Farmers Market Pumpkin Puree- If you don’t want to cook with canned pumpkin, here I am with just the homemade pumpkin puree recipe you need for all of your Fall cooking, baking, and holiday needs. Making fresh pumpkin puree is so easy, you’ll never want to buy the canned stuff again!
Homemade Pumpkin Puree
Whenever possible, I try to avoid the pre prepared version of anything. This includes canned pumpkin. I don’t have anything against it, I just try to keep processed and canned items out of my diet if possible. In this post, I will show you how to make your own mashed pumpkin that can be used in sweet as well as savory recipes!
What Variety of Pumpkin Should I Use?
At markets and pumpkin patches, I have noticed that there are two primary types of Pumpkin available. These two varieties are Sugar Pie Pumpkins and Winter Luxury Pumpkins. I buy most of my pie pumpkins at the Farmers Market, hence the name Farmers Market Pumpkin Puree, but I also love buying them at the local pumpkin patch.
Sugar Pie Pumpkin
This pumpkin is the one you will most likely see during pumpkin season at the grocery store. These are going to be much smaller than the typical variety we think of that are used for carving. Sugar pie pumpkins are smaller, have a more uniform round shape than the bigger varieties, and they have a dark orange color that you’ll find familiar.
Winter Luxury Pumpkin
I love this pumpkin! These are an heirloom variety from the late 1800s. They look much like the sugar pie variety, but the outer skin has a soft pale netting that creates a bumpy texture on the outside. This texture is a good thing, because it is caused by the sugars in the pumpkin bursting through the skin as it grows and oxidizing. Cool, right?
If you can find Winter Luxury, I highly recommend them. The flesh is smoother than that of a sugar pumpkin and does not need as much pureeing in a food processor to become velvety smooth.
Both of these varieties listed are just fine to use for this or any other recipe calling for pumpkin.
Pumpkin Puree VS Pumpkin Pie Filling
Why use homemade instead of canned? First of all, the “pumpkin” in that can of pumpkin is not actually pumpkin. It is some sort of variety of necked squash.
Second, the flavor is so much better!
How To Make Farmers Market Pumpkin Puree
Making this yourself is so easy!
- Prepare the sheet pan and the pumpkins for roasting.
- Roast the pumpkins.
- Allow your pumpkins to cool.
- Scoop the flesh out of the pumpkin skin.
- Pulse pumpkin flesh in the food processor until smooth if needed (I recommend doing this even if it looks smooth.)
- Use in your recipe, or freeze for later use (more on freezing further down in the post).
How To Roast Pumpkin
Roasting your pumpkin is not only easy, but it adds flavor too!
- Line a sheet pan with aluminum foil.
- Remove the stem from the pumpkin and cut the pumpkin in half.
- Scoop out the seeds and save if you like to roast them, or discard them.
- Place the pumpkins cut side down on the baking sheet.
- Brush the skin with oil.
- Bake until a fork poked in the pumpkin halves goes in easily.
That’s it! Super simple, and you have fresh homemade pumpkin puree when you need it! More detailed instructions are in the recipe card at the bottom of the post.
Tips For Preparing Homemade Pumpkin Puree
- Don’t skip the step of brushing the skin with oil before roasting. It helps keep the skin from burning while the pumpkin roasts.
- I recommend using a rimmed baking sheet for this, just in case you have any juices that run they won’t spill over into your oven.
- You may find that the skin becomes so soft that you can’t really scoop the pumpkin out, it is more like peeling the skin off. That’s ok! Sometimes that happens and it is perfectly normal.
Using Pumpkin Puree In Recipes
- If you are using puree in a cheesecake, be sure it is at room temperature before adding to your recipe.
- If you are going to be using this in a recipe that requires the puree to be very smooth such as gnocchi for example, running it through a few pulses in the bowl of a food processor with the blade attachment should remove any lumps. I advise doing this anyway no matter what, so that it is smooth for whatever recipe you are using it in.
- If after draining it still appears too watery, you can place the puree in a large piece of cheesecloth and squeeze out more water.
It’s important to know that your homemade pumpkin puree is going to be pretty watery compared to the canned version, so you should not add it straight to a recipe without draining it first. When using homemade puree, I always put it into a colander to drain while I gather the rest of my ingredients and do the prep work for a recipe. If your colander has larger holes and you are worried about the puree slipping through the cracks, place some cheesecloth in the colander before you add the puree.
How Much Pumpkin Puree Can I Get From One Pumpkin?
This depends on the size of your pumpkin, but typically one pumpkin will get you about 2 cups of puree. Most of the time, I roast two pumpkins to ensure I have enough for whatever I might be making.
What To Do With Pumpkin Puree
If you are looking for a few pumpkin puree recipe ideas, I have a few that are great to try!
This puree can be used in both sweet and savory dishes, so it is really versatile! Here are a few recipes that use pumpkin puree:
Can You Freeze Pumpkin Puree?
The puree freezes well, and it’s a great idea to freeze it in one cup portions so that you can pull out what you need, rather than freezing it all at once. I try to use it within two months after freezing. After roasting the puree, drain the excess water off before freezing. Once your puree is defrosted, drain it a second time to ensure there is no excess water before using.
If you are reading this, thank you for stopping by! I hope you love this Farmers Market pumpkin Puree, and that you find many ways to use it that you love!
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Why buy canned pumpkin when you can make your own? This Farmers Market Pumpkin Puree is a great way to use all those fresh Fall pumpkins you can't resist buying at your local market. This recipe is so easy, and ready for all your baking and cooking needs!
- 1 Sugar Pie or Winter Luxury Pumpkin
- 2 Tbsp Avocado Oil
- Heat oven to 375 degrees.
- Prepare a rimmed baking sheet by lining it with aluminum foil, dull side facing up. You can also go without the aluminum foil if you prefer.
- Remove the pumpkin stem by sticking the tip of a knife under the edge of the stem and pushing up. it should pop right off.
- Cut the pumpkin in half, and place each half cut side down on a rimmed baking sheet.
- Brush the skin with the 2 Tbsp of avocado oil.
- Bake for 45 minutes to one hour, until a fork easily pierces the skin.
- Allow the pumpkins to cool for a few minutes, and the skin will come right off, or you can scoop the flesh out if you are able to pick up the pumpkin halves in your hands.
- Place the pumpkin in a large freezer bag and refrigerate, or freeze until ready to use.
When using this puree in recipes, be sure to place in a colander and drain excess moisture out before using.
Puree will keep five days refrigerated, or up to a month frozen.
Sugar pumpkin or Winter Luxury are equally fine to use in this recipe.
If you are using the puree in a cheesecake, be sure to let the puree come to room temperature before adding to your cheesecake batter if the puree has been refrigerated or frozen.
Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 63mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 1g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.