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Homemade Pumpkin Puree sitting in a mason jar on a linen and sage green towel with spoon and pumpkins in the background.

How to Make Homemade Pumpkin Puree

Sara Vaughn
Skip the canned and make your own homemade pumpkin puree. It's super easy and it will make all our pumpkin recipes even better!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course basic
Cuisine American
Servings 2 Cups
Calories 30 kcal


  • 1 Pumpkin I like Sugar Pumpkins Best


  • Preheat your oven to 350 degrees.
  • Cut small slits into the top of the pumpkin to vent.
  • Place the pumpkin into a shallow baking dish.
  • Roast the whole pumpkin for 45 minutes to an hour or until you can easily stab a fork into it.
  • Remove the pumpkin from the oven and allow it to cool long enough you can handle it.
  • Remove the stem and cut the pumpkin in half.
  • Scoop the seeds from the inside of the pumpkin. Save if you want to roast them later.
  • Peel the skin from the flesh and place the flesh into the bowl of a food processor or blender.
  • Puree the flesh until it is smooth to desired consistency.
  • Store in the fridge for up to one week or freeze for longer storeage.


  • Made more than you needed? – Don’t blend the entire pumpkin and leave some of the flesh to toss into your favorite soups and salads just like any other winter squash.
  • Bigger pumpkins will yield a thinner puree. You can strain the excess water through a cheesecloth or cook it on low on the stove until it’s reached it’s desired thickness.
  • If the puree is too thick for the blender, you can add a little bit of water to help thin it out to get the consistency you want.
Keyword homemade pumpkin puree, Pumpkin, pumpkin pie, pumpkin puree