Homemade Pumpkin Puree is ultra-smooth, creamy, and perfect for all of your favorite pumpkin recipes.
In my Pumpkin Puree vs Canned Pumpkin - The Pumpkin Pie Challenge, fresh pumpkin puree and canned pumpkin faced off in a side by side challenge to see which one made the best pumpkin pie. Three different types of pumpkin (squash) puree and canned pumpkin were put to a blind taste test. While canned pumpkin is more convenient and available year round, Homemade Pumpkin Puree won unanimously for its deep, sweet pumpkin-y flavor and its velvety smooth texture.
I use plenty of cans of Libby’s pumpkin every year. They have been a part of my family’s holiday celebrations and well-loved seasonal baking for as long as I can remember. But every year as the temperature drops and pumpkin season rolls around, I can’t resist buying fresh pumpkin and making homemade pumpkin puree.
One very interesting thing I learned in my Pumpkin Pie Challenge is that there are so many varieties of pumpkin, and some are tastier than others. Libby’s pumpkin, a proprietary variation of the Dickinson pumpkin, is in fact a variety of squash similar to butternut squash in appearance, taste, and texture. Since squash is the general term for the fruits that belong to the genus Cucurbita, and since pumpkin is from the genus Cucurbita, you can say that a pumpkin is just a kind of squash. This gave me the idea to try other varieties of squash. Obviously, if Libby’s pumpkin was similar to butternut squash, that’s where I’d start. I did some research and based on what was readily available in my local supermarket, I also tried kabocha squash, also known as Japanese pumpkin. I also tested the commonly found sugar or pie pumpkin.
I would not recommend using large Jack O’ lantern pumpkins for pumpkin puree. They’re less sweet and have a higher moisture content than the smaller sugar (pie) pumpkin. The sugar (or pie) pumpkin is one of the most popular types of squash for making pumpkin pie. It’s small – about 2-3 pounds and 7-8 inches in diameter - and readily available in the fall in most supermarkets. While it’s the most popular, it may not necessarily be the best for fresh puree and pie. It’s not as deep in flavor as some other types of squash and has a more watery texture.
Kabocha squash is a Japanese pumpkin with a beautiful color, a sweet flavor, and a lovely, fluffy texture. It makes a silky, rich, velvety smooth filling for pumpkin pie.
Butternut squash, similar in appearance, flavor, and texture to Libby’s Dickinson squash, has a sweet flavor, bright orange color, and makes a dense and luscious filling for pie.
All three types of pumpkin (squash) made lovely purees. However, the butternut squash and kabocha squash were unanimously preferred by the taste testers. Their flavors were deeper, sweeter, and more pumpkin-y than the sugar (pie) pumpkin.
In this tutorial, I’ve used a sugar (pie) pumpkin since that is what is most commonly found. Any type of pumpkin or squash can be prepared in the same way. (Any good tasting, edible squash that is.) I highly recommend trying butternut squash or kabocha squash in your pumpkin puree. Visit your local farm stand and ask about other varieties that are ideal for baking. Two other varieties that make good puree are the Cinderella pumpkin and the red kuri squash.
To make Homemade Pumpkin Puree, cut a 2-3 pound pumpkin in half. Using a spoon or a melon baller, scrape out the seeds and pulp from the inside of the pumpkin. The seeds can be roasted for an excellent, healthy snack.
Lightly salt the inside of the pumpkin. Place the pumpkin cut-side down on a parchment lined baking sheet, and bake in a 400 degree F oven for 35-50 minutes until the pumpkin is soft and nearly collapsing. The sugar (pie) pumpkin will release a lot of water during baking so use a rimmed baking sheet. The butternut and kabocha squash have a higher sugar content so they will begin to caramelize on the bottoms.
Remove the pumpkins from the oven and let cool until they can be handled. The skin should easily peel away from the flesh, otherwise, scoop out the flesh with a spoon.
Puree the pumpkin in a food processor until smooth.
Homemade pumpkin puree can be refrigerated for several days or frozen.
A 2-3 pound pumpkin should yield about 2 cups or 15 ounces of puree.
To test the puree for the proper consistency (the same consistency of canned pumpkin), weigh the puree on a kitchen scale. According to the USDA, 1 cup of pumpkin puree should weigh 240 grams (8.5 oz). If your puree is on the thin side, let the puree rest in a cheesecloth lined strainer until the desired consistency is reached. Another way to get rid of excess moisture is to cook the puree over medium heat, stirring constantly until it reaches the desired thickness. Using the roasting method of preparing pumpkin helps to remove excess moisture.
PrintHomemade Pumpkin Puree (Step by Step Photos)
- Total Time: 1 hour
- Yield: 2 cups 1x
Description
Homemade Pumpkin Puree is ultra-smooth, creamy, and perfect for all of your favorite pumpkin recipes.
Ingredients
- 1 2-3 pound pumpkin or squash - sugar (pie) pumpkin, Cinderella pumpkin, kabocha squash, butternut squash, red kuri squash, or other pumpkin/squash ideal for baking
- salt
Instructions
- Preheat oven to 400 degrees F.
- Cut pumpkin in half.
- Using a spoon or a melon baller, scrape out the seeds and pulp from the inside of the pumpkin.
- Lightly salt the inside of the pumpkin.
- Place the pumpkin cut-side down on a parchment lined baking sheet, and bake in a 400 degree F oven for 35-50 minutes until the pumpkin is soft and nearly collapsing.
- Remove the pumpkin from the oven and let cool until it can be handled.
- The skin should easily peel away from the flesh, otherwise, scoop out the flesh with a spoon.
