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Home » Ingredient » Vegetables » Easy Homemade Pumpkin Puree

Easy Homemade Pumpkin Puree

Last Updated October 27, 2020. Published May 15, 2019 By Rosemary 18 Comments

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Easy Homemade Pumpkin Puree, fast and easy with no additives. The better substitution to store bought. The Perfect How to make Pumpkin Puree without an oven recipe.

Easy Homemade Pumpkin Puree, a fast and easy no oven Pumpkin Puree, no additives, no salt just pure Pumpkin. Vegan, Vegetarian, gluten free.

Ever since I came to Italy (over 20 years ago), and Autumn would come, all I would think about was Homemade Pumpkin Pie.

Of course my Italian friends and relatives had never heard of it and had never seen a Pumpkin,  so there I was with my cravings of everything Pumpkin coming and going year after year.

Until believe it or not a few years ago, Halloween and everything Pumpkin became the rage, even my mother-in-law planted pumpkin seeds! And how those pumpkins grew. So I knew that my sweetest Pie desire, Pumpkin Pie was even closer.

And since I would never find Pureed Pumpkin in the can here,  I decided to make my own Homemade Pumpkin Puree.

Different ways to make Pumpkin Puree:

  1. Boiling Method – Clean and chop pumpkin into one inch size pieces, place in large pot, cover with water and bring to a boil, continue on a low boil until tender.
  2. Then drain and place in a blender, and blend until smooth. Use in sweet or savory dishes.
  3. Roasting Method – Preheat the oven to 375 degrees, then slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.
  4. Place the halves, cut-side down, on a parchment paper lined baking sheet. Roast uncovered, for approximately 40-60 minutes, or until tender. Let cool.
  5. Roasted Pumpkin is already soft so you can mash it with a fork or puree it in a blender or food processor.
  6. Be sure to use small sugar pumpkins for puree.

making pumpkin puree, pumpkin whole and cubed

How to Store Pumpkin Puree:

Place unused puree in glass or plastic container and refrigerate for up to 7 days. To freeze the puree place it in an airtight freezer safe container and it will last for 4-5 months in the freezer. A little liquid may separate, just stir it back into the puree.

And this is where this fast and easy method to make Easy Homemade Pumpkin Puree comes in. Once you have made homemade there will be no going back to the canned stuff.

How to substitute with Pumpkin Butter

Just like you can substitute oil with Applesauce, well you can also do it using Pumpkin Puree.

Using it as a substitute for oil, the ratio is one to one. In other words, one cup of oil is simply replaced with one cup pumpkin puree.

To substitute pumpkin puree for butter, you would then multiply the amount of butter by 3/4. In other words If a recipe calls for one cup, use 3/4 cup puree in its place.

If that seems too drastic a change and you do like some butter in a recipe, then why not do a half and half substitution?

close up pumpkin puree in a glass jar

Is Pumpkin good for you?

Pumpkin is a great source of potassium and beta-carotene. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins. So yup Pumpkin is very good for you!

What to make with Homemade Pumpkin Puree:

Maple Glazed Pumpkin Cinnamon Cake

pumpkin cinnamon glaze cake, a slice on a black plate

Creamy Pumpkin Pasta Sauce

a close up of creamy pumpkin pasta sauce noodles on a fork

Easy Homemade Pumpkin Gelato

upclose of easy homemade pumpkin gelato in a glass bow.

Pumpkin Focaccia Bread with Black Olives

cut pieces of focaccia bread

and more to come!

This is pure Pumpkin Puree, no additives no salt just plain old Pumpkin. Now just imagine all the recipes you can make?! Enjoy!

Easy Homemade Pumpkin Puree, a fast and easy no oven Pumpkin Puree, no additives, no salt just pure Pumpkin. Vegan, Vegetarian, gluten free.

close up pumpkin puree in a glass jar
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4.88 from 8 votes

Easy Homemade Pumpkin Puree

Easy Homemade Pumpkin Puree, a fast and easy no oven Pumpkin Puree, no additives, no salt just pure Pumpkin. Vegan, Vegetarian, gluten free.
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 cups
Calories 353kcal
Author Rosemary Molloy

Ingredients

BOILED OR ROASTED PUMPKIN PUREE

  • 4-6 pound pumpkin (2-4 kilos)
  • water

Instructions

BOILED PUMPKIN PUREE

  • Clean and chop pumpkin into 1-2 inch size pieces, place in large pot, cover with water and bring to a boil, continue on a low boil until tender.
  • Drain and place in a blender, blend until smooth.  Use in sweet or savory dishes.  Place unused puree in glass or plastic containers and refrigerate for up to 7 days or several months in the freezer.  Enjoy!

