Learn how to make pumpkin puree from scratch to make all of your favourite pumpkin recipes with – no oven necessary! This recipe requires just one ingredient (pumpkin) and shows you how to get a thick and rich pumpkin puree.
Learning how to make your own pumpkin puree from scratch is so, so easy! There are a few different ways to make pumpkin puree including using a pressure cooker or Instant pot or by baking. Personally I think my cooking method is the easiest way. Use this delicious pumpkin puree this pumpkin season in any of your favourite pumpkin recipes like my Savoury Pumpkin and Zucchini Bread, my Glute Free Choc Chip Pumpkin Loaf or this Vegan Pumpkin Banana Bread from Whole Food Soul Food Kitchen.
Make pumpkin puree in advance and freeze for up to 3 months or keep for 5 days in the fridge!
Ingredients
In Australia it is really hard to get your hands on the canned stuff so making your own is really the only option. But I don’t mind because I prefer fresh over canned anyway! This fresh pumpkin puree recipe requires just one ingredient – pumpkin! My favorite variety of pumpkin is the Butternut squash as it has a mild flavour. But you could use other varieties available from the grocery store.
Australia
- Japanese Pumpkin
- Kent Pumpkin
- Queensland Blue Pumpkin
United States
- Sugar Pumpkins (or Pie Pumpkins).
- Fairytale Pumpkin
- Jarrahdale Pumpkin
- Dickinson Pumpkin
- Long Pie Pumpkin
- Red Kuri Squash
Equipment
- chopping board
- sharp knife
- large saucepan with steamer and lid
- food processor or blender
- medium sized bowl (optional)
- cheese cloth or nut milk bag (optional)
- airtight container or glass jars for storing
How to Make Pumpkin Puree Without Oven
Follow the simple steps below to see how to make pumpkin puree without an oven.
STEP 1 – Prepare Pumpkin
Using a sharp knife, remove the ends from the whole pumpkin. Slice the pumpkin in half lengthways and slice the pumpkin halves in half again widthways. Carefully slice down the outsides of the pumpkin to remove the skin. Remove and discard of the pumpkin seeds and then dice the pumpkin flesh.
STEP 2 – Steam
Place the diced pumpkin pieces into the steamer basket atop a large saucepan of water. Put the lid onto the steamer and bring to a boil. Once boiling, reduce to a low heat and simmer for approximately 10 minutes or until the pumpkin is soft and easily pierced with a fork.
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STEP 3 – Cool
Remove the steamer basket from the saucepan and place onto a tea towel. Take the lid off the steamer and allow the pumpkin to reduce to room temperature.
STEP 4 – Blend
Add the pumpkin to a high-speed blender or food processor and blend on high until you have a smooth puree with a creamy texture. Alternatively, place the pumpkin into a large bowl or saucepan and use an immersion blender to puree. If you don’t have access to a blender or food processor then you could also use a potato masher.
STEP 5 – Strain
If using pumpkin puree for baby, store the pumpkin puree in individual BPA free containers and freeze. If using pumpkin puree for desserts, it is best to strain the pumpkin puree to remove any excess water. Some pumpkins contain a higher water content than others. You may get a cup of water or more, or not much water at all! To strain your pumpkin puree:
- Place a nut milk bag or cheese cloth over a small bowl. If using cheese cloth, fix it to the bowl by placing a rubber band around the cheese cloth and bowl.
- Pour the puree into the bag or cheese cloth.
- Pick up the nut milk bag by the string and gently squeeze out any excess liquid. Don’t squeeze too hard or the puree itself will seep through the mesh. Do the same if using a cheese cloth, but remove the rubber band and pick up the edges of the cloth.
STEP 6 – Use or store
Use this pumpkin puree straight away or store in an airtight container in the fridge for up to 5 days or freezer for 3 months.
Tip
If you would like to make pumpkin puree using roasted pumpkin or butternut squash, then see my post on How to Make Butternut Squash in the Oven.
What to Make With Pumpkin Puree
Use your own easy homemade pumpkin puree to make your favorite pumpkin recipes. You can use pure pumpkin puree in both sweet and savory recipes. Some ideas for using this pumpkin puree recipe are below.
Recipes using pumpkin puree
- Gluten Free Chocolate Chip Pumpkin Bread
- Savoury Pumpkin and Zucchini Bread
- Pumpkin for baby – pumpkin makes for an excellent first baby food. This pumpkin puree can be used to feed your baby from 4-6 months and up.
