How to Make Your Own Pumpkin Puree

Pumpkin puree is a key ingredient in so many of our favorite seasonal treats in the fall, from classic pumpkin pie to pumpkin roll cakes, cookies, bars and more. Most of these recipes call for canned pumpkin, but why not make your own homemade version using fresh pumpkins instead? Follow the easy steps below to learn how to make pumpkin puree from scratch for all your fall baking needs. You can even whip up a double or triple batch in advance and store it in the freezer for months to use all season long.

See more: 27 Pumpkin Recipes to Make This Fall

What You’ll Need

With just one pumpkin and some basic kitchen equipment, you can make your own pumpkin puree. Here’s what you’ll need to make a batch of about 5 cups:

• 1 whole pumpkin (Small baking pumpkins are best. Look for Sugar Pumpkins or Pie Pumpkins at the store or farmers market.)
• Sharp knife
• Baking sheet
• Parchment paper
• Blender or food processor

See more: How to Make Your Own Pumpkin Spice

How to Make Pumpkin Puree

Follow these simple steps to make pumpkin puree:

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2. Rinse your pumpkin to clean the outside and pat dry.
3. Using a sharp knife, cut the pumpkin in half from one side of the stem to the bottom. (Don’t try to cut directly through the stem as it’s very tough.) Pull the pumpkin halves apart, then cut off the stem.
4. Use a large spoon to scoop out the seeds and stringy parts. (Save the seeds for roasting later or planting in your garden next year!)
5. Place the pumpkin halves cut-side down on your prepared baking sheet. Roast for about 45 minutes to an hour, or until the pumpkin is easy to pierce with a fork and the flesh is pulling away from the skin slightly.
6. Let pumpkin cool until it’s safe to touch, then use a spoon to scoop the soft pumpkin flesh away from the skin and into your blender or food processor.
7. Blend pumpkin until completely smooth. Use your homemade pumpkin puree right away in one of our favorite recipes, or transfer to food storage containers and store in the fridge for up to a week or in the freezer for up to 3 months.

See more: 10 Pumpkin Varieties and How to Use Them

How to Use Your Pumpkin Puree

After whipping up a batch of homemade pumpkin puree, use it in some of our favorite fall recipes:

• Pumpkin Cinnamon Rolls with Cream Cheese Frosting
• Pumpkin Spice Coffee Cake
• Gingersnap Pumpkin Cream Pecan Pie
• Pumpkin Maple Pecan Bread Pudding
• Pear and Pumpkin Spice Bundt Cake with Cream Cheese Glaze
• Pumpkin Cranberry Flaxseed Bread
• Best Ever Pumpkin Cream Cheese Bars
• Peanut Pumpkin Hummus with Homemade Peanut Crackers
• Pumpkin Pie Cookies with Cran-Orange Glaze
• Smoky Wings with Pumpkin Chili Dip
• Pumpkin Pie Smoothie with Protein Powder
• Cream Cheese and Pumpkin Breakfast Cake
• Pumpkin Mousse with Nutmeg Caramel

See more: Is a Pumpkin a Fruit or a Vegetable?