This easy Homemade Pumpkin Puree is a great alternative to canned puree. It is thick and not watery, so it works well in baking recipes. Think pumpkin pie, pumpkin bread or pumpkin scones sweetly spiced with autumnal spices like cinnamon, nutmeg and allspice.
The key to making pumpkin puree for baking recipes is to ensure that it’s not too wet. If it’s too runny or watery, it can mess with the recipe and ruin the end result. Not to worry though, there are some simple tips that will help you achieve perfect pumpkin puree at home.
How much pumpkin do I need for 1 cup of puree?
You need to bake approximately 1.1 pounds or 500 grams of fresh pumpkin to get 1 cup of pumpkin puree. For 2 cups of puree, you would need approximately 2.2 pounds or 1 kg of fresh pumpkin.
However, it is usually a good idea to bake slightly more pumpkin than you think you need. This is because the yield can vary depending on the water content of your pumpkin and cooking time in the oven. It’s always better to have slightly more than ending up short. I talk about how you can freeze any leftovers below.
How to make homemade pumpkin puree less watery
To make homemade pumpkin puree that is thick and less watery, there are two key steps to follow:
- Choose smaller pumpkin varieties. Smaller pumpkins are naturally less watery. They are also sweeter and less fibrous than larger pumpkins used for decorating at Halloween. Most pumpkins sold in halves or quarters at the supermarket will work. So will pumpkins labelled as baking pumpkin, sugar pumpkin or pie pumpkin. Butternut squash, also called butternut pumpkin, is a good option too.
- Bake the pumpkin in the oven. Baking pumpkin, rather than boiling or steaming it, helps to reduce the moisture content of the pumpkin during the cooking process. I have found that cutting the pumpkin into slices, placing the slices flat on a baking tray and baking them uncovered works well.
Is canned pumpkin the same as pumpkin puree?
Canned pumpkin is usually the same thing as pumpkin puree. It’s pureed pumpkin that has been canned. If you’re looking to buy canned pumpkin to use in a recipe that calls for pumpkin puree, just make sure that you don’t confuse it with pumpkin pie filling. Canned pumpkin puree should list pumpkin as the sole ingredient. On the other hand, pumpkin pie filling will contain sugar and spices in addition to pumpkin.
How long does pumpkin puree last?
Pumpkin puree should last for five to seven days in the fridge. Just place it in an airtight container and label it with the date that it was made. Alternatively, you can freeze pumpkin puree in freezer-safe containers or bags for up to six months.
How to freeze puree
I freeze puree in silicone food pouches. They are handy for freezing things since they are flexible, airtight and reusable. Zip lock bags will work the same way. After sealing a pouch of puree, I place it on its side and spread the puree out into an even layer in the pouch. This allows it to freeze in a flat, rectangle shape. Freezing things in thinner layers like this makes defrosting a lot quicker than if you freeze it in one big lump.
When freezing puree for use in future baking recipes, it’s a good idea to measure it out into portions. I usually freeze puree in 1 cup / 225 gram portions. That way, I know how many portions to defrost for a particular recipe. When I want to defrost, I simply leave it in the fridge overnight.
What to make with pumpkin puree
This Gluten Free Pumpkin Bread without Dairy is one of my favorites. It’s sweetly spiced, moist and comes with an amazing maple glaze. You can enjoy it on its own as a healthy snack, or serve it with the glaze for a pumpkin spice dessert.
Homemade Pumpkin Puree Recipe
Serves
2 cups / 450 g
Prep time
15 mins
Cook time
45 mins
Ingredients
- 2.2 pounds / 1 kg pumpkin (see Note 1)
- Fine salt (optional)
Method
- Preheat your oven to 160°C fan-forced / 180°C / 350°F and line a baking tray with baking paper.
- Cut your pumpkin into half or quarters. Using a spoon, scoop out the seeds and any remaining fibrous pulp. You only want the firm portion of the pumpkin to remain.
- Turn each pumpkin piece onto a flat edge so that it is stable on your chopping board. Cut the pumpkin into slices about 1 inch / 2.5 cm thick. Do this slowly and carefully to avoid the knife slipping.
- Place the pumpkin slices flat onto the lined baking tray. If the slices don’t fit on one tray, spread them across two trays or bake the pumpkin in batches. Season the slices with salt if desired.
- Bake the pumpkin slices, uncovered, in the preheated oven for 45 to 60 minutes or until soft. A fork or knife should easily glide through the flesh once soft.
- Once the pumpkin slices are cool enough to touch, cut the flesh away from the skin using a spoon or knife. Place the pumpkin flesh into a food processor or cup attachment of a hand blender. Blend the flesh until smooth.
Notes
- Choosing your pumpkin – For thick puree, choose smaller pumpkins that are naturally less watery. Look for pumpkins labelled as baking pumpkin, sugar pumpkin, pie pumpkin, butternut squash or butternut pumpkin.
- Puree yield – The recipe should yield about 2 cups or 450 grams of pumpkin puree. However, this can vary depending on the water content of your pumpkin and cooking time in the oven. As such, if you need exactly 2 cups or 450 grams for a recipe, I would bake slightly more pumpkin just in case so that you don’t end up short.
- Storage – Leftover pumpkin puree can be stored in an airtight container in the fridge for 5 to 7 days. It can also be frozen for up to 6 months. I talk about how to freeze puree in the post above.
Nutrition Facts
- Serving size: 1/4 cup
- Energy: 45 Calories / 188 Kilojoules
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Total Carbohydrate: 10.4 g
- Dietary Fiber: 2 g
- Sugars: 5.6 g
- Protein: 1.4 g
- Sodium: 5 mg
- Potassium: 436 mg
I wish we could buy pureed pumpkin in an Australian supermarket as it would be so convenient.
It would be so convenient! I remember seeing it in the international section of Coles once, but I don’t think it’s widely available anymore.