Baking with pumpkin? How to make pumpkin purée from fresh pumpkins

Pumpkins, pumpkins, everywhere…

But what do you DO with them — aside from admire their cheery, bright orange presence on your doorstep, and eventually carve them into a jack-o’-lantern?

Well, you can actually cook pumpkin and make it into all kinds of wonderful treats, from pie and scones to muffins (gluten-free!) and bread and soup and… well, suffice it to say we have over 80 recipes on our site making use of this versatile vegetable. Or fruit. (But vegetable is more alliterative, so let’s stick with that.)

How to make homemade pumpkin puree via @kingarthurflour

See the pumpkins pictured above? Those monsters in the back are great for jack-o’-lanterns. But they’re not particularly good for cooking. The smaller pumpkins in front are much more appropriate.

If you want to make your own pumpkin purée, choose a sugar pumpkin, which is smaller, about the size of a volleyball (more or less). You’ll usually see them labeled as cooking, pie, or sugar pumpkins, and they’ll weigh in the 4- to 8-pound range.

Can you make pumpkin purée from a big (non-sugar) pumpkin? Sure. The purée won’t be as flavorful, that’s all.

How to make homemade pumpkin puree via @kingarthurflour

How to make pumpkin purée at home

Start by piercing your pumpkin all over with an ice pick or sharp-pointed knife — you want to get into the hollow interior.

Microwave the pumpkin for about 10 minutes. Why? Because it cuts the oven-baking time just about in half. If you don’t have a microwave (or don’t want to use it on your pumpkin), you can skip this step.

Notes: One reader reports the stem of her pumpkin caught fire in the microwave, so best to remove the stem if you’re worried. And, if you’re baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets. Skip the microwave step above, and simply bake in a 350°F oven until tender.

How to make homemade pumpkin puree via @kingarthurflour

Cut the pumpkin in half, and scoop out the seeds and accompanying stringy pulp.

Save the seeds; you can roast and snack on them later.

How to make homemade pumpkin puree via @kingarthurflour

Place the pumpkin (or pumpkins), cut-side down, on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkin’s flesh is easily pierced with a fork.

How to make homemade pumpkin puree via @kingarthurflour

Remove the pumpkin(s) from the oven.

How to make homemade pumpkin puree via @kingarthurflour

Scoop out the soft flesh and purée it in a food processor; or simply mash it.

How to make homemade pumpkin puree via @kingarthurflour

Next, place the purée in a sieve. Put a plate on top, and weigh it down. Set it over a bowl to catch the juice. Let the purée drain for about an hour, until it’s thick. I generally drain about 3/4 to 1 cup juice from a 5-pound-or-so pumpkin. Oh, and save it if you like; you can use it in bread dough or sooothies, where it adds healthy beta-carotene.

How much thickened purée can you expect to get? Figure about 25%, by weight, of the starting weight of the pumpkin. My 5-pound pumpkin yielded 19 1/2 ounces purée, which is about 2 1/2 cups.

Let’s bake!

Baking! Is there any difference between baking with homemade pumpkin purée, vs. canned?

How to make homemade pumpkin puree via @kingarthurflour

As you can see, there’s definitely a difference in color; homemade pumpkin is more golden than orange.

But will that color difference translate to the finished product? And how about flavor?

How to make homemade pumpkin puree via @kingarthurflour

Check out the pumpkin scone dough made with homemade purée (cut scones on the left) vs. canned (on the right); you can definitely see a color difference in the dough.

How to make homemade pumpkin puree via @kingarthurflour

But once the scones are baked — not so much.

How to make homemade pumpkin puree via @kingarthurflour

The color difference is more apparent in pumpkin doughnuts, with canned purée lending a more orange hue.

But flavor?

How to make homemade pumpkin puree via @kingarthurflour

The doughnuts made with homemade purée had a slightly fresher taste, a bit of that rich butternut squash-type flavor.

So why make pumpkin purée, anyway? It may or may not be less expensive, depending on what’s on sale. And the flavor isn’t THAT distinctive…

Three reasons to make pumpkin purée at home

• Especially around Thanksgiving, supermarkets can sometimes run out of canned pumpkin. Make pumpkin purée in late September/early October, when fresh pumpkins crowd the farmers’ market, and freeze it in quantities measured out for specific recipes. For instance, I freeze 12-pounce packets for pie, 5 1/2-ounce packets for scones, and so on. Pumpkin frozen at the end of September will remain good all the way through Christmas.

