Last Updated on November 6, 2020 by Chef Mireille
This Easy Pumpkin Puree Recipe can be used to make everything from pumpkin soup to pumpkin pie with this homemade pumpkin puree recipe. This healthy all natural pumpkin puree can be made in advance and frozen for future use. Butternut Squash Can also be substituted.
Did you know that most canned pumpkin is actually butternut squash?
So check out how easy it is to make your own homemade pumpkin puree for pumpkin pie and any other sweet and savory pumpkin recipes.
Table of contents
Need pumpkin puree for pie but just can’t find any? No worries – it’s easy as pie to make it yourself!
In some parts of the country, there are notable pumpkin shortages – canned pumpkin and/or fresh pumpkin/winter squash.
If you can get the fresh pumpkin, making it at home is as easy as 1.2.3! Roast, mash and store – that’s it! …and it you can’t find the fresh pumpkin, no worries! This Easy Pumpkin Puree Recipe can also be made with butternut squash.
Although many people just boil their pumpkin, the caramelization that comes from roasting it elevates the flavor so much. You will definitely prefer this method to boiling.
Recipe FAQ & Substitutions
You can make pumpkin puree with only one type of pumpkin or winter squash. However, there is more complexity of flavor when combining different types of pumpkin with slightly different textures and sweetness.
Any type of winter squash can be used to make pumpkin puree including calabaza, kabocha and sweet orange pumpkin (Halloween pumpkin).
Butternut squash can easily be substituted if these pumpkin varieties aren’t available.
Yes. Separate the seeds from the threads and you can pan roast the seeds with a little olive oil, salt and pepper. Add them to salads or just snack on, as is.
Whether you make Butternut Squash Puree or Pumpkin Puree, both can be utilized in a variety of both sweet or savory recipes from smoothies to curries.
How to make Pumpkin Puree
All you need is one ingredient – pumpkin or butternut squash.
- Spray your baking tray with non stick spray or to make cleanup easier, use parchment paper.
- Using a sharp knife, cut pumpkin half and place face down on the baking tray.
- Bake for 45 minutes – 1 hour until fork tender.
- Remove the seeds.
- Scoop out the flesh
- Mash the pumpkin flesh
- Use within 5 days or store in the freezer for later use.
I suggest freezing in 1 cup portions to make it easier to defrost just what is needed.
- 1/2 kabocha squash
- 1/2 calabaza squash
- Preheat oven to 400 F.
- Place parchment paper on a baking tray for easier cleanup, although it is not essential.
- Spray baking tray with non stick spray or parchment paper, if using.
- Place pumpkin halves face down on baking tray.
- Bake in oven 45 minutes – 1 hour, until fork tender.
- As soon as the cooked pumpkin is cool enough to handle, scoop out the seeds.
- You can set aside the seeds to roast later.
- Scoop out the flesh of the pumpkin using an ice cream scoop or a big spoon.
- Mash the pumpkin.
- Store in the refrigerator for up to 5 days or freeze for later use.
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