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Home » Recipes

Homemade Pumpkin Puree recipe

Published: October 28, 2014 | Updated: February 2, 2021 | By Ashlee

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It’s easy to make your own pumpkin puree with sugar pumpkins. The texture and color is different from canned pumpkin but the flavor is amazing.

making your own pumpkin puree is easy to do and tastes amazing

Pumpkin season is in full swing right now!  I go through pumpkin by the caseload these days. We love Pumpkin everything!

So when my girls asked if we could make a pumpkin pie from an actual pumpkin I said SURE!  I knew it could be done, but I had no idea how EASY it was!

you start by cooking the pumpkin

So first of all, pumpkin’s – there are different types of pumpkin, do NOT use carving pumpkins for this, find Sugar Pumpkins, they are smaller but most stores carry them.  Often there will be a sticker on the pumpkin that says “pie pumpkin”

Now depending on the pumpkin it might be read to go right after pureeing. But some are too wet or too dry, you can either add a bit of water or strain the extra liquid out.  

then you need to peel the cooked pumpkin and puree it

You can tell right away.  Use three layers of paper towels and place them into a strainer over the bowl.  Pour the puree in and it should start to drip right away, when it starts dripping I flipped the pumpkin puree over.

And with that the puree is done!  Weigh what you have (every pumpkin is different) to know what you should use in a recipe.  

puree the pumpkin and if it's too wet drain it

I suggest making a few pumpkins at once so you have plenty for any recipe you want to make.  Pumpkin pies are the obvious, easy recipe, but you can make any recipe that call’s for canned pumpkin with this!

So speaking of pumpkin… What is your favorite recipe to use pumpkin in?  I have my cream cheese pumpkin pie, pumpkin chocolate chip pancakes, this amazing warm pumpkin drink, easy pumpkin cake, and a few more coming!

an easy homemade pumpkin puree recipe

Connect with Ashlee Marie Online!

I use this homemade pumpkin puree in a ton of other recipes. Check out my Thanksgiving digital cookbook for more recipes.

homemade thansgiving cookbook

To watch me make puree from a pumpkin watch this live cooking show. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

homemade-pumpkin-puree-recipe

Homemade Pumpkin Puree recipe

It's easy to make your own pumpkin puree with sugar pumpkins. The texture and color is different from canned pumpkin but the flavor is amazing.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 2
Calories: 177kcal
Author: Ashlee Marie
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Ingredients

  • 1 sugar pumpkins
US Customary – Metric

Instructions

Pumpkin Prep

  • cut your pumpkin in half
  • scoop out the guts, the seeds and strings, scoop it nice and clean
  • cut off the stem’s

Oven instructions

  • place the pumpkin cut side down on a cookie sheet with a silpat mat or parchment paper and pierce the back with a fork
  • cover it with foil and bake it at 350 for an hour and a half

Instant pot instructions

  • pour 1 C of water in the instant pot
  • place a trivit or silicone basket in the instant pot and put both halves into the pot cut side down (otherwise it ends up holding too much moisture)
  • pressure cook for 15 mins on high then quick release

Pureeing

  • let them cool slightly (I like to let them sit about 30 mins) then scrap all the pumpkin out of the skin
  • puree the pumpkin in a food processor or in smaller batches in a blender
  • if it's too wet, as mine was, you'll need to strain it
  • if it's too wet, as mine was, you'll need to strain it. place 3 layers of paper towels into a strainer over a bowl and pour the puree into it
  • once it’s quit dripping it will be ready to use!
  • keep refrigerated for a week or in the freezer for 3 months

Video

Nutrition

Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Tricia West

    October 28, 2014 at 7:05 am

    How can you claim rights to this as a recipe. It is not a recipe that you have made up, it is just the common basic way to cook a pumpkin. It ha been done like this for years way before the American introduction of canned pumpkin purée, which is just ,by the way a commercial rip off

    Reply
    • Ashlee

      November 26, 2014 at 12:59 pm

      I’m sorry you feel that way, i’m not trying to claim it at all, it’s just the way I learned it and I made it printable so that anyone who wants to try it can.

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