Homemade Pumpkin Puree (for Pies & Baking)🎃

5 from 2 votes

Homemade Pumpkin Puree (for Pies & Baking)🎃

Do you want to make your pumpkin pies and baked goods tastier with minimal effort? This homemade pumpkin puree recipe with fresh pumpkin (or squash) is the key! Also works with leftover pumpkin, plus it freezes very well!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert, Snack

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups (approximately)

Calories: 118kcal

Author: Makos

Ingredients

6 pounds fresh baking pumpkin or squash

US Customary - Metric

Instructions

Wash and clean the pumpkin very well and preheat your oven to 390°F (200° C).
Trim the stem and place the pumpkin on a level surface with the stem facing down. Using a large sharp knife cut it in the middle.
If the stem is too hard to cut through with the knife, use your hands to pull the two pumpkin halves apart. If the pumpkin is too big, cut each half into smaller pieces.
For smaller pumpkins, just cut-off the stem and cut them in the middle.
Using a scoop or a spoon, scrape out the pumpkin guts (seeds and pulp). It's okay if there are some strings left.
Place the pieces on a baking sheet lined with parchment paper and pierce the outer skin with a fork or knife several times.
Bake in the oven until fork-tender (when you pierce the skin with a fork, it should penetrate the flesh without resistance). This can take from 45 minutes up to 2 hours depending on the pumpkin variety and size.
Once the pumpkin is fork tender, take it out of the oven and let it cool until easy to handle. Then, scrape the flesh with a spoon or remove the skin with a knife.
Transfer the pieces to a food processor and process until smooth. You can also use a blender or a food mill.
If the pumpkin puree is watery, place a large strainer over a bowl and line it with a piece of cheesecloth. Pour the puree on the cheesecloth and strain it until most of the liquid is drained.
Straining will most likely be required for larger pumpkins. You may not need to strain the puree if you use small sugar pumpkins.

Notes

You can roast the pumpkin cut-side down or cut-side up, the outcome will be almost the same. If you do it cut-side down it will be just a bit quicker, because the pumpkin steams from the inside. If you do it cut-side up, it will have a bit more roasted flavor.
For a stronger flavor, let the pumpkin bake in the oven until it collapses. Don't be afraid if the skin looks burned.
It's much easier to scoop out the pumpkin meat while it's still warm.
In most cases, you'll have to use your intuition as for how long you should strain the puree. As a general rule, when it seems not too watery, then it's fine.
If you use a Jack-O-Lantern Pumpkin and the puree seems coarse, blend it again after straining to make it smoother.
I suggest freezing the puree in 15 oz (425 grams) portions, because this is the standard weight of one canned pumpkin that so many pumpkin recipes ask for.

Make it without oven: Peel the pumpkin and cut it into pieces. Boil or steam until tender, then drain well and puree. Strain as suggested in the recipe. Keep in mind that boiling the pumpkin will result in a pumpkin purée with less flavor.

Make it without a food processor: Use a high speed blender or a mini chopper. Another option is to use a food mill, however this method may not produce the smoothest results.

Nutrition