Pumpkin Puree

Take your fall baking to the next level with Homemade Pumpkin Puree! Made with just one ingredient and ready in an hour, it’s the perfect way to bake with pumpkin… from scratch!

First things first. Have you ever bought those cute little pie pumpkins you see at the grocery store every fall? And if you have, have you ever made something with them?

I have to be honest… I’ve always seen them as more of a holiday decoration than something to actually bake with. Because who wants to go through the hassle of working with fresh pumpkin when there’s canned pumpkin down the next aisle?

I get it. I really do. But I’m also here to tell you just how EASY it is to make homemade pumpkin puree, and just how easy it is to get hooked on the process!

The first time I tried it, I was pleasantly surprised by just how simple it was. What I didn’t realize was that fresh pumpkin puree tends to be thinner and more liquidy than canned puree. So when I added it to the recipe I was making, there was way too much moisture and it didn’t turn out.

After a little more research, I realized that straining it through cheesecloth is a quick and easy remedy, and I was quickly able to perfect my puree. Since then, I’ve made it countless times. Not because the canned is unavailable, but because there’s something nice about making things from scratch. Especially when it’s as easy as this.

what you’ll need for this recipe

Pumpkin – The best kind of pumpkin to use for this recipe is a pie pumpkin, also known as a sugar pumpkin. These can can be found in most grocery stores in fall. Pie pumpkins are small, dense, sweet, and perfect for baking. The texture and flavor is very different than carving pumpkins, which are more watery and have a stringy texture.

Food processor – You’ll need either a food processor or high powered blender to puree the roasted pumpkin. Any size will work, but you may need to work in batches if you’re using a smaller food processor.

Cheesecloth – Cheesecloth is an essential piece of equipment, necessary for straining excess liquid from the pumpkin puree. Pro tip: cheesecloth can be washed by hand and re-used!

how to make pumpkin puree

Step 1: Cut the pumpkin in half and scoop out the seeds and guts. It doesn’t have to be perfectly clean since you’ll be blending it up (see photo below.)

Step 2: Place the hollowed out pumpkin halves face down on a rimmed baking sheet lined with parchment paper. Bake at 400° F for 45 minutes or until the flesh is fork tender and the skin starts to pull away from the flesh naturally.

Step 3: Remove the skins and let the pumpkin cool. Spoon it into a food processor and process until smooth, about 2-3 minutes.

Step 4: Spoon the puree into a fine mesh strainer lined with cheesecloth. Gather the edges together and squeeze to strain off excess liquid. The goal is a texture similar to canned pumpkin puree. *Note: pumpkins vary in moisture level, so some may not need straining while some may need quite a bit of straining.