Homemade pumpkin puree is so easy to make yourself and turns out creamy and delicious, perfect for fall baking and keeping your macros on track! 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 pumpkin thing 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 puree so I can get started on all my favorite homemade pumpkin treats!
How do you make pumpkin into puree?
Making pumpkin for pie filling or other recipes is as simple as cooking the pumpkin and pureeing it! Choose the oven, slow cooker, or Instant Pot to cook it, and keep reading for my tips for the best flavor.
WHY MAKE HOMEMADE PUMPKIN PUREE
Before I mix up my favorite pumpkin recipes, 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 making pumpkin into puree, you really only need pumpkins.
So which kinds of pumpkins puree best?
- 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 pumpkin 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 PUMPKIN 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 roasted pumpkin 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 “Turning Pumpkin to Pumpkin Puree” instructions below.
HOW TO MAKE PUMPKIN INTO PUREE 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. Don’t worry about getting every bit of the stringy middle out either. 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 “Turning Pumpkin to 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 “Turning Pumpkin to Pumpkin Puree” instructions below.
SHOULD I PEEL THE SKIN OFF OF MY PUMPKINS?
If you choose the oven roasting method, peeling the pumpkin skin off 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 pumpkin 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. My vote is to leave it on!
TURNING PUMPKIN TO 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 the perfect extra smooth texture.
- If you’re using an immersion blender: Place pumpkin pieces in a container deep enough to prevent splattering, and puree until smooth.
- Pumpkin is watery on its own, but if it isn’t blending well, you can add a bit of water to help it blend smoothly. On the other hand, if it’s too liquidy, strain some of the water out.
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 of the “pumpkin muffins” 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.
And don’t forget to set aside the seeds to make your own Roasted Pumpkin Seeds!
MACRO-FRIENDLY PUMPKIN PUREE
Pumpkin puree on its own has pretty balanced macros, with about 4g of carbohydrates, 1g of protein, and 0.2g of fat per ounce. However, you’re likely not eating it on its own!
Stir pumpkin puree into mac and cheese, soups, or chilis for extra vitamin A and fiber – try this Pumpkin Chili recipe!
Use pumpkin puree instead of butternut squash or sweet potato puree in recipes like Sweet Potato Biscuits for a version that is lower in carbs and still delicious.
Or add this healthy veggie to your favorite treats (hello, Pumpkin Cake!) and eat intentional portions. Yum!
Enjoying treats, especially homemade treats with simple ingredients, is a great start, but it’s not enough. You also need to make sure you’re getting enough protein to fuel your body. Try one of my favorite High Protein Recipes on Repeat – these are the meals I return to again and again to hit my protein goals!
PUMPKINS PUREE FAQS
Can you use pumpkin puree instead of canned?
Yes, you can! To substitute homemade puree in place of canned puree, allow your homemade batch to strain overnight to remove excess liquid. This will help ensure that your recipe has the same consistency.
Is making your own pumpkin puree worth it?
Absolutely! It’s very easy to make and frugal. You will have simple and natural ingredients in your homemade pumpkin puree rather than unnecessary ingredients that go into store-bought cans.
Is canned pumpkin and pumpkin puree the same thing?
Yes, canned pumpkin and pumpkin puree are the same thing! Perfect for any pumpkin recipe! Canned pumpkin pie filling is different, because it has additional sweeteners and thickeners already added to it.
HOMEMADE PUMPKIN PUREE RECIPE USES
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!
Homemade Pumpkin Puree
Homemade pumpkin puree is so easy to make yourself and turns out creamy and delicious, perfect for fall baking and keeping your macros on track! Make it yourself in the oven, slow cooker, or Instant Pot.
Ingredients
- 1 baking pumpkin (about 2-3 pounds)
- 1-2 tsp coconut oil optional
Instructions
Method: Slow Cooker
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Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.
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Remove the seeds from the center of the pumpkin and set aside. Extra pulp can be cooked with the pumpkin, so place that in the slow cooker.
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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 to cool before handling.
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Continue with “Making Puree” instructions below.
Method: Traditional Roasting in the Oven
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Thoroughly wash the pumpkin and dry with a towel. Preheat oven to 400F.
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Rub the outside of the pumpkin with 1-2 tsp of coconut oil. Place pumpkin on a baking sheet lined with aluminum foil and bake in the oven for 45-60 minutes, or until a fork can pierce through the skin of the pumpkin and the flesh inside is soft. Allow the pumpkin to cool.
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Cut the pumpkin in half and scoop the seeds out, setting them aside.
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Continue with “Making Puree” instructions below.
Method: Instant Pot
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Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.
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Cut pumpkin halves into smaller pieces if needed and place on top of trivet inside your Instant Pot. Add 1 cup of water.
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Cook on High Pressure for 10 minutes and let Natural Release.
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Once pressure has released carefully remove the pumpkin and let cool before scooping out the seeds.
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Continue with “Making Puree” instructions below.
Making Puree
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If desired, peel off the skin from the pumpkin. Place pumpkin pieces into a blender and puree for 2 minutes, OR place pumpkin pieces into a deep container and use an immersion blender to puree until smooth, approximately 2 minutes.
Notes
- 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 of the “pumpkin muffins” and place it in an airtight container or resealable freezer bag. Thaw in the fridge for a few hours or overnight.
- Remember to set aside the seeds to make your own Roasted Pumpkin Seeds!
Nutrition
Serving: 1ozCalories: 16kcalCarbohydrates: 4gProtein: 1gFat: 0.2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 193mgFiber: 0.3gSugar: 2gVitamin A: 4824IUVitamin C: 5mgCalcium: 12mgIron: 0.5mg
