How to Make Homemade Pumpkin Puree

How-to Article

How-To
How to Make Homemade Pumpkin Puree

Primary Media

Pumpkin puree in resealable plastic bags with label

Things To Grab

  • Metal spoon
  • Roasting pan
  • Fork
  • Blender or food processor
  • Cheesecloth
  • Sieve
  • 1-pound can
  • Freezer safe resealable plastic bags or containers

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Description

Canned pumpkin is prized for its convenience, but the taste and satisfaction of preparing your own is well worth the effort.

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Directions

  1. Preheat oven to 350 degrees. Cut a clean sugar pumpkin vertically down the center. Scrape insides with a metal spoon to remove seeds and fibers.

    Hyvee Culinary Expert Tip
    One pound of raw, untrimmed pumpkin yields about 1 cup of pureed pumpkin.
    Hy-Vee Test Kitchen
  2. Halved pumpkins in roasting pan next to pitcher of water

    Place halves, cut sides down, in a roasting pan. Add 1 cup of water and bake for 60 to 75 minutes or until flesh is tender when pierced with a fork.

  3. Cooked pumpkin cubes in blender

    When cool enough to handle, scoop out pumpkin flesh with a spoon, draining off any excess liquid and avoiding browned portions. Puree in blender or food processor until smooth. 

  4. Place puree in a cheesecloth-lined sieve and let drain over a deep bowl. Bring ends of cheesecloth over puree to cover. Place a 1-pound can on top as a weight. Allow to drain about 1 hour or until puree is the consistency of canned pumpkin.

  5. Pumpkin puree in resealable plastic bags with label

    Place 1 3/4-cup portions in freezer-safe resealable plastic bags or containers.

    Hyvee Culinary Expert Tip
    Place homemade puree into a freezer-grade container. Seal, label, date, and freeze puree for up to 9 months. Thaw before using.
    Hy-Vee Test Kitchen
  6. Use 1 3/4 cup fresh pureed pumpkin wherever a 15-ounce can of pumpkin is used.

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