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Have you ever tried making your own pumpkin puree at home? It’s actually one of the easiest things to prepare and there are so many benefits that come along with making your own. This homemade recipe has a better quality of taste, gives you more bang for your buck, and you get the bonus of pumpkin seeds, which you can roast and turn into a delicious snack! Use this puree to make pumpkin pie, pumpkin soup, pumpkin ravioli, and countless other recipes. You’ll never want to use the stuff out of a can again!
Health Benefits of Pumpkin:
- Rich source of carotenoids and other antioxidants, amino acids, fiber, Vitamin C, and other minerals.
- Antidiabetic, antihypertensive, antitumor, antibacterial, antiparasitic, anti-inflammatory, and analgesic effects.
- Supports immune health, helps lower cholesterol, and decreases risk of disease.
Below is a step-by-step guide to turning a pie pumpkin into pumpkin puree, with a printable summary at the bottom of the page.
Pro tip: I always try to buy my produce from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Preheat oven to 400°F. Cut your pumpkin in half and scoop out all the insides and remove the stem, and be sure to save those seeds! Check out my recent post on How to Roast Pumpkin Seeds.
Step 2:
Place each half face down on a baking sheet lined with parchment paper or a silicone baking mat. Bake on the center rack for 45 minutes.
Step 3:
Peel away and dispose of the skins. They should be very easy to separate from the pumpkin flesh.
Step 4:
Transfer peeled pumpkin to a food processor or blender and blend until it becomes a smooth puree.
As you can see, this pumpkin puree couldn’t be easier to make and there are so many benefits that come along with making your own at home. I typically store any leftover puree in the freezer, or you can store it in the fridge for up to a week. If you try making this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Useful Equipment:
Parchment Paper: The best disposable option for baking.
Silicone Baking Mat: I have been using these for years and they are easily one of my favorite kitchen investments. They work incredibly well and since they’re reusable, they cut down on a bunch of waste and also save you money in the long run. I highly recommend purchasing some if you don’t have any already.
Stainless Steel Baking Sheets: These work great, they’re non-toxic, and they will last a lifetime!
Food Processor: Probably the best appliance for pureeing and a very useful tool to have in the kitchen.
Vitamix Blender: What I use for almost everything and highly recommend investing in if you don’t already have one. There is no comparison when it comes to achieving the smooth, creamy consistency you desire for sauces, soups, smoothies, etc.
Easy Homemade Pumpkin Puree
Ingredients
- 1 Pie pumpkin
Instructions
- Preheat oven to 400°F.
- Cut pumpkin in half, scoop out the insides and remove the stem.
- Place each half face down on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake on center oven rack for 45 minutes.
- After removing from the oven, allow them to cool for 10 minutes. Then, carefully peel off and dispose of the skins.
- Transfer pumpkin pulp to a food processor or blender and blend into a smooth puree.
- Store leftovers in the fridge for up to a week, or freeze for several months.
Notes
Source:
Ceclu, Liliana, Oana Viorela Nistor, Gabriel Danut Mocanu, and Danut Gabriel Mocanu. 2020. “Pumpkin-Health Benefits.” Journal of Agroalimentary Processes and Technologies 26(3): 241–46.