- Puree the pumpkin in a food processor until smooth.
- Homemade pumpkin puree can be refrigerated for several days or frozen.
- Prep Time: 10
- Cook Time: 50
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 145
- Sugar: 14 g
- Sodium: 21.3 mg
- Fat: 1.2 g
- Carbohydrates: 34.4 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Check out my Pumpkin Puree vs Canned Pumpkin - Pumpkin Pie Challenge where fresh pumpkin puree and canned pumpkin face off in a side by side, blind taste test.
Bex
Thanks for your well written and clear evaluation ... we grew butternut in our garden this year and it will be fun to make pies when I'm done making soups
Kelly
So happy you found it helpful, Bex! Thanks so much!
Allison
This is a really helpful post along with the post with all the testing you did.
I live in Australia and there is no canned pumpkin here. I previously sourced it from iHerb and had it sent over.
Roasted Japanese/Kabocha squash releases a TON of water when it sits after cooking, so I let it sit after scooping the flesh and then drain the water off. Otherwise it would be much wetter compared to the canned puree. I'm working on a pumpkin muffin recipe and want to give people the choice of either canned or homemade puree, but I can't access the cans to test for myself.
Do you think the kabocha needs to be drained well to match the canned puree? Since you've done so much testing, I trust your opinion.
thanks!!
Kelly
Hi Allison, when I roast the Kabocha squash, I lightly salt the inside first and a lot of water is released onto the baking pan and evaporates while cooking. I didn't have to drain the squash much after that. One way I test that it is the right consistency, besides how it looks, is by weighing it. According to the USDA, 1 cup of pumpkin puree should weigh 245 grams.
MaryAnne
I decided several years ago (when the ‘pumpkin spice’ craze started) that, as a Southerner, I preferred sweet potato pie to pumpkin. But my church has a pumpkin patch & we have pie contests. I decided to try the Kabocha homemade purée - it was dry & I had to add water to it while in the food processor for my trial pie. The pie was silky, for sure, but a bit bland. However, my Kabocha made enough purée for a second pie so I’m excited to adjust the flavors for what I hope will be a prize winner!! Thank you for bringing pumpkin back into my life!
Kelly
Sweet potato pie is definitely one of my favorites! I had great luck with the Kabocha squash in my pumpkin pie. Hope it turns out well for you! Thanks so much, MaryAnne!
Adina
Canned pumpkin doesn't exist in Germany, so I was looking for a homemade substitute. This post is just perfect!
Kelly
So glad you found it helpful, Adina! Thanks so much!
angiesrecipes
I love all things pumpkins! Homemade puree is the freshest and BEST!
Kelly
Thanks so much, Angie! I agree! And it's so easy to make!
grilled chicken burger recipe
Great post!
Dear, it's very beautiful to see. I like your explanation. thank u for sharing with us.
Kelly
Thanks so much! I hope you find it helpful!
Anca
It's very interesting to see the difference between different types of pumpkin and squash. I should do my own experiment to see which one I like best.
Kelly
Thanks Anca! It was very interesting testing them side by side!
annie@ciaochowbambina
Great post! I love pumpkin puree, but have never made it! You have inspired me!
Kelly
Thanks so much, Annie! It's surprisingly simple and makes a great pie!
Dawn - Girl Heart Food
Such a fabulous guide! I love pumpkin puree, but have never made it myself. So perfect for all the yummy fall recipes 🙂
Kelly
Thanks so much, Dawn! It makes a delicious pie! 🙂
Ron
Great post, thanks for doing the testing. We don't get canned pumpkin here so it was especially interesting to see which type of fresh squash was best. I was going to use pie pumpkins for my holiday pie, but now I know I want to try Kabocha. Thanks for stopping by, Ron!
Kelly
I lived in Dubai for quite a few years and couldn't always get canned pumpkin so I started making my own puree. It was fun trying all the imported pumpkins (squash) and the pies always turned out great. I'm so glad I did the test, I've been wondering about it for some time.
mimi rippee
This is such a wonderful experiment! And such good information! I don't always like roasting/baking squashes, not because I'm so busy, just because I've gotten lazy in my old age! But, years ago I did discover organic pumpkin and sweet potatoes sold in aseptic cartons at Whole Foods, and that's entirely what I use now. It's not as "wet" as canned pumpkin, and has great flavor!
Kelly
Thanks so much, Mimi! It was really informative. And so many differing opinions online. I figured a side by side test would be key. I have seen some comparisons online, but only between canned pumpkin and sugar (pie) pumpkins. Since Libby's uses squash, I wanted to level out the playing field a bit. I'm so glad I did! It made a really delicious pie!
I still use lots of canned pumpkin for the convenience, especially for cakes and muffins. I'll have to check out the cartons at Whole Foods!
Kelsie | the itsy-bitsy kitchen
Can you believe I've never made my own pumpkin puree? I think this is the year to start and I'm definitely going to refer to this post when I try it!
Kelly
Thanks so much, Kelsie! I've been making pumpkin puree for years but this was the first time I tested them side by side. I don't know if I'd ever go back to canned pumpkin for pie. The puree is so easy and it makes such a better pie. So velvety smooth!
David @ Spiced
I've always wanted to make a pumpkin pie totally from scratch! But now I know that butternut squash might actually be a better bet...but can I still call it a pumpkin pie?? I mean a 'Butternut Squash Pie' just doesn't have the same ring to it. Haha! Either way, I love this comparison. I totally learned something here! 🙂
Kelly
Thanks so much, David! I learned a lot as well! I suppose we can still call it pumpkin pie. Libby's is also technically a squash and they call it pumpkin!