How to Make Homemade Pumpkin Puree for Baking

Homemade pumpkin puree for baking is so simple to make an only requires one ingredient, a pumpkin!

It’s finally feeling like fall around here and I’m here for all the pumpkin things! Around every corner there’s a pile of pumpkins ready to be turned into something, whether it’s decoration or a yummy baked good. Did you know that it’s super easy to make your own homemade pumpkin puree for baking? All you have to do is roast some pumpkins in the oven, then blend them up. Yep, it’s that easy! And what’s even better is you really get two products in one, the puree AND pumpkin seeds for snacking on.

Making your own pumpkin puree is great for a lot of reasons, but one of them is you get to know exactly where your food is coming from, especially if you buy your pumpkins from a local farmer. You also know exactly what ingredients were used in the process, which is always a bonus. I’m all for using canned pumpkin, but if you can make it yourself, why not give it a try. I think you’ll be super proud of yourself and you might even get to show off a little with your baked goods too (wink, wink).

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What are the best pumpkins to use for pumpkin puree?

When you’re looking for pumpkins to make homemade pumpkin puree, keep your eye out for pumpkins with low water content and less strings. The most popular and the ones I use are the sugar pumpkins or pie pumpkins. They’re usually really easy to find in the fall and make for great pumpkin puree! Other varieties include cinderella, jarrahdale, orange smoothie, spookie and triple treat.

Can you can homemade pumpkin puree or pumpkin pie filling?

Homemade pumpkin puree and pumpkin pie filling are not safe to water bath can or pressure can. The alternative is to pressure can cubed pumpkin or squash. Make sure you do your own research if you’re interested in canning pumpkin.

How do you preserve homemade pumpkin puree?

My favorite way to preserve homemade pumpkin puree is to measure 1 cup into a quart sized freezer bag, release all the air and seal it up. Press the puree flat in the bag, then stack the bags on top of each other in the freezer. When you’re ready to use your puree, simply remove it from the freezer and thaw it out. You’ll then have perfectly proportioned amounts of pumpkin puree ready to be used! You could also vacuum seal your puree and freeze it that way too.

How long does pumpkin puree last?

Homemade pumpkin puree can last in the refrigerator for up to 7 days and in the freezer for up to 1 year.

HOW TO MAKE HOMEMADE PUMPKIN PUREE FOR BAKING

TOOLS YOU MAY NEED

• Knife and cutting board
• Spoon or ice cream scoop
• Baking sheet
• Food processor

INGREDIENTS

• Pie pumpkins
• Water

DIRECTIONS FOR HOMEMADE PUMPKIN PUREE FOR BAKING

Wash pie pumpkins to remove any dirt, then cut them in half with sharp knife and remove the stem.

Scoop out seeds and set them aside for later.

Place the pumpkin halves cut side down, then coat the skin in a little coconut oil.

Bake the pumpkins at 400°F for 35 to 40 minutes or until they’re tender.

Allow the pumpkins to cook for 20-30 minutes until you can handle it, then peel off the skin.

Add the pumpkin to a food processor and blend until smooth. Add a touch of water if needed to get a smoother consistency.

Use the homemade pumpkin puree right away, keep in the refrigerator for up to a week or package it for the freezer.

NOTES

• Using water isn’t necessary for this recipe, but it can make the pumpkin puree smoother. Only add 1-2 tbs of water at a time until you get the desired texture.
• No food processor? Try using a blender or hand mixer to puree the pumpkin in this recipe.
• Try mixing in all the spices necessary for a pumpkin pie before bagging and freezing the pumpkin puree.
• If freezing, press the bags flat so they take up less space.

Continue to Content

Homemade Pumpkin Puree

Yield: 2 pints

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 20 minutes

Homemade pumpkin puree for baking is so simple to make an only requires one ingredient, a pumpkin!

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Ingredients

• Pie pumpkins
• Water

Instructions

1. Wash pie pumpkins to remove dirt.
2. Cut the pumpkins in half with sharp knife and also remove stem.
3. Scoop out the seeds and set aside.
4. Place the pumpkin halves cut side down and coat the skins in a little coconut oil.
5. Bake the pumpkins at 400 degrees for 35 to 40 minutes or until they're tender.
6. Allow the pumpkins to cook for 20-30 minutes until you can handle them, then peel off the skin.
7. Add the cooked pumpkin to a food processor and blend until smooth. Add water 1 tbs at a time if needed to get a smoother consistency.

Notes

• Using water isn't necessary for this recipe, but it can make the pumpkin puree smoother. Only add 1-2 tbs of water at a time until you get the desired texture.

• No food processor? Try using a blender or hand mixer to puree the pumpkin in this recipe.
• Try mixing in all the spices necessary for a pumpkin pie before bagging and freezing the pumpkin puree.
• If freezing, press the bags flat so they take up less space.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

LOOKING FOR OTHER PUMPKIN RECIPES?

Looking for more simple recipes like this homemade pumpkin puree recipe? Check these out:

• Cinnamon Sugar Pumpkin Sourdough Discard Crackers
• Sourdough Discard Pumpkin Spice Muffins
• Pumpkin Spice Dutch Baby Pancake
• Homemade Pumpkin Spice Coffee Creamer
• Sweet Potato Puree

Did you try this pumpkin puree recipe? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!