Pumpkin puree is used in many fall favorite recipes. It brings a rich, earthy sweetness to countless dishes. Whether you’re using it in classic pies, savory soups, or to make a pumpkin spice latte, homemade pumpkin puree offers a freshness and depth of flavor that canned versions can’t quite match. With just a few steps, you can enjoy the seasonal taste of pumpkin all year round, perfect for adding a cozy, autumnal touch to your cooking.
Recipe Ingredients
Pumpkin: Pumpkin is the heart of this recipe, being the only ingredient. The richness and smooth texture of pumpkin puree creates a perfect base for many savory and sweet recipes. Its deep orange hue brings a visual warmth to dishes, and its mild earthy flavor compliments spices like nutmeg, cinnamon and ginger which makes it perfect for fall and holiday cooking.
Health Benefits: Pumpkins are packed with nutrients and antioxidants that have many health benefits. They are rich in beta-carotene which the body converts into vitamin A, which is essential for good vision and healthy skin. The high vitamin A and C also boost immunity, helping the body fight infections more effectively.
Additionally, their fiber, potassium, and vitamin C content supports heart health by regulating blood pressure and cholesterol levels. Being high in fiber, pumpkins promote good digestion, prevent constipation, and support overall gut health. Also, the antioxidants in pumpkin are help fight against free radicals, decreasing the chance for chronic diseases or inflammation
Recipe Notes & Substitutions
Blending
Although blending in a large stand mixer might be the easiest method. Blending in a immersion blender allows you to puree the pumpkin flesh while still hot.
Make sure that when blending to make sure you give it enough time. This is to ensure that the puree isn’t lumpy or does not have a weird texture. Though this isn’t hard if you cooked the pumpkin pieces long enough, they should just fall apart.
Type of Pumpkin
Using Larger pumpkins, such as carving or jack-o’-lantern pumpkins is generally not recommended. They have a watery, stringy flesh with a bland or less sweet flavor. This can result in a less appealing puree, with a thinner consistency and less concentrated pumpkin taste.
Pie and sugar pumpkins, on the other hand, have dense, naturally sweet flesh that’s ideal for creating smooth, rich purees, making them the best choice for cooking and baking. They also
Storage
You can use the pumpkin puree immediately in your favorite recipe, or store it for later by refrigerating, freezing, or canning. Refrigerated pumpkin puree will stay fresh for 5-7 days, frozen puree can last up to 3 months, and properly canned puree can be stored for up to a year.
Recipes Tools
Mixing Bowls – Pyrex Glass Mixing Bowl Set
Food Processor – KitchenAid 13-Cup Food Processor
Sheet Pans – Baking Sheet Set of 3 Stainless Steel
Mason Jars – Ball Regular Mouth 16-oz Mason Jars
Homemade Pumpkin Puree
16
oz5
minutes40
minutes50
minutesIngredients
1 sugar or pie pumpkin (no large halloween pumpkins)
Directions
Preheat oven to 400°F and line a sheet pan with unbleached parchment paper.
Cut the pumpkin in half and scoop out the guts and seeds. Place the pumpkin halves skin side up on the sheet pan.
Bonus: Pick out and rinse the seeds and turn them into a roasted pumpkin seed snack.
Bake the pumpkin for 40-60 minutes or until you can easily pierce it with a fork. Let the pumpkin cool for about an hour before handling.
Discard the skin and place the flesh inside a food processor, immersion blender stand mixer. Puree until smooth and stop to scrape down sides if needed. Enjoy!
*If the consistency is too watery you can place in a fine mesh strainer for about 30 minutes.
Notes
- This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. It is not recommended for individuals with celiac.
- This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
- Nutritional information listed is an estimate.
Nutritional Information
serving size 1 cup, calories 217 kcal, total fats 8.69g, saturated fat 1.77g, trans fat 0g, cholesterol 23.17mg, sodium 2.13g, total carbohydrates 31.04g, fiber 1.6g, sugars 16.82g, protein 3.48g, vitamin a 399.21mg, vitamin c 0mg, vitamin d 0.09g, calcium 57.03mg, iron 0.8mg, magnesium 12.48mg, potassium 148.81mg
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Medical Disclaimer:
The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. I am not a healthcare professional, and the content provided should not be a substitute for professional medical advice, diagnosis, or treatment.
