This recipe will show how to roast pumpkin to use in recipes or serve as baby food! This fall, you can skip the canned pumpkin and make this delicious, easy homemade pumpkin puree.
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Table of Contents
Why make Homemade Pumpkin Puree?
- A good 100% pumpkin puree is not available everywhere. Here is the US it is more common, but in other parts of the world…not really! So, if you still want to join all the fall baking and the yummy pumpkin recipes this post is for you!
- This is a good option when you have left over pumpkin at home, after you open it, you must refrigerate, and it is only good for 3-5 days. Make this puree and freeze for a quick pumpkin soup or a sugar free pumpkin mini muffin that the little ones will love!
Ingredients to make the Best Homemade Pumpkin Puree
- Pumpkin (sugar pie pumpkin, butternut squash, kabocha squash, buttercup squash, acorn squash). These are all suitable to make pumpkin puree.
- Olive oil
Step by Step Instructions
- Preheat oven to 356F (180C) and line a baking sheet with parchment paper.
- Wash and pat dry the pumpkin.
- Cut into thin wedges (2-3 inches), remove seeds and skin (this is optional, you can roast it with the skin and remove later if you find this is easier).
- Brush the wedges with olive oil and place them on the prepared baking sheet. If you choose to leave the skin on leave the skin side down.
- Roast for about 35-40 minutes until very soft (poke with a fork to test before removing from oven).
- Remove from oven, let it cool a bit and place in a blender or food processor to make a smooth pure (if you roasted with skin on, use a spoon to scoop the pumpkin and discard the skin. If you prefer you can also mash with a fork until smooth. You may need to scrape the sides of your blender a few times and blend for about 1 minute.
Best Cooking Tips When Roasting Pumpkin
You can let the pumpkin puree cool completely, transfer to a Ziploc bag pressing as much air out as possible. I normally freeze the exact amount for a specific recipe, for example, the ¾ cups I use in my sugar free pumpkin mini muffins or, 1 to 2 cups at a time.
You can freeze for up to 3 months. Thaw overnight in the fridge, or you can boil some water, remove from the head, and add the closed Ziplock inside to defrost.
Serving Suggestions and Substitutions
- This simple puree is suitable for babies 6+ months. There is no need to liquefy it, simply mashing with a fork is enough as a first stage food. Add more olive oil before serving if desired for more healthy fats.
- You can add this puree into vegetable soups, risottos or to thicken tomato sauce, this way you will be adding more nutrients to your little one’s meals.
Frequently Asked Questions
Can I roast the pumpkin with skin on?
Definitely. You can even roast it without cutting too small. You can only quarter the pumpkin and roast, but it may take a bit longer until soft. Make sure you wash and dry the skin well.
Pumpkin Recipes you May Like
Once you’ve made your puree, here are a few recipes to get you started!
🥣Recipe
Homemade Pumpkin Puree
This fall, you can skip the canned pumpkin and make this delicious, easy puree at home to add to recipes or serve as baby food!
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Servings: 2 cups
Calories: 301kcal
Equipment
- 1 Baking sheet
- 1 Ninja Blender Or food processor OR mash with a fork
Ingredients
- 1 sugar pumpkin sugar pie pumpkin, butternut squash, kabocha squash (this is the one I used)
- 2 tbsp olive oil extra virgin
Instructions
- Preheat oven to 356F (180C) and line a baking sheet with parchment paper.
- Wash and pat dry the pumpkin.
- Cut into thin wedges (2-3 inches), remove seeds and skin (this is optional, you can roast it with the skin and remove later if you find this is easier).
- Brush the wedges with olive oil and place them on the prepared baking sheet. If you chooseto leave the skin on leave the skin side down.
- Roast for about 40 minutes until very soft (poke with a fork to test before removing from oven).
- Remove from oven, let it cool a bit and place in a blender or food processor to make asmooth pure (if you roasted with skin on, use a spoon to scoop the pumpkin anddiscard the skin. If you prefer you can also mash with a fork until smooth. Youmay need to scrape the sides of your blender a few times and blend for about 1minute.
Notes
- This simple puree is suitable for babies 6+ months. There is no need to liquefy it, simply mashing with a fork is enough as a first stage food. Add more olive oil before serving if desired for more healthy fats.
- Use only pumpkins sold to be used in pies that are sweet, often called “sugar” pumpkins. These are normally small (sugar pie pumpkin, butternut, buttercup or kabocha squash). The large pumpkins ‘Jack-O-Lantern’ type are not good for these recipes, they are grown for size and looks rather than flavor and their flesh is too fibrous for a soft puree.
Nutrition
Nutrition Facts
Homemade Pumpkin Puree
Amount per Serving
Calories
301
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
7
mg
0
%
Potassium
2312
mg
66
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
19
g
21
%
Protein
7
g
14
%
Vitamin A
57888
IU
1158
%
Vitamin C
61
mg
74
%
Calcium
143
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
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