Homemade Pumpkin Puree

If you’re anything like me, you’re a fan of using fresh, all-natural products instead of their store-bought counterparts. This homemade pumpkin puree recipe is the answer to a question you’ve probably thought to yourself – can I make a pumpkin pie entirely from scratch? The answer is yes! Yes, you can! And it has a depth of flavor that just isn’t possible using canned pumpkin. Let’s dive in.

Years ago, I searched “Can I make pumpkin pie from a jack-o’-lantern?” Well, maybe not that exact phrase, but something like it. And the answer was no. So, I often wondered…where does pumpkin puree come from, then? What is it that Libby can do to make their ubiquitous canned pumpkin that I can’t? The answer was a different type of pumpkin. Pumpkin puree is typically made from pie pumpkins (AKA sugar pumpkins). And, in all honesty, it can be made from carving pumpkins, it just doesn’t produce the same result. However, some Enter: this recipe for homemade pumpkin puree!

Step 1: Grab your pumpkin(s)

You can do this with any number of pumpkins! If you’re making puree for just one pumpkin pie, one medium pie pumpkin should be more than enough. However, if you also love all things pumpkin, you can use two or more pumpkins! The meat of two pumpkins is about the maximum that can be fit in a food processor at once, so I usually start with two pumpkins.

Before you begin, make sure you wash your pumpkins! It prevents germs and debris from ending up in the final puree.

Step 2: Cut off the stem(s)

First, think of safety! Pumpkins are dense, and can be hard to cut through. Laying the pumpkin on its side and cutting off the stem creates a flat surface. This makes cutting the pumpkin in half safer!

Step 3: Cut it in half

Now that there is a flat surface, flip the pumpkin onto its head and rest it on the new flat surface! Using a sharp knife and consistent pressure, cut the pumpkin in half. You’ll see the pumpkin seeds (AKA pepitas) and lots of stringy “guts.”

Step 4: Scoop out the inside

Now, prepare the pumpkin for the oven. Scoop the guts and seeds out into a bowl. Don’t throw them away! The seeds can be cleaned and roasted, making a delicious snack! Once they’re properly cleaned out, place them face-down on a cookie sheet. You can roast them face-up, too. However, I’ve noticed that roasting them face-down creates a seal and helps retain moisture. Since pumpkins are rich in vitamins A and C, which are water-soluble, retaining moisture is important! If you lose water, you lose the vitamins that are dissolved in it!

Step 4: Bake

In this step, bake the pumpkins until they are soft. When the pumpkin is poked with a spoon, it will bend in slightly and return to its normal shape when the spoon is removed. Now, this is important: LET THE PUMPKIN COOL. Do not burn your hands peeling a hot pumpkin!

Step 5: Peel the pumpkin

Using your hands or a knife, carefully remove the meat of the pumpkin from the skin. Then, place the meat of the pumpkin in the bowl of a food processor or blender.

Step 6: Puree the pumpkin

Finally, puree until smooth. If necessary, add a bit of water to ensure that all of the pumpkin meat is pureed until smooth.

Step 7: Use your homemade pumpkin puree!

At this stage, you can do whatever you want with your pumpkin! You can use it immediately, like in Pumpkin Dal or Pumpkin Pie Hummus. You can cover it and store in the refrigerator for up to a week, or freeze it for up to 6 months. Enjoy your pumpkin puree and have a healthy and delicious fall!

It should be noted that this homemade pumpkin isn’t the same color as the store-bought canned pumpkin. However, when spices are added and it is cooked, the end product is approximately the same color. Enjoy!

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