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 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 30-40 minutes, depending on its size. When you gently poke the pumpkin skin, it should be soft enough to leave a dent.
4. Allow the pumpkin to cool for 30 minutes then flip it over and scoop out the flesh into a bowl (for a stick blender) or into the bowl of a food processor.
5. Using either your food processor or a stick blender, blend the pumpkin flesh until very smooth.
6. Keep refrigerated for up to 1 week in an airtight container.
How to Use Pumpkin Puree
I like to use this puree in my favourite seasonal recipes such as:
- Pumpkin Spice Lattes
- Pumpkin Cookies
- Pumpkin Loaf / Pumpkin Bread
- Pumpkin Cakes
- Pumpkin Cupcakes
The list goes on! It's perfect to combine with pumpkin spice mix to create nearly any delicious dessert.
Pumpkin puree can also make a lovely base for pumpkin soup. All you need is to add is stock, spices, and cream! You can find a lovely recipe for pumpkin soup over at The Salty Marshmallow's website.
Want to keep your pumpkin puree for longer?
No problems! You can freeze pumpkin 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!
Yes, that means you can have 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.
- 1 sweet pumpkin (smaller is better e.g. Butternut, Kent, Sugar -- AVOID Jack O' Lantern and other big pumpkins)
- Preheat your oven to 180°C/355°F (fan/convection) or 200°C/390°F (standard). Grease and line a large baking tray.
- Cut your pumpkin in half (lengthwise for long pumpkins, or crosswise for round pumpkin). Place skin side UP on the prepared tray.
- Bake for 30-40 mins or until pumpkin is reasonably soft to touch if you prod the skin. Allow to cool on the baking tray for 30 minutes.
- 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, about 1 minute. Transfer pumpkin puree to an airtight container and keep refrigerated for up to 1 week.
- 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.
- Roast up more than 1 pumpkin and freeze a big batch of pumpkin puree to use across the year.
Nutrition Information:Serving Size: ½ cup of puree
Amount Per Serving: Calories: 45Total Fat: 0.1gSaturated Fat: 0gUnsaturated Fat: 0.1gCholesterol: 0mgSodium: 5.6mgCarbohydrates: 10.5gFiber: 2.8gSugar: 3gProtein: 1.2g