Homemade pumpkin puree is so easy to make yourself and turns out creamy and delicious, perfect for fall baking and keeping your macros on track! Make it yourself in the oven, slow cooker, or Instant Pot.<\/p>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nCan you believe it\u2019s pumpkin season and I\u2019ve only eaten ONE thing pumpkin-flavored?! I haven\u2019t made Pumpkin Chocolate Chip Muffins<\/a> or Pumpkin Bread<\/a>\u2026 not even my favorite Pumpkin Swirl Black Bean Brownies<\/a>!<\/p>\n The only pumpkin thing I\u2019ve had is a pumpkin spiced latte from a nearby coffee shop, and I don\u2019t think it truly counts since the flavor came from an artificially flavored syrup and not from the pumpkin itself.<\/p>\n So today I\u2019m whipping up a big batch of homemade pumpkin puree so I can get started on all my favorite homemade pumpkin treats!<\/p>\n Making pumpkin for pie filling or other recipes is as simple as cooking the pumpkin and pureeing it! Choose the oven, slow cooker, or Instant Pot to cook it, and keep reading for my tips for the best flavor.<\/p>\n Before I mix up my favorite pumpkin recipes, I start by making pumpkin puree. Here\u2019s why I learned how to make pumpkin puree from pumpkin myself.<\/p>\n I teach my students in <\/em>Grocery Budget Bootcamp<\/em><\/a> that the more you save NOW, the more you save LATER. And when pumpkin season hits, I\u2019m usually making EVERYTHING pumpkin, which means needing a lot of pumpkin puree. Making it myself saves me money!<\/em><\/p>\n For even more tips on lowering your grocery bill, <\/em>check out the FREE Fight Inflation Workshop<\/em><\/a>. These three video sessions focus on saving money on groceries NOW \u2013 despite the rising cost of food. <\/em>Find out more here<\/em><\/a>.<\/em><\/p>\n For making pumpkin into puree, you really only need pumpkins.<\/p>\n So which kinds of pumpkins puree best?<\/p>\n You have a few options when deciding how to make pumpkin puree from pumpkins.<\/p>\n Step 1. Thoroughly wash the pumpkin<\/strong> and dry it with a towel. Preheat oven to 400F.<\/p>\n Step 2. Rub the outside of the pumpkin<\/strong> with 1-2 teaspoons of coconut oil<\/a>. Place the pumpkin on a large baking sheet<\/a> lined with aluminum foil or parchment paper<\/a>.<\/p>\n You can cut the pumpkin first, although it is easier to cut after roasting!<\/em><\/p>\n Step 3. Bake the pumpkin in the oven for 45 minutes to 60 minutes.<\/strong> It is finished when the skin is fork-tender, and the roasted pumpkin flesh inside is soft. Allow the pumpkin to cool on the sheet pan.<\/p>\n Step 4. Cut the roasted pumpkin in half and scoop the seeds out,<\/strong> setting them aside.<\/p>\n Step 5. Continue with the \u201cTurning Pumpkin to Pumpkin Puree\u201d instructions below.<\/strong><\/p>\n Step 1. Thoroughly wash the pumpkin and dry it with a towel.<\/strong> Carefully cut the pumpkin in half with a sharp knife from stem to base, then cut off the stem.<\/p>\n Step 2. Remove the seeds from the center of the pumpkin<\/strong> with a large spoon or ice cream scoop<\/a> and set aside. Don\u2019t worry about getting every bit of the stringy middle out either. The extra pulp can be cooked with the pumpkin, so place that in the slow cooker<\/a>.<\/p>\n Step 3. Cut each pumpkin half into quarters<\/strong> so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker and cook on low for 4 hours. Allow cooling before handling.<\/p>\n Step 4. Continue with the \u201cTurning Pumpkin to Pumpkin Puree\u201d instructions below.<\/strong><\/p>\n Step 1. Thoroughly wash the pumpkin and dry it with a towel.<\/strong> Carefully cut the pumpkin in half from stem to base, then cut off the stem.<\/p>\n Step 2. Cut pumpkin halves into smaller pieces if needed and place them on top of the <\/strong>trivet<\/strong><\/a> i<\/strong>nside your Instant Pot<\/a>. Add 1 cup of water.<\/p>\n Step 3. Cook on High Pressure<\/strong> for 10 minutes, followed by a natural pressure release.<\/p>\n Step 4. Once the pressure has been released, carefully remove the pumpkin<\/strong> and let it cool before scooping out the seeds.<\/p>\n Step 5. Continue with the \u201cTurning Pumpkin to Pumpkin Puree\u201d instructions below.<\/strong><\/p>\n If you choose the oven roasting method,<\/strong> peeling the pumpkin skin off is really, really easy. The coconut oil makes the skin a bit crispy, so just grab a piece and pull.<\/p>\n If you chose the slow cooker method,<\/strong> peeling the skin off is difficult. Here\u2019s the kicker though:<\/p>\n The secret to getting homemade pumpkin puree to taste like canned pumpkin puree is keeping the skin on!<\/strong><\/p>\n Peeling the skin off makes the pumpkin puree taste sweeter,<\/strong> but it\u2019s a more muted, subtle taste. Keeping the skin on gives the puree a richer, deeper pumpkin flavor we\u2019ve come to love. My vote is to leave it on!