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
How To Make Homemade Pumpkin Purée | super easy!
Course: Breakfast, Lunch, Dinner, Sides, DessertDifficulty: Easy4
servings10
minutes35
minutesHow to make homemade pumpkin purée for your healthy pumpkin recipes.
Ingredients
1 Sugar or Pie Pumpkin
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cut the top off of the pumpkin. Then, place it cut side down and cut it down the center.
- Using a spoon, scoop out all of the pumpkin seeds and stringy flesh. Place the pumpkin cut side down onto the lined baking sheet and bake for 30-40 minutes or until you can easily pierce the pumpkin with a fork.
- Once done, let the pumpkin cool off for a few minutes. Then, separate the skin from the pumpkin flesh. Transfer pumpkin flesh to a large mixing bowl and roughly mash with a fork or potato masher. Then, using a handheld immersion blender, blend until it’s fully puréed. **You can also add the pumpkin to a food processor and purée it that way.
- Store puréed pumpkin in the fridge for up to 7 days or in the freezer for up to 2-3 months.
Did you make this recipe?
Tag @KaylaJChandler on Instagram and hashtag it with #FeelinFabulous
Like this recipe?
Follow @KaylaJChandler on Pinterest
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)
