Pumpkin puree is not just plant-based but also a kitchen must-have for all your cooking and baking needs! This homemade pumpkin puree is simple to whip up and bursting with nutrients, it’s one of the baking ingredients you’ll always want on hand, especially for the autumn season!
Look no further if you’ve been searching high and low for that perfect pumpkin puree recipe to kickstart your autumnal baking adventure. Today, I’ve got the deets on how to make the simplest, yet most flavourful, homemade pumpkin puree from scratch. I used kabocha pumpkin for its beautiful bright orange colour and creamy texture, I personally really, really love kabocha pumpkin for making pumpkin puree for those reasons!
This recipe is not only great for baking, it’s perfect for cooking like pumpkin cream pasta, and even great for making drinks like a pumpkin smoothie. The velvety texture and rich flavour will transform your ordinary dishes into extraordinary seasonal delights.
Recipe overview – why you’ll love this pumpkin puree recipe
- Level: Easy
- Taste: Full of pumpkin flavour
- Texture: Smooth and silky
- Diet: Plant-based, dairy-free, eggless, soy-free, gluten-free, paleo,
- Time: 60 mins
- Occasion: Thanksgiving, Halloween, baking, cooking
Main ingredients and substitutions
*Use room temperature ingredients unless otherwise instructed.
Pumpkin: As I mentioned, I used kabocha pumpkin but you can use any other type of pumpkin!
Other ingredients: Filtered water(optional)
Note: Substitution may change the final taste and texture of this recipe.
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Sharp knife and sturdy cutting board: For cutting the pumpkin. Pumpkins are quite tough to cut so be careful when you are cutting them.
Sieve: This is optional. You can omit the sieving process but if you want a silky smooth texture use a sieve.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make homemade pumpkin puree from scratch
Step 1: Preheat Your Oven
Let’s get your oven toasty! Preheat it to 400°F (200°C). While the oven is heating up, take this time to thoroughly wash your pumpkin.
Step 2: Prepare the Pumpkin
Cut the pumpkin in half with the stem facing up. If this is your first time cutting a whole pumpkin, you might be surprised how hard a pumpkin is to cut so be very careful not to cut your fingers or hands. Get in there with a spoon to remove the seeds and stringy bits. You can save the seeds for roasting later, they’d make a great addition to baked goods or in soups or on pasta!
Cut the halves into 7-8cm dice. Cutting them into dices shorten the baking time so I usually cut them but you can also bake the halves for a longer time about 50-60 mins.
Step 3: Roast the Pumpkin
Lay out a baking tray and line it with parchment paper for easy clean-up. Place your diced pumpkin skin side down on the sheet. Cover them with a sheet of aluminium foil, slide that into the preheated oven and let the roasting commence. Bake for about 30 mins.
Step 4: Let It Cool
Once the kitchen starts smelling like a cosy autumn vibe, that’s your cue! Take the pumpkin out and check the doneness with a toothpick. If you can insert it with no difficulty, they are done! Let them cool on the tray until you can easily handle it.
Step 5: Puree Time!
Bring out your food processor or high-speed blender. Scoop out the pumpkin flesh and place it in the processor. Blend until it makes a smooth puree with no pumpkin bits in it. If your pumpkin seems dry and is not blending well, add a splash of filtered water and keep blending until it’s pureed.
Step 6: Optional sieving
This is optional but for people who want the smoothest and silkiest texture for your pumpkin puree, pour your puree through a sieve. If you’re more into rustic feels, skip this and enjoy the natural texture!
Serving tips and ideas
- Classic use in baking, pumpkin pies! You can use it in other various recipes like bread, muffins, cakes, etc The possibility is limitless.
- This puree is an excellent base for a creamy vegan pumpkin soup. I just add some vegetable broth, spices, and plant milk and voila! A hearty bowl of pumpkin soup perfect for a cosy weekend lunch.
- Love smoothies and craving an autumn-flavoured smoothie? Use this puree as the base like you would with bananas. Just combining pumpkin puree, plant milk, cinnamon, and some sweetener makes a wonderful autumn smoothie.
- Pumpkin porridge, need I say more. Stir it into your morning porridge, add a drizzle of maple syrup, and say hello to autumn in a bowl!
Expert tips and tricks
Choose your favourite pumpkins
Kabocha pumpkin is my favourite pumpkin to make puree but you can pick a sugar or pie pumpkin if you prefer.
I know you want to make it all at once because it saves time but don’t overcrowd your blender or food processor. Doing it in batches is better for a smooth puree finish.
- A touch of maple syrup and spices like cinnamon can transform this puree into a delightful dessert base.
- Add some garlic powder, onion powder, vegan cheese, and your favourite Italian herb mix and blend. You’ve got yourself a delicious pasta sauce that everyone will love!
How to store
- Room Temperature: While it’s best to use the puree immediately, you can keep it at room temperature for a day, covered very tightly. Do not use after 1 day.
- In the Fridge: Store the puree in an airtight container and use it within 3-4 days. If you keep the puree for too long, it becomes mouldy. Never use it if you see a spot of mould!
- Freezer-Friendly: If you want to make a big batch, you’re in luck! This puree can be frozen in a freezer-safe container for up to 2-3 months.
*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.
Q and A
Is this recipe suitable for pumpkin pies?
Of course! This puree is perfect for your classic pumpkin pie endeavours. I’m making a pumpkin pie recipe now so I will update you here once I have published the recipe!
How do I know when the pumpkin is perfectly roasted?
When the pumpkin is ready, the pumpkin should be fork-tender. Poke them with a fork to see if it’s perfectly roasted, it should easily slide through without resistance.
Can I use this puree in both sweet and savoury dishes?
Absolutely! See the serving ideas and variations sections above for some inspiration.
How can I use the leftover pumpkin seeds?
Pumpkin seeds can make great snacks and toppings. Simply wash and roast them until they are slightly golden for a delicious snack or used as a garnish in salads and soups!
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE this pumpkin puree recipe because it is:
- simple and easy to make
- perfect for both cooking and baking
- flavourful and nutritious
- full of a cosy autumn vibe
Want more recipes like this?
Try my other delicious pumpkin recipes you might enjoy!
- Chocolate Chip Pumpkin Bread
- Pumpkin Pancakes
- Pumpkin Banana Muffins
- Pumpkin Spice Cookies
- Pumpkin Bread Pudding
- Pumpkin Banana Bread
Visit the recipe page for more delicious recipes!
Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!