Super simple, homemade one-ingredient pumpkin puree that will make you forget about store-bought!

You’ll be surprised by how easy it is to make your own homemade pumpkin puree. The only thing I use pumpkin puree for this time of year is pumpkin pie, and I typically buy it in the can. It’s good and in every supermarket. However, roasting pumpkin for puree truly gives it another layer of flavor that is so much better than store-bought. It’s just one ingredient and so simple that the extra effort makes it completely worth it!

You don’t need anything but the pumpkin to make pumpkin puree. It caramelizes in the oven and becomes toasty and sweet. I roast pumpkin for savory recipes and just cut the roasted chunks up into the dish, but I also love to stir a little pumpkin puree into my winter soups. It’s mild in flavor and loaded with nutrition. Plus, I like to sneak in veggies wherever I can. For a sweet recipe, you can add a little sugar and cinnamon, but it’s not needed since pie recipes already make a sweet pie. Enjoy!

Why will I make this over buying canned?

Mild, nutty

Sweet, caramelized

Smooth and creamy

Toasted pumpkin

On another level!

What type of pumpkins do I need?

Sugar pumpkins -small baking pumpkins that are about 4-6 pounds each. The bigger pumpkins aren’t good for puree because they’re extra stingy and have no flavor.

What do I need to make the puree sweeter?

Melted butter -adds a buttery flavor and texture and helps the sugar and cinnamon stick to the pumpkin.

Sugar -any type of granulated you have on hand is fine.

Ground cinnamon –did you know there are different types of cinnamon? Use what you have and love!

Alternatively, cut the pumpkin into slices and roast with salt and herbs

How do I prepare my pans?

Preheat the oven to 375 °F, 190 °C. Line a baking tray with parchment paper.

How do I cut the pumpkins?

Using a very sharp knife, carefully cut around the stem of each pumpkin to remove it. Slice the pumpkins in half and scoop out the seeds along with the stringy part of the pulp. Save them for roasting or discard them.

Do I season the pumpkin with anything?

If using the pumpkin in a sweet recipe, drizzle the inside of each pumpkin with some melted butter, sprinkle granulated sugar and cinnamon on top of the flesh, and place face-side down on the tray.

How do I roast pumpkins for puree?

Place the pumpkin halves cut side down on the prepared baking tray. Bake until tender, about 45-50 minutes, then set aside to cool.

How do I get the pumpkin flesh smooth?

Scoop out the flesh and transfer it to a bowl or food processor. Mash it with a fork or puree it in the processor until smooth.

How long will homemade pumpkin puree last?

The puree will stay fresh in an airtight container and be refrigerated for up to 5 days, or you can freeze the puree for up to 6 months.

What can I make with this pumpkin puree?

Watch the Video:

Homemade Pumkin Puree

Yield: about 10 cups puree

Ingredients

2 sugar (baking) pumpkins, 4-6 pounds each

Optional:

melted butter
sugar
ground cinnamon

Instructions

Preheat the oven to 375 °F, 190 °C.

Line a baking tray with parchment paper.

Using a very sharp knife, carefully cut around the stem of each pumpkin to remove it.

Slice the pumpkins in half and coop out the seeds along with the stringy part of the pulp. Save them for roasting or discard them.

Place the pumpkin halves cut-side down on the prepared baking tray.

If using the pumpkin in a sweet recipe, drizzle the inside of each pumpkin with some melted butter, sprinkle granulated sugar and cinnamon on top of the flesh and place face-side down on the tray.

Bake until tender. About 45-50 minutes.

Set aside to cool.

Scoop out the flesh and transfer to a bowl or food processor. Mash it with a fork or puree in the processor until smooth.

The puree will keep fresh in an airtight container refrigerated for up to 5 days.

Freeze the puree up to 6 months.

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Homemade Pumpkin Puree

Why will I make this over buying canned?