Greetings food adventurers! Since it is pumpkin season, I want to share the method I use for making homemade pumpkin puree.

Yes, I could buy it in a can. Sometimes I do. Depending on the cost of the pumpkin, the cans might be close to the same price, especially when you take the energy usage into account. The taste is a little different but not huge. So… why make your own? Because you can! It becomes more cost-effective if you grow your own pumpkins or can get them cheaply, especially when they all go on sale right around Halloween. It also feels super satisfying and we all need that feeling in our lives.

How much puree does a pumpkin make? The answer depends on a lot of factors. The pumpkin I just baked was pretty large and took up two big cookie sheets, half the pumpkin on each sheet. After reducing a bit, it gave me about 7 cups (which is about two of the large 29-oz cans). It could probably be reduced more but there’s always a point at which I just decide it’s done whether it is actually done or not, and I just need to stay aware of how much moisture is in it when I use it in recipes.

One of my go-to favorite recipes to use this in is Spicy Zandalari Pumpkin Peanut Soup. You can use pumpkin puree in SO many places – be creative! A few ideas – bread, ice cream, pie, scones, donuts, risotto, oatmeal topping, yogurt, cheesecake, milkshakes, ravioli… don’t limit yourself to things you want pumpkin spice in, pumpkin is great in savory foods too. Freezing the puree in pre-measured blocks makes it easy to use all year until it’s pumpkin season again. This should NOT be water-bath canned since it is a low-acid food.

Pumpkin Puree

Homemade pumpkin puree made from a pumpkin. Use this in soups, baked goods, or anywhere you would use the canned version. Freeze for longer-term storage (not safe for water-bath canning).

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Special Equipment

• Cookie Sheet(s)
• Aluminum foil
• Food processor (or blender)
• Large pot (or crockpot)
• Serrated pumpkin carving tool (or sharp kitchen knife but the pumpkin tool is better)

Ingredients

  

1x2x3x

• 1 whole Fresh pumpkin (Pie pumpkins, jack-o-lantern pumpkins, or any other edible pumpkin-like squash – SEE SAFETY NOTE)

Instructions

 

• Preheat oven to 350 F, and prepare a cookie sheet by covering it with foil. If your pumpkin is large, prepare multiple cookie sheets, or have a place to put the hot baked pumpkin to re-use the same one.
• Wash your pumpkin! Make sure there is no dirt on it.
• Cut pumpkins into quarters or other large-ish chunky shapes. Remove the stem (or cut around it). Cut off any bad-looking parts.
• Remove seeds and set them aside for roasting later. Removing the stringy stuff is optional.
• Bake for 45 to 60 minutes or until very soft but not burned.
• LET COOL.
• Remove and discard the peel. (The peel can go into a freezer bag for stock or into the compost.)
• Process in food processor until smooth. (Alternate: puree small batches in a blender. You may need to add a little bit of water to get it going, but don't add too much – see notes)
• Pour puree into a large pot and heat it to just below a simmer, so it releases moisture but does not splatter too much. A splatter screen is helpful. Keep this on the heat until it thickens a bit and looks less wet. It should eventually have a similar texture to canned pumpkin. This may take a wide range of time depending on your pumpkins – between 30 minutes and a couple hours. (Alternate: Put pureed pumpkin in a crockpot on low heat with a chopstick propping the lid open a bit for about 24 hours, stirring occasionally)

Notes

Choosing a pumpkin: Any edible pumpkin will work, from the pie pumpkins to the huge jack-o-lantern pumpkins. This method works on any other large edible winter squash too (do not use decorative gourds).

SAFETY TIP: Do not use pumpkins that have been carved – they gather bacteria very quickly, especially if they are outside. Do not use pumpkins that were painted, glued, or otherwise decorated with anything inedible.  Plain pumpkins that were used as decoration indoors or outdoors are generally safe as long as they are still firm. 

The best tool for this is not a sharp knife – use one of those serrated pumpkin-carving tools.

The moisture-removing step at the end is very important!  Pumpkin puree that is not reduced has a lot more moisture than the canned version.  Extra moisture will cause baked goods to get soggy and not cook properly.  This also concentrates the subtle pumpkin flavor.  

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