now place the pumpkin pieces cut side down again on the parchment paper lined baking sheet.
Cook the pumpkin in the oven for approximately 40 - 60 minutes, times will vary depending on pumpkin size and your oven.
Remove from oven once the flesh is cooked through and soft. Cool the pumpkin down for 5 - 10 minutes.
Using a spoon scrap the cooked pumpkin flesh out and place into a blender or appropriate bowl to use a blending stick.
Blend the pumpkin until it becomes a smooth pumpkin puree.
Store in a airtight container in a refrigerator for 3 days or in a freezer for up to 3 months.

Nutrition Facts

Calories

88

Fat

0 g

Sat. Fat

0 g

Carbs

22 g

Fiber

2 g

Net carbs

20 g

Sugar

9 g

Protein

3 g

Sodium

3 mg

Cholesterol

0 mg

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Homemade Pumpkin Puree Recipe

How to Make Homemade Pumpkin Puree