Nothing beats making Homemade Pumpkin Puree to use in those fall pumpkin recipes. This recipe is so simple and easy to make that you will never want to buy canned pumpkin puree after having fresh pumpkin puree. Using fresh ingredients always has the best results!
It's that time of year when pumpkins are everywhere and I love baking my family's favorite pumpkin recipes we always have a gluten free pumpkin cake every October.
I always make my own pumpkin purée from scratch as where I live canned pumpkin puree is not readily available in the shops but to be honest if it were I would still make homemade pumpkin puree as it is so easy and I think fresh is always best.
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Ingredients and Equipment
Equipment
- Large baking tray
- Aluminum Foil
- Food processor (Blender)
Ingredients
- Cooking Pumpkin - Also known as a pie pumpkin or sugar pumpkin. See my how to choose a pumpkin notes below for more information.
Instructions
- Preheat the oven to 170°C/325°F/Gas mark 4
- With a sharp knife carefully cut the pumpkin in half and scoop out all of the pumpkin seeds. (You can save them for later to make roasted pumpkin seeds).
- Slice the pumpkin into large wedges and place them in the baking tray.
- Cover the baking tray with aluminum foil and place it in the oven for 60 minutes.
- Carefully remove the baking tray from the oven and remove the foil.
- Leave the pumpkin to cool slightly until it is easy to handle.
- Using a sharp knife carefully cut away the flesh from the pumpkin skin and discard the skin.
- Place the pumpkin flesh into your food processor and blend until it is smooth and free of any chunks.
- Your pumpkin puree is ready for your desired pumpkin recipes.
Choosing a pumpkin to make homemade pumpkin purée
When making pumpkin puree I recommend using a small cooking pumpkin as the texture and taste will have the best results. That's not to say that you can't make pumpkin puree with a decorating pumpkin but the taste and texture will be slightly different and in my opinion not as good as using a cooking pumpkin which can easily be found in most stores in the fall. I have put a list together of common names that the pumpkins are known by that you may find in your local shops.
- Sweet pumpkins
- Cooking pumpkins
- Sugar pumpkins
- Pie pumpkins
- Baking pumpkins
Storage
Store pumpkin puree in an airtight container or jar in the fridge for up to 7 days. Pumpkin puree can be frozen in a freezer-safe bag or tub for up to 6 months.
Recipes using homemade pumpkin puree
There are so many recipes that you can make with pumpkin puree and you might already have a favorite family recipe. I have put a list below of some pumpkin recipes to provide some inspiration if needed. I would also love to hear what your favorite pumpkin recipes are so leave a comment below letting me know.
- Chocolate Pumpkin Brownies
- Classic Pumpkin Pie
- Pumpkin donuts
- No bake pumpkin cheesecake bars
- Cosy Pumpkin Soups
- Chocolate chip Pumpkin Bread
- Delicious Pumpkin Cake
Recipe FAQs
Yes, Pumpkin puree uses only 1 ingredient pumpkin, and does not contain any gluten.
Store pumpkin puree in a sealed container or jar in the fridge for up to 7 days.
Yes, You can freeze pumpkin puree in a freezer-safe bag or container for up to 6 months. Defrost in the fridge or at room temperature.
Pumpkin puree can be used in a variety of recipes such as pumpkin soup, pumpkin cake or cupcakes, pumpkin bread and to make homemade pumpkin pie filling just to name a few.
Other pumpkin recipes
📖 Recipe
Homemade Pumpkin Puree
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Large baking tray
- Aluminum Foil
- Food processor (Blender)
Ingredients
- 1 small Cooking Pumpkin
Instructions
How to cook fresh pumpkin
- Preheat the oven to 170°C/325°F/Gas mark 4
- With a sharp knife carefully cut the pumpkin in half and scoop out all of the pumpkin seeds.
- Slice the pumpkin into large wedges and place them in the baking tray.
- Cover the baking tray with aluminum foil and place it in the oven for 60 minutes.
How to make pumpkin puree
- Carefully remove the baking tray from the oven and remove the foil.
- Leave the pumpkin to cool slightly until it is easy to handle.
- Using a sharp knife carefully cut away the flesh from the pumpkin skin and discard the skin.
- Place the pumpkin flesh into your food processor and blend until it is smooth and free of any chunks.
- Your pumpkin puree is ready for your desired pumpkin recipes or can be stored for a future date. See storage advice in the recipe notes.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Homemade pumpkin puree recipe.
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Did you make this recipe? I would love to hear from you!