<\/p>\n Now that you\u2019ve learned how to make pumpkin for pumpkin pie and other fall baking, you\u2019ll need somewhere to put it until you\u2019re ready to bake!<\/p>\n One baking pumpkin makes about 24 ounces of homemade pumpkin puree.<\/strong><\/p>\n You can easily cook more than one pumpkin at a time if you need more puree for your fall baking. Actually, this is a perfect example of batch cooking<\/a>, which is a great way to save money AND TIME in the kitchen.<\/p>\n And don\u2019t forget to set aside the seeds to make your own Roasted Pumpkin Seeds<\/a>!<\/p>\n Pumpkin puree on its own has pretty balanced macros, with about 4g of carbohydrates, 1g of protein, and 0.2g of fat per ounce. However, you\u2019re likely not eating it on its own!<\/p>\n Stir pumpkin puree into mac and cheese<\/a>, soups, or chilis for extra vitamin A and fiber \u2013 try this Pumpkin Chili recipe<\/a>!<\/p>\n Use pumpkin puree instead of butternut squash or sweet potato puree in recipes like Sweet Potato Biscuits<\/a> for a version that is lower in carbs and still delicious.<\/p>\n Or add this healthy veggie to your favorite treats (hello, Pumpkin Cake<\/a>!) and eat intentional portions. Yum!<\/p>\n Enjoying treats, especially homemade treats with simple ingredients, is a great start, but it\u2019s not enough. You also need to make sure you\u2019re getting enough protein to fuel your body. Try one of my favorite<\/em> High Protein Recipes on Repeat<\/em><\/a> \u2013 these are the meals I return to again and again to hit my protein goals!<\/em><\/p>\n Yes, you can! To substitute homemade puree in place of canned puree, allow your homemade batch to strain overnight to remove excess liquid. This will help ensure that your recipe has the same consistency.<\/p>\n<\/div>\n<\/div>\n Absolutely! It\u2019s very easy to make and frugal. You will have simple and natural ingredients in your homemade pumpkin puree rather than unnecessary ingredients that go into store-bought cans.<\/p>\n<\/div>\n<\/div>\n Yes, canned pumpkin and pumpkin puree are the same thing! Perfect for any pumpkin recipe! Canned pumpkin pie filling is different, because it has additional sweeteners and thickeners already added to it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!\n\t\t\t\t <\/p><\/div>\n<\/p><\/div>\n Tiffany<\/span><\/p>\n Homemade pumpkin puree is so easy to make yourself and turns out creamy and delicious, perfect for fall baking and keeping your macros on track! Make it yourself in the oven, slow cooker, or Instant Pot.<\/span><\/p>\nHow do you make pumpkin into puree?<\/strong><\/h3>\n
WHY MAKE HOMEMADE PUMPKIN PUREE<\/strong><\/h2>\n
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![\"Photo](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2024\/09\/Ingredients_Pumpkin-Puree_resized.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nPUMPKINS FOR PUMPKIN PUREEE<\/strong><\/h2>\n
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HOW TO MAKE PUMPKIN PUREE FROM PUMPKINS<\/strong><\/h2>\n
TRADITIONAL ROASTING PUMPKIN IN THE OVEN<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\n![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2014\/10\/Oven-Roasted-Halved.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nHOW TO MAKE PUMPKIN INTO PUREE IN THE SLOW COOKER<\/strong><\/h2>\n
HOW TO MAKE PUMPKIN PUREE IN THE INSTANT POT<\/strong><\/h2>\n
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\n<\/picture>\n<\/figure>\n<\/div>\nSHOULD I PEEL THE SKIN OFF OF MY PUMPKINS?<\/strong><\/h2>\n
TURNING PUMPKIN TO PUMPKIN PUREE<\/strong><\/h2>\n
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![\"Pumpkin](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2015\/06\/Homemade-Pumpkin-Puree-2.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nHOW TO STORE HOMEMADE PUMPKIN PUREE<\/strong><\/h2>\n
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MACRO-FRIENDLY PUMPKIN PUREE<\/strong><\/h2>\n
![\"Pumpkin](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2015\/06\/Homemade-Pumpkin-Puree-1.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nPUMPKINS PUREE FAQS<\/strong><\/h2>\n
Can you use pumpkin puree instead of canned?<\/strong><\/h3>\n
Is making your own pumpkin puree worth it?<\/strong><\/h3>\n
Is canned pumpkin and pumpkin puree the same thing?<\/strong><\/h3>\n
HOMEMADE PUMPKIN PUREE RECIPE USES<\/strong><\/h2>\n
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\n<\/picture>\n <\/div>\nHigh Protein Recipes on Repeat<\/h4>\n
![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2019\/10\/Homemade-Pumpkin-Puree-Cover-350x466.jpg.webp)
\n<\/picture>\n<\/div>\n<\/div>\nHomemade Pumpkin Puree<\/h2>\n