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 only 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!
Tips for Making Pumpkin Puree
Tip 1: Use baking pumpkins. 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.
Tip 2: Cut your pumpkin safely. It’s easy! You need to cut your pumpkin in half before cooking it. I use the same cutting method when roasting spaghetti squash. Don’t let the hard shell scare you! Here’s what to do:
- To prevent the pumpkin from rolling around, place one half of a kitchen towel under the pumpkin to keep it stable on the counter. Then, use the other half of the towel to hold the pumpkin in place while you cut.
- Using a heavy chef’s knife, pierce into the middle of the pumpkin and cut it from end to end. Don’t try to cut through the stem. It is too tough.
- Wiggle the knife out. Then, to separate the two halves, remove the knife, and then pull the halves apart.
Tip 3: Save the seeds for roasting. Optionally, after scooping out the seeds, roast them, they are delicious! Check out our recipe for roasted pumpkin seeds.
Tip 4: Roast cut side down.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!
Tip 5: Use a food processor. 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 pumpkin muffins, pumpkin cupcakes, our homemade pumpkin spice latte, or my favorite spiced pumpkin scones! I love this pumpkin bread, or add chocolate and make pumpkin chocolate chip bread. Readers also love these 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.
Making dog treats which best pumpkin to sures
I’ve made pumpkin puree in the past where the instructions called to squeeze the prepared pumpkin in a cheese cloth to remove excess water. I don’t see that step in your recipe. Should I be concerned?
Hi Carlos, As long as you use a sugar or baking pumpkin and use our roasting method, I do not think you will need to squeeze any excess moisture. That said, you want it to be similar in texture to canned pumpkin, so if it seems much thinner, more liquid-y, then go ahead and squeeze it.
Many recipes call for canned pumpkin puree and then have a step to reduce the puree by cooking it in a saucepan. The idea is to reduce moisture and intensify flavor. This easy and lovely recipe achieves this during the roasting of the pumpkins. When using this recipe in a recipe that calls for reducing canned pumpkin puree, you’re already there. In some cases, as in recipes designed to use canned puree without any reduction, you may need to add a little liquid. This matters more in baking than it would with a soup or something.
I was going to use this to puree food for my baby, do you still recommend the same type of pumpkin?
Yes, any baking or sugar pumpkin will be great.
A problem I always get with recipes like this is the assumption of US location. There is no such thing as a baking pumpkin or sugar pumpkin where I am from nor in places like the UK who also speak English (I used to live there). I have Hokkaido (they are small and orange) and Flespompoenen (Butternut squashes). Can I do this with a butternut squash? They are cheap and are all year around.
Hi Eddie, We are based in the US, which is why you’ll see some of the US verbage/names. You are looking for a small pumpkin, not a large Halloween-style pumpkin. The smaller the better.
Thank you for the great recipe!! How should I store it in the freezer? Is there an ideal container for it? Thanks in advance <3
Hi Mercedes, I like freezer bags (I squeeze it flat inside the bag so it is thin and doesn’t take up too much space). I also like ice cube trays and then transferring them to a freezer-safe container for longer term storage.
Thank you for your reciepe on how to use to home grown pumpkins. Also do I cook.it to freeze yo use later .Thank u so much
I.just put the pumpkin in the oven to roast. I can hardly wait for it to finish. I will be making the pumpkin pie my hubby requested.
Thanks!! We just did this today with my son’s little pumpkin after we did a lesson on a pumpkin anatomy. Just in time for Thanksgiving! Now on to your pumpkin seed recipe!
Super easy recipe! Thank you!! When I baked them cut-side down, the edges touching the paper got a little brown so I scraped that off. Thank you!! I’m using to bake chocolate chip pumpkin bread.
Awesome recipe! Best pumpkin pie filling I recall ever having! But my heart is in using the big pumpkins. Thats what my mother used to use. Personally, I dont taste any difference, plus a large pumpkin costs half the price, and I have enough puree for at least eight pies. (That’s good home economics! LOL!)
