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Monday, November 8, 2010


Making Homemade Pumpkin Purée by Steaming or Roasting

Last week Leah and I spent time making our own pumpkin purée. If you are new to making pumpkin puree, continue reading. Since I had two pumpkins, I decided to make puree by steaming one pumpkin and  roasting the second pumpkin. By following these simple steps, you’ll be able to add more foods in your freezer to have on hand during the winter and spring months to come. We love making pumpkin muffins and pumpkin pies. How about pumpkin soup?  Yummy.  This is the ideal season to do so. Below I’m sharing two easy ways to make homemade pumpkin purée.

Making Homemade Pumpkin Purée by Steaming on the Stove

Supplies Needed
  • sharp knife
  • cutting board
  • large stock pot or large pot with strainer, I used my pasta pot which has a strainer.
  • spoon
  • food processor or blender

Place the pumpkin under water and wash it thoroughly on the outside.  You want to avoid any dirt or bacteria to enter into the inside when cutting it.  With a sharp knife, cut the pumpkin in half crosswise.

Using a spoon, scoop out the seeds.  These can be dehydrated or roasted in the oven at a later time.

Continue to cut up the pumpkin halves into smaller pieces to be able to fit in a large stockpot.

Once the pumpkin is all cut up into smaller pieces, add 1 1/2 to 2 inches of water at the bottom of your pot.  Place the pumpkin pieces in the pot.  Turn the heat on high, once the water boils, lower the heat to medium, with cover on or slightly on an angle, allow the pumpkin to steam.  This took about 50 minutes to one hour for all the pieces to be completely steamed.

Remove the steamed pumpkin pieces to cool.  We used our Vita-Mix blender to blend and purée the pumpkin.  I included the pieces "with" the skin.  A food processor can also be used.  I did add some of the water when puréeing as I chose for the puree to not be too thick.  That is a preference that you can choose depending on your liking. 

Making Pumpkin Purée by Roasting in the Oven

Supplies Needed
  • sharp knife
  • cutting board
  • baking dish big enough to hold the pumpkin halves, I used my pasta pot which has a strainer.
  • food processor or blender

Preheat your oven  to 350 F.

As mentioned above, place the pumpkin under water and wash it thoroughly on the outside.  You want to avoid any dirt or bacteria to enter into the inside when cutting it.  With a sharp knife, cut the pumpkin in half crosswise.

Using a spoon, scoop out the seeds.  I set the seeds aside along with the seeds from the other pumpkin I was steaming.

Place the pumpkin half cut side down in your baking dish.  My first choice would have been a glass container but it was not an option for me since my pumpkin was too big for what I owned.  Add at least 1/4 to 1/2  inch of water at the bottom of the container.  Hey I caught you looking at the bottom of the oven, yes it needs cleaning, one of these days I'll get to it.

Roast until pumpkin is ready, you will see the skin changing color and will see the pumpkin softening. A knife or skewer can be used to be tested.  Roasting should take about one hour but it make take longer depending on the size.  My pumpkin was a bit bigger and it took more than one hour to roast.

Let pumpkin cool.  Once it has cooled, scoop out the pumpkin from the skin.  Leah and I were able to peel the skin off, it was that easy.  To purée we used our Vita-Mix.  A food processor with an S blade can also be used to purée.

To store, it is probably best to use glass jars.  Place in freezer or in the refrigerator for later use.

Blessings to all!  Carmen and Leah

This post was shared with
Monday Mania at The Healthy Home Economist
Tuesday Twister at GNOWFLINS 
Hearth 'n Soul at A Moderate Life 
Slightly Sugar and Gluten Free at Simply Sugar and Gluten Free 
Real Food Wednesday at Kelly the Kitchen Kop
Penny Wise Platter at The Nourishing Gourmet 


  1. Yum, I love pumpkin!! I wasn't able to find any organic ones this year and I was just a little to late in my planning to grow my own, so I am a little bummed out!

    I usually steam mine, does roasting change the flavor at all?

  2. To tell you the truth, I'm not sure Moira, Maybe it would be easier to tell in a pumpkin soup or maybe in a pumpkin pie. If I remember, i'll let you know when we use up the puree.

  3. I always roast my pumpkins, and I can guarantee you will love the taste! I haven't ever steamed one, but I would think that the roasting would bring out a deeper, richer pumpkin flavor, since that happens when roasting other vegetables.


  4. I agree with Naomi, I do notice a subtle differnce with roasting (I do both) it is richer fuller flavor in my opinion. (Although both are good!) When it is prepared ahead and canned, dehydrated or frozen, it is so nice to have on hand for pumpkin bread/muffins, pumpkin rolls, pumpkin cookies, pumpkin soup, mashed pumpkin as a side dish (like mashed sw potatoes) pumpkin pancakes and yes...pumpkin pie! It also makes a great baby food. (If you are in that "season".!) Evena dollop on hot cereal is a treat! OK..I'm getting hungry...

  5. I have a pumpkin that I plan on pureeing on Thursday, perfect timing!! :)

  6. Awesome! I just posted about pumpkins yesterday on my blog. We boiled our pumpkin. I will have to try your methods next time.

  7. Wonderful information! I have yet to attempt my own pumpkin puree, but you make it look easy!

  8. I don't know why more people don't make their own pumpkin puree, it's so simple! Thanks so much for sharing your method w/ the hearth and soul hop this week :D

  9. I have only used the roasting method, I am so happy to learn that I can make puree by steaming pumpkin!

  10. I'm glad this information is being of help to you all who has commented.

    And thank you to the ladies who've commented on how they prefer roasting their pumpkins.


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