Easy Pumpkin Puree from Scratch

How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes. Jump to the Easy Pumpkin Puree Recipe

Homemade pumpkin puree from scratch

The recipe requires only two ingredients and that’s counting salt, which is technically optional! You are looking at 45 to 60 minutes of roasting time, but that’s really not too bad especially since it makes your home smell amazing. You can make pumpkin puree in advance, too. It will keep for a week in the refrigerator and for months in the freezer. (Some find that the texture changes over time when frozen, but we haven’t had any issues with that yet. I’ll keep you updated, though.)

How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes.

YOU MAY ALSO LIKE: How to make classic, unfussy pumpkin pie from scratch. This is our favorite way to make pumpkin pie. It’s easy, too!

How to Make Homemade Pumpkin Puree

You want to use small baking pumpkins when making pumpkin puree. Look for signs that say “sugar pumpkin” or “pie pumpkin.” They just taste better than anything larger (especially your Jack-O-Lantern varieties. Leave those to the decorating).

If you are at a farmer’s market, ask the farmer which pumpkin to get. They’ll know best.

Once it’s home, give the pumpkin a good rinse then get to cutting it in half. It’s pretty easy, especially when you are using the smaller varieties.

If the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does. Then plunge a heavy knife into the top near the stem and push down to the bottom.

How to Cut a Baking Pumpkin

Keep your fingers out of the way. I find that a dishtowel helps to keep the pumpkin from moving around on me.

Rotate the pumpkin and make a cut 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 tough.

Finally, pull the two halves apart. As you do this, the top of the pumpkin should break just under the stem and the stem can be pulled away. By the way, we use this cutting method for spaghetti squash and shared a video showing how we do it.

How to Cut a Baking Pumpkin

And there you go. Scoop out the pumpkin seeds and any stringy flesh then lightly season with salt.

Don’t throw away the seeds, here’s our easy recipe for roasted pumpkin seeds

Place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin.

How to Roast Pumpkins

Once the pumpkin is roasted, throw the softened flesh into a food processor and blend until smooth. Easy!

This recipe isn’t just for pumpkin. Think about swapping in other winter squashes like butternut or acorn. The roasting time might need to be adjusted slightly, but the method stays the same. Simply roast until the squash can easily be pierced with a knife in several places.

Use this homemade pumpkin puree for things like our Easy Pumpkin Mac and Cheese, Homemade Pumpkin Pancakes, your very own Pumpkin Spice Latte From Scratch and Pumpkin Pie.

For more from scratch recipes, check out our Fail-Proof Homemade Mayonnaise, Ketchup From Scratch and Homemade Hummus that has so many reviews we can’t keep up.

Finally, keep this recipe for homemade pumpkin pie spice handy so that you can make all your favorite pumpkin recipes.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Easy Pumpkin Puree from Scratch

  • PREP
  • COOK

Skip the can and make your own pumpkin puree at home. 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 are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.

Makes 5 to 6 cups pumpkin puree

Watch Us Make the Recipe

You Will Need

1 small baking pumpkin, 4 to 6 pounds

Fine sea salt, optional


    Heat the oven to 400 degrees F and line a baking sheet with parchment paper.

    Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. 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.Easy Pumpkin Puree Recipe-4-1200

    Scoop 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. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.

    Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.

Adam and Joanne's Tips

  • Make-ahead: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
  • Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cup / Calories 49 / Protein 2 g / Carbohydrate 12 g / Dietary Fiber 3 g / Total Sugars 2 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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48 comments… Leave a Comment
  • Andrea October 28, 2020, 9:05 pm

    If I don’t have a food processor can I use a regular blender?

    • Joanne September 16, 2021, 1:52 pm

      Yes, but you might find that you need to do it in batches.

  • Lee October 15, 2020, 1:32 am

    It worked perfectly. Now I have my pumpkin puree ready for making a pie. I also made Your pie dough.

  • Bethany Finch October 13, 2020, 4:37 pm

    I love to cook! Especially during Covid and for my grandpa and grandma. I recently made an apple and cranberry walnut pie and he made a point to call and tell me that it was the best. Well my mom makes a mean pumpkin pie and I plan on ruling the world with a purée pumpkin pie. Your tips on cutting the pumpkin were very Helpful, and clean.(I thought it would be like carving a pumpkin for Halloween but I was wrong) The pumpkins are cooking right now and I can’t wait to turn this purée into October magic. I would of added pics but my kitchen needs cleaning lol

  • Sofia G. October 11, 2020, 6:33 pm

    I used this recipe and it worked! I will be using it next time! After making the puree I also made a pumpkin spice frap and it was amazing

  • Kat May 25, 2020, 8:19 am

    This was awesome thank you for sharing! I had 1 whole pumpkin and didn’t know what to do with it. I appreciate the tutorial on how to break the whole pumpkin apart. Saved me so much energy as I thought I had to peel the pumpkin first. I didn’t know it was this easy to make really good pumpkin purée.