• Sometimes canned pumpkin can taste really, REALLY bad — metallic and musty. If you do use canned pumpkin, be sure to taste it first; if it makes you wrinkle up your nose, don’t use it; it’s not going to be any better after baking!

• Why make pumpkin purée? Because you can. Sometimes it’s just as much the journey as the destination. It’s like making your own jam. Is your homemade jam better than every other jam on the supermarket shelf? Maybe not; but it’s yours, made with your own two hands, and that makes it special.

And perfect for these Pumpkin Cake Bars with Cream Cheese Frosting!

But wait a minute – let’s not forget those seeds.

How to make homemade pumpkin puree via @kingarthurflour

Toast and enjoy the seeds

Take the scooped-out seeds and any stringy pulp, and place them in a large bowl. Add water. Whisk by hand, until the seeds separate from the pulp. Or use your stand mixer, equipped with the whisk attachment or beater blade, to do the job. It only takes 20 to 30 seconds at medium speed.

The detached seeds will float to the surface of the water, where they’re easily skimmed off. Place them in a strainer to drain.

Scoop the seeds into a bowl, and toss them with olive oil and a bit of salt; I like to use garlic oil.

How to make homemade pumpkin puree via @kingarthurflour

Spread on a lightly greased baking sheet, and roast in a preheated 350°F oven for 30 to 40minutes, or until they’re golden brown. Some seeds will be browner than others, so just go for a happy medium. Remove them from the oven and let them cool right on the pan.

How to make homemade pumpkin puree via @kingarthurflour

Enjoy roasted seeds on their own, or garnish a salad.

Happy pumpkin baking!

How to make homemade pumpkin puree via @kingarthurflour

My appreciation to the Crowell family at Crow Farm, Sandwich, Massachusetts, for the delicious sugar pumpkins I used in this post. And thanks, ladies, for letting me rearrange your pumpkin display for a couple of photos!

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!



    For an added bit of flavor, I cook my pumpkins on a cedar plank on our grill. The pumpkin gets a sweet, smoky taste from the cedar and it really does something amazing with the spices typically associated with baking with pumpkin.

  2. Julie Emig

    So here in Pennsylvania we have long neck pumpkins for pie. They look like butternut squash with a longer neck. They are deep orange inside and very meaty sweet and not stringy . They make great pumpkin purée

  3. Diane Federici

    I have been cooking the end of Halloween pumpkin for years, and use for all my recipes, and freeze the rest, someone posted a recipe for dog biscuits, was not able to get it, with pumpkin puree ?

    1. The Baker's Hotline

      While we don’t have a recipe for dog biscuits that uses pumpkin purée, we do have a tip for making pumpkin dog biscuits out of our Dog Biscuit Mix. You could try applying a similar approach to our Best of Breed Dog Biscuits recipe. Here are the instructions: “Prepare the dog biscuit mix according to package directions, adding the pumpkin purée and reducing the water to 1/4 cup. Add more flour or water if necessary to make a firm, smooth dough.
      Allow the dough to rest, covered for 1 hour until puffy.
      Transfer the dough to a lightly oiled work surface, and roll it out until it’s 3/4″ thick.
      Cut out dog biscuits, rerolling the scraps when necessary, and place biscuits on lightly greased or parchment-lined sheet pans.
      Bake the biscuits according to package instructions, allowing a little extra time if you (or your canine friend) prefer a darker, crispier biscuit.” We hope this helps, and happy baking! Kye@KAF

    2. Catherine

      Stop giving your dogs crap from China that is killing our dogs!! Here is a Pumpkin Recipe that is healthy for them 🙂 Cleo’s Pumpkin Dog Biscuits

      2 eggs
      1/2 cup canned pumpkin
      2 tablespoons dry milk
      1/4 teaspoon sea salt
      2 1/2 cups brown rice flour *
      1 teaspoon dried parsley (optional)

      Preheat oven to 350.

      In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

      Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

      * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

      Makes up to 75 small (1″) biscuits or 50 medium biscuits

  4. Paula R Cate

    I recently baked a pumpkin pie from scratch with my grandson and the fresh pumpkin taste was delicious!
    Using fresh pumpkin was way easier than I ever thought!! No can pumpkin around here anymore! I wish I could post a pic! Thank you ! I l love your recipes!!

  5. Joanne

    Love making pumpkin puree. If you have a pressure cooker, it’s really easy and quick. 3 minutes in Instant Pot. No need to turn on oven and steams it perfectly!


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