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Pumpkin puree in a glass.
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How to make pumpkin puree

Making pumpkin puree at home is super easy. All you need to to is roast a pumpkin or butternut squash, then puree the flesh.
Course condiment
Cuisine American, international
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 .8 lbs (800g) pumpkin puree
Calories 272kcal
Author Aleksandra

Equipment

  • baking sheet
  • knife

Ingredients

  • 4 lbs pumpkin or butternut squash

Instructions

  • Preheat the oven to 400°F / 200°C / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Cut the pumpkin into a couple equal-sized pieces and place on a baking sheet. There is no need to peel the pumpkin.
  • Scoop out the seeds using a spoon.
  • Bake for about 40-60 minutes. The baking time will depend on the thickness of the pumpkin pieces. To check if the pumpkin is ready, stick a fork in its thickest part - you should be able to stick it without resistance.
  • Scoop out the flesh out of the skin.
  • Puree the flesh until smooth. You can do that in a blender, food processor, or using a hand (immersion) blender.
  • The pumpkin puree is now ready to be used.

Notes

  • I don't add any oil or salt to the pumpkin.
  • Homemade pumpkin puree is more watery than canned puree. If you intend to use it for savory recipes like soup or chili, it does not matter. If you plan on using homemade puree to make desserts like pumpkin pie or cookies you need to thicken the puree by cooking it on the stove, or straining it through a cheesecloth.
  • How much pumpkin puree does a pumpkin make: 4-pound (1.8 kg) butternut squash yields 1.8 lbs (800g) pumpkin puree. 1 cup of homemade pumpkin puree weighs 240g.
  • What kind of pumpkin is best: small baking pumpkins like sugar or pie pumpkin, and butternut squash. You can make pumpkin puree from any kind of pumpkin or squash but some varieties are sweeter and less watery.
  • How to make pumpkin puree in the Instant Pot (it comes out watery and less flavorful than roasted pumpkin/squash): add 1 cup of water to the pot and place the pumpkin in the pot on a trivet (if it fits). If the pumpkin doesn't fit cut it into equal-thick pieces, scoop out the seeds, and place on the trivet. Set the pressure cooker to 13 minutes of high pressure. Make the quick release. Thicker pieces of pumpkin may require more cooking time (detailed explanation is in the body of the post).
  • Homemade pumpkin puree can be stored in the fridge for up to 7 days. Store it in a tightly-closed container.
  • Puree can also be frozen. Best is to freeze small amounts, like 1 cup or 2 cups. Freeze the puree for up to 6 months.

Nutrition

Calories: 272kcal