Homemade Pumpkin Puree

Pureed pumpkin draining in a cheesecloth-lined wire sieve.

With a smooth, velvety texture and rich flavor more delicate than canned, this Homemade Pumpkin Puree recipe is perfect for all your fall baking. Use fresh pumpkins or your choice of winter squashes.

Course Ingredient

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 1

Resting Time 15

Total Time 1 30

Servings servings

Calories 75kcal

Author Renee

Equipment

1 rimmed baking sheet or roasting pan
1 Parchment Paper or silicone baking mat
1 food processor or blender
1 wire strainer
1 cheese cloth

Ingredients

5 pound whole pumpkin or other winter squash
olive oil as needed
kosher salt optional, as needed
water as needed

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
Cut squashes in half and clean out the seeds. You can leave the halves intact, or cut them in smaller chunks. It isn't necessary to peel the squashes before roasting.
Brush the exposed surfaces of the pumpkin chunks with olive oil, and sprinkle with a pinch of kosher salt.
Place the pumpkin pieces flesh side down on the parchment-covered baking sheet.
Bake squashes until tender; 40-70 minutes.
How long this step takes is totally dependent on the variety of squash, and how thick and dense it is. Generally, a 3-pound sugar pumpkin, for example, will take about an hour.
Check for doneness by piercing the skin with a fork: it should give easily, and the flesh should be very tender. It's fine if there are browned spots on the pumpkin flesh.
Remove the cooked pumpkin from the oven and allow it to cool for at least 15 minutes, or until it is cool enough to handle safely.
Use a large metal serving spoon, scrap the pumpkin flesh from the skin. Put the squash into a food processor or large blender cup.
Add just enough water to the cooked pumpkin to allow the blades to work it down. The amount of water needed will vary.
Puree until the pumpkin is smooth and silky.
If your puree is watery, strain it through a cheesecloth-lined sieve before using or storing. For baking, you want it to be roughly the same consistency as canned pumpkin.

Notes

A 5-pound fresh pumpkin will make 4 to 4½ cups of cooked puree or mashed pulp.

The Best Squashes to Use for Pumpkin Puree

Red kuri squash
Pie pumpkins (i.e., sugar pumpkins)
Butternut
Buttercup
Honeynut
Acorn

Nutrition