Pumpkin puree is simple to make at home and tastes wonderful with no additives — just pure pumpkin. Many recipes call for canned pumpkin, which can be hard to find in Australia, so making your own puree lets you use it in any recipe that asks for canned pumpkin.
Try this puree in vegan pumpkin snickerdoodles or an easy vegan pumpkin bread.
Like pumpkin pie spice, canned pumpkin is a common ingredient in many autumn recipes in the US, but it’s not widely stocked in Australia and often has to be imported. Homemade pumpkin puree is not only easy to prepare, it usually adds more flavour than canned pumpkin and is much more budget friendly.
For example, a 4 kg whole Kent pumpkin cost $9 and produced the equivalent of six cans of puree, which cost significantly more at the store.
Scroll to the recipe card for quantities and the full method, and check the ideas further down for ways to use your homemade puree, including dairy-free pumpkin pie.
Key Ingredients
This recipe requires one main ingredient: pumpkin.
Ingredient amounts are listed in the recipe card below.
Pumpkin — Australian pumpkins come in many varieties. The most common supermarket types are Kent, Jarrahdale Grey and Butternut. This recipe uses Kent (also called Jap), which has sweet, bright orange flesh and a green-brown skin. Whole Kent pumpkins are often around 4 kg. Use whichever variety you prefer — a smaller pumpkin or a portion will work the same way.
In the US, a sugar or pie pumpkin is commonly used.
You can optionally brush the tray with a little oil and season the pumpkin with salt before roasting, but it’s not necessary; I usually skip it and add salt later when using the puree.
Yield: One 4 kg Kent pumpkin yields about 10 ¼ cups of puree — roughly the equivalent of six cans. Use a smaller pumpkin or part of a pumpkin to make less; the method is identical.
Step-By-Step Instructions
Begin by cutting and preparing the pumpkin. Cutting a pumpkin can be awkward, but a couple of simple techniques make it manageable.
Place a large kitchen knife next to the stem and insert it into the top of the pumpkin — avoid trying to cut through the stem itself. Work the knife down toward the bottom, then repeat on the opposite side so the cuts meet at the base. Pull the halves apart and snap off the stem. If the pumpkin is large, cut each half into quarters.
Scoop out all seeds and the stringy membrane from the centre with a spoon.
Arrange the pumpkin pieces skin-side up on a large baking tray and roast in a moderate oven. Roasting time depends on pumpkin size; expect 45 minutes to 1½ hours. For a quartered 4 kg Kent pumpkin, it took about 1 hour 20 minutes until the flesh was very soft and a fork pierced easily.
Do not rush the roasting; the flesh should be very tender to ensure a smooth puree.
Allow the pumpkin to cool until it is safe to handle. Once cool, peel off the skin and add the orange flesh to a food processor. Blend until completely smooth.
If the puree is watery, you can place it in a cheesecloth or fine sieve over a bowl for 30–60 minutes to drain excess water, but this step is optional.
Storage Instructions
Homemade puree is worth the effort and making a large batch saves time over multiple cooking sessions. Once completely cool, store the puree in an airtight container in the fridge for up to one week. For longer storage, freeze for up to three months.
Freeze in smaller portions so you can take out only what you need. Thaw overnight in the fridge. If the thawed puree seems watery, strain it with a cheesecloth or fine sieve before using.
How to use pumpkin puree
Pumpkin puree is versatile and works in both sweet and savoury dishes. Ideas include:
- Use in baked goods like pumpkin snickerdoodles, pumpkin bread or baked pumpkin doughnuts.
- Make a dairy-free pumpkin pie.
- Add to pancakes or waffles.
- Stir into oatmeal, porridge or overnight oats.
- Use as a shortcut in creamy pumpkin pasta dishes.
- Make pumpkin soup or risotto.
- Add to smoothies or a pumpkin spice latte.
- Make pumpkin dog treats — pumpkin supports digestion and can help with upset stomachs.
- Use as homemade baby food, served plain or mixed with other purees.
Recipe FAQs
No. It’s easier to roast with the skin on. After roasting and cooling, the skin peels away easily.
Strain the puree through cheesecloth or a fine sieve over a bowl for 30–60 minutes to remove excess moisture.
The pumpkin is done when the flesh is very soft and a fork inserts easily. Slight caramelisation on the edges is normal and adds flavour. Undercooked pumpkin can blend grainy, so roast until tender.
If you make this recipe, please leave a comment and a rating below. I’d love to see your creations on Instagram.
More foundational recipes:
Dairy Free Cottage Cheese
Dairy Free Mashed Potatoes
How to Poach Chicken Breast
Easy Pizza Dough Recipe
Homemade Pumpkin Puree
Equipment
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large baking sheets
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food processor
Ingredients
- 1 whole pumpkin choose a small to medium pumpkin for ease
Instructions
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Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper.
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Using a large kitchen knife, carefully cut the pumpkin in half by working the knife down one side near the stem, then the other, and pulling the halves apart. Cut into quarters if needed to make it easier to handle.
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Scoop out all seeds and the stringy membrane from the centre with a spoon.
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Place pumpkin pieces skin-side up on the tray and roast for about 45 minutes to 1½ hours, depending on size. The flesh should be very soft when done.
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Remove from the oven and allow to cool until you can handle the pieces comfortably.
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Peel the skin off the cooled pieces. Place the softened flesh in a food processor and blend until smooth.
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If the purée is watery, strain it in cheesecloth or a fine sieve to remove excess moisture. This step is optional.
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Store in an airtight container in the fridge for up to a week, or freeze for up to three months.
Notes
Yield: One 4 kg Kent pumpkin yields about 10 ¼ cups of puree — the equivalent of six cans. Use a smaller pumpkin or a portion to make less.
Nutrition
| Calories: 93kcal
| Carbohydrates: 23g
| Protein: 3g
Nutritional information is a guideline only and calculated with automated tools; actual values may vary based on ingredients used.
Leave a comment and a rating below and tag your creations on Instagram.