Skip the can this year and make your own pumpkin puree. You’ll have to carve out some time for it, but you can bake the freshest of the fresh pumpkin pie. Look at you, you awesome pie baker.
It’s easy to forget that fresh pumpkins are good for something other than jack-o’-lanterns and festive mantel decorations. But don’t forget that a pumpkin is first and foremost food, and a damn good one at that. You can, and should, eat the heck out of pumpkin! Especially if you’re putting that pumpkin into the best pie of the season.
Well. Maybe. I did the taste test between canned and fresh pumpkin puree in a pie. Whether you believe me or not though, if you make your own pumpkin puree you totally get all kinds of bragging rights.
Draining the excess liquid from the roasted pumpkin is the key to success here. The goal is to get it as thick (or thicker than) the stuff from the store.
I’ve outlined how to make your own pumpkin puree below so you can kick the can to the curb. You’ll need a food processor (like this one) and a little (okay, a lot) of patience, but in a few hours you’ll be ready to make your crazy fresh pumpkin pie. Mmm, tastes like triumph.
Here we go!
How To Make Fresh Pumpkin Puree
Step #1
Pick out your pumpkin. You want one that’s labeled “sugar” or “pie” pumpkin. They’re smaller than their carving cousins (see the picture up above), and they have more flesh inside. Choose a pumpkin that feels heavy for its size.
Step #2
Preheat your oven to 375°F. Slice the pumpkin in half lengthwise (that’s stem to base). I kept my stem on, but if it’s easier for you, you can chop the very top of the pumpkin off first.
Step #3
Use a spoon to scoop out the seeds and stringy “guts” from the inside of the pumpkin and set them aside. You can use those later for roasting pumpkin seeds, so don’t throw them out.
Step #4
Line a baking sheet with parchment paper, a silicone baking mat, or foil. Place your pumpkin halves cut side down on the baking sheet. Pop the pan into the oven for about 45 minutes. You should be able to pierce through the pumpkin easily with a fork.
Step #5
Let the pumpkin cool for about 15 minutes so you don’t burn your hands, then use a spoon to scoop out the flesh, leaving the skin behind. Place the flesh into the bowl of a food processor (a good blender would work, too).
Step #6
Put your food processor to work. Start by pulsing the pumpkin in the food processor. You may need to scrape down the sides every now and then. Resist the urge to add water; once the pumpkin flesh starts to break down, it will release liquid and be easier to process. Keep pulsing until it is relatively smooth. Scrape down the sides of the bowl and let the food processor run for about a minute more to really smooth things out.
Step #7
Rest a fine mesh strainer over a large bowl. Line the fine mesh strainer with cheesecloth. Add the pumpkin puree to the lined fine mesh strainer and let it drain for 1-2 hours, until the pumpkin is thick and holds its shape when pressed together in the cheesecloth. It’ll look like this:
Step #8
Use your pumpkin puree any way you would use canned pumpkin puree. Store what you don’t use immediately in a covered container in the refrigerator.
Prepare Your Own Pumpkin for Pie
Skip the can this year and make your own pumpkin puree. You’ll have to carve out some time for it, but you can bake the freshest of the fresh pumpkin pie. Look at you, you awesome pie baker.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 medium sugar or pie pumpkin
Instructions
- Pick out your pumpkin. You want one that’s labeled “sugar”or “pie” pumpkin. They’re smaller than their carving cousins (see the picture up above), and they have more flesh inside. Choose a pumpkin that feels heavy for its size.
- Preheat your oven to 375°F. Slice the pumpkin in half lengthwise (that’s stem to base). I kept my stem on, but if it’s easier for you, you can chop the very top of the pumpkin off first.
- Use a spoon to scoop out the seeds and stringy “guts” from the inside of the pumpkin and set them aside. You can use those later for roasting pumpkin seeds, so don’t throw them out!
- Line a baking sheet with parchment paper, a silicone baking mat or foil. Place your pumpkin halves cut side down on the baking sheet. Pop the pan into the oven for about 45 minutes. You should be able to pierce through the pumpkin easily with a fork.
-
Let the pumpkin cool for about 15 minutes so you don’t burn your hands, then use a spoon to scoop out the flesh, leaving the skin behind. Place the flesh into the bowl of a food processor (a good blender would work, too).
