Learn how to make homemade pumpkin puree from scratch with this simple process. It’s easy to make and tastes so much more fresh than the canned stuff!
This time of year is all about the pumpkin recipes! Use this puree in pumpkin bread, pumpkin pie or pumpkin chocolate chip cookies.
Table of Contents
Easy Pumpkin Puree Recipe
It’s so easy to make homemade pumpkin puree from scratch. All you need is a pie pumpkin (aka sugar pumpkin)!
While there is nothing wrong with canned pumpkin puree, fresh pumpkin puree is so flavorful and levels up any baked good from pumpkin muffins and pumpkin pancakes to pumpkin cheesecake dip.
Make a big batch and stock the freezer with some for later. Trust me, you’ll never run out of reasons to need it!
Why I Love This Recipe
- Fresh flavor. Homemade pumpkin puree vs. canned puree has a bolder fresh taste.
- Freezer friendly. Make a big batch of homemade puree and freeze some for later. It’s great to have on hand for making a pumpkin roll for Thanksgiving!
Best Type of Pumpkin For Puree
Making pumpkin puree is as difficult as picking out the right baking pumpkins to use!
You want to use sugar pumpkins, sometimes called pie pumpkins, because they are much sweeter than their larger jack-o-lantern type cousin. This recipe really only has one star of the show, so you don’t want to cut corners! Look for one that’s about 5 pounds or so.
How to Make Homemade Pumpkin Puree
Slice the top stem off of a small sugar pumpkin. A serrated knife works well for this. Cut in half and remove all seeds and fibers (those pesky strings!). Use a spoon to scrape it down and scissors to cut them off if necessary.
Rinse off the pumpkin, getting any of the remaining bits and seeds off the walls. Pat dry, then cut into 6 pieces.
Place pieces onto a lined baking sheet with the skin side facing up. Sprinkle with optional salt and roast until fork tender. Let cool.
Scoop the flesh into a food processor or blender and puree until smooth.
Expert Tips
- Save the seeds. When cleaning out your pumpkin, save those seeds in a bowl! Rinse off and let dry. Make roasted pumpkin seeds later with a bit of oil and salt.
- Consistency. If it’s too dry, add a Tablespoon of water. If it’s too watery, squeeze out the excess water in a cheesecloth.
- Portions. Because this pumpkin puree is so full of nutrients, is full of flavor and has its own natural sweetness, it’s great in so many recipes. Freeze in ice cube trays to portion out for later use.
- Sweet or savory. It doesn’t have the added spices, sugars or other flavors in its original state, so it works well not only for baking sweets but can also be used for savory dishes.
Storing and Freezing
- Store: Homemade pumpkin puree will keep in the fridge in an airtight container or jar for up to a week.
- Freeze: If you are making batches at a time, freeze some by putting it into a Ziploc bag once cooled. Place in the freezer for up to 3 months. Then when ready to use, run under warm water.
More favorite pumpkin recipes include pumpkin cookies with cake mix, easy pumpkin cake recipe and pumpkin cheesecake bars.
Recipes to Use Pumpkin Puree
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Homemade Pumpkin Puree
Ingredients
- 1 sugar pumpkin (around 5 pounds)
- Fine sea salt (optional)
Instructions
- Line pan. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
- Clean pumpkin. Cut the top off the pumpkin and then in half. Remove all seeds and fibers. Remove fibers with scissors if needed. Rinse and pat dry. Then slice into 6 pieces.
- Roast pumpkin. Place the pumpkin onto the pan with skin facing up. Sprinkle with salt if desired. Then bake for 30-45 minutes, or until fork tender.
- Cool. Let the pumpkin cool for 1 hour. Then remove skin and scoop the flesh into a food processor.
- Puree. Process the pumpkin for 3-5 minutes, or until the puree is very smooth.
- Store. Store in the refrigerator for up to 1 week or freeze for up to 3 months in a zip top bag.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Pumpkin puree is fresh pumpkin flesh that’s been cooked and pureed until smooth and thick. It can be used in all sorts of recipes, from baked goods such as pumpkin bread to savory recipes such as pumpkin chili. It adds a bold pumpkin flavor, while also adding to a moist or creamy consistency depending on how you use it.
It will stay fresh in the fridge for up to 1 week. Check out more storing and freezing tips below.
Classic warm fall spices such as cinnamon, nutmeg, all-spice, pumpkin pie spice, apple pie spice or cardamom all compliment it perfectly. It even tastes great with spices like chili powder or paprika when making savory recipes like a creamy pumpkin soup.
Fresh pumpkins can sometimes hold extra water, so if you end up with a watery puree, simply use a cheesecloth to squeeze out the excess liquid and it’ll be good as new!
Categorized as: 5 Ingredients Or Less, American, Dairy-Free, Freezer-Friendly, Gluten-Free, Halloween, Kitchen Tips, Miscellaneous, Nut-Free, Vegan, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Thank you for the fast and easy to try! I guess I’ll make pumpkin pie with this!