How To Make Pumpkin Puree

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

The vast majority of food bloggers are currently posting fall-inspired recipes, many of which feature pumpkin puree. I know it must be torturous for those of you who still cannot track down cans of pumpkin puree where you live, so I thought I’d post a tutorial for how to make your own!

Start with “sugar” or “pie” pumpkins – they are smaller and sweeter than the big pumpkins used for carving into jack-o-lanterns.

Roast halved & seeded pumpkin in the oven at 350 degrees F until it becomes super soft.

Let cool.

Scrape all of the gorgeous brightly-hued flesh into the bowl of a food processor or blender…

… and puree until smooth.

Strain the puree to extract the excess water.

And there you have your own homemade pumpkin puree, which tastes infinitely better than the canned variety!

Homemade Pumpkin Puree

Name:Homemade Pumpkin Puree
Prep Time:10 minutes
Cooking Time:60 minutes
Total Time:1 hour
Yield:2 cups of pumpkin puree


  • 1 “sugar” or “pie” pumpkin, washed and dried
  • Water
  • Baking sheet
  • Sharp knife
  • Spoon
  • Blender or food processor
  • Fine-mesh strainer (optional)


Step 1: Choose the Right Pumpkin

Start by selecting a medium-sized pumpkin, preferably a sugar pumpkin or a pie pumpkin. These varieties have a sweeter and smoother flesh, which is perfect for making pumpkin puree. Avoid using large carving pumpkins, as they tend to be stringy and less flavorful.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C). This temperature will help to soften the pumpkin and make it easy to work with.

Step 3: Prepare the Pumpkin

Wash the pumpkin thoroughly to remove any dirt or debris. Then, using a sharp knife, carefully cut off the top stem of the pumpkin. Next, cut the pumpkin in half vertically.

Step 4: Remove Seeds and Strings

Use a spoon to scoop out the seeds and stringy pulp from the center of each pumpkin half. You can save the pumpkin seeds for roasting if you like.

Step 5: Bake the Pumpkin

Place the pumpkin halves, cut side down, on a greased baking sheet. This will help the pumpkin cook evenly and retain its moisture. Bake in the preheated oven for about 45-60 minutes or until the flesh is tender.

Step 6: Scoop Out the Flesh

Once the pumpkin is fully cooked and can be easily pierced with a fork, remove it from the oven and let it cool for a few minutes. Then, using a spoon, scoop out the soft flesh from the pumpkin skin.

Step 7: Puree the Pumpkin

Transfer the pumpkin flesh to a food processor or blender. Blend until smooth and creamy. If the puree seems too thick, you can add a small amount of water to achieve your desired consistency.

Step 8: Store or Use

Your homemade pumpkin puree is now ready to use in your favorite recipes. If you have more than you need, you can store it in airtight containers in the refrigerator for up to a week or freeze it for longer storage.


  1. Preheat oven to 350 degress F.
  2. Coat a roasting pan or jelly roll sheet with parchment paper or aluminum foil.
  3. Cut pumpkin in half. Scoop out and discard seeds and pulp.
  4. Place pumpkin halves – cut sides down – into the pan or onto the sheet.
  5. Bake for about 60-90 minutes, or until pumpkin is tender and easily pierced with a fork.
  6. Let roasted pumpkin rest at room temperature until cool enough to handle.
  7. Flip pumpkin halves over and scoop flesh out of the skin and into the bowl of a food processor. Puree until smooth.
  8. Line a sieve or colander with two layers of heavy-duty paper towel or cheesecloth and place over a bowl. Spoon puree into lined sieve and let drain for about 30 minutes.
  9. Store in an air-tight container in the fridge.

Estimated Nutrition Per Serving

  • Calories: 25 calories
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1.5g
  • Sugars: 2.5g
  • Protein: 1g
  • Vitamin A: 280% DV (Daily Value)
  • Vitamin C: 8% DV
  • Calcium: 2% DV
  • Iron: 2% DV

Please note that the nutritional values are approximate and may vary depending on the size and type of pumpkin used.

This is a basic estimation and can be adjusted based on the specific recipe or dish you use the pumpkin puree in. Enjoy your homemade pumpkin puree!

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