Learn how to make pumpkin puree from fresh pumpkin. This easy no frills recipe uses just ONE ingredient. Made from scratch, this pumpkin puree can be used for savory dishes, desserts, baby food and more!
When pumpkins start to come into season in the Fall, I always pick up extra sugar pumpkins to roast for pumpkin puree. This recipe does not contain any oil or salt and is both vegan and gluten free.
🎃 Ingredient notes
- Fresh Pumpkin - There is only one ingredient for this recipe, pumpkin! I suggest using sugar pumpkins (also known as pie pumpkins) for roasting for pumpkin puree. They are smaller, sweeter and less fibrous than large pumpkins which make them great for puree.
🔪 Step by step instructions
First, cut your pumpkins in half and remove the seeds and as much of the stringy middle as you can. Save the seeds to make maple roasted pumpkin seeds or discard.
Roast them in the oven at 400˚ for 45 minutes to an hour until they are tender. When they are cool enough to handle, use a spoon to scoop out the flesh or sometimes you can even just peel off the skin.
Use the pumpkin puree immediately for desserts or savory dishes or you can store it for use later!
⭐ Expert tips
- Gently press on the outsides of the pumpkins to check to see if they are done roasting. If they easily are pressed, they are done roasting.
- Allow them to cool for a bit outside of the oven before trying to remove the flesh. Sometimes they are tender enough that you can just pull the skin right off. If not, use a spoon to scoop out the flesh.
- When blending the freshly roasted pumpkin for the puree, do it on low speed. With the steam from the hot pumpkin it can explode out of the top if you are not careful.
- For storing this pumpkin puree for use later, make sure the puree is completely cooled before putting it into an airtight container. Store in 1 or 2 cup portions for easy defrosting and use.
📋 Recipe Yield
- One 2 pound sugar pumpkin will yield approximately ½ - ¾ cup pumpkins seeds and approximately 2 ½ - 3 cups of pumpkin puree.
🥡 Storage instructions
Cool the pumpkin puree completely before storing it in an airtight container.
The 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 this recipe for fresh pumpkin puree, check out these other fall recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
How to Make Pumpkin Puree from Fresh Pumpkin
- 2 pound sugar pumpkin also knows as pie pumpkin
- 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.
- Use the puree immediately or store for use later.
- Sugar pumpkins are smaller, sweeter and less fibrous making them the best pumpkins to use puree.
- Gently press on the outsides of the pumpkins see if they are done roasting. If they easily are pressed, they are done roasting.
- Blend on low speed or the hot steam can make the pumpkin explode out of the blender.
- Completely cool puree before storing in an airtight container in 1 or 2 cup portions for easy defrosting and use.