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

Updated on September 26, 2017

Fresh Pumpkin Puree vs. Canned Pumpkin

Making pumpkin puree is an extremely simple process and has both advantages and disadvantages to using canned pumpkin. Using fresh pumpkin offers a fresh, lively flavor and 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.

Store-bought canned pumpkin works well and can be found in traditional and organic varieties, but may not be available outside of the Thanksgiving season.

Homemade Pumpkin Puree Ratings

5 stars from 2 ratings of Fresh Pumpkin Puree

Cook Time

Prep time: 10 min
Cook time: 1 hour 30 min
Ready in: 1 hour 40 min
Yields: Variable, depends on the size of the pumpkin.

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

Click thumbnail to view full-size
Use "sugar" or "pie" pumpkins for puree. Alternatively, butternut squash may be used.Remove the seeds from the pumpkin.Roast the pumpkins (cut side down) for about an hour at 350 degrees Fahrenheit.The pumpkins will become soft and can be pierced with a butter knife when they are done cooking.Remove the pumpkin skin.Place the puree into a bowl.Drain the excess moisture from the puree by placing a sieve over a bowl.Store the puree in the freezer for up to three months.
Use "sugar" or "pie" pumpkins for puree. Alternatively, butternut squash may be used.
Use "sugar" or "pie" pumpkins for puree. Alternatively, butternut squash may be used. | Source
Remove the seeds from the pumpkin.
Remove the seeds from the pumpkin. | Source
Roast the pumpkins (cut side down) for about an hour at 350 degrees Fahrenheit.
Roast the pumpkins (cut side down) for about an hour at 350 degrees Fahrenheit. | Source
The pumpkins will become soft and can be pierced with a butter knife when they are done cooking.
The pumpkins will become soft and can be pierced with a butter knife when they are done cooking. | Source
Remove the pumpkin skin.
Remove the pumpkin skin. | Source
Place the puree into a bowl.
Place the puree into a bowl. | Source
Drain the excess moisture from the puree by placing a sieve over a bowl.
Drain the excess moisture from the puree by placing a sieve over a bowl. | Source
Store the puree in the freezer for up to three months.
Store the puree in the freezer for up to three months. | Source

Pumpkin Puree Nutrition Facts

Nutrition Facts
Serving size: 245g
Calories 49
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 12 g4%
Sugar 2 g
Fiber 3 g12%
Protein 2 g4%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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.

Fresh Pumpkin Pie Recipe

Nothing tastes better than warm, fresh pumpkin pie!
Nothing tastes better than warm, fresh pumpkin pie! | Source

Pumpkin Pie Recipe Using Fresh Pumpkin

Ingredients:

  • 3 cups pumpkin puree
  • 1 cup sugar
  • 1 tsp. ground cloves
  • 1 ½ tsp. cinnamon
  • ½ tsp. ginger
  • 4 large eggs
  • ½ tsp. salt
  • 1 ½ cans of evaporated milk (12 oz. each)
  • 1 tsp. 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.

Questions & Answers

    Comments

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      • leahlefler profile image
        Author

        Leah Lefler 3 years ago from Western New York

        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 profile image

        Kristen Howe 3 years ago from Northeast Ohio

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

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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)!

      • Glimmer Twin Fan profile image

        Claudia Mitchell 5 years ago

        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.

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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!

      • teaches12345 profile image

        Dianna Mendez 5 years ago

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

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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 Harvey profile image

        Emma Kisby 5 years ago from Berkshire, UK

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

        Up and awesome!

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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!

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

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

      • lindacee profile image

        lindacee 5 years ago from Arizona

        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! :)

      • Lipnancy profile image

        Nancy Yager 5 years ago from Hamburg, New York

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

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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 profile image

        Om Paramapoonya 5 years ago

        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.

      • leahlefler profile image
        Author

        Leah Lefler 5 years ago from Western New York

        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.

      • nancynurse profile image

        Nancy McClintock 5 years ago from Southeast USA

        Great hub!

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