Pumpkin Purée: Homemade & Organic

The sweet pumpkins have finally arrived at my local Whole Foods market.  I always grab a few to make my mom’s homemade pumpkin purée recipe that she has used since I can remember.  The only change that I have made is using organic pumpkins.

Homemade Pumpkin Purée by The Sweet Spot BlogMaking this pumpkin purée recipe gets me in the mood for fall.  I love that I can freeze it for up to 3 months and use it throughout the holidays.

Sweet Pumpkin Puree by The Sweet Spot BlogGood quality sweet pumpkins are essential for this recipe.  I generally pick up two 3-4 pound pumpkins and double the recipe below.  I am always excited to try new pumpkin recipes and having the purée ready-to-go saves time.

Homemade Pumpkin Purée Recipe

3-4oz sweet, organic pumpkin
kosher salt

– Wash pumpkin and remove the stem by snapping it off. Using a sharp knife, cut the pumpkin in half horizontally.  Scrape out the pumpkin guts with a large metal serving spoon.  Separate the seeds to make a batch of roasted pumpkin seeds and throw the pumpkin guts in the compost bin.

Homemade Pumpkin Puree by The Sweet Spot Blog– Cut the cleaned-out pumpkin halves into 1-2″ cubes.
– In a large, heavy pot, place 1″ water on the stove over medium heat.  Lightly salt the water and add pumpkin cubes. Bring water to a simmer and reduce heat to medium-low.  Top pot with lid slightly ajar and allow pumpkin to steam. Steam for about 15 minutes or until a fork can easily glide through the pumpkin meat.
– Remove pot from heat and drain-off the water using a colander.  Allow to cool enough that the pumpkin can be handled.  Using a fork, remove the rind from each of the the pumpkin cubes.  Discard the rind and return the pumpkin meat to the pot.

Homemade Pumpkin Puree by The Sweet Spot Blog– Purée the pumpkin meat in a food processor, using the metal blade, until smooth.  Run in batches, if necessary. Return the purée to the same pot and simmer on medium-low until the liquid has cooked off.  Be sure to stir periodically so the pumpkin purée does not burn.  Add a pinch of salt when cooking, if desired.
– Cool and freeze in 1 cup increments.

1 recipe makes approximately 2 cups pumpkin purée.


11 Responses to Pumpkin Purée: Homemade & Organic

  1. Debbie September 16, 2013 at 2:00 pm #

    That looks so easy! Definitely going to do this for all of my fall baking. Must taste so much better than the canned stuff.

  2. Corinna September 16, 2013 at 2:06 pm #

    It tastes almost as good as cake batter (but made with veggies)! I mixed a little bit in with my dogs’ kibble last night and they loved it. It is really good for their tummies.

  3. teeb September 17, 2013 at 8:09 am #

    you don’t have to peel the pumpkin? you cut the cubes including the hard outer skin as well?

  4. Corinna September 17, 2013 at 8:30 am #

    You will remove the peel after you steam the pumpkin cubes (that makes it much easier and less pumpkin meat waste.)

  5. Rocky Beltz October 10, 2013 at 12:59 pm #

    This process can actually diminish the flavor of the pumpkin. Simplify and save the flavor. Preheat the oven to 475°. Cut pumpkin in half and clean the pumpkin guts (set seeds a side for roasting). Place both halves, cut side down, on a large pan with a lip (such as an air bake pan) to catch the juices. Place in oven and cook for 1 hour and 45 minutes. When you remove, the skin will simply peel off and the pumpkin may be placed in a blender for easy puree. Simpler and frees up time to get pie dough or other goodies made. The boil method works, but the bake method is less involved.

    • Corinna October 11, 2013 at 5:15 pm #

      I going to try this method next time. Thanks for sharing with us!

  6. Patsy October 12, 2015 at 2:12 pm #

    How do you get the pumpkin halves so clean? I could not get all the strings out, even using kitchen shears as one blogger suggested.

    • joanna November 9, 2015 at 4:44 am #

      The strings are really no big deal since it will get cooked and pureed in the end. It’s really more important to just get rid of the seeds.

      I do the baking version at 350 for an hour. Bigger pumpkins will need more time, so until a fork pokes the skin very easily. You can even puree it with just a hand blender.

      I dry mine on a mix of paper towels and hand towels to get rid of the excess juice. I should try a cheese cloth or over the stove sometime.

  7. sky November 9, 2015 at 12:39 pm #

    i have already cut and process the pumpkin, Do I put the ground-up pumpkin on the stoe like i would do applesause?

  8. Lynnette Harrall-Johnson October 24, 2016 at 9:14 am #

    We don’t usually use pumpkins for cooking in UK but having seen so many things made with pumpkin on the internet and my friend saying it is good I looked on google to see how to make pumpkin puree, it said to cut in half and remove the middle and seperate seed for toasting, place the half pumpkins in a dish with water under and microwave till flesh is soft, this took about 15 mins for each half and then it was soft enough to scrape off the skin and mash to a puree, I got about 42ounces of puree from one pumpkin, I have removed and dried the seeds to roast at another time.

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