When it comes to foods like these, it’s quicker to grab a can at the store. But if you want a much healthier, better-tasting puree, homemade is the way to go. This Pure Homemade Pumpkin Puree is super easy to make and very delicious.
It may be stored in the fridge for three to four weeks. That gives you plenty of time to make many delicious recipes that call for pumpkin puree. I grow pumpkins in the garden alongside potatoes as well. This is the biggest pumpkin that grew in our garden.
Not only do we get to consume this delicious God's creation in many ways, but we also have a good feed for our animals too. Like our chickens, for example, that give us delicious home eggs. Then later we have a healthier whole chicken to cook to go with a favorite dish.
And then have a delicious pumpkin treat for dessert. So you’ve got this mini circle of life in your own backyard to entertain you, while you enjoy those pumpkin seeds you’ve roasted up, as well. I hope you enjoy this homemade goodness!
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📋 Recipe Ingredients
- Ripe pumpkin
🔪 Recipe Instructions
Preheat oven to 350 F. Rinse and cut the pumpkin in half.
Remove all the seeds (roast the seeds, do not throw them away). Clean the pumpkin inside from the fibers by scraping them off with a spoon.
Cut the pumpkin into small pieces and place them onto a large 16 X 22 baking pan lined with parchment paper.
⏲️ Baking Time
Bake pumpkin in the oven for 1 hour and 15 minutes or until knife inserts into it easily.
Remove from the oven and let it cool completely on a baking pan.
Separate the cooked pumpkin from the pumpkin skin using a spoon or a knife.
Place it into a food processor. Blend the pumpkin pieces for 1 minute stopping the food processor every 20 seconds to push large pumpkin pieces to the bottom of the food processor. Then blend it for 2 more minutes or until all well blended.
The puree is all ready for baking. You can store the puree in sterilized cans in the fridge for up to 4 weeks. See how to sterilize cans.
Enjoy homemade puree!
📖 Recipe Card
Pure Homemade Pumpkin Puree
Ingredients
Pumpkin Puree Ingredients
- 1 medium – ripe pumpkin
Instructions
How to Make Pumpkin Puree
- Preheat oven to 350 F. Rinse and cut the pumpkin in half.
- Remove all the seeds (roast the seeds, do not throw them away). Clean the pumpkin inside from the fibers by scraping them off with a spoon.
- Cut the pumpkin into small pieces and place them onto a large 16 X 22 baking pan lined with parchment paper.
Baking the Pumpkin
- Bake pumpkin in the oven for 1 hour and 15 minutes or until knife inserts into it easily.
- Remove from the oven and let it cool completely on a baking pan.
- Separate the cooked pumpkin from the pumpkin skin with a spoon or a knife.
- Place it into a food processor. Blend the pumpkin pieces for 1 minute stopping the food processor every 20 second to push large pumpkin pieces to the bottom of the food processor. Then blend it for 2 more minutes or until all well blended.
- The puree is all ready for baking. You can store the puree in sterilized cans in the fridge for up to 4 weeks. See how to sterilize cans.
- Enjoy homemade puree!
Can you Freeze Homemade Pumpkin Puree
Yes, absolutely! Place pumpkin puree in a glass or plastic container with a tight-fitting lid. You can also store pumpkin puree in freezer bags portioned by a cup, for easier use in the future making recipes.
🥧 Recipes Using Pumpkin Puree
- Honey Pumpkin Cake Roll
- Glazed Pumpkin Pecan Scones
- Pumpkin Tiramisu Cake Recipe
- Pumpkin Cheesecake Muffins (Video)
- Simple Pumpkin Spice Latte Cake Recipe
- Easy Soft and Fluffy Pumpkin Dinner Rolls
- Easy Apple Cranberry Pumpkin Coleslaw Recipe
See all fall recipes.
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This recipe was originally posted on October 6th, 2015 (original picture below). I updated the pictures and the post for a better user experience. This post may contain affiliate links. Read my disclosure.
This turned out perfect! Thank you!
You are very welcome. Enjoy! 🙂
Wow! I have been looking for this type of recipe all summer. I have grown pumpkins this year and I wanted to make purée. This is perfect! Thank you very much!?
I'm glad you found what you've been looking for. It's so easy to make this puree, plus home made is always the best! I made it again yesterday, and will be making pumpkin pull-apart bread with pecans and caramel today. Enjoy 🙂
I am cooking pumpkin pancakes tomorrow for breakfast, do you think I can use this puree to substitute the canned one?
Great photos, Valya!
Absolutely Tania! Home made is always the best! 🙂
I was baking pumpkin yesterday but when I was doing puree today I had to add water, because it wasn't all juicy and wouldn't mix at all, what did I do wrong? I baked it more than 1:15 closer to 1:40 mins. It just wasn't soft enough so I baked it more.
I think you over baked the pumpkin and it got dry. I used homegrown pumpkin too, maybe they are more softer after baking. The puree turned out much more runnier that the one you buy at the store in cans. Try to buy organic pumpkin or pick one straight from a farm field. I hope this helps.
I know that you say you can store this in a refrigerator for several weeks, but I also freeze some as well. I scoop 1 cup portions into small freezer bags, lay them flat in freezer until they are frozen(for neater storage), and then you can enjoy this for baking in those cold winter months, as well!
Hi Carol! I actually do the same thing scooping and freezing by a cup portions. Thanks for stopping by and commenting 🙂
I wish I had a big freezer so I could freeze some of this pure, but I don’t at this point. Is there a way to can this in jars for future use?
No, I have not experiment any other way. Canning it is a great idea though. I will work on the canning version of it.