Are you a pumpkin lover? Quick and simple homemade pumpkin purée recipe that’s keto-friendly and low-carb. This pumpkin purée can be used as a base for a variety of keto recipes like keto pumpkin pie filling, Starbucks pumpkin spice latte, and keto roasted pumpkin…
This super easy homemade pumpkin puree recipe requires only one main ingredient: pumpkin.
You can make your own pumpkin puree in advance, ready for the pumpkin season. It will keep for a week in the refrigerator and for months in the freezer. Some find that the texture changes over time when frozen, but I haven’t had any issues with that yet.
This super simple, 1-ingredient fresh pumpkin puree is a staple in all my favorite recipes and it tastes so much better than canned pumpkin puree! It’s perfect for all your fall favorite pumpkin recipes: Keto Pumpkin Spice Mousse and Keto Pumpkin Spice Cheesecake Bites. I promise that once you make this easy recipe, you will never go back to canned pumpkin again. It’s really that good and super easy to make! Perfect low carb recipe for the fall season.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- 1 Pumpkin
Tips How To Choose Pumpkin For Pumpkin Puree
Different varieties of pumpkin create different purée textures and flavors, so while you can use any pumpkin for purée, they’ll yield different results.
You can also try using different varieties of winter squash:
- Butternut squash has orange flesh, a very dense texture, and a sweet flavor.
- Kabocha (Japanese squash) has yellow flesh, an earthier flavor, and turns fudgy once cooked.
The orange pumpkins we see everywhere at Halloween usually don’t have much flavor and can have watery flesh.
Is Pumpkin Keto Diet Friendly? Find out here!
How to Make Homemade Pumpkin Puree
When making pumpkin purée, opt for small baking pumpkins. Look for labels like “sugar pumpkin,” “pie pumpkin,” or “for soups” — they’re tastier than larger varieties.
If you have leftover Halloween pumpkins that weren’t carved or decorated, they’re still good to use.
Start by rinsing the pumpkin. Then, cut it in half or quarters if it’s large — smaller pieces cook faster.
If the pumpkin wobbles, trim a bit from the bottom to stabilize it. Use a sturdy knife to cut from the top near the stem down to the bottom.
Remove all pumpkin seeds and stringy bits. Save the seeds for roasting; they make a great snack. Clean them, sprinkle with salt, and roast in the oven.
Line a baking tray or baking sheet with parchment paper and place the pumpkin pieces cut side down.
I often prepare two pumpkins simultaneously: one for purée and another for roasted pumpkin, a winter dessert from my childhood.
Keto Pumpkin Dessert – This Roasted Pumpkin Recipe Is Delicious
Some recipes suggest sprinkling salt and oil at this point, but I prefer to roast without seasonings, so the purée is versatile for both savory and sweet dishes.
Cooking time varies with pumpkin size, but it’s typically around 30 minutes. Let the pumpkin cool afterward.
It’s done when the flesh is tender and easily separates with a fork.
Scoop out the flesh, and blend it in a food processor until smooth, creamy texture and voilà! The best pumpkin puree!
Store it in an airtight container for up to a week in the refrigerator and for months in the freezer.
Now, what will you create with your homemade multipurpose pumpkin puree? What is your favorite way to use pumpkin puree?
Keto Pumpkin Recipes with Pumpkin Puree
- Deliciously Roasted Pumpkin Recipe for a Healthy Keto Diet
- How to Make Keto Pumpkin Mousse – Low Carb Pumpkin Dessert
- Keto Pumpkin Spice Cheesecake Bites No Bake for Busy Moms
Keto Dessert Recipes
- Keto Chocolate Muffins
- Keto Brownie Muffins
- Keto Chocolate Peanut Butter Brownie Muffins
- 90-Second Keto Blueberry Mug Cake With Coconut Flour
- Keto Oreo Mug Cake With Coconut Flour
- Keto Chocolate Mug Cake With Coconut Flour
- Keto Peanut Butter Mug Cake With Coconut Flour
1 Ingredient Homemade Pumpkin Puree
Equipment
- 1 Spatula
Ingredients
- 1 Pumpkin
Instructions
- Wash the pumpkin.
- Cut it in half (or quarters, if bigger).
- Place on a greaseproof paper cut side down.
- Roast in preheated oven to 200C/400F for 30 minutes.
- Remove the flesh and place it in a blender/food processor and blend until smooth.
