For some reason I was in the mood to make a pumpkin pie that was 100% fresh and homemade. Now, we love cooking from scratch down here in the south, but folks will whip out a can of Libby’s without even thinking twice. Even those who swear they never cook from cans.

Growing up, my family always used Libby’s canned pumpkin puree so naturally I do too but these little sugar pumpkins or “pie pumpkins”  are everywhere this time of year. So I thought I might as well take advantage of them and make myself some homemade, fresh pumpkin puree for baking and pumpkin seeds to snack on.

Fresh Pumpkin Puree Recipe

I won’t lie to you,  I seriously can’t taste a HUGE difference from pies made with fresh pumpkin puree and the canned stuff. I want to say they taste fresher but that may just be my mind playing tricks on me. Either way, making fresh pumpkin puree is super easy and so many fall & winter recipes calls for it so why not give it a shot, eh?

If only for the “bragging rights” of saying you made a 100% homemade pumpkin pie. Ha! How many folks can say that!?

Be sure to use pie pumpkins when making fresh pumpkin puree. They’re sweeter and have a less grainy texture than other pumpkins. Do not use the larger pumpkins that you had for your Halloween decorations (lesson learned)

So now that I have several freezer bags full of fresh pumpkin puree I plan on baking up this pumpkin bread tomorrow, followed by a scratch-made pumpkin pie for a friend, and this pumpkin cheesecake for Thanksgiving. I may even head back to the store for more pumpkins to try my hand at pumpkin butter. After eating apple butter all week my bagel is ready for a change.

 

Watch me make this fresh pumpkin puree from start to finish!

Fresh Pumpkin Puree Recipe

Get the Recipe: Fresh Pumpkin Puree Recipe

No ratings yet
Print Recipe Pin Recipe Leave a Review
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.
Author: Divas Can Cook
Ingredients
  • 2 small pie pumpkins
Instructions
  1. Preheat oven to 350
  2. Remove the stem from the pumpkins by slicing off the tops.
  3. Slice pumpkins in half.
  4. Scoop out the seeds.
  5. Bake for 1 hour or until flesh is soft.
  6. Scrape out the flesh from the cooled pumpkins.
  7. Puree until smooth.
  8. Place into a freezer bag or container.
  9. Use immediately or freeze for up to a year.

Notes

Can strain through cheese cloth if needed.