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a 4 cup measuring pitcher with homemade pumpkin puree

How to Make Pumpkin Purée

How to make your own pumpkin purée from scratch!

Course bread, Breakfast, Dessert, Dinner
Cuisine American, Canadian
Keyword pumpkin cream cheese muffins, pumpkin purée
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 cups
Author Naomi

Ingredients

  • 2 pumpkins for this tutorial I've used pie pumpkins
  • 1 Cookie sheet
  • 1 Sharp knife
  • 1 Large spoon
  • 1 Food processor or blender
  • 1-2 Mixing bowl or two
  • 1 4-8 cup Measuring pitcher
  • 4-8 Storage containers or jars depending on the size

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Wipe the pumpkins down with a clean cloth (or wash them if they're really dirty), and place them on a cookie sheet.
  3. Using a small paring knife, pierce them all over (just to break through the skin, doesn't have to be deep).
  4. Bake for 1-1/2 hours, or until a knife inserted into a pumpkin slides in and out easily. The skin should be dark orange with little bits of sticky sugar oozing out of your knife pricks. Remove the pumpkins from the oven to cool.
  5. Remove the stem (you should be able to just pull it off easily), and cut the pumpkins in half.
  6. Using a large spoon, scoop out the insides. You can keep the seeds to roast them if you like, or discard them.
  7. Once the seeds are removed, scoop the soft pumpkin flesh out of the skin, and put it into your food processor or blender.
  8. Purée until smooth. Store in freezer safe bags or containers, or can in jars for long storage.

Recipe Notes

  1. If you know how you plan to use your pumpkin purée, store it in pre-measured amounts. For example, if you plan to make pies with the pumpkin, check your recipe to see how much you'd need for 1-2 pies and freeze that amount in a small container. I always date mine and label it with a sharpie and masking tape or painter's tape. Make sure to write the amount in your container on the label so that you can easily remember later on!