How to Make Homemade Pumpkin Purée

How to Make Homemade Pumpkin Purée

How to Make Homemade Pumpkin Purée

We know “make it from scratch” isn’t always realistic, especially when you’re packing lunches, managing schedules, and just trying to get dinner on the table. But homemade pumpkin purée is one of those fall traditions we make time for every year. It’s surprisingly easy to make, and you can absolutely taste the difference in everything from pumpkin bread to pancakes. Rich, fresh pumpkin flavor, without that slightly metallic canned taste. Once you try it, you might just add it to your fall routine, too.

Ingredients:

  • 1 pie/sugar pumpkin (not a carving pumpkin)

  • 1 tbsp coconut oil, melted

  • 1 tsp salt

Tools:

  • Parchment paper or tinfoil

  • Sharp or serrated knife (a pumpkin carving kit works too!)

  • Pastry brush (optional) 

  • Immersion blender (standard blender or stand mixer works too)

  • Glass Food Container

Instructions:

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or tinfoil.

  2. Cut the pie pumpkin in half lengthwise. Remove the seeds and strings from the inside of the pumpkin.

  3. Rub melted coconut oil on the inside of each pumpkin half and sprinkle with salt.

  4. Place the pumpkin halves cut side down. Pierce the skin with a knife or fork to allow steam to escape.

  5. Bake for 45 minutes or until the flesh is soft. A fork should easily pierce it.

  6. Let the pumpkin cool for 10 minutes, then scoop the flesh into a bowl and discard the skin. Blend with an immersion blender until smooth. (Optional: for an extra-smooth texture, strain the purée before storing.)

  7. Use immediately, or store in a Glass Food Container in the fridge for up to one week. For longer storage, freeze for up to one year.

3 Ways to Use Your Homemade Pumpkin Purée:

  1. Pumpkin Cream Cheese Bars: Soft, spiced pumpkin bars with a creamy center and crunchy oat streusel, perfect for fall lunch boxes, parties, and holiday mornings.

  2. Creamy Pumpkin Snack Dip: Easy 4-ingredient pumpkin dip made with nut butter, pumpkin purée, maple syrup, and cinnamon. A simple fall snack for kids and lunch boxes.

  3. Vegetarian Pumpkin Potstickers: These flavor-packed pockets pair creamy pumpkin with warm spices for a fall twist on a classic appetizer. Make them ahead and freeze for an easy lunch box addition on busy mornings.