It’s fall, which means I’m on a mission to add pumpkin to everything I can get my hands on! I’ve already made pumpkin bread twice this week, and pumpkin pancakes are next. But both recipes need one key ingredient: homemade pumpkin purée.
I always prefer homemade purée over store-bought because it’s incredibly easy to make, and the flavor can’t be beat. The extra step is worth it! Learn how to make Homemade Pumpkin Purée and keep it on hand to make healthy snacks and baked goods all season long!
Why You’ll Love It
This Homemade Pumpkin Purée is a game-changer for fall baking and cooking. It’s much more flavorful than canned pumpkin. Plus, making it yourself means no additives and you get to roast the pumpkin seeds for a delicious, nutritious snack.
This purée is so versatile—from pies to pancakes to soups. It’s a healthy, tasty way to sneak in extra veggies. And who doesn’t love a warm, comforting pumpkin treat on a crisp autumn day? So let’s start creating some seasonal magic!
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Homemade Pumpkin Purée
- Total Time: 1 hr 15 mins
- Yield: About 3 cups
Description
Enjoy the rich, homemade flavor of pumpkin purée in all your fall recipes. This easy recipe guides you through roasting a sugar pumpkin to create a smooth, flavorful purée. Perfect for pies, breads, soups, and more!
Ingredients
- One Sugar Pumpkin (about 3-4 pounds)
- Avocado Oil
- Sea Salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Wash, dry, and halve the pumpkin lengthwise. Scoop out seeds and pulp.
- Place pumpkin halves cut-side down on the baking sheet. Roast for 45-60 minutes, or until tender.
- Scoop out roasted flesh and blend until smooth. Add water if needed for desired consistency.
- (Optional) Toss reserved seeds with oil and salt. Roast at 350°F for 12-14 minutes until golden.
- Cool purée completely. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Notes
For a sweeter purée, consider adding a touch of maple syrup or honey while blending. If you plan to use the purée in a savory dish, a pinch of salt and pepper can enhance the flavor. To prevent sticking, ensure your baking sheet is well-greased or lined with parchment paper.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredient Overview
Here’s what you’ll need to create this wonderful Homemade Pumpkin Purée:
- One Sugar Pumpkin: Look for one that is about 3-4 pounds. Choose a pumpkin with smooth skin.
- Avocado Oil: A great neutral-flavored oil with a high smoke point.
- Sea Salt: Just a pinch enhances the pumpkin’s natural sweetness.
Step-by-Step Instructions
Step 1: Prep the Pumpkin
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Wash and dry the sugar pumpkin, then carefully cut it in half lengthwise. Scoop out the seeds and stringy pulp, reserving the seeds for roasting later.
Step 2: Roast the Pumpkin
Place the pumpkin halves cut-side down on the prepared baking sheet. Roast for 45-60 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool slightly.
Step 3: Make the Purée
Once the pumpkin is cool enough to handle, scoop out the roasted flesh and place it in a food processor or blender. Process until smooth, adding a little water if needed to achieve the desired consistency.
Step 4: Roast the Pumpkin Seeds (Optional)
While the pumpkin roasts, toss the reserved pumpkin seeds with 1 tsp avocado oil and a pinch of salt. Spread them in a single layer on a baking sheet. Roast for 12-14 minutes, or until golden brown and crispy.
Step 5: Cool and Store
Let the purée cool completely. Transfer to an airtight container and store in the refrigerator for up to a week or freeze for longer storage.
Pro Tips
- Don’t overcrowd the baking sheet when roasting the pumpkin. Make sure the halves have enough space for even cooking. Check out our Desserts category for more pumpkin ideas!
- For extra smooth purée, strain it through a fine-mesh sieve after blending.
- Roasted pumpkin seeds make a perfect snack, but you can also add them to salads or granola for a crunchy topping.
Recipe Variations
- Spiced Pumpkin Purée: Add 1 teaspoon of pumpkin pie spice to the purée for a classic fall flavor.
- Savory Pumpkin Purée: Skip the spices and add a pinch of garlic powder or onion powder for a savory twist. Perfect for soups and sauces! If you want to try another delicious recipe, you might like this recipe for Easy Homemade Kimchi.
- Roasted Garlic Pumpkin Purée: Roast a head of garlic alongside the pumpkin and add the roasted cloves to the food processor for a rich, savory depth.
Can I substitute other types of pumpkins for this recipe?
Yes, you can! Other winter squash varieties like butternut squash, kabocha squash, or acorn squash work as great substitutes.
How long does homemade pumpkin purée last?
Homemade pumpkin purée can last for up to one week in an airtight container in the refrigerator, or up to three months in the freezer.
What can I make with homemade pumpkin purée besides pie?
Pumpkin purée isn’t just for pie! It’s a fantastic ingredient for smoothies, pancakes, muffins, quick bread, and more.
Can I eat the pumpkin seeds?
Absolutely! Save the pumpkin seeds, clean and roast them for a healthy snack or salad topper. They’re a great source of protein and healthy fats.
Serving Suggestions
- Use the purée in your favorite pumpkin pie, bread, or muffin recipe.
- Add a dollop of it to your morning oatmeal or yogurt for a boost of flavor and nutrients. See more breakfast ideas on our Breakfast page.
- Stir it into soups and stews for added creaminess and depth.
Final Thoughts
Making Homemade Pumpkin Purée is simple, satisfying, and makes your home smell amazing. With this recipe, you’ll have a delicious base for all sorts of fall favorites. Check out our Lunch category for more ideas!
Share your pumpkin creations with me! Tag me on Instagram, Pinterest, or Facebook.
