Making multipurpose pumpkin puree is a cinch! Forget the laborious ways of chopping, roasting, or peeling your pumpkin. This incredibly easy and foolproof way to make thick, velvety, and beautifully orange pumpkin puree will surely become your favorite one — I simply refuse to use other methods now after inventing this simple technique!
You might have many questions related to this recipe — especially after my bold statement about the best and easiest way to make pumpkin puree — so let’s tackle them first.
What is the best pumpkin variety for pumpkin puree?
According to my trials and errors in the past 10 years, I’ve found Hokkaido pumpkin (also called Hokkaido squash, red kuri, Japanese squash, or onion squash, among others) to be the best variety for pumpkin puree because the flesh is so firm.
That said, other firm-fleshed varieties, like acorn squash, kabocha squash, and delicata squash, are great for making pumpkin puree because they have a denser texture and less water content than other types of pumpkins.
What is the method for making pumpkin puree in this recipe?
The method for making pumpkin puree in this recipe involves steaming halved and deseeded pumpkins in a steam boiler for about 30 minutes or until the flesh is completely soft, then pureeing the pumpkin with an immersion blender until smooth. The puree can be used for keto dishes and baked goods, and can be stored in an airtight container in the fridge for up to 1 week or in glass jars in the fridge for up to 3 months.
So you don’t need to peel the pumpkin?
No, you don’t have to peel the pumpkin; you will puree the steamed pumpkin with its peels. Hokkaido pumpkin has so thin peels that there is no need to peel it. Needless to say, if your pumpkin has thick peels, it’s best to peel it before steaming.
It’s worth noting that using organic pumpkin is preferable if available, as the skin is not peeled in this recipe.
How much water should I add to the steam boiler?
I recommend adding 1 quart (1 liter) of boiling water to the steam boiler. Please check at least every 10 minutes that there is water left in the boiler. If not, pour some more boiling water into the boiler.
How do I know when the pumpkin halves are fully cooked?
The pumpkins are fully cooked when they are completely soft and can be easily pierced with a fork.
How long can I store the pumpkin puree?
You can store the pumpkin puree in an airtight container in the fridge for up to 1 week. If you want to store it longer, reheat the freshly made puree until boiling hot and store in sterilized glass jars in the fridge for up to 3 months.
Can I freeze the pumpkin puree made with this recipe?
Yes, you can freeze the pumpkin puree made with this recipe. Actually, it stores in the freezer for up to 1 year, so you can use fabulous pumpkin puree throughout the year.
Step-by-Step Instructions on How to Make This Easy Pumpkin Puree
First, you’ll need about 5 lbs (2.2 kg) of Hokkaido pumpkin. Of course, you can use any amount you want, as you need only this one ingredient. 5 lbs (2.2 kg) just seems to be the best amount for my 5-qt (5 liter) steam boiler.
Wash the pumpkins and pat dry.
Halve the pumpkins with a large and sharp knife. Be careful with the knife; the firm-fleshed pumpkin varieties need some power for cutting!
Scoop out the seeds, preferably with an ice cream scoop. You can also use a sturdy spoon. Discard the seeds — or preferably roast them for a nutritious snack.
Cut and discard the ends of the pumpkin halves.
Place the pumpkin halves into your steam boiler.
Pour about 1 qt (1 liter) boiling water over the pumpkin halves.
Close with a lid and let cook until completely soft, about 30 minutes.
Check every now and then that there is enough water in the boiler.
Once you can pierce the pumpkins easily with a fork, they are ready.
Pour out carefully the excess water.
Transfer the soft pumpkins into another saucepan or heatproof bowl.
Puree the pumpkin with an immersion blender — or use a regular blender or food processor. You can naturally puree the pumpkins in batches.
Let cool to room temperature and store in an airtight container in the fridge for up to 1 week. You can also store the puree in sterilized jars or freeze it if you want to store it longer.
