How to Make Pumpkin Pureee

Homemade pumpkin pureee is so easy to make yourself and turns out creamy and delicious, perfect for fall baking! Make it yourself in the oven, slow cooker, or Instant Pot.

Can you believe it’s pumpkin season and I’ve only eaten ONE thing pumpkin-flavored?! I haven’t made Pumpkin Chocolate Chip Muffins or Pumpkin Bread … not even my favorite Pumpkin Swirl Black Bean Brownies!

The only thing pumpkin I’ve had is a pumpkin spiced latte from a nearby coffee shop, and I don’t think it truly counts since the flavor came from an artificially flavored syrup and not from the pumpkin itself.

So today I’m whipping up a big batch of homemade pumpkin pureee so I can get started on all my favorite homemade pumpkin treats!

If you’ve ever wondered how to cook pumpkin for pumpkin pie or other fall flavored goodies, I promise it’s really easy to make your own!

WHY MAKE HOMEMADE PUMPKIN PUREE

Before I mix up a bunch of pumpkin goodies, I start by making pumpkin puree. Here’s why I learned how to make pumpkin puree from pumpkin myself.

• It’s frugal. Homemade pumpkin puree is cheaper than the canned pumpkin puree from the store. We save about 5¢ per ounce, which isn’t a ton, but every little bit adds up!
• SUPER easy. You can make it in your Instant Pot, oven, or even the slow cooker!
• Versatile. This homemade pumpkin puree isn’t just for baking delicious batches of Pumpkin French Toast Casserole either. You can use it in mac and cheese, Pumpkin Chili, or even for baby food!
• Anytime you can add more vegetables to a meal, I’m all in. Pumpkin is filled with amazing nutrients like fiber, vitamin C, potassium, and vitamin A (to name a few), making it a great addition to any recipe.

I teach my students in Grocery Budget Bootcamp that the more you save NOW, the more you save LATER. And when pumpkin season hits, I’m usually making EVERYTHING pumpkin, which means needing a lot of pumpkin puree. Making it myself saves me money! For even more tips on lowering your grocery bill, check out the FREE Fight Inflation Workshop. These three video sessions focus on saving money on groceries NOW – despite the rising cost of food. Find out more here.

PUMPKINS FOR PUMPKIN PUREEE

For pumpkin pureee, you really only need pumpkins.

So which type of pumpkin is best for homemade pumpkin puree?

• The best pumpkins for baking are not the kind you use for carving. Pumpkins are a type of squash, and the bigger they get, the tougher and less pleasant tasting the pumpkin flesh is. Stick with smaller pumpkins for a sweeter, silky finish.
• Aim for the smaller baking pumpkins that are roughly the size of a personal watermelon. Sometimes they are called sugar pumpkins or pie pumpkins, and in most stores, they’re labeled “baking pumpkins.”
• You want to choose a pupmkin that’s heavy for its size, without blemishes, and that has a nice orange color. If it’ll be a couple of weeks before you use the fresh pumpkin, choose one with a longer stem to prolong its shelf life.

HOW TO MAKE PUMPKIN PUREE FROM PUMPKINS

You have a few options when deciding how to make pumpkin puree from pumpkins.

TRADITIONAL ROASTING PUPMKIN IN THE OVEN

Step 1. Thoroughly wash the pumpkin and dry it with a towel. Preheat oven to 400F.

Step 2. Rub the outside of the pumpkin with 1-2 teaspoons of coconut oil. Place the pumpkin on a large baking sheet lined with aluminum foil or parchment paper.

You can cut the pumpkin first, although it is easier to cut after roasting!

Step 3. Bake the pumpkin in the oven for 45 minutes to 60 minutes. It is finished when the skin is fork-tender and the flesh inside is soft. Allow the pumpkin to cool on the sheet pan.

Step 4. Cut the roasted pumpkin in half and scoop the seeds out, setting them aside.

Step 5. Continue with the “Making Homemade Pumpkin Puree” instructions below.

HOW TO MAKE PUMPKIN FOR PUMPKIN PIE IN THE SLOW COOKER

Step 1. Thoroughly wash the pumpkin and dry it with a towel. Carefully cut the pumpkin in half with a sharp knife from stem to base, then cut off the stem.

Step 2. Remove the seeds from the center of the pumpkin with a large spoon or ice cream scoop and set aside. The extra pulp can be cooked with the pumpkin, so place that in the slow cooker.

Step 3. Cut each pumpkin half into quarters so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker and cook on low for 4 hours. Allow cooling before handling.

Step 4. Continue with the “Making Homemade Pumpkin Puree” instructions below.

HOW TO MAKE PUMPKIN PUREE IN THE INSTANT POT

Step 1. Thoroughly wash the pumpkin and dry it with a towel. Carefully cut the pumpkin in half from stem to base, then cut off the stem.

Step 2. Cut pumpkin halves into smaller pieces if needed and place them on top of the trivet inside your Instant Pot. Add 1 cup of water.

Step 3. Cook on High Pressure for 10 minutes, followed by a natural pressure release.

Step 4. Once the pressure has been released, carefully remove the pumpkin and let it cool before scooping out the seeds.

Step 5. Continue with the “Making Homemade Pumpkin Puree” instructions below.

SHOULD I PEEL THE SKIN OFF OF MY P U M P K I N S?

If you choose the oven roasting method, peeling the skin off the pumpkin is really, really easy. The coconut oil makes the skin a bit crispy, so just grab a piece and pull.

If you chose the slow cooker method, peeling the skin off is difficult. Here’s the kicker though:

The secret to getting homemade pumpkin puree to taste like canned pumpkin puree is keeping the skin on!

Peeling the skin off makes the puree taste sweeter, but it’s a more muted, subtle taste. Keeping the skin on gives the puree a richer, deeper pumpkin flavor we’ve come to love.

MAKING HOMEMADE PUMPKIN PUREE

• If desired, peel the skin from the pumpkin.
• If you’re using a blender or food processor: Place pumpkin pieces in the blender and puree until smooth, for about 2 minutes. I did two rounds in my Blendtec, just to make sure the pumpkin pureee was extra smooth.
• If you’re using an immersion blender: Place pumpkin pieces in a container deep enough to prevent splattering, and puree until smooth.

HOW TO STORE HOMEMADE PUMPKIN PUREE

Now that you’ve learned how to make pumpkin for pumpkin pie and other fall baking, you’ll need somewhere to put it until you’re ready to bake!

• Fridge. Pumpkin puree from scratch can be stored in the refrigerator in an airtight container for 1 to 2 weeks.
• Freezer. You can also store pumpkin puree in the freezer for 6-12 months. To freeze extra pumpkin puree, divide your puree into ¼ cup portions in a muffin tin. Freeze for about an hour. Remove each “pumpkin muffin” and place it in an airtight container or resealable freezer bag. Thaw in the fridge for a few hours or overnight.
• Home canning is not recommended for safety concerns.
• Note. After sitting, the naturally occurring excess liquid in the puree will separate from the solids. You can either stir the liquid back into the puree before using it or use a strainer and cheesecloth to strain it out.

One baking pumpkin makes about 24 ounces of homemade pumpkin puree.

You can easily cook more than one pumpkin at a time if you need more puree for your fall baking. Actually, this is a perfect example of batch cooking, which is a great way to save money AND TIME in the kitchen.

Remember to set aside the seeds to make your own Roasted Pumpkin Seeds!

PUMPKIN PUREEE FAQS

RECIPES USING PUMPKIN PUREE