Homemade Pumpkin Puree with Pie or Carving Pumpkin

Course: Dessert, How To, Main Course

Cuisine: American, Canadian

Diet: Gluten Free, Vegetarian, Vegetarian

Keyword: carving, how to make pumpkin puree, pie, pumpkin

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: cups (depends on pumpkin size)

Calories: 30kcal

Making pumpkin puree from scratch tastes better than using canned puree, both in flavour and texture. Additionally, homemade puree is pure pumpkin, unlike the canned varieties that often contain other squashes. With a bit of effort and some roasting time, you can create a fragrant, dense, and creamy puree to use in your favorite recipes.

Print Recipe

Ingredients

1 medium or large pumpkin of your choice (pie or carving)

Get Recipe Ingredients

Instructions

Place the pumpkin on its side (with a hand towel underneath to prevent it from sliding) and carefully cut off the top, where the stem is located. If using a carving pumpkin, you may need to cut around the stem instead.
Cut the pumpkin in half from the trimmed top down to the bottom.
Scoop out the seeds and stringy parts; save the seeds for roasting later.
Cut each half of the pumpkin into wedges. This will make peeling them easier later on.
Roast the pumpkin wedges face up (or down) on a baking sheet covered with parchment paper at 350°F (177°C) for 45 – 60 minutes until fork tender and the rind looks golden brown. No need to season with salt or oil since we’re making puree. Roasting enhances the pumpkin’s sweetness, but if you want to speed up the process, steaming pumpkin wedges is an alternative method you can use.
Allow the pumpkin to cool for 10 minutes, but peel off the rind from each wedge while it is still warm (makes it easier to peel). Use a fork to help you lift and peel the rind from the flesh.
Blend pumpkin flesh in a food processor (or blender) until smooth.
Now the puree is ready for your recipe, or you can store it in an airtight container in the fridge for up to 5 days.

Video

Notes

Mash roasted pumpkin with a potato masher if you do not own a food processor or blender.
When blending the pie pumpkin, add one or two tablespoons of water if needed to help with blending. Be cautious not to add too much, as you want the puree to remain dense rather than watery.
If stored properly in an airtight container, pumpkin puree lasts up to 5 days in the fridge.
Pumpkin puree can be frozen for up to 3 months.
Carving pumpkin puree is thinner and has a higher water content. To achieve a denser puree for your recipe, use cheesecloth to drain the puree before using it.
Don't discard the pumpkin water after it's strained if you're using a carving pumpkin.
Here are some creative uses for this (often overlooked) pumpkin water:- makes a great addition to broths or stocks for extra flavour
1. use it in a béchamel or other creamy sauce (like alfredo)
2. replace some of the liquid in your favourite baked goods with this pumpkin water
3. great way to add moisture and flavour into cakes, muffins, and bread
4. blend it with fruits and vegetables in your smoothie

Nutrition