How to Make Pumpkin Puree

4.84 from 6 votes

Learn How to Make Pumpkin Puree from Scratch and use it in all your favorite pumpkin recipes.

Prep Time10

Cook Time50

Total Time1

Servings: cups puree (approx)

Calories: 98kcal

Preheat oven to 350 degrees F. Line a rimmed baking sheet or small roasting pan with parchment paper.
Give the outside of your pumpkin a quick wash and dry thoroughly then use a sturdy knife to cut each pumpkin in half, from stem to base. Use a sturdy spoon or ice cream scooper to remove the seeds and stringy bits from the pumpkin. If desired, save the seeds for roasting.
Brush the entire surface - skin and flesh - of each pumpkin with a slight coat of oil. Sprinkle with salt, if desired. Transfer to your baking sheet, cut-side-down, and pierce the skin of each pumpkin half 2-3 times to allow for steam to release.
Bake at 350 degrees F for approximately 45 minutes, or until the flesh is easily pierced with a fork.
Remove from the oven and allow the pumpkins to cool for 5-10 minutes before scooping the soft, cooked flesh from the skin. Transfer the cooked flesh to a food processor or high-speed blender.
Blend on high until smooth and creamy.

For the best pumpkin puree, skip the Halloween jack-o-lantern pumpkins and use sugar pumpkins to make this homemade pumpkin puree. They taste sweeter with firmer flesh.
If you find that your puree is especially watery, transfer the puree to a cheesecloth and set in a fine-mesh strainer set over a bowl or pot. Allow the excess water to drain until thickened.
Homemade pumpkin puree will last for up to 1 week when stored in a sealed container in the refrigerator.
To freeze, transfer to a freezer-safe jar/bag/container and keep frozen until ready to use. Frozen pumpkin puree will last for up to 3-4 months.
For reference, 1 (15-ounce) can of pumpkin puree contains 2 cups minus 2.5 tablespoons.
Pumpkin is naturally gluten-free and vegan

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