How to Make Homemade Pumpkin Puree From Scratch

While you can find pumpkin puree in grocery stores year-round, fall is the time when cans of it start to fly off the shelves, as we look to conclude luscious autumn-inspired recipes like a pumpkin spice shake or pumpkin spice energy pellets.

But this year, try something new and reach homemade pumpkin puree for your recipes.


It came to flavor.

“[ There’s] nothing like home-grown pumpkins and realizing your own puree ,” says Mary Competti, co-owner of Old World Garden Farms in rural Ohio.” The delicacy simply can’t be outstrip .”

Even better?

Pumpkin contains vitamins A and C, folate, potassium, phosphorus, and fiber, says Leslie Beck, a registered dietitian in Toronto, Canada.

Here’s how to clear fresh pumpkin puree from scratch, four different ways.

How to Conclude Pumpkin Puree

Before we get into how to build homemade pumpkin puree, it’s important to start with the freedom pumpkin and prep it properly.

Sugar pumpkins at the market

1. Choose the freedom pumpkin

Skip the jack-o-lantern pumpkins. The ones you want to use for concluding pumpkin puree are genus announced Cucurbita Moschata or Cucurbita Maximo, says Beck. They’re routinely labeled as pie pumpkins or carbohydrate pumpkins.

You should choose one that’s ponderous for its size, has conglomerate scalp, and weighs little than 2.5 pounds, Beck adds.

Since you’ll be cutting into the pumpkin, you want to ensure it’s clean to prevent any grunge or bacteria from coming inside. Run your pumpkin under cool ocean and cool well with a towel, says Competti.

Using a large, sharp-worded knife, carefully slice your pumpkin into two halves. The branch is too hard to slice through, so first turn the pumpkin on its side and slice the top of the pumpkin off, close to the stem.

Set the pumpkin upright, then slice it in half. Then, withdraw existing seeds and stringy fibers expending a metal spoon or even an ice cream scoop and discard.

( Pro tip: Save the grains and meet roasted pumpkin seeds for a yummy snack !)

Preparing Pumpkins for Roasting in the Oven

2. Cook Your Pumpkin

From now, “youve had” four different options for cooking the pumpkin to clear pumpkin puree. There are different ways you can cook your pumpkin so whether you have all day or can only boil water, there are options for everyone , no matter your culinary skills.

Rib Preheat your oven to 350 measures F. Slice each half of your pumpkin in half so “youve had” four fourths. Then, residence every quarter, cut-side down, on a sheet pan rowed with parchment paper. Cook until the flesh is soft( you can experiment by thrust it with a pierce ), about 45 instants to one hour.


Add just enough water to a double boiler so that it does not touch the top container. Then, chipped your pumpkin halves into evenly sized bits that will fit inside the top filter. Cover the top pan and steam for about 20 minutes, until flesh is tender.


Cut each half of the pumpkin into evenly sized smaller cases. Carefully include them to a large pot of gently steaming spray and evaporate for about 20 minutes, until flesh is tender.

Instant Pot

This is Competti’s preferred method for performing pumpkin puree because it’s so simple and practically hands-off.

Cut each half of the pumpkin in half again so you have four one-fourths. Add 1 beaker of irrigate to your Instant Pot and rectified the trivet in the spray, then sit pumpkin one-fourths on top. Close the lid and seal it, then designated your Instant Pot to distres cook on high for 30 instants. Immediately the cooking season expires, rapidly exhaust the pressure.

3. Peel the pumpkin skin

Once your pumpkin has cooled to the point of being able to handle( but not cold ), you can peel the scalp off and gently scoop out the pumpkin flesh.

Add the flesh to a food processor or blender and process until smooth.

Making pumpkin puree

4. Strain the puree

Because fresh pumpkin includes a lot of humidity, you will need to strain the puree before using it, says Competti. Line a punishment mesh colander with cheese cloth or a coffee filter and adjusted it over a depth bowl.

Pour the puree into the cheesecloth or filter and make it sit for about two hours, inciting rarely to secrete any extra moisture.

5. Storing your pumpkin puree

Once you have your pumpkin puree, you’re ready to use it in all kinds of recipes. If you’re not planning to use the pumpkin puree right away, you can store it in the fridge for 3 to 4 daylights.

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Written by WHS

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