- Put your food processor to work. Start by pulsing the pumpkin in the food processor. You may need to scrape down the sides every now and then. Resist the urge to add water; once the pumpkin flesh starts to break down, it will release liquid and be easier to process. Keep pulsing until it is relatively smooth. Scrape down the sides of the bowl and let the food processor run for about a minute more to really smooth things out.
- Rest a fine mesh strainer over a large bowl. Line the fine mesh strainer with cheesecloth. Add the pumpkin puree to the lined fine mesh strainer and let it drain for 1-2 hours, until the pumpkin is thick and holds its shape when pressed together in the cheesecloth. It’ll look like this:
- Use your pumpkin puree any way you would use canned pumpkin puree. Store what you don’t use immediately in a covered container in the refrigerator.
This article originally appeared in November 2015 and was revised and republished in October 2021.
Thank you for the step by step instructions. They will be very helpful. I have been w
Thank you so much for the step by step instruction for making pumpkin pie filling from home grown pumpkins. I didn’t know you can use the pumpkins for Jack-o-lanterns to make pies, bread and cookies. Again thank you very much!! HAPPY FALL!!!
I have the pumpkin in the oven right now! Question: Can I strain the pumpkin in the fridge for food safety issues rather than leaving it out on the counter. It shouldn’t make a difference should it?
That will be fine, yes.
Cooked purifued and drained pumpkin..now how much do I need for a 9 inch pie
Andra, there are 2 cups of pumpkin in a 15 ounce can. So if you use a recipe like this one that calls for a 15 ounce can https://thecookful.com/classic-pumpkin-pie/ then you would use 2 cups of your pumpkin puree.
I don’t have a cheese cloth, what could I use instead?
Thanks for taking the time to make such clear directions! Now I’m wondering if there’s anything you can do with the leftover liquid strained off the puree.
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You can just use the mesh strainer, just don’t push too hard. Or if you have a cotton kitchen towel that will work too, not the textured kind (I hope that makes sense lol).
Great ideas, Monica! Thanks!
I’m wondering that too. Thinking about using some of it in place of water in stock? Was kind of hoping I could turn it into some amazing sauce but I haven’t been brave enough yet.
I never strain mine and ithe turn out great!
Great to know, Deborah. Saving a step always makes things easier!
Can I freeze the purée that is not used for my pie?
TIA
Absolutely, Sherry! I usually put a cup or two each in freezer bags so I can thaw the perfect amount when I need it. Then you can enjoy pumpkin treats for months after you’ve cooked down your pumpkin! I would try to use it within 6 months.
i was wondering also if the puree can be frozen?
Yes, it can Kathy. I included more details in my reply to Sherry. Have fun with all sorts of pumpkin recipes!
How long does the unused puree keep in the fridge?
If you won’t be using it within a week, I suggest freezing the remainder, Christine. It freezes and thaws out nicely!
Thank you! I ended up with extra batter so I made tartlets. I still had a little remaining batter so I mixed with a package of cream cheese, an egg, heavy cream, vanilla and sugar to make pumpkin cheese tarts. Turned out perfectly! This recipe is very adaptable, and love the cardamom twist. Thanks for sharing 👍
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That sounds delicious!
Made this and used a coffee filter inside a mesh strainer in my fridge (no cheesecloth didn’t want to buy any) and skipped the blender (again I don’t own one) and I have no idea what cardimum is so that was also skipped but I did add the cloves cinnamon and nutmeg and it was delicious. Making another pie (Canadian Thanksgiving this weekend) with this recipe because yours is to die for. now if you can make my pie crusts less ugly… great recipe
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Thanks for sharing your tricks with us, Michelle! Sounds wonderful!
You do have a crust recipe you’re a kitchen goddess!!!!!
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What do I do with the seeds?
We’ve got tons of ideas for those pumpkin seeds, Karen! Learn how to roast them with all sorts of flavours here – https://thecookful.com/category/pumpkin-seeds/
Thank you for the helpful tips and steps! The pumpkins I used were the smaller pumpkin pie ones. Unfortunately they are very, very stringy. I scraped the topmost stingy parts that are attached to the seeds, but it seems there is a lot more that is part of the flesh. Do you think this will work ok for pumpkin pie?