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 use my mother’s foodmill from the 50’s. It’s a little more work but so far my arms haven’t given up or burned out.
That’s amazing!
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.
Hi, I was wondering if I freeze the pumpkin afterward, when ever I want to use it do I just let it dethaw on the counter?
Yes, absolutely.
This was the best pumpkin pie I have ever had! Even though I make my pies I have never do e it with fresh pumpkin but my daughter wanted to use pumpkins she got for Halloween but hadn’t cut. We made 6 pies out of the pulp of one pumpkin. I think the half and half makes it. Soooo good.
Is it okay to roast in the evening, separate from the skins, then puree the next day?
Hi Lani, Yes, you can puree the next day. We recommend storing the roasted pumpkin in the fridge overnight.
I followed your instructions to the letter and Im glad I did. I roasted 2 sugar pumpkins and got a quart of lovely pumpkin puree. Thanks, Richard
That’s wonderful Richard. We are glad the recipe worked so well for you.
I tried to print recipe from this site. This is a very short recipe and in order to print iit was going to print 24 pages of ads and unwanted information. I’ll just go to another website to get the recipe. Save some trees!
Hi Kim, It sounds like you tried to print the entire article. We have a print button (at the top of the article and in the recipe box) that when clicked will take you to a printer-friendly recipe page.
Hey Kim, I have an even better solution that also helps save you from having to use any paper. I just save to my computer and/or copy and paste the recipe to my notepad and voila! no wasted paper or trees! When you need any recipe just transfer or send it through email, messenger…etc, and you can open it up on your phone, tablet, anything. To Adam and Joanne,thank you for the recipe, it is exactly what I needed to teach my son how to make his favorite pie from scratch! We had fun and it was delicious!
Who knew it was so easy! Great instructions!
We are so glad that all of the instructions were helpful 🙂
Perfect Pumkin purée, thanks for the recipe. There is so much Pumkin liquid in the tray, how can you use this? Also, is it possible to use the skin?
Hi Denise, You can save it and add to soups, pasta, or the puree. If it makes the puree too watery, you can always throw the puree and liquid into a saucepan, place it over low heat and simmer until it has reduced to more of your preferred consistency.
I have a small food processor which didn’t want to work for blending the pumpkin. I tried using a potato smasher and it works just as well. So this is an FYI if anyone is afraid to attempt this and doesn’t have that appliance.
Great idea to use a potato masher (I am sure other readers will benefit). We love hearing your tips and tricks!
Nice, simple recipe. I made a beautiful puree from freshly harvested Seminole Pumpkin, though I have to admit it was difficult to not eat the whole small pumpkin after roasting it in the oven. I will use this puree to make pumpkin cornbread, I know it will be delicious! Notes from my attempt: decreased the temp 25F in my convection oven. I weighed my pumpkin and it was less than the weight listed in the recipe, so it did take less time to cook all the way through.
Hi Julia, Your idea to use the puree to make pumpkin cornbread sounds incredible (I need to find a recipe for myself now!). Thanks for sharing your extra tips!
Great and easy
We’re so glad you found the pumpkin puree recipe easy to follow.
Great instructions! Made this with a nice medium pumpkin for my baby. Now he’s loaded with plenty of purée for us to grab for meal sides!
Hi Kayla, You are reminding me of when we made pumpkin puree for our little one (a few years back now). Hopefully they enjoyed it!
Is there any possible substitute for the food processor?
A food mill works nicely or you can use a blender. If you use a blender, make sure that the pumpkin has cooled down before blending.
Can I use a blender (magic bullet) to process the flesh once baked? If so do you recommend adding water if it’s too thing to blend?
I bet this will work. Let the squash cool down before blending and try without water first.
Great instructions…you must have had someone who didn’t put the knife down in the past.
Glad they helped, and yes, we’ve had more than one slip up in the kitchen with all the cooking we do. Winter squash and pumpkins are pretty tough to cut, so we tried to add as much caution as we could to prevent an ER visit.
What are the spices used in a pumpkin latte?
Hi Louise, Here’s a link to our homemade pumpkin spice latte.