Use this unsweetened pumpkin puree recipe to make your own version at home using either the oven or microwave method. Choose your preference for a convenient and healthier alternative to canned pumpkin puree.
As well as it being fresher and more nutritious, there are plenty of other reasons to make your own pumpkin puree at home.
It's a great way to use up leftover pumpkin flesh, you'll save a ton of money on canned pumpkin puree by preparing a large batch yourself and freezing, plus you can control exactly what's inside as it isn't always easy to find unsweetened varieties.
Best of all, it's super versatile and can be used in various dishes, both sweet and savoury. You could make pumpkin muffins, spiced pumpkin lattes or even pumpkin hummus!
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📋 Ingredients
- 1 large pumpkin - that's it!
🥣 Instructions
1. Wash the pumpkin thoroughly, no need to peel it. Cut off the top with the stem to create a flat base.
2. Turn the pumpkin cut-side-down.
3. Cut the pumpkin in half.
4. Scoop out the seeds with a spoon.
5. Save the seeds for roasted pumpkin seeds.
6. Chop into smaller pieces. A large pumpkin will be fine in quarters, a much larger pumpkin may need to be cut further.
7. Cook the Pumpkin using one of the following methods:
Oven Method
Place the pumpkin, skin-side up, on a baking tray and bake at 180 degrees Celsius for about an hour or until a knife easily pierces the flesh.
Let it cool.
Microwave Method
In batches, microwave the pumpkin pieces for 20-25 minutes on a medium setting (750 watts) until soft. I can fit two quarters in the microwave at a time.
Allow them to cool.
8. Once the pumpkin is cooled, peel the cooked flesh away from the skin using a spoon or sharp knife.
9. Cut the pumpkin flesh into cubes.
10. Use a food processor or handheld blender to puree the pumpkin. If you have a large pumpkin, you may need to do this in smaller batches.
11. For a thicker puree, scoop it into a fine mesh sieve and let it strain over a bowl for about 20 minutes. You can strain it longer for a thicker consistency. Reserve the leftover liquid for soups or smoothies.
Hint: be careful as some shop-bought pumpkins have foil labels, ensure that these are removed before cooking especially if using the microwave.
💫 Substitutions
Use the above method for any variety of pumpkins.
🎃 Variations
Experiment with the flavour by adding a pinch of cinnamon or nutmeg to the puree for a warm and autumnal twist.
How to use unsweetened pumpkin puree:
- Add to soups and stews
- Add to smoothies or freeze and turn into thick smoothie bowls
- Make a warm cup of sugar free Pumpkin Spice Latte
- Use as a base for pasta sauces
- Use to make sweet yet sugar free desserts such as Spiced Almond Flour Pumpkin Muffins
- As the base for savoury dips such as Pumpkin Hummus
🥄 Equipment
You will need a basic set of kitchen equipment: a baking tray or microwave-safe dish, a food processor or handheld blender, a fine mesh sieve, and airtight containers.
🥡 Storage
Store your homemade unsweetened pumpkin puree in the refrigerator for up to a week or freeze it in smaller portions for future use. The strained liquid can be refrigerated and used in soups or smoothies.
My favourite way to store homemade pumpkin puree is to flatten the puree into a zip-lock bag removing as much air as possible. Then using a chopping board edge, press into the bag to create ridges. Then carefully transfer flat to the freezer. This will make it easier to portion out your pumpkin puree for later use.
You could also freeze your pumpkin puree in an ice cube tray.
✨ Top Tip
Be sure to strain your pumpkin puree to create a thicker consistency and reserve the liquid to add to smoothies and soups.
❓ FAQ
Having enjoyed many sweet pumpkin treats, you may be surprised to discover that pumpkin puree is in fact not at all sweet! Instead, the flavour is mild and neutral which makes it a great base for both sweet and savoury dishes to add texture and a subtle pumpkin flavour.
Related
Looking for other recipes like this? Try these:
Unsweetened Pumpkin Puree: Oven and Microwave Methods
Ingredients
- 1 large pumpkin
Instructions
- Thoroughly wash the pumpkin and remove any labels (if shop-bought). Cut off the stem and the top to create a flat base. Cut the pumpkin in half, scoop out the seeds, and chop it into smaller pieces.
- Cook the Pumpkin:
- Oven Method: Place the pumpkin, skin-side up, on a baking tray and bake at 180 degrees Celsius for about an hour or until a knife easily pierces the flesh. Let it cool.
- Microwave Method: In batches, microwave the pumpkin pieces for 20-25 minutes on a medium setting (750 watts) until soft. Allow them to cool.
- Once the pumpkin is cooled, peel the cooked flesh away from the skin using a spoon or sharp knife.
- Roughly chop the pumpkin flesh into cubes.
- Use a food processor or handheld blender to puree the pumpkin. If you have a large pumpkin, you may need to do this in smaller batches.
- For a thicker puree, scoop it into a fine mesh sieve and let it strain over a bowl for about 20 minutes. You can strain it longer for a thicker consistency. Reserve the leftover liquid for soups or smoothies.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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