This smooth and creamy pumpkin puree can be used in any recipe which calls for canned pumpkin. It's sweeter, fresher and more flavoursome than canned pumpkin!
Making pumpkin puree recipe is easy and comes down to a few simple steps: chopping, baking and blending. Once you have the hang of it, you may never go back to store bought pumpkin puree again!
What Type of Pumpkins Can I Use?
You want to use a smaller, sweeter variety of pumpkin such as Butternut (that's what I use), Kent, Sugar, or Pie pumpkins. These will have meaty, soft flesh which blends up nicely and has a great flavour.
Avoid larger, stringier pumpkins such as Jack O'Lantern or Spaghetti squash. These will be less flavourful and harder to blend.
How much puree does this recipe make?
This will depend on the type of pumpkin that you use! An average-sized butternut squash will produce approximately 2 cups, however a smaller pumpkin may only produce 1 cup. You may want to bake several small pumpkins at one time!
How to choose a good pumpkin
When trying to choose a good pumpkin at the supermarket, look for stems which are fresh and intact. The pumpkin should have an even colour without any dark spots or soft areas. It should smell earthy and inviting with a subtle pumpkin smell.
How to Make Pumpkin Puree
Follow along with these step by step instructions to learn how to make the perfect puree.
1. Slice your pumpkin in half. You should cut it in half lengthways if it is a long pumpkin (like the butternut in the photos), or cut it in half crossways if it is a round pumpkin (such as a Kent or Sugar pumpkin).
2. Place the pumpkin skin side UP (flesh side DOWN) on a baking tray lined with baking paper. This will make sure the flesh is soft instead of crisp.
3. Bake the pumpkin for 35-45 minutes. This will depend on the size of your pumpkin. To test, poke the flesh with a fork and the fork should slide right through it.
4. Allow the pumpkin to cool for 30 minutes then flip the halves over. Scoop out and discard the seeds.
5. Scoop out the flesh into a large bowl.
6. Look how bright and orange it is!
7. Use a stick blender to blend the puree until smooth. This takes me about two minutes.
8. Now you've got your own pumpkin puree ready to use in any recipes that call for canned pumpkin! Cover and store for up to one week in the fridge.
How to Use Pumpkin Puree
I use pumpkin puree in my homemade pumpkin spice lattes and homemade pumpkin spice syrup. You can also use it in other delicious seasonal recipes like:
- Pumpkin Cookies
- Pumpkin Loaf / Pumpkin Bread
- Pumpkin Cakes
- Pumpkin Cupcakes
- Pumpkin soup
The list goes on! Let me know your favourite ways to use pumpkin puree in the comments.
Can I Freeze Pumpkin Puree?
Yes! You can freeze the puree in an airtight container for up to 6 months. For an even easier solution, freeze the puree in ice cube trays so you can take out a small portion as needed! And the best part? You can make pumpkin desserts all year round.
Is Pumpkin Puree The Same As Pumpkin Pie Filling?
Pumpkin puree and pumpkin pie filling are similar but not identical.
Pumpkin puree is simply cooked and pureed pumpkin, while pumpkin pie filling is pumpkin puree that has been sweetened and spiced, typically with cinnamon, ginger, and nutmeg.
Note that pumpkin pie filling is ready to be used in a pie recipe, while pumpkin puree may need to be sweetened and spiced before being used in a recipe.
Pumpkin Puree
This pumpkin puree recipe can be used in any recipes that need canned pumpkin. It's tastier and fresher!
Ingredients
- 1 sweet pumpkin (smaller is better e.g. Butternut, Kent, Sugar — AVOID Jack O' Lantern and other big pumpkins)
Instructions
- Preheat your oven to 180°C/355°F (fan/convection) or 200°C/390°F (standard). Grease and line a large baking tray (you may need two trays if using a larger pumpkin).
- Cut your pumpkin in half (lengthwise for long pumpkins, or crosswise for round pumpkin). Place skin side UP on the prepared tray.
- Bake for 35-45 mins. Cooking time will vary based on pumpkin size. When you poke a fork into the pumpkin and it should be soft.
- Allow to cool on the baking tray for 30 minutes then turn the pumpkin over. Scoop out and discard the seeds.
- Scoop out flesh and blend with either a food processor or stick blender until smooth. Transfer pumpkin puree to an airtight container and keep in the fridge for up to 1 week.
Notes
Storage
- Keep refrigerated in an air-tight container for up to 1 week.
- Freeze pumpkin puree in an airtight container for up to 6 months. For easy portioning, freeze in ice cube trays.
Substitutes & Tips
- Types of pumpkins to use: Kent, Butternut, Sugar, Pie.
- AVOID Jack O'Lantern pumpkins, other big and stringy varieties. Smaller is better.
- You can roast more than 1 pumpkin and freeze a big batch of pumpkin puree to use across the year.
- Add a pinch of salt if you like to intensify the flavour.
Nutrition Information:
Serving Size: ½ cup of pureeAmount Per Serving: Calories: 45Total Fat: 0.1gSaturated Fat: 0gUnsaturated Fat: 0.1gCholesterol: 0mgSodium: 5.6mgCarbohydrates: 10.5gFiber: 2.8gSugar: 3gProtein: 1.2g
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