Pumpkin puree is so easy to make at home and tastes so delicious without any additives – just pumpkin! Many recipes call for canned pumpkin which isn’t easily available in Australia, so make your own to include in any recipe that calls for canned pumpkin puree.
Use this pumpkin puree in my vegan pumpkin snickerdoodles or this easy vegan pumpkin bread.
Just like pumpkin pie spice, canned pumpkin is a common ingredient called for in lots of recipes, especially during the American fall/autumn months but it’s not something that we are used to here in Australia. It’s therefore quite difficult to find, and when you do it is quite expensive as it needs to be imported.
This recipe will show you just how easy it is to make a batch of pumpkin puree at home that you’ll be able to use in all those delicious pumpkin recipes you see online. Plus, homemade pumpkin puree adds so much extra flavour to your recipes than when using canned.
Plus this recipe is very budget friendly as my 4 kg whole pumpkin cost $9 and made the equivalent of 6 cans of puree which cost $8.50 each at the supermarket.
Be sure to check out the bottom of this post for a bunch of ideas for how to use your homemade pumpkin puree (yes, including a dairy free pumpkin pie!).
Key Ingredients
You really only need one ingredient for this pumpkin puree – pumpkin!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
Pumpkin – there are a few differences between pumpkin varieties in Australia compared to the US. In Australia, our pumpkins come in a range of sizes, shapes and colours but the most commonly found in the supermarket are Kent, Jarrahdale Grey and Butternut.
For this recipe I am using Kent, also known as Jap (just another pumpkin), as that is my favourite. They have a sweet, bright orange flesh and a green/brown skin and a whole one is usually around 4 kgs which is what I’ve used here. You can of course follow this method to make pumpkin puree with any pumpkin you prefer and use a smaller size or just a half or quarter to make the quantity of puree you need.
In the US you want to use a sugar or pie pumpkin.
You can also optionally add a little oil to the baking tray and season the pumpkin with salt. However I prefer to skip this as I don’t think it’s necessary and add salt if needed when I am using the puree.
Yield: This recipe makes a big batch as one 4 kg Kent pumpkin will yield 10 ¼ cups of pumpkin puree which is the equivalent of 6 cans of pumpkin puree. You can use a smaller pumpkin or just a portion of a pumpkin to make a smaller amount, but the method remains the same.
Step-By-Step Instructions
To make pumpkin puree you’ll first need to start by cutting and preparing the pumpkin. Cutting pumpkin is honestly one of my most hated jobs in the kitchen, but with a few tips you can make it fairly manageable.
Start by inserting a large kitchen knife into the top of the pumpkin, next to the stem. Do not attempt to cut through the stem as that will likely result in an injury as they are tough! Once the knife is in, work it around to the bottom, cutting through. Turn the pumpkin around and do the same on the other side so that the cuts meet at the bottom. Use your hands to break the two halves apart and break the stem.
You can then cut the halves into quarters if your pumpkin is large like mine.
Next, grab a spoon and scoop out all the seeds and membrane from the centre.
On a large baking tray, place the pumpkins skin side up and place into a moderate preheated oven. The cooking time will vary depending on the size of your pumpkin but you’re looking at 45 minutes to 1 ½ hours. For my quartered whole pumpkin it took 1 hour, 20 minutes until the flesh was soft and a fork inserted really easily.
Don’t rush the roasting process. The pumpkin should be super soft and tender to ensure a smooth consistency when pureeing.
From here, let the pumpkin cool. It’s going to be super hot and difficult to handle. Wait long enough so you can comfortably handle it without burning your fingers.
Once cool, peel off the skin and place the orange flesh into a food processor and blend until smooth.
Depending on your pumpkin, you may find it is a little watery, in which case you can place the puree in a cheesecloth or sieve over a bowl for 30-60 minutes to allow the excess water to drain, but this may not be necessary.
Storage Instructions
This is a really easy recipe to make, but it does take a bit of time which is why I like to make a big batch so I only need to do it once, and then I have enough pumpkin for all the recipes I want to make – honestly it’s such a versatile ingredient you won’t run out of ways to use it!
Once the pumpkin puree is completely cool, you can place it in an airtight container and keep it in the fridge for up to one week. If you’ve made a big batch like I have, then you can freeze it for up to three months.
I like to freeze the pumpkin puree in smaller amounts, then I can easily grab out one portion for a recipe without needing to defrost the whole thing. To defrost, leave the pumpkin puree in the fridge to thaw overnight. If your puree seems too watery after defrosting, you can strain it with a cheesecloth or sieve before using in your recipes.
How to use pumpkin puree
There are so many ways to use pumpkin puree, and it can be used in savoury or sweet recipes. Here are a few ideas;
- In baked goods like vegan pumpkin snickerdoodles, pumpkin bread or these baked pumpkin doughnuts.
- Make a classic dairy free pumpkin pie.
- Added to pancakes or waffles.
- In oatmeal / porridge or pumpkin overnight oats.
- Skip the step of roasting the pumpkin and use this puree instead for this creamy pumpkin rigatoni.
- Use it as a base for soup or make pumpkin risotto.
- Add it to a smoothie or make a pumpkin spice latte.
- Make delicious pumpkin dog treats for your pup! Seriously pumpkin is up there with Mavericks favourite foods, plus a little pumpkin puree in their dog bowl can help support their digestion, especially if they have an upset stomach.
- Pumpkin puree is also a fantastic homemade baby food and can be served as is or combined with other homemade purees.
Recipe FAQs
Nope, it’s better to leave the skin on which is great as peeling pumpkin is a tedious process in my opinion. Keep the skin on and then once roasted and cooled slightly, it will easily just peel right off.
If your pumpkin puree turns out too watery, you can strain it through a cheesecloth or fine sieve to remove excess moisture. Let it sit for 30 minutes to an hour, or until the consistency is just right.
You’ll know the pumpkin is ready when the flesh is soft and can easily be pierced with a fork. The edges may start to caramelise slightly, which adds extra flavour. Don’t rush this step as if it’s not fully cooked then it won’t blend properly and you’ll end up with a grainy puree.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More foundational recipes:
Dairy Free Cottage Cheese
Dairy Free Mashed Potatoes
How to Poach Chicken Breast
Easy Pizza Dough Recipe
Homemade Pumpkin Puree
Equipment
Ingredients
- 1 whole pumpkin choose a small to medium pumpkin for ease
Instructions
- Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
- Using a large kitchen knife, carefully insert the blade into the top of the pumpkin, near the stem. Work the knife downwards along one side of the pumpkin until you reach the bottom. Turn the pumpkin around and repeat on the other side, making two cuts that meet at the base. Use your hands to pull the pumpkin apart into two halves and snap off the stem. If your pumpkin is large, cut the halves into quarters to make them more manageable.
- Use a spoon to scoop out all seeds and the stringy membrane from the centre of the pumpkin.
- Place the pumpkin pieces skin side up on a large baking tray. Roast in the preheated oven for approximately 1 hour, depending on the size of your pumpkin. Check for doneness by inserting a fork – the flesh should be very soft.
- Once cooked, remove the tray from the oven and allow the pumpkin to cool until you can comfortably handle it without burning your fingers.
- Once cool, peel the skin off the pumpkin pieces. Place the soft orange flesh into a food processor and blend until smooth.
- If the purée seems watery, place it in a cheesecloth or sieve over a bowl to allow excess water to drain. This step is optional and may not be necessary.
- Store the pumpkin puree in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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