Pumpkin Puree From Scratch For Beginners – For Your Favorite Fall Treats

It’s pumpkin season.

Whether you’re into pumpkin spice lattes complete with coffee art on top, fluffy pumpkin bread, or classic pumpkin pie — you need pumpkin puree. 

I wanted to see how hard it would be to make pumpkin puree from scratch. 

• Does fresh pumpkin taste better than canned pumpkin? 

• Is it worth the effort?

• Is it hard?

I promise you – it’s easier than you think to make pumpkin puree from your very own kitchen.

Well… we’ve got a pie to make, so let’s get to it. 

What is pumpkin puree?

It’s cooked pumpkin (technically squash) that’s mashed or blended in a food processor until it becomes smooth. It’s used a lot during the fall for easy-to-add pumpkin flavor to pies, bread, soups, and even drinks. There are different ways to cook pumpkin and each cooking method can change the flavor of your puree. I baked mine and it tasted amazing.

Pumpkin puree has squash!

I had no idea either. When I finished making pumpkin puree, it was more of a yellow color than orange so I did some digging. Canned pumpkin in grocery stores uses Dickenson pumpkins (aka Dickenson squash) which are less watery and stringy than traditional pumpkins. 

But your can of pureed pumpkin says real pumpkin on the ingredients list, doesn’t it? They aren’t lying to you. The FDA’s says that “pumpkin” includes winter squash because they have a similar flavor and texture. By definition, pumpkins and squash with “golden flesh” and a “firm shell” on the outside are grouped under the same umbrella — pumpkin. 

Basically, they’re legally the same thing.

So when you read 100% real pumpkin, think of squash as a hidden ingredient. That’s why canned pumpkin is more of a deep, burnt orange color instead of a yellow, orange from just the pumpkin flesh.

Is pumpkin pie filling the same as pumpkin puree?

No, they can’t be used interchangeably. 

Pumpkin puree is just the pumpkin (and squash) with no additives. Puree can be used for sweet and savory recipes because you’re able to add your own spices to fit the flavor you want in a dish. 

Pumpkin pie filling already has cinnamon, nutmeg, cloves, and sugar added. The filling is great if you just want to dump it into a pie crust for a quick and easy pumpkin pie. There’s nothing wrong with that.

If you need pumpkin puree to bake pumpkin bread, for example, the recipe already calls for those extra ingredients. It’s probably going to be overkill on the cinnamon and sugar in your bread loaf if you try to use the pie filling in another recipe. 

What does puree do in baking?

Have you ever had a slice of dry pumpkin bread from Starbucks? That’s because pumpkin prevents baked goods from drying out. It’s a natural sweetener in recipes and it can be used as a substitute for fats. In fact, you can replace butter or oil with puree for a healthier alternative. 

For oil, it’s a 1:1 ratio. To replace butter, multiply it by ¾. So for a cup of butter, you only need ¾ cup of pumpkin. Your baking recipes will turn out moist and creamy every time.

How long is it good for in the fridge?

Store your pumpkin puree in the fridge for up to a week. Take a quick look and give it a sniff to make sure it looks and smells the way it should. Make your puree ahead of time and freeze it for up to 3 months so your puree is ready when you need it. 

What can you do with the leftovers?

A better question is —  what can’t you do?

Here are a few ideas:

• Stir into a curry
• Use it in a baking recipe
• Add to soups
• Spread it on your bagel
• Make a pasta sauce
• Mix into mashed potatoes
• Add it to mac and cheese
• Swirl it in cheesecake

Add it to savory and sweet recipes then add a few seasonings to finish it off. 

I know you’ll come up with something tasty.

Check out our Youtube channel for a quick demo of how easy it is to make pumpkin puree!