How to Make Pumpkin Puree

This homemade pumpkin puree is so easy to make with just one ingredient needed. With these simple tips and tricks, you can learn how to make pumpkin puree at home in no time. Use it in your favorite recipes for soup, baked goods, and more! Fall baking just got so much better!

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Pumpkin puree is used in so many delicious recipes this time of year. You can always use the canned, store-bought version, but maybe it’s out-of-stock or you live in a place where it’s difficult to find or you really just want to use up that pumpkin you picked last week.

Whatever your reason, it’s always handy to know how to make pumpkin puree from scratch!

You’ll love this recipe because:

It’s economical. Making pumpkin puree at home can be cost-effective, especially during the fall when pumpkins are abundant and often on sale. Buying a whole pumpkin can sometimes be cheaper than purchasing canned puree, and you get more puree out of it.
It’s a fun activity. Making your own pumpkin puree isn’t just about the culinary advantages; it’s also a fun activity that ushers in the cozy spirit of fall. Carving into a fresh pumpkin, scooping out the insides, and transforming it into a creamy puree is such a rewarding process. Plus, you can roast the pumpkin seeds after for a tasty snack!
It gives you more control over the final product. Canned pumpkin sometimes have a more diluted taste or can be overly smooth. When made at home, the puree can be as smooth or as rustic as you like, giving you control over its texture and taste. Plus, you can add spices or seasonings during the blending process to create variations that suit specific recipes.

Table of Contents

Ingredients

Ingredient Notes

sugar pie pumpkin – this recipe calls for a sugar pie pumpkin rather than your typical carving pumpkin. Sugar pie pumpkins are small, typically less than 6 pounds, and have more flesh on the inside than a carving pumpkin. They are also sweeter and have a less gritty texture to their flesh, making them ideal for baking.

While there are various ways to cook a pumpkin for making puree, I find roasting gives the pumpkin puree the best flavor, as opposed to steaming or boiling the pumpkin. Roasting intensifies the pumpkin’s natural sweetness and flavor due to the caramelization process. It also reduces excess moisture, ensuring a thicker, more concentrated puree that’s ideal for recipes like pies and breads.

Step-by-Step instructions

It’s very simple to make your own pumpkin puree at home with just one ingredient! The below photos with matching steps are not meant to be the full recipe, but to help you see the recipe at various stages so you can make homemade pumpkin puree perfectly every time!

Pay special attention to the texture of the roasted pumpkin, how to peel off the skins, and the consistency of the puree in the food processor.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A sugar pumpkin sliced in half on a cutting board with a spoon next to it to scoop out the seeds. — Slice the top off the pumpkin, about 2 inches below the stem to create a flat surface. This will make your next step much safer. Place the flat side down and slice the pumpkin in half.

A cutting board with a sugar pumpkin cut in half with the seeds and pulp scooped out of the halves. — Scoop out the seeds and stringy pulp from the pumpkin with a spoon. Discard or save the seeds to make roasted pumpkin seeds.

A baking sheet lined with parchment paper with two sugar pumpkin halves on it before cooking in the oven. — Place the pumpkin halves flesh side down on a baking sheet lined with parchment paper.

A sheet pan lined with parchment paper with two roasted pumpkin halves on it. — Roast the pumpkin halves in the oven for 40-50 minutes, until the center of the pumpkins start to fall and the skin begins to peel up from the sides.

Two roasted pumpkin halves on a piece of parchment paper, with one of the halves having the skin peeled off. — Let the pumpkin halves cool until you are able to handle them. Carefully peel the skin off of the flesh of the pumpkins.

A cutting board with two roasted pumpkin halves that have been cut into chunks with a knife next to it. — Cut the roasted pumpkin into chunks with a knife.

A food processor with chunks of roasted pumpkin in it before pureeing together. — Place the roasted pumpkin chunks into a food processor.

A food processor with pureed pumpkin in it. — Process on high until the pumpkin puree is pretty smooth. Some small chunks are to be expected. Let cool completely before using in a recipe.

hints & tips

Use a small pie pumpkin for this recipe, which also may be called sugar pumpkins or baking pumpkins at your local store or farmers’ market. While you could technically use a large carving pumpkins that you would make jack-o-lanterns out of, it will not make a flavorful pumpkin puree. Therefore, I don’t recommend it.
Store your homemade pumpkin puree in an airtight container in the refrigerator and use within 5 days. Alternatively, you can freeze your pumpkin puree in freezer safe bags. I like to freeze the puree in 1 cup portions which is what is used in a lot of my recipes. Just thaw and use!
My sugar pumpkin was about 3lbs and made 3 cups of pumpkin puree.

Recipe FAQs

Can I use a carving pumpkin?

It is best to use a sugar pie pumpkin for this recipe. They are sweeter, fleshier, and less gritty in texture than a carving pumpkin and will result in a tastier pumpkin puree.

Is homemade pumpkin puree the same as canned pumpkin puree?

If the canned puree says it is 100% pumpkin, then it is the same as this pumpkin puree made from scratch. They can be used interchangeably. This homemade pumpkin puree recipe is great to have on hand when the store-bought version isn’t available or if you have pie pumpkins on hand.

How long does pumpkin puree last?

This homemade pumpkin puree will last in a sealed container in the refrigerator for up to 5 days. Otherwise, it can be stored in the freezer for up to 3 months. I like to freeze mine in 1 cup portions since many of my recipes call for that amount. All you have to do is thaw and then use!

Use your pumpkin puree in these recipes

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

How to Make Pumpkin Puree

5 from 1 vote

Print Pin Rate

Course: Condiments

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 50

Resting Time: 15

Total Time: 1 15

Servings: cups

Calories: 83kcal

Author: Megan

Equipment

Food Processor
Oven

Ingredients

▢ 1 sugar pie pumpkin (mine was 3lbs)

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper.
Slice the top off the pumpkin, about 2 inches below the stem to create a flat surface.
Place the flat side down and slice the pumpkin in half.
Remove the seeds and stringy pulp from the pumpkin with a spoon. Discard or save the seeds to make roasted pumpkin seeds.
Place the pumpkin halves on the prepared baking sheet, cut side down.
Roast in the oven at 400F for 40-50 minutes, until the skin starts to pull away from the flesh and the pumpkin begins to fall slightly in the center.
Let the pumpkin cool slightly until you’re able to safely handle it. Starting at the stem, peel away the pumpkin skin. Discard.
Slice the pumpkin into chunks.
Place the pumpkin chunks into a food processor and blend until smooth.
Store in an airtight container in the refrigerator or store in the freezer for long-term storage.

Notes

Use a small pie pumpkin for this recipe, which also may be called sugar pumpkins or baking pumpkins at your local store or farmers’ market. Do not use large carving pumpkins that you would make jack-o-lanterns out of. It will not make a flavorful pumpkin puree.
Store your homemade pumpkin puree in an airtight container in the refrigerator and use within 5 days. Alternatively, you can freeze your pumpkin puree in freezer safe bags. I like to freeze the puree in 1 cup portions which is what is used in a lot of my recipes. Just thaw and use!
My sugar pumpkin was about 3lbs and made 3 cups of pumpkin puree.

Nutrition

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I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…