How-To Make Pumpkin Puree | DIY Pumpkin Puree

Homemade Pumpkin Puree is easy to make from scratch and is a delicious, fresh alternative to canned pumpkins.

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HOW TO MAKE HOMEMADE PUMPKIN PUREE
1 sugar pumpkin (about 2.5 pounds)

DIRECTIONS:
Preheat oven to 400 F.

Cut off the top of the pumpkin and then slice the pumpkin in half lengthwise.

Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a Silpat mat.

Roast for 35-40 minutes or until fork tender.

Once the pumpkin has cooled a bit, peel off the skin and pop the pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.

Store in the fridge for up to two weeks.

1/2 cup puree: Calories: 50; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 4g Protein: 2g

Photo credit: Gamzova Olga

[faih]

11 years later and still the best video out there! Straight and to the point. Thank you Dannie!

[theequalizerjustice]

Pumpkin, Everything Pumpkin, Muffins, pie, cookies, Bread, cappuccino, latte, coffee, cinnamon rolls, coffee cake Everything🤗

[dnb-ang]

I did NOT use a sugar pumpkin, I just used my medium sized Halloween pumpkin and it turned out great! Really sweet and smooth, so much better than canned! Thanks so much for this easy to follow tutorial :)

[pattyfrahler]

This is an excellent video and I was impressed on how easy the instructions were and how she made it look really do-able! She has a very good voice and expressions to hold the interest of viewers. I will share this with other friends.

[CleanandDeliciousDani]

Glad to know! And am happy to hear the videos are helpful for you. I go back and watch them myself sometimes when I forget how to do something... LOL!

[joannelopez]

Hi Dani- I always use this recipe to do my puree. I use it in bread, cookie bars, pan cakes, no bake cheesecake (Which I get multiple requests for at Thanksgiving), etc…whatever suits my fancy! Thank you for showing me how to make this. I h

[nhile]

I like the fact that you mentioned we had to get "sugar pumpkin", if not, I would totally ended up with big old giant pumpkin. Your video was easy to follow as well, i'll try it soon for this season! Thanks!

[mariemacinnes]

Roasted pumpkin for the 1st time and made puree last night. I made a pumpkin latte, best ever! And today pumpkin bread, tomorrow pumpkin pie! All from that one haikkado pumpkin! Thanks from Sweden!

[alwaysconfused]

OMG to think I have been peeling and boiling pumpkin for my pies for MANY MANY years! Thank you for this video, it will make pumpkin baking so much easier and less time consuming.

[lovelymapy]

Hi there! My husband is making the pumpkin puree as I type this and it's looking terrific. He's planning on making pumpkin pies tomorrow, but wanted to make them "from scratch". Yours was the best video (easy to follow along). Thanks again!!

[LilysDead]

I didnt find any "sugar pumpkin" around here so i bought a small orange one with a green stem (not greyish white like in your video) and it was called a "halloween pumpkin". But it worked really well! when i put it in the oven it started to smell a bit like sweet potatoes when you roast them and i think it also caramelized a bit :) It pureed it and didnt season it at all! But it has such a nice, sugary taste on its own, its soooo good :) Thanks for the great recipe!

[tosiasokiewicz]

Thanks, I use Imported Pumpkins in Austria to make the traditional Pumpkin Pie I miss so much, including Pumpkin coffee.

[salimakhan]

Thank you .. we from the Carribean uses Pumpkin all the time.. We make fried pumpkin with shrimps in it. .. We make soup . Pumpkin cake, n many more... We do not rost it but we peeled it and cook it on the stove.. It's very delish..

[irmakalember]

I have two small pumpkins I will do this this week. I love pumpkin purée. It’s healthy and great.

[victoriapschen]

I've used all sorts of pumpkin and they tasted great. There are no sugar pumpkins in my country so I usually use crown pumpkin or butternut squash.

[sebnjsn]

I grew cinderella pumpkins this year. Baked a whole one. So much water. Making the purée today. It’s a lighter color flesh. I use to make pumpkin bread. So yummy!

[kaylahcase]

Thanks for sharing! Today I made a pumpkin puree from a white pumpkin and made a white pumpkin soup with it. Only the instructions I found elsewhere before I found this video said to bake it at 350 F degrees 2 hours. It was really good!

[averagebetty]

I come from the family that has always used canned pumpkin. Even for the pumpkin pie on Tgiving (Libby's!) -- yesterday I stood staring at the pumpkins and I wish I would have grabbed one. Now I know what to do. Thanks, Dani!

[wendybone]

You can also steam the pumpkin in a rice cookerr. It retains more nutrients compared to boiling. I'm in a part of Asia where most people don't have ovens, but the rice cooker works great!

[sweetstufff]

I love how clear your voice and directions are. Thanks!