Today, I’m sharing just how easy it is to make homemade pumpkin purée from scratch. Whether you’re a make-from-scratch person or you just can’t find canned pumpkin at your local grocery store, it’s always a good idea to know how to make pumpkin purée from scratch.
Plus, you can prep it in advance during the holidays. It’ll keep for a week in the refrigerator and up to 2-3 months in the freezer. And, best of all, you can use this same technique for pretty much any type of winter squash (i.e. butternut squash, acorn squash, etc.).
How to Make Homemade Pumpkin Purée
The most important thing when making homemade pumpkin purée is to choose the right type of pumpkin. The larger carving pumpkins are going to be too fibrous and less sweet. So, make sure you go with a sugar pumpkin (also called a pie pumpkin).
Sugar pumpkins are much smaller in size, less fibrous, and a bit more sweet than the larger varieties, which makes them perfect for cooking and baking.
- Step 1: Cut the top off of the pumpkin. Then, lay it cut side down and cut in half.
- Step 2: Using a spoon, scoop out the seeds and stringy flesh. *You can roast the seeds as well.
- Step 3: Bake pumpkin until it can be easily pierced with a fork. Once done, remove skin from the pumpkin flesh.
- Step 4: Transfer pumpkin flesh to a bowl and purée with an immersion blender or in a food processor.
Watch How-To Recipe Video Below
Looking for More Healthy Pumpkin Recipes?
If you’re on the search for more healthy pumpkin recipes, here’s a few of my favorites.
- Homemade Roasted Pumpkin Seeds (with a plain or cinnamon sugar coating)
- Pumpkin Spice Baked Oatmeal Muffin Cups (gluten & dairy free)
- Pumpkin Pie Overnight Oats & Chia Pudding (gluten & dairy free)
- No Bake Pumpkin Spice Cookies (grain free & dairy free)