Fresh pumpkin puree recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Pumpkin

After living for a few years in the United States, Halloween has become an institution at our house. To avoid binning the pumpkin flesh, I make it into a puree to use later for cheesecakes, pies, soups or muffins.

1 person made this

IngredientsServes: 10

  • 1 pumpkin
  • 250ml water
  • 3 tablespoons caster sugar (optional)
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Cut the pumpkin with a sharp knife into slices lengthways, scoop out the seeds and fibres and cut away the peel. Cut the pumpkin flesh into large chunks.
  2. Pour the water into a pressure cooker on the steam setting or into a large covered saucepan. Add the pumpkin and steam until tender, about 20 minutes.
  3. Open the safety valve of the pressure cooker, and open the cooker. Pour the pumpkin into a large bowl. Add the sugar, if using, the salt, cinnamon and nutmeg and blend with an electric mixer.
  4. Let the puree cool. Now it is ready to use in recipes, or ready to freeze for later use. To freeze, place portions in sealable freezer bags and put in the freezer.

Other ideas

When you're carving your Halloween pumpkin, don't bin the seeds! Pumpkin seeds make a tasty and healthy snack, and also work a treat sprinkled over salads and muffins. Check out our article on how to roast pumpkin seeds.

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Fresh Pumpkin Puree Recipe

For some reason I was in the mood to make a pumpkin pie that was 100% fresh and homemade. Now, we love cooking from scratch down here in the south, but folks will whip out a can of Libby’s without even thinking twice. Even those who swear they never cook from cans.

Growing up, my family always used Libby’s canned pumpkin puree so naturally I do too but these little sugar pumpkins or “pie pumpkins” are everywhere this time of year. So I thought I might as well take advantage of them and make myself some homemade, fresh pumpkin puree for baking and pumpkin seeds to snack on.

I won’t lie to you, I seriously can’t taste a HUGE difference from pies made with fresh pumpkin puree and the canned stuff. I want to say they taste fresher but that may just be my mind playing tricks on me. Either way, making fresh pumpkin puree is super easy and so many fall & winter recipes calls for it so why not give it a shot, eh?

If only for the “bragging rights” of saying you made a 100% homemade pumpkin pie. Ha! How many folks can say that!?

Be sure to use pie pumpkins when making fresh pumpkin puree. They’re sweeter and have a less grainy texture than other pumpkins. Do not use the larger pumpkins that you had for your Halloween decorations (lesson learned)

So now that I have several freezer bags full of fresh pumpkin puree I plan on baking up this pumpkin bread tomorrow, followed by a scratch-made pumpkin pie for a friend, and this pumpkin cheesecake for Thanksgiving. I may even head back to the store for more pumpkins to try my hand at pumpkin butter. After eating apple butter all week my bagel is ready for a change.

Why You’ll Love These Pumpkin Cookies

  • Texture: Unlike my pumpkin chocolate chip cookies where we play with ingredients to produce a chewy cookie, today’s cookies are soft and cakey. They aren’t dense and chewy like a traditional cookie. I wouldn’t describe them as fluffy as a cake– probably closer to a muffin. (Like little muffin top cookies.)
  • Flavor: What they lack in chew/density, they make up for in flavor. By using extra cinnamon, pumpkin pie spice, and ground ginger, as well as using more brown sugar than regular white sugar, I guarantee these will be more flavorful than any traditional pumpkin cookie you’ve had before. We’ll also blot excess liquid out of the pumpkin so we’re left with more concentrated flavor.
  • Ease: No cookie dough chilling! They’ll go from mixing bowl to oven in minutes, which is especially helpful if you’re baking with kids or if you’re as impatient as I am.

Tips for using fresh pumpkin puree

There are lots of ways to put this tasty puree to work. Here are some of my favorites:

1.Spoon some of it into your morning oatmeal for a fall fresh taste and creamy texture. This adds lots of vitamins to a protein rich breakfast.

