If you’ve got fresh pumpkins on hand, it’s time to learn how to make pumpkin puree. It’s completely natural, tastes better, is cheaper than store-bought, and also free of additives or preservatives! Use this homeamde pumpkin puree to make our favorite pumpkin bread, soft pumpkin scones, or savory pumpkin soup! Gluten-free, dairy-free and vegan.
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- Make Your Own Pumpkin Puree!
- Why This Recipe Works:
- Ingredients You’ll Need:
- What Type of Pumpkin Can I use to Make Pumpkin Puree?
- How to Make Pumpkin Puree at Home
- 5. Blend Pumpkin into Puree
- How to Cook a Pumpkin Without An Oven (Use the Microwave!)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Recipes to Use Pumpkin Puree In:
- Other Kitchen Basics:
- Homemade Basics to Make:
- Fall Recipes to Make:
- How to Make Pumpkin Puree (Gluten-Free, Vegan)
Make Your Own Pumpkin Puree!
With pumpkin season here, you’re probably drooling over all your favorite pumpkin recipes (I’m already dreaming of pumpkin bread, pumpkin scones, and homemade pumpkin pie)!
While it may be tempting to just grab canned pumpkin for your recipe, here’s why you should ditch the canned version and make your own from scratch instead!
With all the fresh pumpkins around (whether at the pumpkin patch, farmer’s market or grocery store), I’m going to show you just how easy it is to make your own pumpkin puree – which is completely natural and free of any horrid additives or preservatives that the canned stuff comes with to keep it shelf-stable.
Not only is fresh DIY pumpkin puree healthier and tastes way better, it’s also much cheaper and you can make a whole stash of delicious pumpkin puree to use for your favorite fall recipes and pumpkin recipes!
Why This Recipe Works:
- Easy: You can cook the pumpkin in either the oven or the microwave, so whichever method is easier for you works!
- Flexible: This easy homemade pumpkin puree recipe works for all sorts of pumpkins (as well as most winter squashes such as butternut squash or acorn squash), so if you’ve just gotten back from the pumpkin patch and have too much pumpkin, make puree!
- Healthy and Preservative-Free: Given that this pumpkin puree recipe only uses pumpkin and water as its two sole ingredients, it’s totally healthy and free or any preservatives or unnatural ingredients!
- Gluten-Free, Dairy-Free, and Vegan: This recipe is naturally gluten-free, dairy-free and vegan, which means that those with Celiac disease, gluten intolerance or lactose intolerance can enjoy it without any problems!
Ingredients You’ll Need:
All you need is a pumpkin and a little bit of water.
Bear in mind that a 4 to 6 pound pumpkin should yield approximately 4 cups of puree, so depending on how much puree you need, you may require doubling or tripling this recipe as needed.
What Type of Pumpkin Can I use to Make Pumpkin Puree?
If you have a special recipe in mind, you may want to choose different pumpkins depending on whether the recipe is sweet or savory.
- For baked goods or dessert recipes (such as this gluten-free vegan pumpkin bread, pumpkin muffins, no-bake vegan pumpkin cheesecake, pumpkin pancakes, or a pumpkin smoothie), I’d recommend using pie pumpkins or sugar pumpkins, which will result in sweeter puree.
- Other pumpkins will yield less sweet puree, but that will work perfect in savory pumpkin recipes (such as this delicious pumpkin soup, our tasty pumpkin thyme risotto, this incredible pumpkin gnocchi, or other savory recipes such as pasta).
How to Make Pumpkin Puree at Home
1. Preheat Oven
Start off by preheating the oven to 400F. You can either line your baking sheet with parchment paper or aluminum foil. In my case, I placed the pumpkin directly on the clean baking sheet.
2. Rinse, Dry and Cut Pumpkin
Make sure to rinse and pat dry the pumpkin before using a big and sharp knife to cut it into half (from the stem to the bottom).
3. Scoop Out the Seeds
Scoop out the pumpkin seeds with a spoon, and then place the pumpkin halves cut-side-down on a baking sheet.
4. Roast Pumpkin Until Flesh is Tender
Roast the pumpkin for 45 to 60 minutes, until the flesh is fork tender and can be easily pierced with a fork. Let the pumpkin cool before using a large spoon to scoop out the soft flesh, and then discard the pumpkin skin.
5. Blend Pumpkin into Puree
Transfer the pumpkin flesh to a high-speed blender or food processor, add the water a little at a time, and blend until you get a smooth puree with a creamy texture.
Depending on the size of your blender or food processor, you may need to process the pumpkin in 2-3 batches. For a smoother puree, you can add a little water 1 tablespoon at a time. However, be careful with how much water you add or you may end up with a watery puree.
6. Use Immediately or Store
If not using the pureed pumpkin immediately, cool the pumpkin puree to room temperature before transferring it to sterilized glass jars or an airtight container.
Store the pure pumpkin puree in the refrigerator for 4 to 6 days, or freeze in a freezer-safe containers, a freezer bag for up to 3 months.
How to Cook a Pumpkin Without An Oven (Use the Microwave!)
If you don’t own an oven, or don’t have much time and want to cook your pumpkin faster, you can also cook the pumpkin in the microwave (make sure to use a microwave-safe bowl!).
Once you’ve scooped out the seeds, place the cut pumpkin on plate. Heat the pumpkin on high at 5-minute intervals, until the flesh can be easily pierced by a fork and you can scoop the flesh from the skin without much force.
(Note that the time required to cook the pumpkin in the microwave will depend on how large the pumpkin is and the strength of your microwave.)
Dish by Dish Tips/Tricks:
- Blending the Pumpkin into Puree: You could technically use a potato masher or even a fork to mash the pumpkin flesh, but in my experience, the best way to make a smooth puree is to use either a high-speed blender or a food processor. You can also place the pumpkin flesh in a large bowl and blend it with an immersion blender. I don’t own a food processor, so I used my blender and it works just as well.
