Go Back
+ servings
homemade pumpkin puree in a jar.

How To Make Pumpkin Puree

Ajoke
Learn how to make pumpkin puree from scratch at home in simple steps. This blog post will teach you how to cut pumpkin, roast and puree it in easy steps with tips on how to refrigerate and freeze it for later use. What you will need to make your homemade puree
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baking
Cuisine American
Servings 3 cups
Calories 118 kcal

Equipment

  • sharp knife
  • baking sheet

Ingredients
  

  • 1 Sugar pumpkin or pie pumpkin about 3 lb

Instructions
 

  • Preheat the oven at 200C/200F and line a rimmed baking sheet with parchment paper.
  • Wash and pat the pumpkin dry with a kitchen towel or kitchen paper towel. This step is important to avoid contaminating the flesh of the squash with debris.
  • Place the pumpkin on the chopping board stem side up, make sure that the squash is sitting well on the chopping board.
    Insert the knife about 10cm away from the stem and pushing firmly, push the knife down through the skin of the pumpkin into the flesh then make a complete cut around to split it into two halves.
  • Scoop out the seed and fibers from the pumpkin halves with a spoon or ice cream scoop. Save the pumpkin seed for later and discard the fiber.
    Place the pumpkin cut side down on the lined baking sheet
  • Bake in the oven for 40 to 50 minutes or until the pumpkin is fork-tender. If baking a smaller sized squash, then adjust the time accordingly, you can start checking for doneness from 30 minutes.
  • Remove it from the oven and while the roasted pumpkin is still warm and safe to touch, scoop out the flesh into the bowl of the food processor. Working in batches, process the pumpkin until smooth.
    Use as desired or transfer to a clean and dry jar and keep in the fridge for later use.

Notes

Storage instructions
In the fridge: portion the puree in an airtight container and store in the fridge for up to 1 week.
Freezer: pumpkin puree can be frozen for up to 6 months or even longer. To get the best of it, store it apportioned in containers or large ice cube trays or Ziploc freezer bags.
To defrost: you can defrost the frozen puree in the fridge overnight and use it in your recipes accordingly.

Nutrition

Calories: 118kcalCarbohydrates: 29gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 1541mgFiber: 2gSugar: 13gVitamin A: 38592IUVitamin C: 41mgCalcium: 95mgIron: 4mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword how to make pumpkin puree, pumpkin puree
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!