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Making your own pumpkin puree is surprisingly easy. All you need is a pumpkin, an oven or saucepan, and a blender or potato masher. I prefer roasting the pumpkin because it gives the puree a sweeter, more concentrated flavor, but boiling works too when you’re short on time.
Here in the Netherlands, canned pumpkin puree can be surprisingly hard to find. A few stores stock it around the holidays, but it’s definitely not something I can rely on finding year-round. Luckily, homemade pumpkin puree is so simple that there’s really no need to hunt down the canned stuff.
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Tip from Simone
Roast the pumpkin if you have the time. Boiling is a little quicker, but roasting allows excess moisture to evaporate and concentrates the flavor. It also gives you a thicker pumpkin puree, which is especially useful for baking. You will lose quite a bit of weight. See below for an example.
And make extra! Pumpkin puree freezes really well, so I like to portion it before freezing. That way it’s ready whenever a pumpkin recipe calls.
Which Pumpkin is Best for Pumpkin Puree?
Technically, you can make pumpkin puree with almost any edible pumpkin or winter squash, including sugar pumpkin, kabocha, butternut squash, and Jarrahdale pumpkin.
But they definitely don’t all taste the same.
Not too long ago, I did a pumpkin test with a friend. We bought four different varieties and prepared each one in two ways: as soup and roasted in the oven. We were surprised by just how different they tasted.
Even more surprisingly, butternut squash was our least favorite. Funny, because that was always my go-to for pumpkin puree! Not anymore. My favorite was a blue pumpkin (Jarrahdale), although varieties differ depending on where you live.
If you have several kinds available, it’s worth experimenting to find your favorite. Butternut squash is absolutely fine to use as the flavor in a puree is less overpowering in combination with other ingredients. So I do still use butternut squash for making pumpkin puree.
Ingredients and Substitutions
- Pumpkin – Choose an edible pumpkin with flavorful flesh. Sugar pumpkin, kabocha, Jarrahdale, and similar varieties are all good options. Keep in mind that different pumpkins vary in sweetness, moisture, and texture, so your finished puree may be slightly thicker or thinner depending on the variety.
- Olive oil – You only need a small amount when roasting. If you’re making pumpkin puree specifically for a sweet recipe, use it sparingly to keep the flavor neutral.
- Salt (and pepper)– For savory dishes, season the pumpkin before roasting. If you’re planning to use the puree for baking or desserts, skip the pepper. A small pinch of salt is fine and can actually bring out the pumpkin’s flavor.
Do you need to peel the pumpkin?
That depends on the variety. Some pumpkins have thin skins that become completely tender when roasted and can be blended into the puree.
Others definitely do not. I once added a new pumpkin variety, skin and all, to the slow cooker only to discover that the skin stayed incredibly tough. The whole dish was ruined.
So unless you know the skin of your pumpkin softens well, remove it or roast the pumpkin in halves and scoop the flesh away from the skin afterward.
How To Make Pumpkin Puree
Before roasting
This is what the pumpkin (I used a butternut squash here) looks like before you start roasting it in the oven. The total weight in this case was 400 grams/0.9 pounds. Before roasting
After roasting
After roasting you can already see that the volume has reduced. The total amount of puree I had after blending with a stick blender was only 170 grams/6 oz. This will obviously vary depending on which pumpkin you use.
Roasting pumpkin
Preheat the oven to 400°F (200°C).
Remove the seeds and cut the pumpkin into roughly equal-sized pieces so they cook at about the same rate. Spread them over a parchment-lined baking sheet and drizzle with a little olive oil.
Roast for about 20 minutes, depending on the size of the pieces. The pumpkin is ready when you can easily pierce the flesh with a fork.
You can also roast pumpkin halves instead of cubes and scoop out the soft flesh afterward. Larger pieces will take longer to cook.
Keep in mind that pumpkin loses quite a bit of moisture as it roasts. As a rough guide, 14 ounces (400 grams) of raw pumpkin may give you around 7 ounces (200 grams) of puree, although this varies by pumpkin.
Boiling pumpkin
For the quicker method, cut the pumpkin into cubes and cook them in water until completely tender. Drain very well before pureeing.
This works perfectly well, but the pumpkin absorbs more water and the flavor is less concentrated. That’s why roasting is my preferred method.
How to Get Smooth Pumpkin Puree
Once the pumpkin is completely tender, puree it with an immersion blender or food processor until smooth.
For a more rustic puree, a potato masher is enough. If you want it extra smooth, you can press the mashed pumpkin through a fine-mesh sieve afterward.
If the puree seems watery, especially after boiling, let it drain in a fine-mesh sieve before using it in baking. The amount of moisture can vary quite a bit from one pumpkin variety to another.
Storing homemade pumpkin puree
Let the pumpkin puree cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
For longer storage, freeze it in useful portions. Zip-top freezer bags work particularly well: fill them with puree, press them flat, and freeze. Once frozen, they take up very little freezer space.
For smaller amounts, freeze the puree in an ice cube tray and transfer the frozen cubes to a freezer bag or container.
FAQ Making Pumpkin Puree
You can use most edible pumpkins and winter squash, but the flavor, sweetness, texture, and moisture content vary considerably. Sugar pumpkin and Jarrahdale are two of my favorites, but it’s worth trying the varieties available where you live.
I prefer roasting. It removes moisture and concentrates the pumpkin flavor, giving you a thicker, more flavorful puree. Boiling is useful when you need a quicker method or don’t have access to an oven.
Yes. Let it cool completely, portion it into freezer-safe bags or containers, and freeze. Freezing it in measured portions makes it much easier to grab exactly what you need for your next recipe.
Some pumpkin varieties naturally contain more water than others, and boiled pumpkin tends to hold more moisture than roasted pumpkin. If your puree is too thin, let it drain in a fine-mesh sieve before using it, especially for baking.
I usually recommend keeping a batch of pumpkin puree plain so you can use it for both sweet and savory recipes. You can always add cinnamon, ginger, cloves, or cardamom later for sweet dishes, or chili and other savory seasonings depending on the recipe.
Recipes Using Pumpkin Puree
Easy pumpkin pancakes recipe (arepa di pampuna)
Pumpkin Puree Recipe
Ingredients
- 1 pumpkin
- pepper
- salt
- olive oil
Equipment
- Oven or pan
- Immersion blender
How To Make Pumpkin Puree
- If you have a whole pumpkin, peel it before slicing it if not organic. Meanwhile, preheat the oven to 200˚C/400˚F if you are using the oven. Chop the pumpkin into smaller cubes.
- Spread them out on a baking tray and drizzle with some olive oil and salt.
- Bake in the preheated oven for about 20 minutes or until tender.
- You can also boil the pumpkin cubes in water but roasting them in the oven gives more flavor.
- Once the cubes are soft enough you can mash them with a potato masher or a stick blender.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
