Name: How to Make Pumpkin Puree
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 pound sugar pumpkin (also knows as pie pumpkin)

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Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin purée recipe can be used for both sweet and savory recipes and is way better than the canned stuff!

two pumpkins next to a tan ceramic bowl of pumpkin puree with a small wooden spoon

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.

I love using this fresh pumpkin puree to make all of my favorite pumpkin recipes. It just takes a few simple steps and has the best creamy texture.

This easy homemade pumpkin puree can be used in place of canned pure pumpkin puree. Make things like pumpkin roll or pumpkin hummus or even pumpkin bread. Don't forget to freeze some for later for homemade pumpkin pie!

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🎃 Ingredient notes
🔪 Step by step instructions
⭐ Expert tips
📋 Recipe Yield
🥡 Storage instructions
🍁 More fall recipes
📖 Recipe
💬 Comments

🎃 Ingredient notes

overhead shot of two sugar pumpkins on a wooden table with a cream colored cloth

Fresh Pumpkin - Sugar pumpkins, or pie pumpkins are the type of pumpkin that work the best for making your own homemade pumpkin puree. They are smaller pumpkins that are sweeter and less fibrous than the larger pumpkins.

🔪 Step by step instructions

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 roasted pumpkin seeds or discard.

sugar pumpkins cut in half and the seeds being scooped out of it with a spoon

Place the pumpkin pieces flesh side down on a baking sheet that has been lined with foil or parchment paper.

Roast them in the oven at 400˚ for 45 minutes to an hour until they are fork tender. When they are cool enough to handle, use a large spoon or ice cream scoop to remove the pumpkin flesh. Sometimes, you can even just peel off the skin of the pumpkin.

halved sugar pumpkins on a sheet pan before and after roasting in the oven for puree

Place the scooped out pumpkin into a food processor or a blender and pulse or blend on low speed into a smooth pumpkin puree.

roasted pumpkin half with spoon scooping out flesh and pureed pumpkin on a wooden spoon

Use the pumpkin puree immediately or cool it completely and store it in freezer bags for desserts, savory dishes or even baby food.

pumpkin puree in a ziptop bag on a table that is labeled "pumpkin puree two cups"

If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.

⭐ Expert tips

Gently press on the outside of the pumpkin to check to see if they are done roasting. If they easily are pressed, they are done roasting.
Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that the pumpkin skin just peels off. If not, use a spoon to scoop out the flesh.
A high speed blender will help you get a super smooth puree. A food processor or potato masher can also be used, but may produce a lumpier consistency.
When blending the freshly roasted pumpkin for the puree, do it on low speed. The steam from the hot pumpkin can explode out of the top.
Cool the pumpkin puree completely before storing it. Measure out 1 or 2 cup portions in freezer bags for easy defrosting and use later.

📋 Recipe Yield

One 2 pound sugar pumpkin will yield approximately ½ - ¾ cup pumpkins seeds and approximately 2 ½ - 3 cups of homemade puree.

🥡 Storage instructions

The delicious pumpkin puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.

🍁 More fall recipes

If you loved learning how to make pumpkin puree, check out these other fall recipes that I know you will love too!

Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

📖 Recipe

tan ceramic bowl filled with pumpkin puree and a small wooden spoon next to two sugar pumpkins

How to Make Pumpkin Puree

Amanda

Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin puree recipe can be used for both sweet and savory recipes and is way better than the canned stuff!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Sauces

Cuisine American

Servings cups

Calories 39 kcal

Ingredients

2 pound sugar pumpkin also knows as pie pumpkin

Instructions

Preheat the oven 400˚ 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, using hands or a spoon. 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.
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 store for use later.

Notes

Sugar pumpkins are smaller, sweeter and less fibrous making them the best pumpkins to use for puree.
Gently press on the outsides of the pumpkins see if they are done roasting. If they easily are pressed, they are done roasting.
Let the pumpkins cool for a bit before trying to remove the flesh. Sometimes they are tender enough that you can just peel the skin right off. If not, use a spoon to scoop out the flesh.
Blend on low speed or the hot steam can make the pumpkin explode out of the blender.
A high speed blender will help you get a super smooth puree. A food processor or potato masher can also be used, but may produce a lumpier consistency.
Completely cool puree before storing in an airtight container in 1 or 2 cup portions for easy defrosting and use.

Recipe Yield

One 2 pound sugar or pie pumpkin will yield approximately ½ - ¾ cup pumpkins seeds and approximately 2 ½ - 3 cups of pumpkin puree.

Storage Instructions

Cool the pumpkin puree completely before storing it in an airtight container. The puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.

Nutrition

Serving: 0.5cupCalories: 39kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 514mgFiber: 1gSugar: 4gVitamin A: 12871IUVitamin C: 14mgCalcium: 32mgIron: 1mg

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