Wednesday, October 28, 2015

Homemade Pumpkin Puree

I have some pumpkin puree resting in the freezer until I'm ready to make a pumpkin pie for Thanksgiving dinner.

Have you ever made homemade pumpkin puree?  I have been wanting to try this for a was easy to do, so I thought you might be interested. 

I started by cutting the top of the pumpkin off.

Then I cut the pumpkin in half and removed the seeds and innards.

This is a slimy job, but someone has to do it ;-)

I used the best kitchen utensils I have - my hands.

I also used a spoon.

Make sure you save the seeds...I'll share how to make roasted pumpkin seeds next.

I then cut the halves in half again.

Now it's time to roast the pumpkin.  Lay the quartered pumpkin on a baking sheet and roast in a 350 degree F oven for 45 minutes or until the pumpkin is fork tender.  (I didn't use any oil or butter on the pumpkin because I wanted to make pure pumpkin puree.)

Let the roasted pumpkin cool slightly, until you can touch it without burning yourself.

First, with a fork, I removed any slimy stuff that I didn't get's the brown stuff shown in the picture.

At this point, the pumpkin should remove easily from the skin.  Using a spoon, pull the goodness away from the skin.  

Now let's puree it.
Put a few chunks at a time into a food processor.  
I know, I looks gross.  But, you're gonna have to trust me. 

Pulse it until smooth.

Put the puree into a bowl.
Do another batch of chunks in the food processor.
Put all the puree into the same bowl.

See...doesn't it look so pretty (and healthy)?

You can use this immediately in recipes just like you would a store bought can of pumpkin.
Or you can freeze it for later use.
Or you could home can it for later use.

I chose to freeze mine.  I got 3 cups out of this pumpkin.  

After it cooled slightly, I put two cups in a freezer bag because that is how much I will need to make a pie.  I put the one cup in another freezer bag.

Seeing how this will be my first time making a pie with my own homemade pumpkin puree, wish me luck...  I'll let you know how it turns out.


  1. How exciting, using your own pumpkins! We use pumpkin puree for our boy's favorite breakfast, pumpkin bread. It's great to add to soups, muffins or sweet breads. I like that you put the measurement on the bag, so you know just what you have. Smart!

    1. We didn't grow the pumpkins Daisy, but bought them from a local nursery. Yum-pumpkin bread!

  2. Thank you for the step by step! I live in France and it is impossible to find canned puree. So, I'll try making my own. It's also difficult to find pumpkins tho!!! Thank you!

    1. I hope you find a pumpkin...or a can of pumpkin ;-)

  3. The littles called to tell me my sister had let them touch "pumpkin guts" last weekend and they were so funny! This pumpkin puree looks really good. I would be baking up a storm if I had some. I can't wait to see your recipe for roasted pumpkin seeds! Hugs, CoCo

  4. I was just talking about this with a friend. So great to be able to save it for during the year making yummy treats!! Thank you for sharing the tips with us at the #HomeMattersParty

  5. I live in Australia and we don't get canned pumpkin which is called for in a lot of yummy recipes I have seen recently on glad I came over and spotted this one....onto Pinterest it goes! thanks for sharing. ( good to know it is not full of sugar or additives)


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