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Homemade pumpkin puree is so easy to make
Learn how to roast pie pumpkins and make homemade pumpkin puree for your favorite recipes and desserts, including pies, cakes, and more.
Homemade pumpkin puree is so easy to make, I’m not sure why I haven’t done it before now. I mean, my 15 year old son who grew pumpkins in his garden this year, taught me how to roast a pumpkin.
And the taste of a real pumpkin? It’s pretty darn good. Granted, I love the canned kind too, but I’ll probably roast my own much more often now that I know how.
We make all sorts of things with pumpkin this time of year, including a deliciously creamy no bake pumpkin dessert and pumpkin sugar cookies. I know some get sick of hearing pumpkin pumpkin pumpkin, but I don’t think I could ever tire of fall and all the wonderful recipes it brings out of the woodwork.
Tips for Roasting Your Own Pumpkin for Homemade Pumpkin Puree
- Cut the pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut across like we did.
- Scoop out the seeds and scrape out the strings. A larger metal spoon works well for this.
- Drizzle olive oil onto a cookie sheet (also make sure this cookie sheet has edges that rise up).
- Place the pumpkins flesh down on the cookie sheet.
- Cover them with foil.
- Bake at 375° for about 40 minutes, or until a fork easily pokes into the sides of the pumpkin.
- Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
- Peel off the skin with your fingers.
- Add the flesh to a blender and puree.
- And that’s pretty much it. Your homemade pumpkin puree is ready to use in all your favorite pumpkin recipes.
Looking for delicious recipes to make with pumpkin?
Pumpkin Spice Gooey Butter Cake
Creamy No Bake Pumpkin Dessert
Deliciously Moist Pumpkin Bread Recipe
The Most Scrumptious Pumpkin Roll Ever
Instant Pot Pumpkin Spice Cheesecake
Tools you may need to make Homemade Pumpkin Puree
Butcher Knife or Cleaver – to cut the pumpkin in half.
Pumpkin Scraper – to scrape out the insides easily and efficiently (although a larger metal spoon works well too).
Cookie Sheet – You definitely want one that has raised sides.
Olive Oil – to drizzle over the cookie sheet before you place the pumpkin on it.
Aluminum Foil – to cover your pumpkins for roasting.
Blender – to puree the pumpkin flesh so it’s ready for all your favorite recipes.
HOMEMADE PUMPKIN PUREE RECIPE
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Homemade Pumpkin Puree
Ingredients
- 1 whole pumpkin (pie pumpkin)
- 1/4 cup Olive oil
Instructions
- Pre-heat the oven to 375°.
- Cut the pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut crosswise like we did.
- Scoop out the seeds and scrape out the strings. A larger metal spoon works well for this.
Drizzle olive oil onto a cookie sheet (make sure it has raised sides).*
- Place the pumpkins flesh down on the cookie sheet.
- Cover them with foil.
- Bake at 375° for about 40 minutes, or until a fork easily pokes into the sides of the pumpkin.
Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.**
- Peel off the skin with your fingers.
- Add the flesh to a blender and puree.
- Use the puree in your favorite pumpkin recipes.
Recipe Notes
*Use a cookie sheet with raised sides to contain any juices that may result from baking the pumpkin.
**Always use caution when handling hot food. Allow the pumpkin to cool before handling.
We love your apple butter recipe or much that I’m on my second batch!!
We love your apple butter recipe so much that I’m now on my second batch!!
I love this so much, Jeanette! So glad you’re enjoying the apple butter. Thank you!