Homemade pumpkin purée is delicious to eat, healthy for you and incredibly easy to make!
It’s fall y’all, which means everyone is craving all the things that are pumpkin: pumpkin spice latte’s, pumpkin pie, pumpkin soup, pumpkin pasta, etc. ALL. THE. THINGS. PUMPKIN.
Unfortunately, for my area at least, it has been difficult to find canned pumpkin anywhere, so I’m taking this opportunity to show you how to make it yourself. You’ll be surprised how easy it is too!
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I grew these 2 adorable little Sugar Pie pumpkins in my back yard. We had to harvest them early because those dang squash beetles were vicious this year. They’re cured and now are ready to use!
Side note: you can use whatever pumpkin you want and however many you want. I just had these 2 left and decided if I was doing one, I might as well do them both.
Before you begin, you’ll want to wash your pumpkins very well, then move your rack in your oven to the middle and test if the pumpkins will fit before you start preheating it. It’s a lot easier to test this way so you don’t burn yourself. Don’t ask me how I know this…
I personally leave the pumpkins whole because I’m lazy. You can cut them in half if you’d like but I find it easier to just leave them whole.
Bake time ranges based on the size of the pumpkin. This can take anywhere from 30 minutes to 2+ hours.
While your pumpkin(s) are baking, prep your area.
Tools you may need:
- cutting board
- sharp knife
- scrap bowl (I just use my chicken pot because our chickens love pumpkin)
- Separate bowl (If you’re wanting to save your seeds for roasting)
- Spoon for scooping
When the pumpkin is ready, you’ll be able to pierce it easily with a knife.
If you find your pumpkin isn’t cooked long enough when you start the process of cutting the top off, just throw it back in a little longer. It won’t hurt anything.
Cut the top off like you would if you were going to carve a pumpkin.
The insides come out really easily. If you don’t get them perfectly cleared out in this step, it’s not a big deal at all. You’ll be able to get more out before it’s puréed.
They’ll look like this once you’ve cleaned them out.
Take a pumpkin and cut into 4 sections. This is the last opportunity to get all the pumpkin “guts” out.
Take a section and scoop it out into your blender. Be careful not to get any skin in with the pumpkin “meat”.
Do this step until you’ve cleaned out all your pumpkin sections or your blender is full. Which ever comes first.
Discard the leftover pumpkin skins. By discard I mean either feed to your chickens or compost them.
It’s time to make the homemade pumpkin purée!
Now depending on your blender, this could be done in a flash or take a couple of minutes. Mine’s a few years old and has seen better days, but I love her and I’m not giving up on her just yet! Poor girl took her time to blend this amount up. Haha!
I had to use the blend and smash method: blend until it looked like nothing was happening, turn it off and cram a wooden spoon to smoosh it down, repeat until it was completely puréed.
It will look like this when it’s done. Perfectly smooth with no hunks. That’s it!
See how easy that was?!
Storing the Purée
I personally use mason jars for just about everything, depending on how long you’re wanting to store it, you could use other containers.
For short term storage, fill a container with a lid and put the pumpkin purée in the fridge for a week.
For long term storage, place pumpkin purée in a freezer safe container and store for 6-8 months.
You can use mason jars to freeze, you just can’t fill them all the way up like I did. Fill it until it’s almost to the bottom ring and leave the lid off for a couple of hours when you put it in the freezer. Once it’s frozen, put the lid on. I have found this method works and have not had a jar explode yet.
I got 2 pints of homemade pumpkin purée out of these little pumpkins! That’s pretty great considering they were TINY.
I also prefer to put them in pint size jars because they’re about the same size as the cans of pumpkin you get at the store.
You now have homemade pumpkin purée and didn’t have to worry about the store not having any.
Happy Pumpkin Season!
Comment down below and tell me what your favorite pumpkin treat is!
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Homemade Pumpkin Purée
- sheet pan
- sharp knife
- cutting board
- large bowl
- mason jars with lids
- canning funnel
- Prep your oven by moving the wire racks to the middle of the oven. Be sure to test that the pumpkin(s) will fit before pre heating.
- Preheat your oven to 350 degrees. Place whole pumpkin(s) on a sheet pan with either a silicone mat or parchment paper.
- Place pumpkin(s) in the oven and bake until knife tender. Anywhere from 30 minutes to 2+ hours.
- While pumpkin(s) are baking, prep your processing area with a blender, large bowl, cutting board and a sharp knife.
- After pumpkin(s) are done, place on a cutting board and cut the top in a square shape to remove the stem. Scoop out insides in a bowl. (Keep seeds for roasting later)
- Once the pumpkin(s) are clear on the inside, quarter them.
- Scoop the insides out with a spoon into the blender. Once all the pumpkin is out, purée in your blender until completely smooth
- Short term storage: container with a lid for 1 week
- Long term storage: freezer friendly container with a lid for 6-8 months