- Gluten Free Pumpkin Pancakes
- Pumpkin Pie Smoothie
- Easy Healthy Pumpkin and Pear Loaf
- Pumpkin muffins
- Low Carb Pumpkin Bread
- Homemade Pumpkin Pie
- Pumpkin cake
- Pumpkin Cookies
You are only limited by your imagination!
FAQ
This depends completely on the type of pumpkin you use. See the nutritional information for this pumpkin puree on the recipe card.
Homemade pumpkin puree will last in an airtight container for 5 days in the fridge or up to 3 months in the freezer.
Yes. Freeze pumpkin puree in an airtight container for up to 3 months.
Pumpkin is a raw vegetable, while pumpkin puree is made from cooked pumpkin that has been blended in a blender or food processor. Use Pumpkin puree for a range of desserts and baked goods or fed to a baby.
Canned pumpkin is usually pumpkin puree or pumpkin puree with added spices and sugar (pumpkin pie filling). Pumpkin puree can be bought in a can or made fresh.
Remove the pumpkin puree from the freezer and leave on the benchtop at room temperature until thawed. Alternatively, submerge the airtight container of pumpkin puree in a bowl of water to thaw more quickly.
You can use unsweetened plain pumpkin puree for savory dishes or as an excellent baby food. Pumpkin pie filling contains added spices and sweetener and therefore can only be used for desserts.
There is 252 grams per cup of pumpkin puree.
How to Make Pumpkin Puree Without Oven
Equipment
- Sharp knife
- Chopping Board
- Large saucepan with steamer and lid
- Fork
- High Powered Blender or food processor or immersion blender
- Nut milk bag or cheese cloth
Ingredients
- 1.2 kilograms pumpkin, (2.6 pounds)butternut squash or see notes for alternative varieties
- 3 cups water
Instructions
Prepare Pumpkin
- Using a sharp knife, remove the ends from the whole butternut squash or pumpkin. Slice the pumpkin in half lengthways and slice the pumpkin halves in half again widthways. Carefully slice down the outsides of the pumpkin to remove the skin. Remove and discard of the pumpkin seeds and then dice the pumpkin flesh.1.2 kilograms pumpkin (2.6 pounds)butternut squash or see notes for alternative varieties
Steam
- Place the diced butternut squash or pumpkin pieces into the steamer basket atop a large saucepan of water. Put the lid onto the steamer and bring to a boil. Once boiling, reduce to a low heat and simmer for approximately 10 minutes or until the pumpkin is soft and easily pierced with a fork.
- Remove the steamer basket from the saucepan and place onto a tea towel. Take the lid off the steamer and allow the pumpkin to reduce to room temperature.
Blend
- Add the pumpkin to a high-speed blender or food processor and blend on high until you have a smooth puree with a creamy texture. Alternatively, place the pumpkin into a large bowl or saucepan and use an immersion blender to puree. If you don’t have access to a blender or food processor then you could also use a potato masher.
- If using pumpkin puree for baby, store the pumpkin puree in individual BPA free containers and freeze.
Strain
- If using pumpkin puree for desserts, it is best to strain the pumpkin puree to remove any excess water. Some pumpkins contain a higher water content than others. You may get a cup of water or more, or not much water at all! Place a nut milk bag or cheese cloth over a small bowl. If using cheese cloth, fix it to the bowl by placing a rubber band around the cheese cloth and bowl.
- Pour the puree into the bag or cheese cloth.
- Pick up the nut milk bag by the string and gently squeeze out any excess liquid. Don’t squeeze too hard or the puree itself will seep through the mesh. Do the same if using a cheese cloth, but remove the rubber band and pick up the edges of the cloth.
- Use the pumpkin puree straight away or store in an airtight container in the fridge for up to 5 days or freezer for 3 months.
Notes
Pumpkin Varieties
See a list below of other pumpkin varieties that can be used. Australia- Japanese Pumpkin
- Kent Pumpkin
- Queensland Blue Pumpkin
- Sugar Pumpkins (or Pie Pumpkins).
- Fairytale Pumpkin
- Jarrahdale Pumpkin
- Dickinson Pumpkin
- Long Pie Pumpkin
- Red Kuri Squash
Like this recipe? Leave a comment!