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! Didn’t you know, homemade pumpkin is always the best!
If you haven’t purchased any of the smaller pumpkins yet, now would be a good time. But if you have the larger ones, we have great tips for those too!
Plus, you can enjoy saving the seeds from the pumpkins for snacking; pulling the seeds out, and roasting them.
Instead of serving popcorn, roasted pumpkin seeds make a healthier snack for kids, and for us too!
Regardless of which size pumpkin you choose, once you taste the difference with baked goods using your own homemade pumpkin puree, you’ll never go back.
One of our most popular recipes is Easy Pumpkin Spice Cinnamon Rolls.
We’ll show you how easy it is to make fresh pumpkin puree so you can make it every year!
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.
The possibilities are endless!
Even after Halloween, we never throw out the pumpkins (only the ones that we use to carve out creepy faces for Halloween).
Making fresh pumpkin puree can be a fun project to do with the kids!
And, 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.
You will notice a difference in flavor from using fresh homemade pumpkin puree with your recipes.
Keep in mind, if you can not 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.
*Full recipe card below!
How to Make Fresh Pumpkin Puree`
You can buy any small pumpkins and as many as you like. They are easy to cut into, remove the seeds and bake!
1 small pumpkin – about 6 x 6 inches
deep baking dish
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.
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.
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
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 pumpkin 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 in chilled in the fridge for up to 3 days, and up to three months in the freezer.
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!!
Recipes to Use Homemade Pumpkin Puree:
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 1 small pumpkin - about 6 x 6 inches
- some water
- deep baking dish
- foil wrap
- Preheat oven 400 degrees.
- Cut Pumpkin into quarters. Discard the stem. Using a spoon or fork to scoop out the seeds and place them aside.
- 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.
- Bake for 1 hour. Remove from oven. Allow the pumpkins to cool.
- Using a large spoon, scoop the flesh from the skins and place directly into a blender or food processor. Discard the skins.
- Puree`the pumpkin to a smooth texture.
- Store in air tight containers, or zip-lock bags and freeze.
- Freeze up to one year.
- Yields: about 3 to 4 cups
Serving Size:1 cup (245 grams)
Amount Per Serving: Calories: 49Total Fat: .0gFiber: 3gProtein: 2g
Any questions? Ask away!
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HAPPY Cooking and Baking!! 🙂
Thanks for stopping by!
xo Anna and Liz