  • Egita November 20, 2019, 9:09 am

    Super easy and practical! 🙂

  • Dee Reilman November 9, 2019, 6:11 pm

    I’ve used other recipes, but I like this one so much better.. I cooked an 8# pumpkin, split in half & de-seeded, at 400 degrees.. There was some edges burnt, so I just cut them off.. Then into my ”food processor” the pulp went.. I like to make Pumpkin Chocolate Chip Cookies & Pumpkin Pie with FRESH Pumpkin.. It’s lighter than using canned pumpkin too.. And Oh so Yummy!!

  • Marlene Catterall November 7, 2019, 11:18 am

    Much easier than scooping out the pumpkin flesh, just let the roasted pumpkin cool a few minutes and the roasted skin will peel off easily. Way less messy and no waste

  • Helen Forman September 14, 2019, 2:11 pm

    Can you can the puree?

    • Joanne September 24, 2019, 12:55 pm

      Hi Helen, We have never experimented with canning/jarring pumpkin puree, but we do freeze it. It will last in the freezer up to 3 months.

    • Emily September 27, 2019, 5:37 pm

      Pumpkin cannot be canned if it’s been puréed, it’s too dense. It can only be safely canned in cubes with a pressure canner. The National Centre for Home Food Preservation has excellent safe canning instructions.

      • Joanne September 27, 2019, 6:18 pm

        Thanks, Emily!

  • Kara June 30, 2019, 7:37 pm

    What if I don’t have a food processor?

    • Joanne September 12, 2019, 3:52 pm

      A blender or food mill will work, too.

  • MeaghanMarie February 3, 2019, 4:29 pm

    I’ve made pies from those “jack’o’lantern” pumpkins for years and they are just as tasty as any store bought pumpkin in my opinion!

  • Denise W. October 31, 2018, 8:30 pm

    Do you ever drain the puréed pumpkin? Mine seemed to have a lot of liquid after I puréed it and it sat for a while in the refrigerator.

    • Joanne November 1, 2018, 1:40 pm

      Hi Denise, Since pumpkins do vary, some will produce a more moisture-heavy puree and others won’t. Draining is an option or you can throw it all into a saucepan and simmer to reduce the puree some.

    • Sarah November 11, 2019, 8:58 pm

      I put some cheesecloth at the bottom of a round strainer and had it over a bowl to drip excess moisture. I like the texture better that way.

      • Pamela. Brown-Steffen November 23, 2019, 5:05 pm

        I use this puree to make my homemade doggie treats. This way i know for sure what they get.

      • Bethany Finch October 13, 2020, 4:41 pm

        What a good idea! I feel like I’m in culinary art school all over again!

  • Kathryn McMorrow January 3, 2018, 1:53 pm

    I found that roasting at 350 degrees until pierceable (takes longer but gives better texture for using in drinks) was better on older pie pumpkins in storage. I blend a half of a baked de-skinned sugar pumpkin with a can of evaporated milk. Makes a convenient pumpkin latte base, and keep the supply in the fridge. It’s a way to build the pumpkin content and character of many inspirations!

    • betty September 12, 2019, 2:48 pm

      I agree with the lower temperature. I peel away the skin, lift the pumpkin into colander over a big bowl to drain. I pour up the juice in individual Soho cup, set in pan; freeze, and then put the frozen cups in a zip lock. When needed, they can be thawed to go into a smoothie, or added liquid to bread, etc. I press the pumpkin puree into cupcake pans; freeze; pop out and store in zip lock until needed. Most cupcake indention hold about 1/2 cup. My pumpkin pie recipe require 2 cups, so I use 4-indentions…so on according to recipes

  • Virginia Grosse December 20, 2017, 11:28 pm

    There is no mention of what temperature to roast the pumpkin.

    • Joanne May 4, 2018, 1:02 pm

      Hi Virginia, All the recipe details are above. We use a 400F oven and roast for 45 to 60 minutes.

  • Rebecca October 30, 2017, 5:09 am

    Hi, do we have to use a specific type of pumpkin? Can I use the “butternut” one ?

    • Joanne October 30, 2017, 2:07 pm

      When choosing the best pumpkin, go for a smaller one that is sold as a “pie pumpkin” or “sugar pumpkin” Larger carving pumpkins (like for Halloween) are not the best to use since they lack the flavor of the baking varieties. Butternut squash is also a great alternative.


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