Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin purée recipe can be used for both sweet and savory recipes and is way better than the canned stuff!
My favorite time of year is definitely Fall! During pumpkin season, I always pick up extra sugar pumpkins to make my own pumpkin purée. You can get them at your local pumpkin patch or even at the grocery store.
I love using this fresh pumpkin puree to make all of my favorite pumpkin recipes. It just takes a few simple steps and has the best creamy texture.
This easy homemade pumpkin puree can be used in place of canned pure pumpkin puree. Make things like pumpkin roll or pumpkin hummus or even pumpkin bread. Don't forget to freeze some for later for homemade pumpkin pie!
Jump to:
🎃 Ingredient notes
- Fresh Pumpkin - Sugar pumpkins, or pie pumpkins are the type of pumpkin that work the best for making your own homemade pumpkin puree. They are smaller pumpkins that are sweeter and less fibrous than the larger pumpkins.
🔪 Step by step instructions
First, cut the whole pumpkin in half and remove the seeds and as much of the stringy middle as you can. Save the seeds to make roasted pumpkin seeds or discard.
Place the pumpkin pieces flesh side down on a baking sheet that has been lined with foil or parchment paper.
Roast them in the oven at 400˚ for 45 minutes to an hour until they are fork tender. When they are cool enough to handle, use a large spoon or ice cream scoop to remove the pumpkin flesh. Sometimes, you can even just peel off the skin of the pumpkin.
Place the scooped out pumpkin into a food processor or a blender and pulse or blend on low speed into a smooth pumpkin puree.
Use the pumpkin puree immediately or cool it completely and store it in freezer bags for desserts, savory dishes or even baby food.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Gently press on the outside of the pumpkin to check to see if they are done roasting. If they easily are pressed, they are done roasting.
- Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that the pumpkin skin just peels off. If not, use a spoon to scoop out the flesh.
- A high speed blender will help you get a super smooth puree. A food processor or potato masher can also be used, but may produce a lumpier consistency.
- When blending the freshly roasted pumpkin for the puree, do it on low speed. The steam from the hot pumpkin can explode out of the top.
- Cool the pumpkin puree completely before storing it. Measure out 1 or 2 cup portions in freezer bags for easy defrosting and use later.
📋 Recipe Yield
- One 2 pound sugar pumpkin will yield approximately ½ - ¾ cup pumpkins seeds and approximately 2 ½ - 3 cups of homemade puree.
🥡 Storage instructions
The delicious pumpkin puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.
For a quick overview of this recipe, check out my web story for this easy pumpkin puree from scratch!
🍁 More fall recipes
If you loved learning how to make pumpkin puree, check out these other fall recipes that I know you will love too!
📖 Recipe
How to Make Pumpkin Puree
Ingredients
- 2 pound sugar pumpkin also knows as pie pumpkin
Instructions
- Preheat the oven 400˚ and line a sheet pan with parchment paper or foil.
- Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using hands or a spoon. Discard the seeds or make roasted pumpkin seeds.
- Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender.
- Remove the pumpkins from the oven and allow them to cool for 10 minutes.
- Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
- Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
- Use the puree immediately or store for use later.
Notes
- Sugar pumpkins are smaller, sweeter and less fibrous making them the best pumpkins to use for puree.
- Gently press on the outsides of the pumpkins see if they are done roasting. If they easily are pressed, they are done roasting.
- Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that you can just peel the skin right off. If not, use a spoon to scoop out the flesh.
- Blend on low speed or the hot steam can make the pumpkin explode out of the blender.
- A high speed blender will help you get a super smooth puree. A food processor or potato masher can also be used, but may produce a lumpier consistency.
- Completely cool puree before storing in an airtight container in 1 or 2 cup portions for easy defrosting and use.
Toni
This is so easy to make! Thanks for the recipe!
Amanda
Of course, Im glad you enjoyed it!
Nart
Very clear and easy to follow instructions. Thanks for sharing!
Amanda
Thanks!
Jean
Yum! better than store bought
Amanda
It does make a difference in the taste!
Addie
I love anything pumpkin! This is such a fun idea!
Amanda
Same here, thanks!
Oscar
Amazing, why didn't I make this before. I've been buying the stuff in the cans but I'd rather make it from fresh pumpkin. Thank you.
Amanda
Of course!
Lexa
This recipe was a lifesaver saver! I had so much pumpkin that needed to be cooked. I simply made pumpkin puree with the help of this recipe! Thanks so much for the easy to follow instructions.
Amanda
Im so glad, thank you!
Alexandra
Homemade is definitely best, and this is a great recipe to follow.
Amanda
Thank you, I'm glad you found it helpful.
Megan Ellam
So simple and delicious! Thanks for sharing
Amanda
Absolutely, enjoy!
Marcellina
There's nothing like making food from scratch - always so much better than canned! I love how thorough and well explained this post is!
Amanda
Agreed! Thank you 🙂
Jeri
This recipe was so easy to follow! Everything tastes so much fresher when it is made with real pumpkin puree!
Amanda
It sure does make a difference!
Kayla DiMaggio
Yum! Can you believe I have never made my own pumpkin puree before?? Your recipe was so easy and it came out delicious!
Amanda
Thank you so much!
Jessica
I soooo needed these instructions in my life. I love cooking from scratch but the thought of making pumpkin puree is daunting. Thanks to these thorough directions I'm sure I can pull it off.
Amanda
It's easier than you think, hope you enjoy the recipe!