This homemade pumpkin puree recipe is simple and fun to make. Use it in place of canned pumpkin to give your meal a healthy boost of veggies.
Author: Natasha Kravchuk
Servings: 4cups, but varies depending on pumpkin size
Calories: 177
Prep Time: 10 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr10 minutesmins
Ingredients
2small pie pumpkins, or one larger sugar pumpkin 8-10 inches*
Instructions
To Make the Pumpkin Puree
Preheat your oven to 350°F Wash, dry and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and cut it in half, or cut a larger pumpkin into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds.
Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for 50 min to 1 hour, or until easily pierced with a knife without resistance.
Peel the skin off all the chunks and cut the pumpkin into 1-inch pieces. Process in batches in a food processor until smooth, scraping down the bowl as needed for even blending. You should end up with a smooth applesauce consistency.
To Thicken Pumpkin Puree:
For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth. Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, I was able to strain off almost 1 cup of liquid from 2 small pie pumpkins.
Storing Pumpkin Puree:
Use it immediately, cover and refrigerate for up to 1 week. To freeze, place 1 cup of puree into a freezer-safe zip bag, push out all the air, seal ,and freeze for up to 3 months or longer in a deep freezer.
Notes
*Avoid using large carving pumpkins or Jack-O-Lanterns.
Nutrition Facts
Easy Homemade Pumpkin Puree
Amount per Serving
Calories
177
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.1
g
Sodium
7
mg
0
%
Potassium
2312
mg
66
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
19
g
21
%
Protein
7
g
14
%
Vitamin A
57888
IU
1158
%
Vitamin C
61
mg
74
%
Calcium
143
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.