Pumpkin/ Vegan Recipes/ Vegetarian Recipes

How to Make Fresh Pumpkin Puree`

How to Make Fresh Pumpkin Puree by 2sistersrecipes.com

Sharing is caring!

Learn How to Make Fresh Pumpkin Puree! Fresh homemade pumpkin puree is a simple process of baking the pumpkin, removing the flesh, then pureeing it with a blender instead of mashing (like we do with potatoes).  It’s so easy!  And it tastes so much better! 

Making Fresh Pumpkin Puree…

Hi friends, if you have never made fresh homemade pumpkin puree, you’re in for a treat! Today we’ll show you how to make homemade pumpkin puree with easy tips, including our favorite recipes to enjoy!

Which Pumpkins are Best to Make Fresh Pumpkin Puree…

When it comes to making fresh pumpkin puree, we prefer to use the small pumpkins.

If you haven’t purchased any of the smaller pumpkins yet, now would be a good time.

Keep in mind, if you have the larger pumpkins, we have great tips for those too! 

Regardless of which size pumpkin you choose, once you taste the difference with baked goods using your homemade pumpkin puree, you’ll never go back. 

But the smaller pumpkins are easier to use when making fresh pumpkin puree.

You can cut into them, and pull the seeds out. They are much easier than the very large pumpkins.

Plus, you can enjoy saving the seeds from the pumpkins for snacking; just give them a good rinse, and roast them.

We’ll show you how easy it is to make fresh pumpkin puree so you can make it every year!

 

How to Make Fresh Pumpkin Puree! by 2sistersrecipes.com

 

So now is that time of year when we can actually make fresh pumpkin puree and use it in so many recipes, scrumptious desserts, muffins, pies, waffles, and cakes. 

Instead of serving popcorn for a snack, why not try roasting pumpkin seeds They make a great and healthy snack for kids, and for us too!

Also, you can use some of your homemade fresh pumpkin puree with our most popular recipe, our Easy Pumpkin Spice Cinnamon Rolls.

Add some pumpkin to soups! So many possibilities, it’s endless!

Even after Halloween, we never throw out the pumpkins, except the ones that were used to carve out Jack o’ Lanterns for Halloween. 

Those are no good, and should be thrown out.

How to Make Fresh Pumpkin Puree by 2sistersrecipes.com

Making fresh pumpkin puree can be a fun project to do with the kids!  This recipe it will give you enough pumpkin puree to last all winter long!

Best of all!  1 cup (245 grams) only contains 49 calories, 0 fat, 3 grams of fiber, and 2 grams of protein.  Plus, it’s high in nutrients and loaded with vitamins and minerals.

 
 

 

*Full recipe card below!

How to Make Fresh Pumpkin Puree`

You can buy any small pumpkins and as many as you like.  They are easier to cut into, and remove the seeds and bake!

  • 1 small pumpkin – about 6 x 6 inches

  • some water

  • deep baking dish

  • foil wrap

Directions to Make Pumpkin Puree:

1.  Preheat oven to 400 degrees F (204 C).
2.  Cut the small pumpkin into quarters.  Discard the stem.   Using a spoon and scoop out the seeds and place them aside.

Small pumpkin is sliced into quarters and placed into a roasting pan. by 2sistersrecipes.com
 

3.  In a deep baking dish, place the quarters with the skins down.  Pour enough water to fill about 1/2 to 1-inch deep.   Cover with foil wrap.
4.  Bake for 1 hour. Or until the flesh is softened, when you touch it with a fork.

5.  Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor.  Discard the skins.

6.  Puree the pumpkin to a smooth texture.   Store in airtight containers, or zip-lock bags and freeze.  Freeze up to one year.

Yields: about 3 cups

 

You will notice a difference in flavor from using fresh homemade pumpkin puree with your recipes.

The flavor of pumpkin is much lighter, and not overpowering.

Notes and Great Tips for Success… 

  • Pumpkins can be baked, whole, in the oven at 400 degrees for about 20 minutes, or until their outer skin softens enough to cut through. 

  • Make room for the larger pumpkins by removing some of the racks.   

  • You can also place smaller pumpkins in the microwave for a few minutes to soften the skin enough to cut it. 

  • Then cut the pumpkin into pieces and follow the directions below.  

  • Pumpkin puree will stay fresh, chilled in the fridge for up to 3 days. They freeze well, for up to three months

What if we cannot make pumpkin puree?

Keep in mind, if you cannot make it fresh, then we recommend looking for the “organic” brand of pure pumpkin located at your local supermarket. 

There are two brands we highly recommend looking for: Libby’s Pure Pumpkin and Farmer’s Market Organic Pumpkin.  You can easily click on the links and amazon will conveniently ship directly to your door.  

fresh homemade pumpkin puree are sealed in zip-lock bags by 2sistersrecipes.com
 

TO STORE and FREEZE:

Measure 1 or 2 cups of fresh pumpkin puree, then place them into quart-size zip-lock bags and lay them flat so they will fit well in your freezer. 

It’s a good idea to label each bag with the amount and date for future baking.  Then enjoy using your fresh pumpkin puree in all your recipes, all season long!

 

 

Don’t forget to PIN and SHARE!!