Use your spoon and scrape as much of the stringy bits off the harder flesh as you can. As long as you remove most of it and puree the cooked pumpkin, you should be good! Happy baking, Leyla!
Im using a store bought crust do i just fill it up with it ant is ready?
The instructions for making pumpkin pie are found here – https://thecookful.com/classic-pumpkin-pie/ You can use your store bought crust and either canned puree or puree you made using the above instructions in that recipe. Enjoy, Ed!
I have been making pies from fresh pumpkin for years. After trying different methods, I find what works best for me is baking until soft, then using a potato masher. Easy and the pies come out great.
Thanks for sharing, Judy!
Thank You for the information. It’s been a long time since I have used a real Pumpkin for my pies. About thirty years. Thanks again.
You’re welcome, Carol! Enjoy!
I liked this recipe so much that I grew my own pumpkins for it this year 🙂 I would also like to know if anyone has any ideas for that amazing leftover liquid. It’s delicious!
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Growing your own pumpkins is pretty impressive, Janice! See Allie’s comment for some great ideas for the liquid. 🙂
Delicious and easy way to process pumpkin. I use the strained liquid for soup: chicken noodle, butternut squash or red lentil.
I prefer this to my old method of microwaving the pumpkin. Thank you very much!
Thank you so much for sharing your ideas for the leftover liquid, Allie. Those are great!
Tried this method for the first time today. I was raised to boil the pumpkin, then mash it, as you would mashed potatoes. This method proved far easier, as the skin comes off very easily once baked, as opposed to having to manually peel it prior to boiling. I will certainly use this process in the future. One modification I did is using a stand mixer instead of food processor or blender. Don’t own a processor and I was doing 6 pumpkins, so the blender idea was going to take forever. As far as freezing, I’ve kept vacuum sealed fresh pumpkin frozen and usable for far longer than 6 months at a time. I ended up with 10 cups, so mine will be in the freezer for a good while. Thanks for this method.
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You’re welcome, Aaron! So happy to hear that you have a new, easier method now.
I used to make a custard and bake it inside the pumpkin as it baked and then mix it all together in a stand mixer. It used to come out great and was like a pumpkin pie without the crust. Being diabetic, I used splenda (the only kind on the market back then that was any good) so the crustless pie was much healthier.
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Thank you for sharing with us, Karen!
Another use of this method involves butternut squash. Same exact steps and make your pie just as you would pumpkin. It’s a little different taste, but generally creamier and just as intense a flavor profile
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Thank you for sharing, Aaron!
I’m wondering there was very little water in my pumpkin after following you directions should I cook my puree down or is it good to go.Dont want runny pumpkin pies
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If there wasn’t much liquid to your pumpkin after pureeing, then you should be fine, Judy. We often strain the pumpkin to get rid of that excess liquid.
After baking the 45 minutes, take out and flip the pumpkin over skin side down and return to oven which you have turned off. As oven cools down the pumpkin dries out and will have a much sweeter flavor. Then either mash with potatoe masher or whatever way you prefer
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Thank you for sharing with us!
Thank you for sharing with us!
Excellent instructions. I grew three pumpkins (non-pie) in my garden this year. I followed your instructions exactly and now have 6 ziplock bags, containing 2 cups each, in my freezer. I like being able to make my own as the cans of pumpkin up here in Canada are more like 4 cups so that many times I’ve wasted part of the can by forgetting to use it up.
Thank you for the post.
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You’re welcome, Jan! And good job growing your own pumpkins, that’s great. 🙂
Thank you for sharing this recipe!! It was soooo easy! I was given 3 small sugar pumpkins and what better time to roast them than this time of the year for delicious Thanksgiving pumpkin pie!! I’ve never used sugar pumpkins, so I can’t wait to try the pie!! I’ve usually made crustless pumpkin pie in past years with butternut squash that we grew in our garden. Once you add the spices and ingredients for “traditional” pumpkin pie, no one can tell the difference!
Yummy, Lina! Hope your pies turned out fantastic!
Thank you very helpful
You’re welcome, Isabel!