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This easy Homemade Pumpkin Puree is a staple autumnal ingredient. Use it to make your favourite seasonal pies, muffins, cookies and more! If you’re not sure how to make pumpkin puree, don’t worry, it’s SUPER cheap and easy to make!
I absolutely love a gluten free pumpkin recipe when it comes to autumn, but these usually call for using pumpkin puree.
If you’re in the US it’s relatively easy to find canned pumpkin. But in the UK can sometimes be difficult (and expensive) to find.
So I’ve started making my own pumpkin puree from scratch. And to be honest, it’s SO easy to do and gives a great flavour to you favourite pumpkin bakes.
It is so easy to make, it is way cheaper than buying imported tins of pumpkin puree and it doesn’t have any additives. It’s literally just pumpkin!
You can store this homemade pumpkin puree in the fridge or freeze it and use it for all your favourite Fall bakes whenever you need it.
So whether you’re making gluten free pumpkin pie, gluten free pumpkin bread, banana and pumpkin muffins or a gluten free pumpkin roll, you’re ready to go!
What type of pumpkin should I use for pumpkin puree?
You only need one ingredient to make homemade pumpkin puree – and that’s fresh pumpkin!
But be warned, not all pumpkins make good puree! Avoid using the large, carving pumpkins on sale for Jack O’Lanterns.
These tend to have a high watery content as they are grown for size – not flavour – which means they don’t taste of a lot, and would make a very wet puree.
Instead, I used an Edible British Pumpkin – these are readily available in UK supermarkets and tend to be a lot smaller than the carving pumpkins.
You can also use squash as a substitute for this recipe. Something like roasted butternut squash would make an equally good puree.
In the US, look for pie pumpkins or sugar pumpkins, as these are most suitable for making fresh pumpkin puree with.
How to make pumpkin puree at home
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this homemade pumpkin puree is to make:
Preheat the oven to 180C / Fan 160C / Gas Mark 4 / 356F. You can line your baking sheet with parchment paper if it’s not non-stick.
Using a very sharp knife, cut the pumpkin in half. I usually do this by sitting the pumpkin upright so the flat bottom is on the chopping board.
Plunge the knife into the top by the stem and push through to the bottom. Wiggle it down to cut one half of the pumpkin, then repeat on the other side.
Scoop the seeds and any stringy bits of flesh from the pumpkin. You can clean off the pumpkin seeds and roast them for a tasty snack if you like!
Place the two halves, cut-side-down, on a baking tray. This helps the pumpkin to cook through without the flesh burning and discolouring.
Bake the pumpkin halves for 45 mins – 1 hour until a sharp knife can easily be pushed through the skin of the pumpkin. The time will depend on the size of your pumpkin.
Remove from the oven, turn over so the flesh is facing out and leave until cool enough to handle.
If you want to, you can even bake the pumpkin ahead of time and then refrigerate the pumpkin halves, pureeing them later in the day or even the next day.
Once you can handle the pumpkin, scoop the soft flesh out with a spoon and blitz in a food processor until smooth.
Then once blended up, the puree can be cooled completely and stored in the fridge for up to a week in an airtight container.
You can also portion it up into tubs and freeze it for up to 6 months. Don’t forget to label it so you don’t have to play freeze roulette!
What to make with homemade pumpkin puree
You can use this homemade pumpkin puree in place of canned pumpkin in any recipe! To start you off, I have a few gluten free pumpkin bakes for you to choose from:
- Gluten Free Pumpkin Pie
- Banana and Pumpkin Muffins
- Gluten Free Pumpkin Roll
- Soft Gluten Free Pumpkin Cookies
- Gluten Free Vegan Pumpkin Donuts
- Pumpkin Spice Latte Cake
Frequently Asked Questions
Here are some FAQs about this easy pumpkin puree recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, it is! It’s literally just made from pumpkin, which makes it 100% naturally gluten free. Usually tinned pumpkin puree from the shops is gluten free too, but in the UK these can be hard to find and are often expensive as they are imported.
So to avoid trying to hunt down canned pumpkin puree, you can make your own gluten free pumpkin puree at home instead!
I always roast my pumpkins for pumpkin puree as I find this A) gives a richer flavour and B) removes some of the excess moisture. If you boil or steam the pumpkin you will end up with a much wetter pumpkin puree what may affect the bake. I’d recommend only roasting the pumpkin for this puree recipe.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Homemade Pumpkin Puree
Ingredients
- 1 cooking pumpkin, (approx 700-800g)
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 / 356F.
- Using a very sharp knife, cut the pumpkin in half. I usually do this by sitting it upright so the flat bottom is on the chopping board, plunge the knife into the top by the stem and push through to the bottom. Wiggle it down to cut one half of the pumpkin, then repeat on the other side.
- Scoop the seeds and any stringy bits of flesh from the pumpkin. You can roast the seeds for a tasty snack if you like!
- Place the two halves, cut-side-down, on a baking tray. Bake for 45 mins – 1 hour until a sharp knife can easily be pushed through the skin of the pumpkin.
- Remove from the oven, turn over so the flesh is facing out and leave until cool enough to handle. Once you can handle the pumpkin, scoop the soft flesh out with a spoon and blitz in a food processor until smooth.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this pumpkin puree recipe should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this pumpkin puree.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Pumpkin Puree recipe!
Nutrition
Gluten Free Pumpkin Recipes
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