20-Minute Pumpkin Purée (100% Homemade)

You may be wondering why you should make homemade pumpkin purée from scratch when you can just pick up a can or two at the store. For starters, this all-natural pumpkin purée recipe is probably the simplest recipe you'll make for the holidays!

Beyond that, it yields an intensely pure pumpkin flavor that's impossible to get from a can, and it elevates every pumpkin-spiced and pumpkin-infused sweet or savory recipe you make. 

Jump to:

• Why Make Homemade Pumpkin Purée? 
• What is Hokkaido Squash & What Does it Taste Like?
• What's the Best Pumpkin Variety to Use For Making Homemade Pumpkin Purée?
• Homemade Pumpkin Purée Ingredients 
• How to Make Pumpkin Purée Step-by-Step
• Can You Freeze Pumpkin Purée? 
• More Easy Pumpkin Recipes
• 📖 Recipe

Why Make Homemade Pumpkin Purée? 

If you're looking for ways to make better-tasting, less-processed holiday pumpkin desserts, and savory sides, or you just want to know what a pumpkin pie was really meant to taste like, you're 30 minutes from everything you need (this includes the prep time and cooking time!).

I've reduced the typical 40 to 60-minute pumpkin roasting time most pumpkin purée recipes call for, down to just 20 minutes (because everyone's trying to save a little more energy these days). 

What is Hokkaido Squash & What Does it Taste Like?

For this recipe, I'm using an Italian-grown Hokkaido squash -- it has a mildly sweet and full nutty flavor, making it perfect for pumpkin pie filling, ravioli or tortellini filling, cheesecake, or any of your favorite pumpkin spice recipes.

Hokkaido squash is a variety of Japanese squash with a squatty shape, bright reddish-orange skin, and brightly colored orange flesh that contains less water than other varieties, which makes it perfect for making pumpkin purée.

When cooked (especially roasted), this squash is slightly sweet and has a very soft, thick, creamy consistency with a nutty flavor.

The skin is also edible so if you're roasting this pumpkin to eat as a side dish, you can leave the skin on.

If you do peel it, you can save the skin and pulp to add to brodo bags (MealPrep broth bags that I have ready to go in the freezer for making vegetable or meat stocks throughout the week). I also season and toast the seeds for a snack, which makes this a zero-waste pumpkin.

What's the Best Pumpkin Variety to Use For Making Homemade Pumpkin Purée?

An important thing to look out for when hunting for whole pumpkins to purée, is size -- look for smaller varieties like the Hokkaido or Kabocha, or ones labeled "sugar pumpkin", or "pie pumpkin". Avoid larger pumpkins (like the ones used for carving Jack-O-Lanterns for Halloween). 

For all the reasons I outlined above, Hokkaido pumpkin is perfect for making pumpkin purée. But besides the superior flavor, it contains less water than most pumpkins, which gives you a thick and luscious purée without needing to strain it like some pumpkins.

It works just as well for sweet and savory dishes like pumpkin pie tart, in pumpkin focaccia bread, diced and added to risotto, in pumpkin cheesecake, or in my 96-year-old Granny's pumpkin bread recipe (coming this week). 

You may also want to consider the Kabocha squash, which has a darker, intensely sweet flesh when roasted, with a hint of chestnut flavor.

Homemade Pumpkin Purée Ingredients 

This delicious homemade pumpkin purée recipe uses one ingredient -- roasted pumpkin. Not adding salt makes this purée more versatile so it can be used in any recipe.

• one 2-pound whole Hokkaido, Sugar, Kabocha, or Pie Pumpkin, peeled and diced (1kg)

How to Make Pumpkin Purée Step-by-Step

Learn how to make homemade pumpkin purée in just 20 minutes! This easy method cuts roasting time in half by peeling and dicing the pumpkin first instead of roasting it whole.

Fresh pumpkins are inexpensive, and you'll get plenty of purée to use in all your fall baking - from pumpkin bread to pumpkin pie.

The secret? Smaller pieces cook faster, saving you time and energy. Plus, you can easily double the recipe and freeze the extra for later!

Step 1. Preheat the oven to 400°F/200°C and roast the pumpkin. Line a baking sheet with parchment paper. Peel the pumpkin, remove the seeds, and dice the pumpkin into 1-inch pieces. Roast for 20-30 minutes (for larger pumpkins), or until fork-tender. Remove from the oven and place the pumpkin into a food processor.

Step 2. Purée the pumpkin. Process the pumpkin until smooth and creamy, and ladle into jars or use it in your favorite recipe calling for canned pumpkin or pumpkin purée. *If you don't have a food processor, mash the pumpkin or use a potato ricer to get a creamy consistency. 

Can You Freeze Pumpkin Purée? 

Yes, you can freeze pumpkin purée. Portion the purée into usable portions and place it in an airtight container, and freeze it for up to one year.

If there's excess space in the container you're using, you can top the purée with a layer of parchment paper, wax paper, or sustainable cling film before you seal it, which will help keep ice crystals from forming on top.

When you're ready to use the purée, simply defrost it in the refrigerator overnight, or leave it at room temperature until thawed.

Give it a quick stir and use it as called for in the recipe. If you're stocking your freezer with abundant pumpkin purée, you can portion it into freezer bags, remove any air bubbles, and stack them which saves a lot of room. 

More Easy Pumpkin Recipes

If you love pumpkin and pumpkin-spiced desserts as much as we do or quick breads, give these a try:

Let's get started!

Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!

Print

📖 Recipe