Learn how to make homemade pumpkin puree from scratch. It’s super simple and tastes incredible. Then, use it in all of your favorite pumpkin recipes!
My easy pumpkin puree recipe requires 2 ingredients, one of which is salt, which is technically optional! For the best pumpkin puree, roast your pumpkins (the kitchen will smell incredible).
Homemade pumpkin puree keeps in the fridge for a week and in the freezer for months, making it a perfect make-ahead recipe. You’ll have fresh pumpkin puree ready for fall baking and your favorite pumpkin recipes!
How to Make Pumpkin Puree
When making pumpkin puree, you want to use small baking pumpkins. Look for signs that say “sugar pumpkin” or “pie pumpkin.” They taste better than larger varieties. I don’t recommend Jack-O-Lantern pumpkins for this. The smaller pumpkins taste better and have a more silky texture.
Give the pumpkin a good rinse, and then cut it in half. It’s easy, especially with the smaller varieties. Watch our video to see me walk you through it!
To safely cut your pumpkin, slice a tiny bit away from the bottom so that it sits steady on your work surface. Then, plunge a heavy knife into the top near the stem and push down to the bottom. Keep your fingers out of the way. A dishtowel helps keep the pumpkin from moving around on me.
Rotate the pumpkin and cut it from the stem to the bottom again. Wiggle the knife through the bottom so that all but the stem is cut. Don’t try to cut through the stem (it’s way too hard).
Finally, pull the two halves apart. As you do this, the top of the pumpkin should break under the stem, allowing you to pull the stem away. I use the same method for cutting other winter squash, like spaghetti squash.
Before roasting, scoop out the pumpkin seeds and any stringy flesh and lightly season with salt. (Save the seeds–here’s how to roast pumpkin seeds!)
To roast the pumpkin, place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin. I use the same roasting method when making our maple pumpkin butter!
Throw the roasted pumpkin flesh into a food processor and blend until smooth. By the way, this recipe isn’t just for pumpkin. Consider swapping in other winter squashes, like butternut or acorn. The roasting time might need to be adjusted slightly, but the method stays the same.
Ways to Use Pumpkin Puree
I love it when I have fresh pumpkin in the fridge or freezer! My favorite way to use homemade pumpkin puree is to make this incredible homemade pumpkin pie. Your friends and family will be amazed that you made them a 100% from-scratch pie!
You can make these easy pumpkin cupcakes, our homemade pumpkin spice latte, or my favorite spiced pumpkin scones! I love this pumpkin bread with chocolate and orange, our pumpkin pancakes, and this savory pumpkin mac and cheese. I also highly recommend keeping this pumpkin pie spice recipe handy for more of your favorite pumpkin recipes.
Easy Pumpkin Puree
- PREP
- COOK
- TOTAL
Skip the canned pumpkin and make your homemade pumpkin puree instead. It’s easy, smells incredible, and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins, often labeled “sugar pumpkins” or “pie pumpkins.” There’s lots of variety, so if you buy directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method also works with most winter squashes (the baking time might be slightly shorter).
Watch Us Make the Recipe
You Will Need
1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional
Directions
1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
2Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
3Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
4Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
5Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
6Process until very smooth, 3 to 5 minutes.
Adam and Joanne's Tips
- Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
- Cutting the pumpkin: Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
- The nutrition facts provided below are estimates.
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I am having issues with food processors/blenders. They have all burned up on me. What one do you use?
Hi Cindy, I currently have a Magimix. It’s pricy, but I’ve had it for years and don’t anticipate it giving up on me any time soon.
I’ve never done this before: so thank you so much for showing how to do this so easily! With food costs on the rise, I’ve been trying to find little ways to save money. Also, how long does pumpkin piree last, and what are great ideas you have found for storage? Very excited to try out your other recipes now as well.
Can I use the large Halloween pumpkins to make purée for pumpkin muffins. If yes do I cut the pumpkins in smaller pieces Thank you for your help
Hi Domenica, Technically, yes, but pie pumpkins or sugar pumpkins will taste much better.