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:
Table of Contents
- 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.
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.
hints & tips
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.
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.
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
- Gluten-Free Pumpkin Pie with Graham Cracker Crust
- Gluten-Free and Vegan Baked Pumpkin Donuts
- Pumpkin Apple Cider Turkey Chili
- Vegan Pumpkin Cheesecake
- Gluten-Free Pumpkin Bread
- Gluten-Free Pumpkin Cream Cheese Muffins
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
- Food Processor
- 1 sugar pie pumpkin (mine was 3lbs)
- 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.
- 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.