Making homemade roasted pumpkin puree is an easy way to get far better flavor and texture than most canned varieties. With minimal effort you can roast a small pie (sugar) pumpkin and turn it into smooth, fresh puree for pies, soups, muffins, and more.
Homemade Roasted Pumpkin Puree
You don’t need to fuss with complicated steps. Simply turn the oven on, place the pumpkin on a baking sheet and roast until tender. Once cooled, scoop the flesh and puree it until smooth.
Using fresh roasted pumpkin brightens the flavor of any pumpkin recipe and gives you control over texture and sweetness.
Choose small pie or sugar pumpkins rather than large carving pumpkins—the smaller varieties have better flavor and a finer texture. If you’re working with a large heirloom pumpkin, cut it in half and roast cut-side down on an oiled sheet to reduce baking time.
Freeze the Puree
Roasted pumpkin puree freezes well. Portion it into airtight containers or freezer bags and thaw as needed. Note that thawed puree can be slightly more watery; stir or drain excess liquid before using if necessary.
Homemade Pumpkin Puree
Ingredients
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1 small pie or sugar pumpkin
(about 3 pounds – 1365g) -
1–2 Tablespoons brown sugar or maple syrup
optional, if pumpkin flavor is bland
Instructions
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Turn the oven to 375°F (190°C); preheating is not required.
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Place the whole pumpkin on a sheet pan and roast for about 1 hour, or until the pumpkin yields when you press its sides. Remove and let cool until you can handle it safely.
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Cut the pumpkin open, remove the seeds and stringy fibers, then scrape out the flesh.
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Puree the cooked flesh in a blender or food processor until smooth. If the flavor is mild, stir in a tablespoon or two of brown sugar or maple syrup to enhance sweetness.
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Store the puree airtight in the refrigerator for up to one week or freeze for up to six months.
Nutrition Information per Serving
Carbohydrates: 44 g,
Protein: 7 g,
Fat: 1 g,
Fiber: 3 g,
Sugar: 19 g,
Vitamin A: 57921 IU
Recipes to Try with Your Homemade Pumpkin Puree
- Easy Amazing Pumpkin Pie Recipe
- Pumpkin Crunch Cake Bars
- Pumpkin Spice Roll Cake
- Kalyn’s Kitchen: Pumpkin Cheesecake and Low Sugar Pumpkin and Apple Crumble
- White On Rice Couple: Pumpkin Spice Coffee Cake, Pumpkin Ice Cream and Pumpkin Swirl Brownies
- Two Peas and Their Pod: Pumpkin Cinnamon Cookies