Skip the canned stuff—homemade pumpkin puree is fresh, flavorful, and incredibly easy to make. With just one ingredient and minimal prep, you’ll have a vibrant, smooth puree ready for baking, cooking, or any fall-inspired dish. It’s a must-have staple during pumpkin season.
Why You’ll Love This Recipe
Making pumpkin puree at home is simple, budget-friendly, and more flavorful than store-bought versions. Roasting brings out the natural sweetness of sugar pumpkins, creating a deep, rich flavor ideal for pies, breads, soups, and more. You’ll also know exactly what’s in it—no preservatives or additives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 medium sugar pumpkin (about 5 lbs)
Directions
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Preheat your oven to 350℉ (180℃) and line a baking tray with parchment paper.
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Cut the pumpkin in half and remove the stems.
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Scoop out the seeds and stringy bits with a spoon. Save the seeds if you’d like to roast them.
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Place the pumpkin halves cut side down on the lined baking sheet.
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Roast for about 1 hour, or until a fork pierces through the flesh easily and the skin looks slightly wrinkled.
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Remove from the oven and let cool completely at room temperature.
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Once cool, scoop out the soft flesh from the skin with a spoon.
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Transfer the pumpkin flesh to a food processor or blender and puree on high for about 2 minutes, or until completely smooth.
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Refrigerate the puree in an airtight container for up to 1 week. Optionally, portion and freeze for longer storage.
Servings and timing
This recipe yields approximately 4 cups of pumpkin puree.
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Prep time: 5 minutes
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Cook time: 1 hour
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Total time: 1 hour 5 minutes
Variations
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Flavor-Enhanced Puree: Stir in a pinch of pumpkin pie spice or cinnamon after blending.
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Roasted Pumpkin Seeds: Season and roast the seeds for a nutritious snack.
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Use Different Squash: Butternut squash or kabocha can also be used for a similar texture and taste.
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Savory Version: Blend with garlic or herbs for a savory pumpkin mash or soup base.
Storage/Reheating
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Refrigerate: Store in an airtight container in the fridge for up to 1 week.
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Freeze: Portion into ½ or 1 cup containers or use an ice cube tray for small servings. Freeze for up to 6 months. Thaw in the refrigerator overnight before using.
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Reheat: Use cold in baking recipes or warm gently on the stovetop for savory dishes. Stir to restore consistency after thawing.
FAQs
What kind of pumpkin should I use?
Sugar pumpkins (also called pie pumpkins) are best. Avoid large carving pumpkins—they’re more watery and less flavorful.
Can I freeze homemade pumpkin puree?
Yes, portion and freeze for up to 6 months. Thaw in the fridge and stir before using.
Do I have to peel the pumpkin?
No. Once roasted, the skin peels off easily. Just scoop out the flesh.
How do I know when the pumpkin is fully roasted?
It should be fork-tender and slightly wrinkled. The flesh should press easily when touched.
What can I do if my puree is watery?
Strain it through a fine mesh sieve or cheesecloth to remove excess moisture.
Can I use a hand blender?
Yes, an immersion blender or even a potato masher will work, but a food processor or standard blender gives the smoothest texture.
Is roasting better than boiling?
Yes, roasting intensifies the pumpkin’s natural sweetness and avoids excess water.
Can I use canned pumpkin instead?
For convenience, yes—but homemade puree offers fresher flavor and better texture.
Can I use this puree in any recipe calling for canned pumpkin?
Yes, just measure it the same way you would canned pumpkin. It’s a 1:1 substitute.
How do I use leftover pumpkin seeds?
Rinse, dry, and roast them with oil and seasoning for a crunchy snack.
Conclusion
Homemade pumpkin puree is an essential seasonal ingredient that’s easy to prepare, stores well, and enhances any fall recipe. From pies to soups and everything in between, this one-ingredient puree adds natural sweetness and depth to your cooking. Once you try it, you’ll never go back to canned.
Print
Pumpkin Puree
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 cups
- Category: How-To
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Learn how to make pumpkin puree with just one ingredient! It’s easy, ready in an hour, and perfect for all your fall baking and desserts.
Ingredients
- 1 medium sugar pumpkin (approximately 5 lbs)
Instructions
- Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper and set aside.
- Carefully cut the sugar pumpkin in half and remove the stem.
- Scoop out the seeds and stringy bits using a spoon. Save the seeds for roasting or discard.
- Place the pumpkin halves cut side down on the prepared baking tray.
- Bake for about 1 hour or until a fork easily pierces the flesh and the pumpkin feels tender.
- Remove from the oven and let cool completely at room temperature.
- Once cooled, flip the pumpkin halves over and scoop out the soft flesh.
- Transfer the flesh to a food processor or blender. Puree on high speed for about 2 minutes, until completely smooth.
- Refrigerate the pumpkin puree in an airtight container for up to 1 week or freeze for longer storage.
Notes
- Roasting tip: Pumpkin is done when a fork slides in easily, and the skin is slightly wrinkled.
- Peeling unnecessary: The skin comes off easily after roasting and cooling.
- Drain if watery: Use a mesh strainer or cheesecloth to remove excess liquid if needed.
- Seed tip: Don’t throw away the seeds—roast them for a healthy snack!
- Flavor boost: Add a pinch of pumpkin pie spice to the puree after blending for enhanced fall flavor.
- Freezing: Store in ½ or 1 cup containers or an ice cube tray. Freeze for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 83
- Sugar: 8g
- Sodium: 4mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