Use in your keto baked goods and other dishes. Check out my recipes where you can use this fabulous pumpkin puree:
- Fudgy Keto Chocolate Pumpkin Spice Cookies
- Keto Chocolate Pumpkin Spice Fudge Balls
- Pumpkin Casserole
- Iced Keto Pumpkin Spice Latte
- Fluffy 5-Ingredient Keto Pumpkin Cake
- 5-Ingredient Flourless Keto Chocolate Pumpkin Mug Cake
- Fluffy 5-Ingredient Pumpkin Pancakes
- Pumpkin White Chocolate Truffles
- Crustless Low-Carb Pumpkin Pie
- Extra-Creamy Cream of Pumpkin Soup
- Sugar-Free Pumpkin Spice Latte
- The Best Low-Carb Pumpkin Spice Muffins
- Yogurt with Pumpkin Swirl
- Moist Low-Carb Pumpkin Bars
- Easy Low-Carb Pumpkin Custard
Why Roasting is an Inferior Way to Make Pumpkin Puree
For years, I used to roast my pumpkin just like many others. However, I started to get fed up with the complicated method up to the point I simply refused to roast my pumpkin anymore.
Therefore, I’m so ultimately happy that I found the simple, easy, and fuss-free method of steaming pumpkin. It’s so ridiculously easy that I will never ever roast pumpkin anymore!
Needless to say, I’m almost ashamed of my 10-year-old post about roasting pumpkin to make pumpkin puree.
Here are my reasons why roasting is an inferior method of making pumpkin puree:
When roasting pumpkin, you usually end up with burned tops. Moreover, you cannot even avoid that because if you use a milder temperature, the pumpkin puree turns out watery.
If you use a moderate to high temperature, you’ll end up with burned tops. And the bottom of the pumpkin is not necessarily soft when the tops are already burned.
Therefore, I’ve found steaming to be ultimately the best method, as the heat is gentle yet high enough to cook the pumpkin. There is no danger of burning the pumpkin, and the pumpkin cooks wonderfully evenly throughout when steamed.
Roasting is a super messy and dangerous method
During roasting, you can be prepared that your pumpkin releases lots of water. This hot water will either float on your baking sheet or in the roasting pan, making it dangerous and predisposing you to burns if you happen to spill the water.
Pouring out water is so much more easier and safer from your steam boiler than from a baking sheet or roasting pan.
Even worse, part of the water usually dries into your baking sheet or pan, making the cleaning a very laborious effort.
So, after roasting the pumpkin, you’ll end up with both heaps of water and dried liquid in your pan that the pumpkin has released during roasting.
Needless to say, you have to be super careful with the piping hot water when you remove your pan or baking sheet from the oven.
Moreover, your pumpkin might get stuck to your roasting pan or your baking sheet, making it more difficult to remove — and being again another reason for a laborious cleaning.
Roasting consumes lots of energy and electricity
Heating your oven consumes so much more energy than your stovetop. Therefore, also to save energy (and money!), steaming pumpkin to make pumpkin puree is a much better and cheaper option than heating your oven.
Finally, here is the recipe for you to enjoy, so have fun making easy pumpkin puree!
- 5 lbs = 2.2 kg firm-fleshed pumpkins, such as Hokkaido pumpkins (Hokkaido squash)
- 1 qt = 1 liter boiling water
- Wash and pat dry your pumpkins.
- Halve the pumpkins. Remove the seeds with an ice cream scoop or with a sturdy spoon. (You can roast the seeds for a delicious snack.)
- Cut and discard the hard ends of the pumpkins.
- Place the halved pumpkins into your steam boiler.
- Pour 1 qt (1 liter) boiling water into the steam boiler. Close the lid.
- Let the pumpkin halves steam for about 30 minutes on high heat, or until completely soft. Check once in a while that there is enough water in the boiler.
- When soft, carefully pour out the excess water. Place the hot pumpkin halves in another saucepan or into a heatproof bowl.
- Puree with an immersion blender until smooth. You can also use a regular blender or food processor, but I've noticed that the immersion blender works best.
- Let cool and use for your keto dishes and baked goods.
- Store the pumpkin puree in an airtight container in the fridge for up to 1 week. If you want to store your pumpkin puree longer, check out the tips in this blog post.
You'll need a large steam boiler (about 5 qt = 5 liters) to cook the pumpkins.
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Not many days anymore to my 50th birthday! Did you notice that I will throw a giveaway on my social media channels?
The first prize is a good bunch of clean keto products directly from my online store.
The second prize is a bundle of my eBooks.
The third prize is a $50 gift card to Amazon.
So, make sure you follow me on Facebook and Instagram — and participate in the giveaway!
Currently, I’m traveling in a beautiful Lithuania. The weather is pretty autumnal, with rain and low temperatures.
However, the hotel is cozy with a swimming pool and saunas — and a gym where I can do my morning pilates.
I’ve enjoyed some seriously good meat here; look at this gorgeous rib-eye steak!