2.Add fresh pumpkin puree to your plain applesauce. You&rsquoll add a lovely additional taste and creaminess to a simple taste.

3.Use it in drinks. The warm soothing taste of pumpkin puree lends itself to being used in creamy drinks. This pumpkin pie martini is one option.

4. Add it to a morning smoothie. It&rsquos smooth and healthy way to enjoy after a workout or as a breakfast on the go.

5. Add it to a chili recipe. You can add a few cups to give the dish a new earthy taste that is amazing. Try this pumpkin chili recipe.

6. Spread it on a bagel. Forget the cream cheese. Try a spoonful of pumpkin puree on an onion bagel for a whole new take on a morning bagel!

7. Add it to pancake batter. Using it in waffles is another idea for breakfast.

8. It&rsquos curry time! Pumpkin puree adds a lovely rustic flavor to any curry recipe.

9. Top a Shepherd&rsquos Pie. This turns the ordinary dessert into a Paleo creation.

10. And of course, use it to make all sorts of yummy desserts, from pumpkin pie to truffles.

Now it&rsquos time to put this fresh pumpkin puree to use in your fall recipes!

More Pumpkin Recipes

    — How to make extra creamy pumpkin mac and cheese in under 1 hour. The perfect Fall dinner! — We love these pumpkin pancakes: not too sweet with a hint of spice. — These moist spiced pumpkin cupcakes are hard to beat. — How to make the best spiced pumpkin scones inspired by Starbucks. — This quick bread has pumpkin, orange, and is packed with chopped chocolate. Not too sweet, extremely moist and perfect for fall! — How to make the best pumpkin spice latte at home with pumpkin puree, coffee, milk, and fall spices. Better than store-bought!

Recipe updated, originally posted October 2013. Since posting this in 2013, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne

What is a Sugar Pumpkin?

While you can technically make homemade pumpkin puree from any type of pumpkin, I highly recommend pie pumpkins or sugar pumpkins for homemade pumpkin puree recipe.

Regular pumpkins have a significantly higher moisture content and are less sweet in flavor. Sugar pumpkins and pie pumpkins have a more concentrated flavor and are much easier to slice as well.

Sugar and pie pumpkins are available in nearly every grocery store (Trader Joe’s, Whole Foods, etc.) during the holiday season.

Using Fresh Pumpkin Instead of Canned

Want to expand your culinary horizons this autumn, or any time of year? Try using fresh pumpkin instead of canned pumpkin puree. There's something about a fresh pumpkin that can't be beaten, whether you add it to pumpkin pie or any other dish.

Select a few pumpkins to begin with. Choose the small ones―the large, jack-o-lantern types often have odd tastes and textures. They are edible but they are stringy, watery and the taste can be bland instead of the traditional taste you're used to. That's why you should pick a smaller pumpkin. (Libby's, the manufacturer of pumpkin puree offers their own Select Dickinson pumpkins.)

Choose a "sugar pumpkin" or "pie pumpkin." Some have names such as Ghost Rider, Baby Pam, Autumn Gold, New England Pie Pumpkin, Lumina, Cinderella, and Fairy Tale. Pick one between four to eight pounds it's okay if the outside looks dull, just avoid bruises or soft spots.

Step 1: The Pumpkins

Sugar pumpkins are usually recommended for baking because they aren't as stringy as larger pumpkins, they're also supposed to be sweeter too.

I've baked with purees made from both and haven't noticed a big difference aside from sugar pumpkins being easier to manage due to their smaller size. However, depending on how many cups of puree you need, one big pumpkin might be cheaper than a couple small sugar pumpkins.

1 sugar pumpkin can usually yield 3-4 cups of puree.

How to Make a Pumpkin Roll From Scratch

Learn how to make a pumpkin roll from scratch with this recipe straight from Grandma's kitchen and made with fresh pumpkin puree. This is an easy pumpkin roll recipe with cream cheese filling that brings you the marriage of a cheese cake with pumpkin spice… aka, the best thing you've ever had. No joke!

