Pie vs. Carving Pumpkin: How to Make Homemade Puree -

Pie vs. Carving Pumpkin: How to Make Homemade Puree

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.

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Ingredients

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

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Instructions

Prep the Pumpkin: Place the pumpkin on a stable surface. Cut off the top stem, then slice the pumpkin completely in half from top to bottom. Using a heavy spoon, scoop out all of the seeds and stringy guts. Cut the remaining pumpkin halves into smaller wedges.
Roast: Preheat your oven to 350°F (177°C). Place the pumpkin wedges on a parchment-lined baking sheet. Roast for 45 to 60 minutes, or until the flesh is completely fork-tender and the rind looks slightly golden.
Peel: Remove from the oven and let cool for 10 minutes. While the pumpkin is still warm, use a fork to gently peel and separate the outer rind from the soft flesh. Discard the rinds.
Blend: Transfer the warm pumpkin flesh to a food processor or high-speed blender. Blend until completely smooth. (Note: If using a drier pie pumpkin, you may need to add 1-2 tablespoons of water to help it blend. If using a carving pumpkin, do not add water).
Store or Strain: If your puree looks too watery (common with carving pumpkins), strain it through a cheesecloth-lined sieve until dense. Use immediately, or store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.

Video

Notes

Don’t Waste the Pumpkin Water: If you strain a watery pumpkin, save that orange liquid! It is packed with flavour and nutrients. Use it as the liquid base in smoothies, add it to homemade broths, or swap it for the water in your favourite bread recipes!
Why is my homemade puree lighter in color than canned pumpkin?

Don't panic—this is completely normal! Homemade puree is usually a lighter, golden-yellow color because it is made from 100% true pumpkin. Most commercial canned "pumpkin" is actually made from a proprietary blend of darker winter squashes (like Dickinson squash, Hubbard, or Boston Marrow). Furthermore, commercial canning requires an intense, high-heat cooking process that naturally darkens the flesh.

Can I freeze homemade pumpkin puree?

Yes! Pumpkin puree freezes beautifully. Measure it out into 1-cup or 15 oz portions (the standard size of a can), place it in freezer-safe ziplock bags, press it flat, and freeze for up to 3 months. Let it thaw in the fridge overnight before baking.

Can I steam the pumpkin instead of roasting it?

Yes, steaming is faster! However, roasting naturally caramelizes the sugars in the pumpkin, resulting in a much deeper, richer flavor for your desserts.

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