How To Make Pumpkin Puree

Name: How To Make Pumpkin Puree
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 .8 lbs (800g) pumpkin puree
Ingredients: 4 lbs pumpkin or butternut squash

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Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
1 .8 lbs (800g) pumpkin puree
Calories
272 kcal
Course
Condiments
Cuisine
American, International

How To Make Pumpkin Puree

Yael Holden

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

4 lbs pumpkin or butternut squash

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Instructions

Preheat the oven to 400°F / 200°C / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
Cut the pumpkin into a couple equal-sized pieces and place on a baking sheet. There is no need to peel the pumpkin.
Scoop out the seeds using a spoon.
Bake for about 40-60 minutes. The baking time will depend on the thickness of the pumpkin pieces. To check if the pumpkin is ready, stick a fork in its thickest part - you should be able to stick it without resistance.
Scoop out the flesh out of the skin.
Puree the flesh until smooth. You can do that in a blender, food processor, or using a hand (immersion) blender.
The pumpkin puree is now ready to be used.

Notes

I don't add any oil or salt to the pumpkin.
Homemade pumpkin puree is more watery than canned puree. If you intend to use it for savory recipes like soup or chili, it does not matter. If you plan on using homemade puree to make desserts like pumpkin pie or cookies you need to thicken the puree by cooking it on the stove, or straining it through a cheesecloth.
How much pumpkin puree does a pumpkin make: 4-pound (1.8 kg) butternut squash yields 1.8 lbs (800g) pumpkin puree. 1 cup of homemade pumpkin puree weighs 240g.
What kind of pumpkin is best: small baking pumpkins like sugar or pie pumpkin, and butternut squash. You can make pumpkin puree from any kind of pumpkin or squash but some varieties are sweeter and less watery.
How to make pumpkin puree in the Instant Pot (it comes out watery and less flavorful than roasted pumpkin/squash): add 1 cup of water to the pot and place the pumpkin in the pot on a trivet (if it fits). If the pumpkin doesn't fit cut it into equal-thick pieces, scoop out the seeds, and place on the trivet. Set the pressure cooker to 13 minutes of high pressure. Make the quick release. Thicker pieces of pumpkin may require more cooking time (detailed explanation is in the body of the post).
Homemade pumpkin puree can be stored in the fridge for up to 7 days. Store it in a tightly-closed container.
Puree can also be frozen. Best is to freeze small amounts, like 1 cup or 2 cups. Freeze the puree for up to 6 months.