Make your own easy homemade pumpkin puree with fresh pumpkins for a richer, more flavorful alternative to canned puree. Perfect for baking pumpkin pies, making pumpkin soups, or preparing fall-inspired treats like pumpkin muffins and pumpkin bread. This simple recipe uses sugar pumpkins or pie pumpkins, creating a smooth, creamy puree that can be stored in the fridge or frozen for later use. Whether you’re preparing for the holidays or adding a cozy touch to everyday meals, this DIY pumpkin puree is a must-have in your fall kitchen.

Table of Contents

Ingredients:

2 small pie pumpkins, or one larger sugar pumpkin (8-10 inches in diameter)

Instructions:

Prepare the Pumpkin:
Preheat your oven to 350°F. Wash and dry the pumpkins, then trim off the stems. Cut the pumpkins in half (or into quarters if using a larger pumpkin) and scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds.
Bake the Pumpkin:
Place the pumpkin halves, cut-side down, on a baking sheet. Bake at 350°F for 50 minutes to 1 hour, or until the pumpkin is soft and easily pierced with a knife.
Process the Pumpkin:
Once baked, peel off the skin from the pumpkin pieces and cut them into 1-inch chunks. Using a food processor, blend the pumpkin in batches until smooth and creamy. Scrape down the sides of the bowl as needed for an even blend. The final texture should resemble applesauce.
Thicken the Puree (Optional):
If a thicker puree is needed, such as for pumpkin pie, set a fine mesh strainer over a bowl and line it with a double layer of cheesecloth. Pour the puree into the cheesecloth and gently squeeze to remove excess liquid. Strain off up to 1 cup of liquid from 2 small pumpkins for a thicker consistency.
Store the Pumpkin Puree:
You can use the puree immediately or store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the puree by placing 1 cup portions into freezer-safe zip bags. Remove the air, seal, and freeze for up to 3 months or longer in a deep freezer.

Tips:

Pumpkin Choice: For a richer, sweeter flavor, use sugar pumpkins or small pie pumpkins.
Even Baking: Cut larger pumpkins into quarters to ensure they cook evenly.
Straining: If you prefer a thicker puree, be sure to strain it to remove excess water, especially if you’re using it for recipes like pies or muffins.

Variations and Substitutions:

Other Squash Varieties: You can substitute butternut squash for pumpkin if preferred.
Canned Pumpkin Substitute: If you don’t want to roast your own pumpkin, you can use canned pumpkin puree as a substitute in most recipes.
Spices: Add cinnamon or nutmeg directly into the puree for a pre-spiced version that’s ready for your fall baking.

FAQs:

Can I use a different type of pumpkin?
Yes, any edible pumpkin variety will work, but pie pumpkins or sugar pumpkins are the best for a smooth texture and sweet flavor.

How long can I store homemade pumpkin puree?
Refrigerate the puree for up to 1 week or freeze it for up to 3 months for long-term storage.

Can I use the pumpkin seeds?
Yes! Don’t throw them away—roast them for a delicious and healthy snack.

Serving Suggestions:

Use this fresh pumpkin puree in pies, soups, muffins, or bread.
Add it to smoothies or oatmeal for a cozy fall flavor.
Stir it into sauces or curries for a creamy texture and subtle sweetness.

Why You’ll Love This Recipe:

Making homemade pumpkin puree is a simple and rewarding way to use fresh pumpkins for your fall baking. It’s more flavorful than store-bought and can be customized to your desired thickness. Whether you’re making a classic pumpkin pie, adding it to savory dishes, or enjoying it in baked goods, this puree brings the perfect balance of sweetness and texture. Plus, it’s easy to store, allowing you to enjoy fresh pumpkin all season long!