How To Make Pumpkin Puree

In this recipe, I am going to show you how to make pumpkin puree. So darn easy you will never want to use store-bought again so long as there are pumpkins kicking around. Just one ingredient …. pumpkin!

Making homemade pumpkin puree is an absolute breeze and can be frozen for up to 5 months. Maybe it won’t get you through the summer because pumpkin season is relatively short-lived. But you can have fresh pumpkin puree all winter long to use in soups, smoothies, baking, pasta dishes and more!

Some of my favourite recipes that use pumpkin puree are:

Other uses for homemade pumpkin puree

  • Pies
  • Soups
  • Stuffed Pastas Shells or Tortellini
  • Smoothies
  • Oatmeal
  • Cheesecakes
  • Sauces (did you know plum sauce is made with pumpkin puree?)
  • Muffins
  • Breads

What are the best type of pumpkins to puree?

You can make this pumpkin puree recipe with any pumpkin even that Halloween pumpkin you are planning to throw out. Just make sure it was carved only a day or two in advance. You don’t want to roast an icky mouldy one you cut the week before. That is a horror story you don’t want to eat!

Large Halloween pumpkins are not the best to use for puree because they are not very sweet and are bland.

I personally like to use pie pumpkins or sugar pumpkins which are those small pumpkins you start to find in the early fall. They are much sweeter and are much much more flavourful.

White pumpkins or the squished looking pumpkins called Cinderella pumpkins because they look like the shape of Cinderella’s carriage are also good choices.

how to make pumpkin puree


Homemade pumpkin puree is thinner than the canned version because there is higher moisture content. Using homemade pumpkin puree in baked goods may alter the texture but not to worry. To thicken simply place the pumpkin puree into a fine sieve over a bowl and slowly drain away any excess liquid. After a few hours discard the liquid and then transfer the thickened pumpkin puree back into a resealable container.

How to store pumpkin puree

The amount of pumpkin puree you get from each pumpkin will vary based on size but I find that I can usually get 3 cups or 25-30 oz out of an average pie pumpkin.

You can roast a few small pie pumpkins at the same time and have lots to hold you over the winter. Once roasted, blended until smooth, drained and cooled store in a resealable container in the fridge for up to 7 days.

To freeze I like to store about 15 oz or 1 1/2 cups at a time in smaller freezer bags so I can thaw and use them as I wish. Pumpkin puree can be stored in the freezer for up to 5 months.

what to do with all those pumpkin seeds?

Roast them of course. I mean you can throw them out but pumpkin seeds are full of fibre and nutrients that would be just a shame. Don’t believe me? Check out this article from for a list of pumpkin seed benefits.

Here is my recipe for perfectly seasoned pumpkin seeds I know you are gonna love!

You can also make this very same pumpkin seed recipe using squash seeds!

So now that you know how easy pumpkin puree is to make get out there and grab up those baby pumpkins. It is a short season so enjoy the tastes of fall while it lasts!

How To Make Pumpkin Puree

An easy homemade recipe for how to make pumpkin puree. All you need is a pumpkin and you will have perfect puree for soups, pastas, baking and more!
5 from 5 votes
Print Pin Rate
Course: Baking, Dessert, Main Course
Cuisine: American, gluten free
Keyword: Pumpkin, Pumpkin Puree
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 30 oz
Calories: 145kcal


  • Oven
  • Chopping Knife or Cleaver
  • Spoon
  • Baking Sheet
  • Blender
  • Sieve
  • Bowl


  • 1 pie or sugar pumpkin


  • Using a large chopping knife of cleaver slice the pumpkin in half from the bottom up to the stem. The stem is very tough so instead of trying to cut through it grab the bottom of the pumpkin and pull each side apart. The pumpkin will break open at the base of the stem.
  • Preheat oven to 400F. Use the edge of a large spoon to scrape out the pulp. Discard the pulp or set it aside to make roasted pumpkin seeds later.
  • Place the cleaned pumpkin halves on a baking sheet. If they do not lay flat you can shave a slice off the back part so they will sit upright on the flattened pumpkin surface. Roast for 45-50 minutes or until the pumpkin flesh is soft. Remove from oven and let cool to the touch and then use the same spoon to scoop out the pumpkin flesh. Discard the shells.
  • Add the cooled pumpkin flesh to a blender and pulse to blend. Depending on the size of the pumpkin and power of your blender you may need to work in batches. Blend until smooth. Transfer to a resealable dish.
  • Homemade pumpkin puree is thinner than canned. If a thicker consistency is required place the pumpkin puree into a fine sieve over a bowl and slowly drain away any excess liquid. After a few hours discard the liquid and then transfer the thickened pumpkin puree back into a resealable container.


Store in the fridge in a sealed container for up to 7 days or freeze for up to 5 months.


Serving: 15oz | Calories: 145kcal | Carbohydrates: 34.4g | Protein: 4.7g | Fat: 1.2g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 21mg | Potassium: 876mg | Fiber: 12.3g | Sugar: 14g | Calcium: 111mg | Iron: 6mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. This was my first time making pumpkin puree from scratch and it was so good! It was easy to make too and a total money saver! Thanks so much!

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