How to Make Pumpkin Puree

Today I’m going to show you step-by-step how to make pumpkin purée. It is sooo simple and easy. If I had known it was this easy, I would’ve been doing this long ago. There is nothing better than homemade pumpkin purée for pumpkin pies, muffins, donuts, you name it! And, it’s so much healthier for you, too! No preservatives and if you buy organic cooking pumpkins–more power to you!

This is such a simple pictorial on how to make pumpkin puree! If I had known it was this easy, I would've been making this long ago! Bakerette.com

So let’s get started:

1-3/4 cups purée equals one 15-ounce can pumpkin filling

Step 1:

Select a 4-6 pound cooking pumpkin–not the same as a jack-o’-lantern. Cooking pumpkins are smaller and sweeter than the jack-o’-lanterns you carve at Halloween–and wash the outside thoroughly.

Preheat oven to 350 degrees Fahrenheit.

With a heavy knife, cut the center of the pumpkin top out and discard. Cut your pumpkin into 4 quarters and scrape out any seeds and stringy pulp from the inside.

Cut your pumpkin into four quarters and dig out the seeds and stringy stuff.

 

Step 2:

Next, place the pumpkin quarters flesh-side down on a baking sheet.

Place the pumpkin quarters flesh-side down on a baking sheet.

 

Step 3:

Put the quartered pumpkins in the oven and bake for 45-60 minutes or until fork tender. Bakerette.com

Place quartered pumpkins in the oven and bake until fork tender. Bakerette.com

 

Step 4:

Scoop out the flesh, discard skin, and place portions into a food processor and process until very smooth.  Repeat until all flesh of the pumpkin has been pureed.

Scoop out the flesh, discard skin, and place portions into a food processor and process until very smooth. Bakerette.com

 

Step 5:

Line a fine-mesh strainer or sieve with 4 pieces of cheese cloth or 1 large coffee filter and rest it over a bowl. Pour the purée over the cheesecloth. Cover and store in the refrigerator for 8 hours or overnight to separate the liquid from the purée. Discard liquid. Store in an airtight container or freeze up to one year.

Line a fine-mesh strainer or sieve with 4 pieces of cheese cloth or 1 large coffee filter and rest it over a bowl. Pour the puree over the cheesecloth. Cover and store in the refrigerator for 8 hours or overnight to separate the liquid from the puree. Discard liquid. Store in an airtight container or freeze up to one year. Bakerette.com

1-3/4 cups purée equals one 15-ounce can pumpkin filling

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. For the first time ever I had made my own pumpkin puree just last month and I used a Fairytale pumpkin and it turned out wonderful.
    After draining all the liquid; well as much as I could anyway, I put the ‘pumpkin meat’ in food processor and pureed it a bit; packed in containers and put in freezer.
    I got 9 cups of puree so was very happy about that
    ColleenB.

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