How to Make Pumpkin Puree

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This homemade pumpkin puree is so simple to make with just one ingredient needed. Fall baking just got so much better!
A bowl of pumpkin puree with a pumpkin in the background.
A bowl of pumpkin puree with a pumpkin in the background.

Why this recipe works

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 homemade pumpkin puree from scratch!

Ingredients

Ingredients for making pumpkin puree.

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.

Step-by-Step instructions

  1. 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. This will make your next step much safer. Place the flat side down and slice the pumpkin in half. 
  2. Remove the seeds and stringy pulp from the pumpkin with a spoon. Discard or save the seeds to make roasted pumpkin seeds. 
  3. Place the pumpkin halves on the prepared baking sheet, cut side down. 
  4. 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. 
Steps 1-4 for making pumpkin puree.

5. Let the pumpkin cool slightly until you’re able to safely handle it, approximately 15 minutes. Starting at the stem, peel away the pumpkin skin. Discard the skin.

6. Slice the pumpkin into chunks. The size of the chunks does not matter, they just need to fit into the food processor.

7. Place the pumpkin chunks into a food processor and blend until smooth. The consistency should be similar to the picture shown below the FAQ section.

8. Store in an airtight container in the refrigerator and consume within 5 days, or store in the freezer for up to 3 months.

Steps 5-8 for making pumpkin puree.

Expert 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!

A bowl of pumpkin puree.

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.

A bowl of pumpkin puree with a pumpkin in the background.

How to Make Pumpkin Puree

This homemade pumpkin puree is so simple to make with just one ingredient needed. Fall baking just got so much better!
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Course: Condiments
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 3 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

Calories: 83kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 505mg | Fiber: 7g | Sugar: 8g | Vitamin A: 38129IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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