Homemade pumpkin puree is a game changer when it comes to fall-inspired recipes. Whether you’re baking pies, muffins, or making savory soups, this Easy Pumpkin Puree offers fresh flavor, a smooth texture, and zero preservatives. It’s simple to make, freezer-friendly, and far superior to the canned version.
Roasting sugar pumpkins brings out their natural sweetness and adds rich depth to your favorite autumn dishes. Let’s make your kitchen smell like fall!
Why You’ll Love This Pumpkin Puree
🎃 Fresh & Flavorful – Roasting enhances the natural pumpkin sweetness
🍂 Easy & Simple – Just one ingredient and a few basic steps
🥧 Perfect for Baking – Ideal texture for pies, cakes, muffins, and more
🧊 Freezer-Friendly – Make once and store for months
💰 Budget-Friendly – Use seasonal pumpkins for a cheaper alternative to canned
🌿 Clean Ingredients – 100% pumpkin, nothing else!
What Is Pumpkin Puree?
Pumpkin puree is simply cooked, blended pumpkin flesh with no added ingredients. It’s smooth, creamy, and serves as the foundation for many fall favorites—from pumpkin bread to creamy soups and even baby food.
This homemade version uses roasted sugar pumpkins (also called pie pumpkins), which offer better flavor and color compared to store-bought puree.
Ingredients You’ll Need
- 1 sugar pumpkin (2.5–3 lbs) – Also known as pie pumpkin or baking pumpkin
💡 A single pumpkin of this size will yield about 2 cups of puree.
How to Make Pumpkin Puree
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Cut the Pumpkin
Wash and dry the pumpkin.
Using a large knife, carefully cut it in half from top to bottom.
If the stem is too tough, cut off the top first.
Step 3: Remove Seeds & Pulp
Scoop out the seeds and stringy pulp using a large spoon.
💡 You can save the seeds for roasting later!
Step 4: Prepare for Baking
Line a rimmed baking sheet with parchment paper.
Place the pumpkin halves cut-side down on the sheet.
Step 5: Roast the Pumpkin
Bake for 30–45 minutes, or until a knife easily pierces through the skin and flesh.
Step 6: Cool & Scoop
Let the pumpkin cool enough to handle.
Scoop out the soft flesh with a spoon—or peel off the skin if it comes away easily.
Step 7: Puree Until Smooth
Place the roasted pumpkin flesh in a food processor or blender.
Blend for about 2 minutes, until silky smooth.
Tips for the Best Pumpkin Puree
🔪 Use a sharp, sturdy knife to cut through the pumpkin safely
🧽 Don’t skip washing the skin—it bakes directly on the pan
🌬 Let the pumpkin cool fully before blending to avoid steam buildup
🥣 If your puree is too watery, drain it with a paper towel or fine strainer
🥧 Planning to make pie? Thicker puree gives better results
Storage & Freezing Instructions
🥡 Refrigerate: Store in an airtight container for up to 7 days.
❄️ Freeze: Portion into 1-cup containers or bags and freeze for 3–4 months.
🔥 To Use: Thaw in the fridge overnight. Stir before using.
💡 Great for meal prep—make a big batch when pumpkins are in season!
FAQs About Pumpkin Puree
Q: Can I use carving pumpkins?
A: It’s not recommended—they’re stringy and bland. Use sugar or pie pumpkins instead.
Q: Can I freeze the puree in ice cube trays?
A: Yes! It’s perfect for smaller portions like smoothies or baby food.
Q: My puree is watery. What should I do?
A: Drain it in a paper towel-lined bowl or cheesecloth for 10–15 minutes.
Q: Can I skip roasting and steam the pumpkin instead?
A: Yes, but roasting gives much richer flavor and deeper color.
Final Thoughts
This Easy Pumpkin Puree is a fall essential that’s worth making from scratch. With just one ingredient and a simple roasting process, you’ll get fresh, rich puree that elevates everything from pies to pancakes.
Once you try homemade, you’ll never want canned again. Stock up, freeze the extras, and bring homemade magic to all your seasonal cooking!
Short Version
Easy Pumpkin Puree Recipe
Ingredients
- 1 sugar pumpkin pie pumpkin, or baking pumpkin (a 2.5-3 pound pumpkin) will yield about 2 cups of pumpkin puree.
Instructions
- Preheat the oven to 400°F.
- Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small, you may be able to cut through it easily. Otherwise, slice off the top part of the pumpkin with the stem.
- Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds if desired.
- Line a rimmed baking sheet with parchment paper for easy cleanup. Place the pumpkin halves, cut side down, on the baking sheet.
- Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.
- Let the pumpkin cool until it’s easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to peel off the skin with your fingers.
- Place the roasted pumpkin flesh in a food processor or blender and puree until smooth, about 2 minutes.
Notes
To Freeze: Store in an airtight container in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1-cup portions, so you can defrost and use only what you need.
If your pumpkin puree is very moist, you can place it in a paper-towel-lined bowl or strainer to drain some of the moisture before baking. This is especially recommended if you’re planning to make Pumpkin Pie with your puree.
