How to Make Homemade Pumpkin Puree

Learn how to make some homemade pumpkin puree from scratch. This tutorial shows you how to turn your favourite variety of pumpkin to silky smooth puree using the oven method.

I cannot wait to share this pumpkin puree recipe with you. Nothing beats making your own from scratch because it's incredibly easy.

You only need one ingredient (that's right) and abit of patience once you choose your favourite cooking method.

I personally prefer to roast my pumpkin first, by doing this the natural sugars from the pumpkin caramelise and help to deepen the taste/flavour.

A good example of this is if you refer to my oven Roasted Curry Pumpkin Soup. That recipe really hits differently, the depth in flavour is everything!

Kiss goodbye to canned pumpkin which is often seasonal (atleast here) and expensive when you can make endless amounts according to your needs any and every time.

Back in the day my grandfather used to grow his own fruit and vegetables back home and he would often continue this practice in the dispora by growing his own produce on an allotment.

We would have pumpkin in abundance during the autumn and winter time and make pumpkin pie, smoothies, soup, pone and even pancakes sometimes.

What is pumpkin puree?

In case you don't know or haven't made it before it's really simple.

Pumpkin puree is made from the flesh of a cooking pumpkin (or squash can be used to).

You can use various types of pumpkin/squash such as Calabaza, Sugar Pumpkin, Butternut Squash, Kabocha, Spaghetti Squash, Acorn, Cinderella, Munchkin and so fourth.

If you are not sure which one to use, you will usually find the edible pumpkin/squash with other vegetables.

The pumpkin is then cooked - steamed, boiled or roasted (albeit peeling and chopping is subjective to the cooking method that is used).

Once the pumpkin is tender it is pureed this is typically done in a food processor or blender into a thick and smooth consistency.

Can I use a Jack o' Lantern pumpkin for cooking?

Yes HOWEVER....Jack o' Lantern is a pumpkin bred that is not the best pumpkin to use to make puree with.

These pumpkins are often used for carving and decor i.e Halloween and are not recommended for consumption.

This is because they tend to be quite watery and stringy in texture and they have a lot less flavour than their cooking pumpkin counterpart.

Reasons to make this recipe

• Making your own means it is accessible whenever you need it (in and out of season)
• Inexpensive and much cheaper than storebought
• It's a great way to use any leftover pumpkin
• Homemade pumpkin puree isn't overly processed nor does it contain any fillers
• Homemade is superior in taste because fresh is always best

The steps (oven roasted version)

• Preheat the oven to 356F/180C.
• Line and grease a baking tray with parchment paper and set aside.
• Before you begin, make sure the pumpkin is clean so wash and blot it dry.
• Slice the pumpkin into half, do so by using a chefs knife and slice from the top(not the stem as it will be too tough) ,holding onto one half of the pumpkin to prevent it from moving and wiggle the knife to slice through.

• Use a spoon to scoop out the pumpkin seeds (you can save them and roast them another time.
• Place the pumpkin halves face down on the baking tray.
• Coat the top of the skin with olive oil.
• Roast the pumpkin until the skin is soft and tender (it should prick with a fork with ease) (this should take around 40-60 minutes depending on the size) don't worry about any brown spots, it won't impact the end result.

• Once the pumpkin is ready, remove it from the oven and leave it until it is cool or safe enough to handle.
• Use a spoon to scoop the flesh from the skin (discard the skin).
• Transfer the puree to a food processor or alternatively place in a medium sized bowl and use a hand held stick blender and puree into a smooth consistency.

Notes and tips 

• Use the roasting time as a general guideline as this may differ from mine.
• Feel free to use pumpkin or squash to make this recipe although pumpkin has more sweetness to it.
• If the puree is thin then you can drain off any excess liquid after blending.
• Make sure to store the pumpkin puree in an airtight container or mason jar and refrigerate for up to 5 days.
• If you need to reheat the puree you can do so in the microwave for a few minutes or transfer the puree into a saucepan on a low heat.
• If you want to freeze the puree do so in batches using a freezer friendly bowl or using a ice cube tray for up to 3 months.
• Be sure to thoroughly thaw out (in the refrigerator) before using.

More pumpkin recipes to try

• Vegan Pumpkin Spice Hot Chocolate
• Crustless Pumpkin Pie with Condensed Milk
• Jamaican Pumpkin Porridge
• Dairy Free Pumpkin Spice Latte
• Gluten Free Pumpkin Muffins
• Jamaican Pumpkin Rice
• Vegan Pumpkin Fritters
• Vegan Pumpkin Parfait

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