Pumpkin Puree Recipe

This simple Pumpkin Puree recipe is made with a single baking pumpkin and a little Kosher salt. The result is a wonderfully smooth and savory base ingredient for all your fall baking and cooking needs. This recipe is perfect for seasonal projects and yields about 2 to 2 1/2 pounds of usable puree.

Pumpkin Puree Ingredients

• 1 (4 to 6-pound) baking pumpkin (such as Sugar Pie or Kabocha), rinsed and dried
• Kosher salt

How To Make Pumpkin Puree

1. Preheat the oven: Heat your oven to 400∘F (200∘C).
2. Prep the pumpkin for cutting: Slice a small piece of the outer skin off one side of the pumpkin. This creates a flat spot so the pumpkin will lay stable and won’t roll while you cut it.
3. Cut and clean the pumpkin: Remove the stem. Using a large cleaver and a mallet (or a very sharp, sturdy chef’s knife), carefully split the pumpkin in half from top to bottom. Use a large metal spoon or ice cream scoop to scoop out the seeds and stringy fiber. Use kitchen shears to cut the fibers if they are tough. You can reserve the seeds for roasting later.
4. Roast the halves: Lightly sprinkle the orange flesh of the pumpkin halves with Kosher salt. Place the halves, flesh side down, onto a half-sheet pan lined with parchment paper. Roast the pumpkin until the flesh is very tender and a paring knife can be easily inserted and removed. This usually takes about 30 to 45 minutes. Be sure to test the flesh in a few spots to confirm it is fully cooked.
5. Cool the pumpkin: Remove the sheet pan to a wire rack and let the pumpkin cool for about 1 hour. This makes it easier to handle and ensures the puree is dense, not watery.
6. Puree the flesh: Once cooled, use a large spoon to scrape the soft, roasted flesh out of the skin and place it into the bowl of a food processor. Process the flesh until it is completely smooth and lump-free. This should take about 3 to 4 minutes.
7. Store the puree: Use the puree immediately or store it in the refrigerator or freezer following the storage directions below.

Recipe Tips

• Choose the Right Pumpkin: Always use a baking pumpkin (like Sugar Pie or Kabocha), not a carving pumpkin. Carving pumpkins are watery and stringy, which results in poor-quality puree. Baking pumpkins have a sweeter, denser flesh.
• Roast Until Very Tender: Make sure the pumpkin is completely tender before removing it from the oven. If it’s even slightly undercooked, it will be difficult to blend into a smooth puree and will leave you with a grainy texture.
• Don’t Add Water When Blending: The beauty of roasting is that it concentrates the flavor and cooks out excess moisture. Do not add any water to the food processor when you blend the pumpkin, as this will make your puree too runny for baking.
• Line the Pan: Lining your sheet pan with parchment paper makes cleanup much easier and prevents the soft, sticky pumpkin skin from adhering to the pan during the high-heat roasting process.

What To Serve With Pumpkin Puree

Homemade Pumpkin Puree is a base ingredient, meaning it’s ready to be transformed! Use it as a filling for classic Pumpkin Pie or a creamy Pumpkin Cheesecake. It’s excellent in baked goods like Pumpkin Bread and Pumpkin Muffins. For savory uses, stir it into Pumpkin Soup, blend it into a creamy Pumpkin Pasta Sauce, or mix it with broth to create the base for a rich Pumpkin Chili.

How To Store Pumpkin Puree Leftovers

• Refrigerate: Once pureed, transfer the pumpkin to an airtight container. It will keep fresh in the refrigerator for up to 1 week.
• Freeze: To freeze the puree, scoop it into freezer-safe bags or containers in 1-cup or 2-cup portions (the typical amount used in recipes). Flatten the bags for easy stacking, or leave headspace in containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.

Pumpkin Puree Nutrition Facts

• Calories: 49 kcal
• Total Fat: 0.17g
• Saturated Fat: 0.08g
• Cholesterol: 0mg
• Sodium: 11mg
• Total Carbohydrate: 12.8g
• Dietary Fiber: 2.7g
• Sugars: 5.1g
• Protein: 1.9g

Frequently Asked Questions

• Is this the same as canned pumpkin? Yes, this puree is the equivalent of canned 100% pure pumpkin puree. The main difference is that homemade pumpkin puree can sometimes have a slightly lighter color and a deeper, more savory flavor than the commercially canned version.
• Do I need to drain the puree before baking? If your finished puree looks very watery, especially after thawing from the freezer, it is a good idea to drain it. Scoop the puree into a colander lined with a few layers of cheesecloth and let it sit for 30 minutes to an hour to release any excess moisture before using it in your baked goods.
• Can I roast the pumpkin at a lower temperature? You can roast the pumpkin at a slightly lower temperature, such as 375∘F, but you will need to increase the cooking time. The goal is to cook the pumpkin until the flesh is completely tender and slightly caramelized, which the 400∘F setting helps achieve efficiently.

Try More Recipes:

• Pumpkin Rum Cake Recipe
• Throwdown Pumpkin Pie Recipe
• Hazelnut Pumpkin Pie Recipe