Need an easy pumpkin puree recipe? I've got you covered! Making your own puree from scratch is REALLY easy, so if you can't find any in the baking isle at the grocery store, never fear. All you need is a pumpkin and some olive oil!
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Making Pumpkin Puree At Home - A Quick Overview:
- Preheat your oven to 400°F.
- Cut a small, pumpkin pie pumpkin in half and scrape out the seeds.
- Brush pumpkin with olive oil and place halves in a baking dish.
- Bake for 40-60 minutes, until fork tender.
- Allow pumpkin to cool enough that you can comfortably handle it.
- Scoop flesh into a food processor and puree until smooth!
HANDY TIPS:
- Pumpkin pie pumpkin: in the produce section at the grocery store, look for pumpkin pie pumpkins. This smaller variety is typically available seasonally, during the fall months. They're a lot easier to work with when it comes to making your own puree. You can really use any pumpkin, but these are are nice and small (2.5 to 3 lbs.) making them easier to work with!
- Scraper: consider purchasing a pumpkin scraper, this will make it much easier to remove seeds. You can usually find them at the grocery store during the fall months (check the seasonal isle for pumpkin carving kits), or you can buy one on Amazon!
- Pastry brush: I like to use a pastry brush to coat pumpkin flesh with olive oil. You can also use your hands or a small spoon, but a brush makes it easy to coat evenly with a nice, thin layer.
- Pumpkin seeds: don't forget to save your seeds and roast them for a tasty, fall time treat!
How To Make Homemade Pumpkin Puree
Delicious, creamy pumpkin puree made from scratch with just two ingredients! Perfect for all of your fall baking needs.
Calories: 23kcal
Ingredients
- 1 small pumpkin pie pumpkin *see note below
- 2 tablespoons extra virgin olive oil
Recipe notes:
Pumpkin pie pumpkin: find at the grocery store in the produce section when pumpkins are in season! These small pumpkins weigh just 2.5 to 3 pounds so they're much easier to work with.Instructions
- Preheat your oven to 400°F.
- Cut a small, pumpkin pie pumpkin in half and scrape out the seeds.
- Brush pumpkin with a thin layer of olive oil and place halves in a baking dish.
- Bake for 40-60 minutes, until fork tender.
- Allow pumpkin to cool. Once you can comfortably handle the pumpkin, use a spoon to scoop the flesh out into a food processor. Puree until smooth.
- Store puree in an airtight container in the refrigerator for about a week or freeze for up to 5 months!
Nutrition
Serving: 0.25cup of puree | Sugar: 0.8g | Fiber: 0.1g | Calories: 23kcal | Fat: 1.8g | Protein: 0.3g | Carbohydrates: 1.9g
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Use your pumpkin puree to make:
- Eggnog Pumpkin Pie
- Maple Pecan Pumpkin Cookies
- Pumpkin Chocolate Chip Baked Oatmeal Cups
- Almond Flour Pumpkin Chocolate Chip Mug Cake
- Low Carb Pumpkin Cheesecake
- Pumpkin Pie Chia Pudding (2 Ways)!
- Classic Pumpkin Bread
- Sweet Pumpkin Spice Sauce
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Melba says
I am making this! Love the purée in coffee! Fall vibes all the way!
stacey_olson says
Thank you, Melba! I've never put pumpkin puree in my coffee but I'm definitely going to try!