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If you've only ever used canned pumpkin, you're in for a treat! Making Pumpkin Puree from Scratch is simple and brings out a rich, roasted flavor you just can't get from a can. This guide will walk you through how to roast fresh pumpkins and turn them into smooth, versatile puree that's perfect for holiday pies, cozy soups, and more.
My favorite time of year is definitely Fall! During pumpkin season, I always pick up extra sugar pumpkins to make my own pumpkin purée. You can get them at your local pumpkin patch or even at the grocery store.
This easy homemade pumpkin puree can be used to make my Pumpkin Roll with Mascarpone, Pumpkin Alfredo, Pumpkin Bread, or Homemade Pumpkin Pie!
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What Type of Pumpkin to Use
Sugar pumpkins, or pie pumpkins, work the best for making pumpkin puree. They are smaller pumpkins that are sweeter and less fibrous than the larger pumpkins.
One 2-pound sugar pumpkin will yield approximately ½ - ¾ cup of seeds and approximately 2 ½ - 3 cups of puree.
How to Make Fresh Pumpkin Puree
Prepare the Pumpkin - First, cut the whole pumpkin in half and remove the seeds and as much of the stringy middle as you can. Save the seeds to make my Maple Roasted Pumpkin Seeds!
Roast the Pumpkins - Place the pumpkin pieces cut-side down on a lined baking sheet and roast at 400˚F for 45 minutes to an hour until fork-tender.
Remove the Flesh - When they are cool enough to handle, use a large spoon or ice cream scoop to remove the pumpkin flesh, or just peel off the skin.
Blend the Pumpkin - Place the pumpkin in a food processor or blender and pulse or blend on low speed until smooth.
Use or Store - Use the pumpkin puree immediately, or cool and store it in freezer bags for another time.
Amanda's Expert Tips
- To see if the pumpkins are done roasting, press on the sides. If they are soft, you are good to go!
- Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that the skin just peels off.
- Blend the freshly roasted pumpkin on low speed. The steam from the hot pumpkin can blow off the top if you're not careful.
- Cool the pumpkin puree completely before storing it. Measure out 1 or 2 cup portions in freezer bags for easy defrosting and use later.
How to Store the Puree
The puree will keep in the refrigerator in an airtight container for 3-5 days. To freeze, store in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Fall Recipes to Make
If you loved learning how to make pumpkin puree, check out these other fall recipes that I know you will love, too!
Recipe
Roasted Fresh Pumpkin Puree
Ingredients
- 2 pound sugar pumpkin, or pie pumpkins
Instructions
- Preheat the oven 400˚F and line a sheet pan with parchment paper or foil.
- Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible. Discard the seeds or make roasted pumpkin seeds.
- Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender. Press on the sides to see if they are soft and tender.
- Remove the pumpkins from the oven and allow them to cool for 10 minutes.
- Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
- Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
- Use the puree immediately or cool completely and store for use later. (see instructions below)
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