Homemade Pumpkin Puree is a simple and rewarding way to make use of fresh pumpkins, especially during the fall season. With a smoother texture and richer taste than store-bought canned pumpkin, this DIY version enhances any recipe from pies and soups to lattes and muffins. It’s an easy kitchen staple that adds warmth and flavor to countless dishes.
Why You’ll Love This Recipe
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Better Than Canned: Fresh, homemade flavor with no preservatives or additives.
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Great for Fall Baking: Perfect base for pies, breads, pancakes, and more.
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Zero Waste: A great way to use up leftover Halloween or seasonal pumpkins.
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Simple Ingredients: Just one pumpkin and water—nothing artificial.
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Customizable Texture: Strain for a thicker puree or keep it light and smooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 cups water
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1 pumpkin, about 5 pounds
Directions
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Add 3 cups of water to a large pot and bring to a boil over high heat.
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Place a steamer basket 1 inch above the water.
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Cut the pumpkin in half, then remove the seeds and stringy pulp.
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Slice the pumpkin into roughly 5-inch pieces.
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Place the pieces in the steamer and steam for 45–50 minutes until tender.
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Allow the pumpkin to cool slightly, then scoop the flesh away from the skin.
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Transfer the flesh to a food processor and blend until smooth.
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For a thicker consistency, strain the puree over paper towels or cheesecloth for 1–2 hours.
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Use immediately or store for later.
Servings and timing
Servings: 5
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Variations
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Roasted Pumpkin Puree: Instead of steaming, roast pumpkin slices at 400°F for 35–40 minutes for a deeper flavor.
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Add Warm Spices: Add cinnamon, nutmeg, or clove to the puree if using for sweet recipes.
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Use Other Squash: Try butternut or kabocha squash for a different flavor profile.
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Baby Food Version: Use without seasoning as a nutritious, natural baby food.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in portions using ice cube trays or freezer bags for up to 3 months.
Reheating: Thaw in the fridge overnight or gently warm in a saucepan if needed for recipes. Stir well before using.
FAQs
What type of pumpkin is best for puree?
Sugar pumpkins (also called pie pumpkins) are ideal because they have sweeter flesh and smoother texture than carving pumpkins.
Can I freeze homemade pumpkin puree?
Yes, it freezes beautifully. Portion it into freezer bags or containers for easy use later.
Is homemade pumpkin puree the same as canned pumpkin?
It’s similar but may be slightly thinner. For a closer match, strain the puree to remove excess moisture.
Can I roast instead of steam the pumpkin?
Absolutely. Roasting adds a deeper, caramelized flavor to the puree.
How do I strain the puree?
Place the puree in a fine mesh sieve lined with paper towels or cheesecloth and let it sit over a bowl for 1–2 hours.
Can I use any kind of pumpkin?
Technically yes, but pie pumpkins or other small varieties give the best texture and flavor for cooking.
How long does homemade pumpkin puree last in the fridge?
Up to 7 days when stored in an airtight container.
Do I need to peel the pumpkin before steaming?
No, it’s easier to scoop out the flesh after steaming when the skin is soft.
What can I make with pumpkin puree?
Use it in pies, muffins, bread, soup, pasta sauces, or even smoothies and oatmeal.
Is this recipe suitable for babies?
Yes, plain pumpkin puree is nutritious and great for babies starting solids.
Conclusion
Homemade Pumpkin Puree is a simple, wholesome way to elevate your fall cooking and baking. With just one ingredient and a bit of time, you can create a fresh, flavorful base for countless recipes. Whether you’re planning holiday desserts or warming up with a cozy soup, this puree delivers unbeatable taste and versatility straight from your kitchen.
Print
Pumpkin Puree
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Ingredient
- Method: Steaming
- Cuisine: American
- Diet: Vegan
Description
Homemade Pumpkin Puree is a simple, flavorful way to make use of fresh pumpkins. It’s a healthier and tastier alternative to canned pumpkin, perfect for baking, cooking, or freezing for later use.
Ingredients
- 3 cups water
- 1 pumpkin (about 5 pounds)
Instructions
- Add water to a large pot over high heat and bring to a boil. Set a steamer basket about 1 inch above the water.
- Cut the pumpkin in half and scoop out the seeds and stringy pulp.
- Cut the pumpkin into approximately 5-inch squares.
- Place the pumpkin pieces in the steamer and steam for 45–50 minutes until the flesh is tender.
- Let the pumpkin cool, then scoop out the flesh from the skin.
- Puree the flesh in a food processor until smooth.
- If a thicker consistency is desired (like canned pumpkin), strain the puree over paper towels for 1–2 hours.
Notes
- Choose sugar pumpkins or pie pumpkins for the best flavor and texture.
- Pumpkin puree can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Perfect base for pies, soups, muffins, and more.
- Don’t discard the seeds—roast them for a healthy snack!
Nutrition
- Serving Size: 1 serving
- Calories: 71
- Sugar: 8g
- Sodium: 3mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
