Easy Homemade Pumpkin Puree
This easy homemade pumpkin puree is life changing. Once you try it you will never go back to canned.
It is completely different than canned in every way. Canned pumpkin can sometimes have a watery texture and bitter taste, whereas homemade pumpkin puree is thick, creamy and slightly sweet. The homemade version also has more pumpkin flavor and a vibrant yellow-orange color which clearly indicates how fresh it is.
How to roast a pumpkin
I roasted the pumpkin in my countertop oven and it couldn’t have been easier. I was always skeptical about the process of roasting a pumpkin and I assumed it would be difficult and time consuming to make the puree. But in all actuality, roasting a pumpkin doesn’t take much effort at all. Simply cut off the stem and halve the pumpkin. Then, remove the seeds and “guts,” brush with oil and roast (flesh side down) for 45 minutes. After it is done roasting, you simply scoop out the flesh and puree in your blender until smooth and creamy. It is definitely worth it.
What are the health benefits of pumpkin?
Pumpkin is everybody’s favorite fall superfood and it is known for being packed with disease-fighting nutrients. It contains powerful antioxidants known as carotenoids that can protect cells from free radical damage. It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K.
Here are some of my favorite recipes that call for pumpkin puree:
- Creamy Vegan Pumpkin Pasta
- Easy Blender Pumpkin Soup
- Pumpkin Risotto
- No-Bake Mini Pumpkin Pies
- Pumpkin Pie Protein Shake
- Pumpkin Pie Vegan Overnight Oats
- Garlic Pumpkin Hummus
- Baked Pumpkin Oat Pancakes (created for The Washington Post by me)
This simple homemade pumpkin puree recipe is naturally vegan, soy-free, nut-free and gluten-free.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your homemade pumpkin puree!Print
- 1, 2.5-3 lb. sugar pumpkin (also known as a pie pumpkin)*
- 2 teaspoons avocado oil (or any neutral tasting oil)**
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut off the stem and discard. Halve the pumpkin lengthwise. Use a fork to remove the seeds and guts of the pumpkin (any loose strands). Save the seeds if you want to roast them.***
- Brush the flesh lightly with oil. Place each half of the pumpkin flesh-side down on the parchment lined baking sheet. Bake for 45 minutes. Safely remove from oven and test for doneness with a knife. The knife should very easily slide all the way in and out of the pumpkin. If not, bake for another 5-10 minutes.
- Allow the cooked pumpkin to cool to room temperature or until you can comfortably and safely handle it. Use a spoon to scoop out the pumpkin flesh. If cooked properly it should easily separate from the skin. If it does not or seems hard then return to the oven for more cooking time.
- Place the pumpkin flesh in a high speed blender and blend starting on low speed for a couple seconds to get the puree going. Then slowly increase to high speed until the mixture is smooth and creamy. For me, this was easy and I did not need to scrape down the sides. If you are having difficulty you can add water (one tablespoon at a time) to get it going. But, if it is cooked properly you should not need to do this.
- Store pumpkin puree in an airtight container in your refrigerator for up to one week. This recipe yields 3.5 cups of pumpkin puree (from a 2.75 lb. pumpkin).
* My pumpkin was approximately 2.75 lbs. and it came out perfect after 45 minutes at 350 degrees Fahreheit.
** If you plan to use for a savory dish such as pumpkin soup you could use olive oil and even sprinkle with a teaspoon of salt.
*** To roast the seeds, first place the seeds and any attached strands into a large bowl of water. If any seeds are attached to pumpkin flesh, separate. All the seeds will float to the top. Use a slotted spoon to then scoop them out of the water onto paper towels to blot dry. Once dry, drizzle with 1 tablespoon maple syrup and 1/2 teaspoon salt. It is the perfect sweet and salty combo. You may also want to drizzle with olive oil for a savory flavor. Bake at 350 degrees for 25-35 minutes until golden brown. Watch closely at the end to avoid burning. Every oven is different and pumpkin seeds vary in size greatly. Allow to cool slightly before enjoying. Store in a glass container on your countertop for up to three days. My pumpkin yielded almost one cup of seeds.
Be sure to also check out my easy method for homemade pumpkin puree using a pressure cooker.
- Category: DIY
Keywords: how to make homemade pumpkin puree