How to Make Fresh Pumpkin Puree by 2sistersecipes.com

Recipes to Use Homemade Pumpkin Puree:

Yield: 3 to 4 cups

How to Make Fresh Pumpkin Puree`

How to Make Fresh Pumpkin Puree by 2sistersrecipes.com
Learn How to Make Fresh Pumpkin Puree! Fresh homemade pumpkin puree is a simple process of baking the pumpkin, removing the flesh, then pureeing it with a blender instead of mashing (like we do with potatoes). 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 small pumpkin - about 6 x 6 inches
  • some water
  • deep baking dish
  • foil wrap

Instructions

  1. Preheat oven 400 degrees.
  2. Cut Pumpkin into quarters. Discard the stem. Using a spoon or fork to scoop out the seeds and place them aside.
  3. In a deep baking dish, place the quarters with the skins down.
  4. Pour enough water to fill about 1/2 to 1-inch deep.
  5. Cover with foil wrap.
  6. Bake for 1 hour. Remove from oven. Allow the pumpkins to cool.
  7. Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor. Discard the skins.
  8. Puree`the pumpkin to a smooth texture.
  9. Store in air tight containers, or zip-lock bags and freeze.
  10. Freeze up to one year.
  11. Yields: about 3 to 4 cups

Nutrition Information:

Yield:

4 cups

Serving Size:

1 cup (245 grams)

Amount Per Serving: Calories: 49Total Fat: .0gFiber: 3gProtein: 2g

Any questions?  Ask away!

For more delicious pumpkin ideas, follow us on Instagram, Facebook, and Pinterest

Get all the latest updates!  Enter your email address in our ‘Subscribe Box’ and get our recipes FREE every time we post a new recipe and reminders of great older ones.  

HAPPY Cooking and Baking!!  🙂

Thanks for stopping by!  

xo  Anna and Liz

 
 

You Might Also Like

16 Comments

  • Reply
    Pumpkin Spice Ice Cream - Lightened! - 2 Sisters Recipes by Anna and Liz
    October 20, 2017 at 1:09 pm

    […] 1 cup pumpkin puree […]

  • Reply
    Low-Fat Whole Wheat Pumpkin Spice Bread - 2 Sisters Recipes by Anna and Liz
    September 12, 2017 at 9:43 pm

    […] Low-Fat Whole Wheat Pumpkin Spice Bread.  I know its February and you know about my fetish of making pumpkin puree after Halloween so that I can make my pumpkin recipes all winter long?  ahh… Well I couldn’t resist!  I wanted to try to make a healthier breakfast bread using my fresh homemade pumpkin puree. […]

  • Reply
    Barbara Bakes
    November 10, 2015 at 4:37 am

    I'm never made my own pumpkin puree. I need to give it a try.

    • Reply
      annaliz
      November 10, 2015 at 1:03 pm

      Hi Barbara! You know what they usually say? Once you start, you'll never go back! Fresh is always best!
      Enjoy! And thanks for stopping by!
      Xoxo

  • Reply
    SavoringTime in the Kitchen
    October 3, 2014 at 8:03 pm

    Great tutorial, ladies! Fresh is always best!

    • Reply
      annaliz
      October 4, 2014 at 3:14 am

      Thank you Sue! Have a great weekend!

  • Reply
    Tricia @ Saving room for dessert
    October 3, 2014 at 6:58 pm

    We are in a pumpkin frenzy these days! I made fresh pumpkin puree one year but need to try again. Fresh is best! Have a lovely weekend – looks like some storms coming your way 🙂

    • Reply
      annaliz
      October 4, 2014 at 3:15 am

      Thanks Tricia- have a great weekend!

  • Reply
    Dan from Platter Talk
    November 21, 2013 at 4:49 pm

    Fantastic post. I've never made my own pumpkin puree but this should help!! Thanks for sharing!

  • Reply
    annaliz
    November 20, 2013 at 7:29 pm

    Yes Jackie! Totally- you just have to try it once! I recommend getting your hubby to help with cutting the larger pumpkins, that part can be a pain to do. Enjoy!

  • Reply
    Marin mama cooks
    November 20, 2013 at 5:31 pm

    Ok, this totally looks so easy! I've always wanted to puree a fresh pumpkin, but I've been lazy because my favorite brand of organic pumping puree is alway on sale and it's just perfect. I do have to try this just once at least to taste the difference, right? Thanks for posting this as it's a great how to recipe! xoxo, Jackie

    • Reply
      debbie stack
      September 4, 2020 at 9:18 am

      I am not strong enough to cut the pumpkin – what is your brand of organic puree and where can I purchase it?

      • Reply
        by Anna and Liz
        September 4, 2020 at 10:32 am

        Good Morning Debbie! The brand you can use is either Libbys’ or Farmer’s Market at Whole Foods and on Amazon. Its’ best to use the pumpkin puree brand, and not for pumpkin pie.
        I hope this helps! 🙂

      • Reply
        by Anna and Liz
        September 4, 2020 at 10:49 am

        Hi Debbie! I now edited and added the links to both brands of organic pumpkin for you to order. Hope this will help! Have a great weekend!

  • Reply
    annaliz
    October 13, 2011 at 4:58 pm

    Thanks Nancy! I will be using my pumkin for some recipes very soon!

  • Reply
    nancy at good food matters
    October 13, 2011 at 3:02 pm

    great tips at a perfect time. pumpkin puree can be used in so many tasty ways throughout the year.

  • Leave a Reply

    Translate »
    Skip to Recipe