Pumpkin Puree Recipe | Best Canned Pumpkin Substitute!

Small bowl of pumpkin puree with heart shaped spoon, surrounded by mini pumpkins

This Pumpkin Puree recipe is a Fall staple and one of the simplest, tastiest ways to enjoy this seasonal squash.

Using just two ingredients, this recipe will take you through how to cut a pumpkin, how to roast a pumpkin, and how to use your Pumpkin Puree for baking, smoothies, and even savory dishes!

Why go homemade?

There are several reasons to make your own Pumpkin Puree, the first being that it really does taste different. The flavor is sweeter and a lot more tasty than canned puree, and it has a creaminess that you only get from roasting the squash nice and slow. On top of this, our Pumpkin Puree recipe only uses two ingredients – pumpkin and a pinch of salt – meaning it’s a whole lot healthier than its canned cousin. This recipe makes the process super-easy, so you can enjoy that pumpkin-goodness without the hassle!

Two Ingredient Pumpkin Puree

When we told you this recipe was simple, we meant it. You’ll need just two ingredients for this Pumpkin Puree recipe, both of which are readily available at most grocery stores or farmers’ markets. 

Sugar Pumpkin: Sometimes called Pie Pumpkins or Sweet Pumpkins, this variety is smaller, sweeter, and less stringy than regular pumpkins. Their smooth, buttery texture makes them the perfect puree base. 

A pinch of salt: You don’t have to add salt to your puree, but it helps bring out the sweetness of your roasted pumpkin. 

How to make Pumpkin Puree

As mentioned earlier in the post, this Pumpkin Puree Recipe is deliciously simple. 

The first step is to cut your pie pumpkin ready for roasting. I start by cutting a thin slice off the bottom of my pumpkin so that I can stand it upright without it wobbling. This makes it easier (and safer) to slice. 

Next, cut the pumpkin in half with a large, sharp knife

Tip: If the stem is too tough to slice through then you should be able to pull it apart once the rest of the pumpkin is cut. Just grab your pumpkin on each side and tug until it separates into two pieces. 

Scoop out the pumpkin seeds and strings with a spoon. If you want to use your pumpkin seeds then give them a rinse and set aside to roast when you have time. 

Place your pumpkin halves cut-side down on a baking sheet, and roast for 1 – 1 ¼ hour. You’ll know your pumpkin is done when you can slide a skewer into its side without resistance. 

Allow your pumpkin to cool, then scoop out the baked flesh and add to your food processor. Add a pinch of salt and blitz until smooth and creamy. You may have to pause your food processor a couple of times to scrape down the sides. 

Transfer your puree to a bowl and use as needed!

How to use your Puree

There are so many things you can make with this homemade Pumpkin Puree recipe! As well as a classic pumpkin pie, you could add your puree to soups, mix through hummus, or even blend into a seasonal smoothie! Babies and doggo friends also love pumpkin puree (just make sure you leave out the salt).

Your puree will be fine stored in an airtight container in the fridge for up to 3 days. 

Can you freeze Pumpkin Puree?

Yes – Pumpkin Puree is fine to freeze. 

I like to divide mine into 1/2 cup portions or in small blocks (in the ice cube tray for smoothies) before stashing in the freezer. 

To use, simply remove your puree from the freezer and allow to defrost overnight in the fridge. If making a pumpkin smoothie then you can add your frozen cubes straight to the blender!

Looking for more Pumpkin or Squash recipes?

Here are a few of our readers favorite Plant Riot recipes:
Vegan + Gluten-Free Pumpkin Pie
Pumpkin Curry
Stuffed Winter Squash
Butternut Squash Soup

We hope you enjoy this Pumpkin Puree recipe! If you try my recipe, please let me know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better.

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Small bowl of pumpkin puree with heart shaped spoon, surrounded by mini pumpkins

Pumpkin Puree Recipe


  • Author: Rachel Steenland | The Plant Riot

Description

Make perfect Pumpkin Puree recipe from scratch with two ingredients! | How to cut and roast pumpkin + vegan recipes to make with your puree!


Scale

Ingredients

  • 1 pie pumpkin (around 3lbs / 1.35kgs), washed
  • Pinch of salt

Instructions

  1. Preheat oven to 350F / 176C and prepare a baking tray by lining it with parchment paper or a silicon baking mat.
  2. Cut the pumpkin in half. See recipe blog post for tips on how to cutting instructions.
  3. Scoop out the seeds and strings using a spoon. (*See note)
  4. Place the pumpkin halves cut side down.
  5. Bake for 1 to 1 1/4 hours until the pumpkin is tender or a skewer easily sliced into the side of the pumpkin. Remove from the oven and set aside to cool.
  6. Scoop the baked pumpkin out of peel and place into the food processor. Add a pinch of salt and blitz until smooth and creamy. As needed, stop the food processor and scrap down the sides.
  7. Transfer the pumpkin puree to a bowl and use as desired!

Notes

  • *Save the pumpkin seeds, and roast them up for a tasty snack!

Keywords: The Plant Riot, pumpkin puree recipe

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