Recipe FAQs:
Given that homemade puree doesn’t come with all the additives and preservatives that canned pumpkin brings, it will certainly not last indefinitely. If you don’t plan to use the puree immediately, make sure to store it in an airtight container and it will keep for up to 4 to 6 days in the refrigerator.
If you plan to make a huge lot of puree (to keep on hand for using later on), you can freeze the homemade puree for up to 3 months in the freezer.
Make sure to store the puree in freezer-proof containers, or freezer bags – preferably in individual portions so that you can thaw and use only the quantity required. Alternatively, you can also freeze the puree in an ice cube tray so you can use just the amount you need! Also, remember to write down the date you made the puree so you don’t forget!
Fresh pumpkin puree is made up of just cooked pumpkin, and is naturally gluten-free and hence safe for those with Celiac disease or gluten intolerances. Most canned pumpkin puree should also be free of gluten, but if you are Celiac or gluten-intolerant, make sure to check the labels just in case.
Recipes to Use Pumpkin Puree In:
- Super Moist Gluten-Free Pumpkin Bread
- Pumpkin Bread (Gluten-Free, Vegan)
- Pumpkin Scones (Gluten-Free)
- Easy Pumpkin Scones (Gluten-Free, Vegan)
- Easy Pumpkin Muffins (Gluten-Free, Vegan)
- No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
- Pumpkin Waffles (Gluten-Free)
- Creamy Pumpkin Soup (Gluten-Free, Vegan)
- Pumpkin Thyme Risotto (Gluten-Free, Vegan)
- Pumpkin Gnocchi (Gluten-Free, Dairy-Free)
- Pumpkin Yeast Bread (Gluten-Free, Dairy-Free)
Other Kitchen Basics:
Homemade Basics to Make:
Fall Recipes to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintHow to Make Pumpkin Puree (Gluten-Free, Vegan)
- Total Time: 1 hour 5 minutes
- Yield: 4 cups 1x
- Diet: Gluten Free
Description
If you’ve got fresh pumpkins on hand, it’s time to learn how to make pumpkin puree. It’s completely natural, tastes better, is cheaper than store-bought, and also free of additives or preservatives! Use this homeamde pumpkin puree to make our favorite pumpkin bread, soft pumpkin scones, or savory pumpkin soup! Gluten-free, dairy-free and vegan.
Ingredients
- 1 small pumpkin, or 1/2 a large pumpkin (approximately 4–6 pounds)
- 1/4 cup water, or more as needed
Instructions
- Preheat Oven: Preheat the oven to 400F.
- Rinse, Dry and Cut Pumpkin: Rinse and pat dry your pumpkin, before cutting it into half (from stem to end) with a big sharp knife.
- Scoop Out Seeds: Scoop out the seeds with a spoon, and then place the pumpkin cut-side-down on a baking sheet.
- Roast Until Flesh is Tender: Roast the pumpkin for 45 to 60 minutes, until the flesh can be easily pierced with a fork. Let the pumpkin cool before using a fork or spoon to scoop out the flesh.
- Blend Pumpkin to Puree: Transfer the pumpkin flesh to a high-speed blender or food processor, add the water, and blend until you get a smooth puree. Depending on the size of your blender or food processor, you may need to process the pumpkin in 2-3 batches. For a smoother puree, you can add more water 1 tablespoon at a time.
- Store/Freeze: Transfer the pumpkin puree to sterilized glass jars or an airtight container and store in the refrigerator for 4 to 6 days, or freeze in freezer-safe containers or freezer bags for up to 3 months.
Notes
What Type of Pumpkins to Use: Ideally, pie pumpkins or sugar pumpkins will yield the sweetest pumpkin puree (perfect for baked goods and sweet treats such as pumpkin bread, pumpkin muffins, pumpkin scones, or pumpkin cheesecake). Larger pumpkins can definitely also be used to make puree, but the puree made from them will be less sweet (which makes it perfect for savory recipes such as pumpkin soup, pumpkin risotto, or pumpkin gnocchi).
How to Store/Freeze Homemade Pumpkin Puree: Homemade pumpkin puree does not have all the nasty additives and preservatives that make canned pumpkin puree shelf-stable and last forever, so make sure to store it properly. Homemade pumpkin puree will keep for 4 to 6 days in an airtight container in the refrigerator. To freeze, put the puree in a freezer-safe container or freezer bags in individual portions to make it easier to defrost only the amount necessary, and freeze for up to 3 months.
How to Cook the Pumpkin in a Microwave: If you don’t own an oven, you can definitely use the microwave instead. Simply place the cut pumpkin on a plate in a microwave-safe bowl and heat on high for 5-minute intervals, until the flesh is easily pierced with a fork.
Mashing the Pumpkin into Puree: While you can technically use a potato masher or a fork to mash the pumpkin flesh into puree, I personally find it way easier to use a high-speed blender or a food processor. Alternatively, you may also place the pumpkin flesh in a large bowl and blend it with an immersion blender.
This recipe was originally published in August 2020, but has since been updated to include step-by-step photos and clearer instructions.
- Prep Time: 5 mins
- Cook Time: 60
- Category: Basics
- Method: Baking
- Cuisine: American
Grace Lim says
Wow Felicia,
How timely is your recipe!
I just bought a pumpkin intending to make some pumpkin soup. Now I have another recipe to use the pumpkin – Hallelujah!
Thanks with love and blessings!
Mum
felicia | Dish by Dish says
YAY mummy!! Now you can make lots of pumpkin puree to make pumpkin soup and still have leftover puree to make pumpkin bread/scones!