Learn how to make homemade pumpkin puree to use in your favorite pumpkin recipes. It’s easy, and you can even freeze it for later!

This recipe starts with a fresh baking pumpkin. Be sure to save the seeds to make these crunchy Roasted Pumpkin Seeds!

Pumpkin puree in a jar.

So Many Delicious Ways to Use this Pumpkin Puree!

With fall baking season upon us, I wanted to share my easy recipe for how to make pumpkin puree. It really couldn’t be simpler!

I love making pumpkin puree from scratch because homemade puree has a fresher flavor than canned. And there are so many ways to use it!

I’ve used this pumpkin puree to make Pumpkin Bread and Pumpkin Chocolate Chip Muffins. It’s also delicious mixed into oatmeal, along with Pumpkin Pie Spice, or blended into smoothies. Below I’ve listed lots more recipes to use your pumpkin.

Pumpkin puree can also be used in place of banana, applesauce or butter in baking recipes. It can even be a substitute for eggs in baking. You can replace 1 egg with 1/4 cup pureed pumpkin. Since eggs also add lift and help to bind some baked goods together, you might also add a little baking powder (for lift) and ground flaxseed (for binding) along with the pumpkin.

What is Pumpkin Puree?

Pumpkin puree is cooked pumpkin that has been pureed in a blender or food processor until smooth. There is nothing extra added to pure pumpkin puree, it’s just pumpkin. You can buy canned pumpkin or make it at home using this recipe!

Before you can puree the pumpkin flesh, you need to cook it. I like to roast the pumpkins in the oven because the roasting process develops a richer pumpkin flavor. Roasted pumpkin will also have less moisture in it, as compared to steamed or boiled pumpkin.

Two sugar pie baking pumpkins.

What Kind of Pumpkin to Use

Use a sugar pumpkin, sometimes also called a pie pumpkin or baking pumpkin, to make pumpkin puree. These pumpkins are smaller than the pumpkins you would use to carve into jack-o-lanterns. Pie pumpkins have a naturally sweeter flavor and a better texture than carving pumpkins.

A 2.5-3 pound pumpkin will yield about 2 cups of puree. For reference, one 15 ounce can of pumpkin puree contains about 1 ยพ cups of puree.

How to Make Pumpkin Puree

Cut pumpkin in half: Wash and dry the pumpkin. Using a large sharp knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin before halving it.

Sugar pie pumpkin cut in half.

Scoop out the seeds: Use a large spoon to scoop out the seeds and pulp. Save the seeds for roasting – roasted pumpkin seeds are delicious!

Scooping seeds out of halved pumpkin.

Bake: Lay a piece of parchment paper on a rimmed baking sheet, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.

Bake at 400ยฐ F for 30-45 minutes. My 3 pound pumpkin took 40 minutes. The pumpkin is done when a knife easily pierces through it.

Four roasted pumpkin halves on a baking sheet.

Scoop out pumpkin: Let the pumpkin cool until it is easy to handle. Then use a spoon to scoop out the soft pumpkin flesh.

Scooping roasted pumpkin flesh out of the skin.

At this point, you can serve your roasted pumpkin as a side dish for dinner. It is amazing mashed and topped with a little butter and brown sugar, or a drizzle of pure maple syrup. Or, continue to the next step and turn it into puree.

Puree: Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 2 minutes.

Pureed pumpkin in a food processor.

How to Store

Store homemade pumpkin puree in an airtight container, such as a mason jar with a lid. It will last for 1 week in the refrigerator.

You can also freeze pumpkin puree. Once completely cool, place it in a zip-top bag, squeeze out as much air as possible, and freeze flat for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.

Pumpkin puree in zip-top plastic bags for storage.

Recipe Tips

  • Be sure to use a sugar pumpkin or pie/baking pumpkin to make your puree. These types of pumpkins are naturally sweeter and have a smoother texture than carving pumpkins.
  • I use a food processor to puree my pumpkin. A blender will also work. You want to puree it until it is very smooth.
  • I like to roast at least 2 pumpkins at once. By batching the work, I get more puree for less effort.
  • If your pumpkin puree has a lot of moisture, you can place it in a paper-towel lined bowl or strainer and let some of the moisture drain off before baking with it. I recommend doing this if you plan to make Pumpkin Pie with your puree.

Pumpkin Puree Recipes

Pumpkin puree in a jar.

Easy Pumpkin Puree Recipe

Servings: 2 cups
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This easy homemade pumpkin puree is perfect for using in your favorite pumpkin recipes. Roasting the pumpkin is an easy way to cook it, and the roasting process develops a rich pumpkin flavor. I like to cook at least 2 pumpkins at once, then freeze the extra pumpkin puree for later.
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Ingredients

  • 1 sugar pumpkin, pie pumpkin or baking pumpkin, a 2.5-3 pound pumpkin will yield about 2 cups of pumpkin puree

Instructions
 

  • Preheat oven to 400ยฐ F.
  • Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin with the stem.
  • Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds, if desired.
  • Line a rimmed baking sheet with parchment paper, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.
  • Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.
  • Let the pumpkin cool until it is easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to easily peel off the skin using your fingers.
  • Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 2 minutes.

Notes

  • To Store: Store homemade pumpkin puree in an airtight container in the refrigerator for up to 7 days.
  • To Freeze: Store in an airtight container in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.
  • If your pumpkin puree has a lot of moisture, you can place it in a paper-towel lined bowl or strainer and let some of the moisture drain off before baking with it. I recommend doing this if you plan to makeย Pumpkin Pieย with your puree.
Serving: 1cup, Calories: 49kcal, Carbohydrates: 12g, Protein: 2g, Sodium: 3mg, Fiber: 3g, Sugar: 5g
Nutrition information is an estimate.
Cuisine: American
Course: How To
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

Recipe originally published October 2018. Updated September 2024.

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