Homemade Pumpkin Puree
- mommaoskk
- Sep 25
- 2 min read
I must admit that I haven't given much thought to processing my own pumpkin for pies and bars over the years, but as I get older and try to do things from a homemade perspective, this task doesn't seem that daunting. Time-consuming, yes, but rarely is anything truly good quick.
In our area, there's a young individual who excels as both a farmer and an entrepreneur. "Jaden's County Line Market" is located just a few miles away, and it's where I purchase my honey, garlic, and some other fresh items. Jaden is an impressive young person, and I truly enjoy supporting him. His products are excellent, and he is very knowledgeable. Today, I was able to get some fresh pumpkins from him. I picked up a Cinderella's Carriage, Jarrahdale, and Porcelain Doll variety.
The process of making puree is simple. I hope you give it a try. Let me know if you do.
Tools and Supplies Needed
Sharp knife
Large spoon or ice cream scoop
Baking sheet
Parchment paper or silicone mat (optional)
Food processor, blender, or potato masher
Large bowl
Fine mesh strainer (optional, for smoother puree)
Storage containers or freezer bags
Step-by-Step Process
Select and Prepare the Pumpkins
Wash the pumpkins under running water to remove dirt. Dry thoroughly.
Cut and Clean the Pumpkins
Place the pumpkin on a stable surface. Using a sharp knife, carefully cut off the stem end to create a flat base.
Slice the pumpkin in half vertically to expose the seed cavity. For larger pumpkins, you may need to cut them into quarters for easier handling.
Use a large spoon or ice cream scoop to scrape out the seeds and stringy pulp. Save the seeds for roasting if desired.
Cook the Pumpkins
You can roast, steam, or boil the pumpkins. Roasting is recommended for the best flavor, as it caramelizes the sugars and reduces water content.
Roasting
Preheat oven to 375°F (190°C).
Place the pumpkin halves or quarters cut-side down on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
Roast for 45–60 minutes, depending on the size, until the flesh is fork-tender.
Let cool slightly until safe to handle.
After the pumpkin has cooled sufficiently to touch, remove the skin. I placed mine in a large bowl and refrigerated it overnight.
The next morning I ran the pumpkin through my food processor to puree it.
You can use a food processor, blender or potato masher to puree the pumpkin
Processed until smooth
Weigh the puree out. I got as close to 15 ounces as I could to mimic 1 can of store-bought puree.
I am fortunate and have a vacuum sealer. You can certainly use freezer safe zipper bags to store your puree in. Once bagged, freeze it.
Notes:
From the Cinderella's Carriage pumpkin, I managed to produce ten 15-ounce bags and one 7.8-ounce bag. This pumpkin cost me $4.00. Currently, a 15-ounce can of Great Value pumpkin puree is priced at $1.16 at my local Walmart, while Libby's brand is $1.97. By making it at home, my cost is approximately $0.38 for 15 ounces. I believe the effort is worthwhile.
1 pumpkin done, two to go.... Happy Fall!!
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