ROASTED PUMPKIN PUREE

  • Preheat the oven to 375 degrees, then slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.
  • Place the halves, cut-side down, on a parchment paper lined baking sheet. Roast uncovered, for approximately 40-60 minutes, or until tender. Let cool.
  • Roasted Pumpkin is already soft so you can mash it with a fork or puree it in a blender or food processor.

Nutrition

Calories: 353kcal | Carbohydrates: 88g | Protein: 13g | Fat: 1g | Sodium: 13mg | Potassium: 4624mg | Fiber: 6g | Sugar: 37g | Vitamin A: 115775IU | Vitamin C: 122.4mg | Calcium: 286mg | Iron: 10.9mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    Filed Under: Fall/Winter, Most Posts, Sauces, Dips & Frostings, Side Dishes, Thanksgiving, Vegetables

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    1. Michele says

      November 25, 2020 at 4:49 pm

      Hi, This worked perfectly for boiling. I didn’t even need to peel. Once the pumpkin is soft, put in a strainer and let cool for a few minutes. The peel comes right off!

      Reply
      • Rosemary says

        November 25, 2020 at 5:51 pm

        Hi Michele, thanks, great tip!

        Reply
    2. Irla says

      October 27, 2020 at 8:19 pm

      You don’t mention the type of pumpkin to use as the preferred pumpkin is the small sugar pumpkin available in the fall, not the one we use to carve jack o’laterns.

      Reply
      • Rosemary says

        October 27, 2020 at 11:30 pm

        Hi Irla, the best pumpkin to use is a small sugar pumpkin. With the carved pumpkins the only thing you can really use for those is the seeds for roasting. Thanks.

        Reply
    3. Jeanne Zanutto Hoier says

      October 20, 2020 at 3:05 am

      Not to sound silly…do you also use the outside of the pumpkin…the skin? I would use the skin for savory dishes but wasn’t sure for this idea😊. J. Zanutto

      Reply
      • Rosemary says

        October 20, 2020 at 11:16 am

        Hi Jeanne, no I never use the outside of the pumpkin. Sounds interesting though.

        Reply
    4. D Barsanti says

      October 15, 2020 at 8:47 pm

      Where is the recipe for the Italian sour dough starter.

      Reply
      • Rosemary says

        October 15, 2020 at 11:24 pm

        Here it is https://anitalianinmykitchen.com/lievito-madre-recipe/. 🙂

        Reply
    5. Natalie says

      September 12, 2020 at 1:59 pm

      5 stars
      Thank you so much for posting a pumpkin puree recipe with a boiling method!
      I don’t have an oven, and all the recipes I could find online only give oven roasting as an option. 🙂

      Reply
      • Rosemary says

        September 12, 2020 at 2:42 pm

        Hi Natalie, your welcome, everyone says how roasting gives so much more flavour, maybe so but I just find I waste so much of the squash with roasting. And the flavour in my opinion is still there with boiling. Have a great weekend.

        Reply
    6. Tumusiime Daphne says

      May 31, 2020 at 10:31 am

      5 stars
      Wow this has simplified everything. thank you

      Reply
    7. Mary Salpas says

      November 20, 2019 at 6:58 pm

      Does the fresh pumpkin need to be peeled before cooking?

      Reply
      • Rosemary says

        November 20, 2019 at 8:34 pm

        Hi Mary, if you cook it by boiling it then yes it should be removed, but if you roast it then no, leave it on. Hope this helps.

        Reply
        • Mary says

          November 20, 2019 at 9:36 pm

          5 stars
          Yes, it does help, thank you for your quick response.

    8. Alice says

      October 18, 2019 at 11:49 pm

      Would be nice to have a print option for the roasted pumpkin puree, not just the boiled version.

      Reply
      • Rosemary says

        October 19, 2019 at 3:12 am

        Hi Alice, good idea I just added it to the recipe card. Have a great weekend.

        Reply
    9. LauraAnna says

      September 10, 2017 at 9:00 pm

      5 stars
      Il mio preferito è zuppa di zucca!!!❤️?

      Reply
      • Rosemary says

        September 12, 2017 at 10:03 am

        Hi LauraAnna, I like that too!

        Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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