This year, I decided to make my own pumpkin puree and I just can’t believe how incredible simple it is to make. My only hesitation for making it was having to cut the hard winter squash, but my method for making pumpkin puree makes cutting the squash easy and not scary at all.

Homemade Pumpkin Puree Tips

• I recommend using a “pie pumpkin” or a “sugar pumpkin” because they make a nice creamy puree and have delicious flavor. You can find them at most grocery stores in the produce section.
• You can store the pumpkin puree in the fridge for about 4-6 days and in the freezer for about 3 months.
• To freeze the puree: I like to tablespoons (which are half an oz) put it into ice cube trays to freeze. I then store the tablespoons of pumpkin in a sealed container and am able to thaw exactly the amount I need. For example, if a recipe calls for 1/2 cup of pumpkin, I would thaw 8 cubes.
• You can use this pumpkin puree anywhere you would use canned pumpkin puree (muffins, pies, cookies, breads, savory soups, anything you can think of!).
• The trick for cutting the whole pumpkin is roasting the pumpkin (whole!) first.
  • In this method of making pumpkin puree, we roast the pumpkin WHOLE. Just poke the pumpkin with the tines of a fork a few times so it can release steam and pressure, if you forget this part the pumpkin will explode when you go to cut it in half.
  • Once you cut the pumpkin in half, scoop out the seeds.

Homemade Pumpkin Puree Nutrition

• This pumpkin puree is naturally dairy free, gluten free, and plant based.
• This recipe has not been tested for FODMAP content, but according to the Monash University app canned pumpkin puree is low FODMAP in a 1/3 cup serving.
• Pumpkins are rich in beta-carotene, which is a carotenoid that converts to vitamin A in the body.
• Pumpkins are also rich in many vitamins, minerals and antioxidants.
• This recipe contains no added sugar or salt.

Recipes Using Pumpkin Puree

If you’re looking for recipes that use pumpkin puree, try one of these!

• Fall Spice Pumpkin Bread
• Pumpkin Spice Muffins with Cream Cheese
• Pumpkin Blender Pancakes for One
• Pumpkin Spice Latte Smoothie
• Pumpkin Spinach Enchiladas

How to Make Homemade Pumpkin Puree

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• Author: Tara Deal Rochford
• Total Time: 1 hour 10 minutes
• Yield: about 2 cups of puree, depending on pumpkin size 1x
• Diet: Gluten Free

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Description

Making homemade pumpkin puree is extremely simple! This is my preferred method for making pumpkin puree because it makes cutting the hard winter squash very easy.

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Ingredients

Scale 1x2x3x

1 small pie pumpkin

Water, adjust as needed

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Instructions

1. Preheat the oven to 400 degrees fahrenheit. 
2. Place the WHOLE pumpkin on a parchment or silicone baking mat (affiliate link) lined baking sheet. Poke several holes in the exterior of the pumpkin with a fork.
3. Roast the pumpkin at 400 degrees for 45-60 minutes or until the pumpkin is very soft. You should easily be able to stab through the pumpkin with a fork when it is done.
4. Allow the pumpkin to cool enough for you to handle it (maybe 5-10 minutes), then place on a cutting board and cut the pumpkin in half. Scoop the seeds out of the center but leave the “meat” of the pumpkin. You can reserve the seeds for roasting or compost them.
5. Scoop the “meat” out of the pumpkin and place into a blender or food processor. 
6. Blend the pumpkin until smooth adding small amounts of water as necessary. (I usually do not have to add any water.)
7. Store in a sealed container in the fridge for 4-6 days or in the freezer for about 3 months.

Notes

This recipe has not been tested for FODMAP content, but canned pumpkin is low FODMAP in a 1/3 cup serving.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: fall
• Method: oven
• Cuisine: american

Nutrition

• Serving Size: 1/3 cup