How to Make Fresh Pumpkin Puree (and a Pie Too!)

Working in a small biotechnology company, Leah enjoys gardening and raising chickens in Western New York.

Homemade Pumpkin Puree Ratings

Cook Time

Ingredients

• 1 sugar pumpkin, deseeded
• Splash olive oil (or other cooking oil)

Instructions

1. Cut the pumpkin in half and remove the seeds. Save the seeds to roast, or discard them.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Rub the cut sides of the pumpkin with extra virgin olive oil (or other cooking oil).
4. Place aluminum foil in a roasting pan. Place the pumpkins cut-side down into the pan.
5. Roast them for approximately 90 minutes, or until the flesh is tender.
6. Remove them from the oven, and allow them to cool until it can be handled.
7. Use a spoon and separate the flesh from the skin. Place the flesh into a bowl.
8. Use a food processor or hand-blender to puree the flesh until it is smooth.
9. Line a sieve with coffee filters or cheese-cloth, and allow the pureed pumpkin to drain for 1–2 hours. Use the back of a wooden spoon to stir the puree periodically.
10. Put the pumpkin puree into freezer containers, label, and store for up to three months.

Pumpkin Puree Recipe Pictures

Remove the seeds from the pumpkin.

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Fresh Pumpkin Puree vs. Canned Pumpkin

Making pumpkin puree is an extremely simple process, but is it really that different from canned pumpkin? There are both advantages and disadvantages to using it instead of canned pumpkin. Using fresh pumpkin puree offers a fresh, lively flavor, and it is extremely inexpensive to make, particularly in the fall when sugar pumpkins are on sale. The puree can be frozen and stored for future use.

In addition, other squash varieties can be prepared in the same way and formed into pies. Butternut squash makes an excellent alternative to pumpkin and will make delicious pies, quick breads, and other baked goods. Gardeners who have a bumper crop of butternut squash or pumpkin can puree the excess and store it for use in seasonal recipes.

Unfortunately, fresh pumpkin puree is often variable in moisture content and in texture. Be sure to strain extra moisture from your puree by placing the pulp in a strainer lined with cheesecloth or coffee filters. This will help to ensure a more consistent homemade product.

Another benefit of making fresh puree is that it is a fun tradition in the fall months. Children are fascinated when they see a pumpkin pie made directly from the source.

Moreover, while store-bought canned pumpkin works well and can be found in traditional and organic varieties, it may not be available outside of the Thanksgiving season. So if you want to enjoy pumpkin delicacies at other times of the year, homemade puree may be your best bet!

Fresh Pumpkin Pie Recipe

Ingredients:

• 3 cups pumpkin puree
• 1 cup sugar
• 1 teaspoon ground cloves
• 1 ½ teaspoons cinnamon
• ½ teaspoon ginger
• 4 large eggs
• ½ teaspoon salt
• 1 ½ cans of evaporated milk (12 ounces each)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the oven to 425°F.
2. Add all of the ingredients to a large mixing bowl.
3. Mix until smooth with an electric mixer.
4. Pour the pumpkin pie mixture into the pie crust (unbaked pie crust).
5. Bake at 425°F for 15 minutes, then turn the oven down to 350°F and bake for an additional 45–60 minutes. The pie is done when a butter knife inserted into the center of the pie comes out clean.

Nutritional Information About Pumpkin

Pumpkins are a deep red-orange color for a reason: They are loaded with beta carotene. Beta carotene is converted into vitamin A by the body, and is used by the eyes and for bone growth. The cells in the eye responsible for vision at night are dependent on vitamin A, as it forms the pigments necessary for this function. The immune system also uses vitamin A to produce white blood cells.

Pumpkins also contain folate, a B vitamin important for women in childbearing years, vitamin E, vitamin C, potassium, magnesium, iron, and calcium. It does not have any fat or cholesterol.

They can be incorporated into many recipes and makes excellent soup, pies, quick breads, and can be used in stews.

© 2012 Leah Lefler

Comments

Leah Lefler (author) from Western New York on March 26, 2015:

We have made our pumpkin pies from actual pumpkins every year, Kristen, and it is now a tradition! It is easy and fun to do!

Kristen Howe from Northeast Ohio on March 11, 2015:

Great hub with useful tips on how to make pumpkin puree. Nice video. Voted up!

Leah Lefler (author) from Western New York on December 01, 2012:

It makes great baby food, Glimmer Twin Fan! I used to puree our own fruits and vegetables for my little guys, too - it is so fresh and healthy. My boys also liked butternut squash a lot, though they aren't huge fans of it now (unless it is in a pie)!

Claudia Mitchell on December 01, 2012:

This is a great and healthy way to puree the pumpkin. I used to do something similar for my daughter when she was a baby. She loved butternut squash! Voted up and useful.

Leah Lefler (author) from Western New York on November 30, 2012:

Yes, pumpkin puree makes a great pumpkin soup! You can add it to a pot with chicken stock, herbs, cream, and onions for an easy, hot soup. Thanks for the comment, Teaches!

Dianna Mendez on November 30, 2012:

I enjoyed the video guide. Pumpkin is one of my favorite flavors for this season. Puree can be added to soups? Great to know!

Leah Lefler (author) from Western New York on November 29, 2012:

Pumpkin flavored treats are a really big deal in the fall where I live, Emma, so we use quite a bit of pumpkin! We make pumpkin cheesecake, pumpkin scones, and pumpkin pie. I'm thinking of growing a few sugar pumpkins in my garden next year!

Emma Kisby from Berkshire, UK on November 29, 2012:

Great hub Leah and I love your video! I have never pureed pumpkin before but I must give this a go.

Up and awesome!

Leah Lefler (author) from Western New York on November 29, 2012:

There is a huge difference between the quality of a sugar pumpkin and a Jack O'Lantern style pumpkin - the latter won't make a very good pie! Butternut squash, acorn squash, etc. can be substituted for the pumpkin in any recipe that requires pumpkin - they can be pureed and stored in the same manner. I'm glad you learned something new, lindacee!

Leah Lefler (author) from Western New York on November 29, 2012:

Thanks, Lipnancy - I don't think my faded 1975 harvest gold linoleum floor would make the cut for TV, haha.

Linda Chechar from Arizona on November 29, 2012:

I love pumpkin anything! I am not a big fan of canned pumpkin, so the timing of your video tutorial was perfect. This is a great way to extend the season using super fresh puree. I did not know the difference between regular carving pumpkins vs. the sugar variety. As usual, I always learn something new from your Hubs! :)

Nancy Yager from Hamburg, New York on November 29, 2012:

What an awesome video! You should have your own TV show.

Leah Lefler (author) from Western New York on November 29, 2012:

It is a fun project to do in the fall, Om. I don't do it all the time - if we have several parties to attend, I do use canned pumpkin. It is a tradition to make pumpkin puree from scratch for Thanksgiving, though, and my kids really look forward to it!

Om Paramapoonya on November 29, 2012:

Awesome video! I've never made my own pumpkin puree before. Now I think I might give it a try sometime. It should be a little fun thing to do during this season. Thanks for the inspiration, Leah.

Leah Lefler (author) from Western New York on November 28, 2012:

Thanks, nancynurse. I make the puree every year, and my kids love it. We usually buy sugar pumpkins and use them for decorations at Halloween, then turn them into pumpkin pies for Thanksgiving.

Nancy McClintock from Southeast USA on November 27, 2012:

Great hub!