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    Home » Essential Recipes

    Pumpkin Puree

    Lindsay Moe

    39 shares

    It’s easy to make pumpkin puree at home from a real pumpkin! You’ll be ready for all your fall favorites after making pumpkin puree from scratch, or freeze it to always have some on hand.

    Pumpkin puree in a bowl on top of a blue striped napkin with a wooden spoon next to it.
    Jump to Recipe

    Pumpkin season has arrived and it’s bigger than ever. However, I’ve also been having a terrible time finding everything I want at the grocery store. Shopping just isn’t what it used to be.

    Whether you’re struggling to find canned pumpkin puree or just want to know exactly what’s going in your food, I’ve got your back with this pumpkin puree recipe, made from 100% pure pumpkin! Seriously just one ingredient is all you need to make organic pumpkin puree from scratch.

    The best part is, you don’t need to cut open a tough pumpkin. If you’ve ever tried cutting a whole pumpkin or giant squash in half, you know how difficult and dangerous it can be.

    This recipe cooks the whole pumpkin before cutting it open, making it as easy as (pumpkin) pie!

    Ingredients

    • Pumpkin
    A whole orange pumpkin.

    How to make pumpkin puree from scratch

    1. Place the pumpkin in a large baking dish or roasting pan and pierce the skin with a large knife about 8 times.
    2. Bake at 350ºF for 90 minutes, or until a knife can be inserted easily into the pumpkin.
    3. Remove from the oven and cut in half. Allow to cool for 30 minutes.
    4. Scoop out the seeds and stringy center.
    5. Remove the skin from the flesh using a spoon or knife, and transfer the flesh to a food processor.
    6. Process the pumpkin until smooth. Use immediately or store according to the directions below.
    A whole pumpkin split in half on a cutting board.

    Top tips

    How to vent the pumpkin for cooking

    It’s important to pierce the skin of the pumpkin before cooking it whole to allow steam to escape and prevent the pumpkin from bursting open in the oven. I used a large knife for this, just make sure you get all the way through the flesh to the center of the pumpkin.

    How to use pumpkin puree

    You can use homemade pumpkin puree in place of canned pumpkin in all your favorite recipes. It also makes a lovely baby food, just check with your doctor to make sure your baby is ready for solids.

    Pumpkin puree in a bowl with a wooden spoon lifting out of it.

    How to store

    Allow your puree to cool, then store in an airtight container in the refrigerator for up to 4 days.

    Freezing pumpkin puree

    I love making a large batch and freezing so I’ll always have some on hand. To freeze, allow it to cool to room temperature, then measure out into freezer safe zip top bags in the amount that you want.

    Press all the air out, seal, and flatten the bag for easy stacking in the freezer. I always label my bags with the contents and date that I froze it. The puree will stay good in the freezer for up to 6 months.

    If you want to freeze small quantities, you could also freeze the puree in ice cube trays, then transfer the cubes to a freezer bag to freeze long term. This is ideal when using it as baby food.

    You can thaw the puree in the refrigerator overnight, or run the sealed bag under warm water until it’s loose enough to break up and remove from the bag and then microwave.

    Pumpkin puree in a bowl on top of a blue striped napkin with a wooden spoon next to it and a pumpkin in the background.

    FAQ

    What kind of pumpkin should I use to make pumpkin puree?

    Where I live it’s easiest to find cinderella pumpkins and pie pumpkins, both of which work great in this recipe. I’m sure other varieties would work as well, just make sure it’s a sweet, starchy pumpkin that isn’t too watery.

    How much puree can I get from one pumpkin?

    This will depend on the size of your pumpkin, but it’s safe to assume you’ll get 2-5 cups from a single pumpkin.

    How many cups are in a can of pumpkin?

    One 15 ounce can of pumpkin puree is equal to about 1 ¾ cups of pumpkin puree. I like to freeze my homemade puree in this quantity to make it easy to use.

    Recipes using pumpkin puree

    Single Serving Crustless Pumpkin Pie

    Pumpkin Chocolate Chip Loaf

    Pumpkin Chocolate Chip Bars

    Vegan Pumpkin Soup

    Pumpkin Pizza

    Pumpkin Waffles

    Pumpkin Gingerbread

    Mini Pumpkin Chocolate Chip Muffins

    Pumpkin puree in a bowl on top of a blue striped napkin with a wooden spoon next to it.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Pumpkin puree in a bowl on top of a blue striped napkin with a wooden spoon next to it.

    Pumpkin Puree

    Make your own pumpkin puree from scratch so you’ll always have 100% pure pumpkin ready to make all your favorite fall recipes.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Cooling: 30 minutes
    Total Time: 2 hours 30 minutes
    Servings: 2 cups
    Calories: 354kcal
    Author: Lindsay Moe

    Ingredients

    • 1 pie pumpkin, or other variety

    Instructions

    • Preheat the oven to 350ºF.
    • Place the pumpkin in a large baking dish or roasting pan and pierce the skin with a large knife about 8 times, making sure you get all the way through the flesh to the center.
    • Bake for 90 minutes, or until a knife can be inserted easily into the pumpkin.
    • Remove from the oven and cut in half. Allow to cool for 30 minutes.
    • Scoop out the seeds and stringy center.
    • Remove the skin from the flesh using a spoon or knife, and transfer the flesh to a food processor.
    • Process the pumpkin until smooth. Portion out to use in your favorite recipes or freeze for later use.

    Notes

     
    Yield and nutritional information will vary based on the size of your pumpkin.

    Nutrition

    Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Katie says

      November 08, 2011 at 2:14 pm

      Were the Cinderella pumpkins as good as Jon raved about?

      Reply
      • Lindsay says

        November 08, 2011 at 7:33 pm

        I haven’t made a lot of pumpkin stuff, but everything I’ve made with it so far has been really good! I froze a ton if you want to take any home over Thanksgiving.

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    39 shares