How to make Homemade Pumpkin Puree (And how to make it without pumpkins!)
Did you know you can make your very own homemade pumpkin puree from leftover Halloween pumpkins? In Ireland it can be really difficult to source pumpkin puree in a can. Most pumpkin recipes are made by American bloggers who usually have easy access to the canned stuff which can leave non American bakers scratching their heads with confusion. In general, other than a week or two before Halloween it can also be difficult to source pumpkins themselves. I have used this hack in commercial kitchens before pumpkins were even that widely available in Ireland as there is another vegetable that you can use instead of pumpkins to make your pumpkin spice bakes, butternut squash! The instructions below are for turning pumpkins into pumpkin puree but you can follow the exact same directions to also make it from butternut squash.
So how do I make Homemade Pumpkin Puree from scratch?
To make your own pumpkin puree at home that rivals canned pumpkin puree, there are 2 methods that I have found that work the best.
- Baked Pumpkin Puree
- Steamed Pumpkin Puree
How to prep pumpkins and butternut squash for puree
Whatever method you choose for cooking your gourds for puree, preparing them will be much the same.
To prepare your pumpkin or butternut squash, slice it in half, avoiding the stem that can be difficult to cut through. Remove the stringy bits inside and the seeds with a spoon. Slice the pumpkin or butternut squash into large wedges and cut them in half for quicker cooking. You can also used a carved pumpkin as long as it hasn’t started to develop mould. You can just simply slice it up, avoiding any part that may have marker on it from carving.
Baked Pumpkin Puree
To bake the pumpkin or butternut squash, place the cut gourds flesh side down onto lined baking trays. Bake at 170°c (340°f) or 160°c (320°f) if fan assisted for 20-30 minutes until the flesh is soft. To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready. Allow to cool slightly before peeling the skin of each piece.
Steamed Pumpkin Puree
To steam the gourds, place the prepared chunks into the top part of the steamer. Steam for 20-30 minutes until the flesh has softened. To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready. Remove the steaming basket from the steamer and drain any excess water very well. Allow to cool slightly before peeling the skin of each piece.
Blending the Pumpkin
Place the cooked pumpkin or squash into a food processor or a bowl, if using a hand blender, and puree until smooth.
Frequently Asked Questions
To store homemade pumpkin puree, allow it to cool fully before placing into airtight containers. You can store these in the fridge for up to 5 days. You can also freeze it for 6 months.
Personally I prefer roasting the pumpkin for puree. This is because steaming the pumpkin can introduce extra moisture that can make the puree a bit watery and dilute the flavour.
Homemade pumpkin puree can be used for lots of things, pumpkin spice bakes including cakes, tarts, cheesecakes etc. It can also be used in savoury dishes like pasta sauce, soup etc.
There are many different kinds of pumpkins that can be used for puree. If you are selecting a pumpkin purely to make a puree, I would advise choosing the smaller pumpkins that have darker flesh inside. These usually have the most flavour. You can also use butternut squash or hokkaido or acorn squash
Yes, you absolutely can use your carved pumpkin to make puree. First ensure that it has not started to turn mouldy or rotted. Carved pumpkins usually only last 2-3 days max until they start to decompose. Prepare the pumpkin as instructed above, making sure to discard any pieces that may have marker or decorations on.
For pumpkin recipes to use your homemade pumpkin puree you can check out my Pumpkin Baking Recipes, here.
Homemade Pumpkin Puree
Equipment
- 1 Sharp Knife
- 1 Spoon
- 2-3 baking trays depending on how big your pumpkin is
- 1 steamer optional instead of baking
- 1 food processor or hand blender
Ingredients
- 1 whole or carved pumpkin or butternut squash
Instructions
- Begin by preparing the pumpkin or butternut squash by slicing it in half, avoiding the stem that can be difficult to cut through. Remove the stringy bits inside and the seeds with a spoon. Slice the pumpkin or butternut squash into large wedges and cut them in half
Baking
- To bake the pumpkin or butternut squash, place the cut gourds flesh side down onto lined baking trays.
- Bake at 170°c (340°f) or 160°c (320°f) if fan assisted for 20-30 minutes until the flesh is soft.
- To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready.
- Allow to cool slightly before peeling the skin of each piece. Place into a food processor or a bowl, if using a hand blender, and puree until smooth.
- Allow to cool and place into airtight containers. The puree can be kept in the fridge for up to 5 days or frozen for 6 months.
Steaming
- To steam the gourds, place the prepared chunks into the top part of the steamer. Steam for 20-30 minutes until the flesh has sotftened. To check if it is cooked, poke the flesh with a knife, if it is soft and cuts easily, it is ready.
- Allow to cool slightly before peeling the skin of each piece. Place into a food processor or a bowl, if using a hand blender, and puree until smooth.
- Allow to cool and place into airtight containers. The puree can be kept in the fridge for up to 5 days or frozen for 6 months.
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