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.
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!
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.
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.
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!
I use this homemade pumpkin puree in a ton of other recipes. Check out my Thanksgiving digital cookbook for more recipes.
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
- 1 sugar pumpkins
- cut your pumpkin in half
- scoop out the guts, the seeds and strings, scoop it nice and clean
- cut off the stem’s
- 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
- 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