My husband's grandmother is known for making these pumpkin rolls, in face, I think she could open a business and stay busy year round. She's actually had people place orders for them, it's that good.

The first time I decided to tackle this recipe myself, I packed up the kids and my pumpkin puree and went to Grandma's house for a lesson. Because let's be honest, the rolling part kind of intimidated me, and I wanted to learn how to roll a pumpkin roll without cracking straight from the get go.

Now, not everyone can hop on down to Grandma's house for a lesson, but that would be one fun party! Lucky for you, I get to share her tips and recipe with you.

Want more of Grandma's, my great-grandmother's, and old-fashioned baking tips and recipes? (the answer is yes, one can never have too many time tested delicious from scratch recipes) then go here to get all of them in Hand Made: the Modern Guide to Made-from-Scratch Living, including our bonus videos on how to make homemade doughnuts from scratch!

A jelly roll pan is a must, specifically a 15吆 jelly roll pan,and this one states its made from steel otherwise you'll have too thick of a cake, or too thin, and Goldilocks, we want just right. (Sorry, I couldn't resist the fairy tale pun)

While one doesn't need an Instant Pot to make this, it makes cooking up a whole pumpkin to puree super easy. Just pop it in whole with 1 cup of water for 16 minutes, manually release (careful of the steam), once the pumpkin is cooled, slice it open easier than hot butter, scoop out the seeds, and you've got cooked pumpkin ready to toss in the blender.

I use about 2 cups of cooked pumpkin with a 1/4 cup water and blend it up!

Learn how to make it from scratch with ease with your copy of Hand Made: the Modern Guide to Made-from-Scratch Living just like having Grandma in the kitchen to make sure it turns our right!

Grandma’s Pumpkin Roll (shared from Hand Made pg. 207)

You'll never use store-bought canned pumpkin once you see this method! The Easy Way to Make Pumpkin Puree FAST with Fresh Pumpkin

As soon as cake is out of the pan, place another clean flour sack towel on the short end of the cake and roll up like a sleeping bag. Cool on a wire rack for about 30 minutes.

Prepare your filling by creaming together the cream cheese, powdered sugar, softened butter, vanilla, and maple syrup. Unroll cooled cake and smear the filling evenly over the surface. Reroll the cake, cover, and allow to chill in fridge. Before serving, sprinkle with powdered sugar if desired.

Recipe adaptations and notes:

You can use fresh ground Spelt with this recipe, but you may need to increase the flour by 1/4 cup. For more info on grinding your own flour see our Fresh Ground Flour Guide

Feel free to play with the amount of sugar and cut it back, especially in the filling. I've been known to use half the sugar and wee bit of Stevia.

A Lot of Leftover Pumpkin:

37. Pumpkin pie oatmeal from Good Life Eats (3/4 cup)
38. Pumpkin bread from Simply Recipes (1 cup)
39. Pumpkin bars from Heavenly Homemakers (1 cup)
40. Pumpkin flan from Bitchin’ Camero (1 cup)
41. Soft pumpkin spice cookies from 52 Kitchen Adventures (1 cup)
42. Pumpkin spice cake from Joy of Baking (1 cup)
43. Crunchy pumpkin quinoa cereal from Blissful (1 cup)
44. Pumpkin mac and cheese from Inspired Taste (1 cup)
45. Pumpkin apple walnut harvest rice from Healthy Happy Life (1 cup)
46. Savory pumpkin pizza dough from The Cooking Photographer (1 cup)
47. Pumpkin pomegranate couscous from Little Bitty Bakes (1 cup)
48. Chocolate pumpkin marble cake from Back to the Cutting Board (1 1/4 cup)
49. Pumpkin marmalade from Better Homes and Gardens (2 cups)
50. Pumpkin Spice Cupcakes with Browned Butter Frosting from 52 Kitchen Adventures (2 cups)