Homemade Pumpkin Puree

Yumna Jawad

Updated Sep 29, 2025

5 from 2 votes

Learn how to make pumpkin puree from scratch with just one ingredient. Use this easy tutorial for pies, soups, breads and all your fall baking

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Prep Time 10 minutes
Servings 6 servings
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2

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How to Make Pumpkin Puree.
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Pumpkin Puree from Scratch

Learn how to make pumpkin puree for pumpkin pie, pumpkin pasta, pumpkin pancakes and all your other favorite pumpkin-y treats. That orange can in your cupboard? It’s just pureed pumpkin! Here’s how to make it yourself especially if you can’t find canned pumpkin.

I admit, it’s really easy having the canned pumpkin puree. But I’ll also admit making homemade pumpkin puree is also really easy and fun to make during the fall.

Happy Cooking!
– Yumna

Tutorial Video

How to Make Homemade Pumpkin Puree

Scoop out seeds from pumpkin halves.
Step 1: Cut the pumpkin in half and scoop out seeds and stringy fiber. If desired, reserve the seeds for roasting.
Sprinkled salt on flesh of pumpkin halves.
Step 2: Sprinkle the flesh with salt
Two pumpkin halves flesh side down on baking sheet lined with parchment paper.
Step 3: Lay the halves flesh side down on the prepared baking sheet.
Two pumpkin halves after roasting showing softened skin.
Step 4: Cook until a knife or fork slides right through the skin and flesh.
Using spoon to remove cooked flesh from pumpkin halves.
Step 5: After it’s cooled, remove the flesh with a spoon and you can throw away the skin.
Pumpkin flesh in food processor before blending.
Step 6: Add flesh to a food processor and process until smooth. You may need to do this in batches depending on the size of your food processor.
How to Make Pumpkin Puree.

Homemade Pumpkin Puree

Author: Yumna Jawad
5 from 2 votes
Learn how to make homemade pumpkin puree at home from scratch to use in your favorite fall recipes. This homemade puree is simple and so easy to make.
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings6 servings

Video

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Ingredients
  

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Remove the stem of the pumpkin and cut in half, scoop out the seeds and fiber with a large spoon. Reserve the seeds for roasting.
  • Sprinkle the flesh with salt and lay the halves flesh side down on the prepared baking sheet.
  • Roast until a knife can easily be inserted and removed, 30-45 minutes.
  • Allow to cool for an hour, remove the flesh and process in a food processor until very smooth, 3-4 minutes.

Notes

Storage: Store in the fridge for 1 week or the freezer for 3 months.

Nutrition

Calories: 59kcal, Carbohydrates: 15g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 771mg, Fiber: 1g, Sugar: 6g, Vitamin A: 19307IU, Vitamin C: 20mg, Calcium: 48mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Use the right kind of pumpkin. Look for those labeled “sugar” or “pie” pumpkins. They are best for making puree. Often they are small and round but can come in different shapes (and colors!).
  2. Roast thoroughly for even blending and the best finished texture. Test it with a paring knife; it should glide smoothly right through a well-roasted pumpkin.
  3. Do not forget the salt. Salt brings out flavor. If you are using the puree for something sweet, feel free to sprinkle with a little cinnamon or pumpkin pie spice.
  4. Ditch the parchment paper. If you don’t mind scrubbing down your baking sheet, lightly oil a sheet pan roast directly on the metal. It will help caramelize the sugars in the pumpkin and concentrate the flavor.
  5. Mash by hand. The pumpkin should be soft enough to mash by hand with a fork or potato masher if you don’t have a food processor. You could also use a blender, you might just need a tablespoon or so of water to help it get started.

Recipes With Pumpkin Puree

FAQs

If a recipe calls for one can of pumpkin how much homemade pumpkin puree is the equivalent?

A typical 15-ounce can of pumpkin is a scant (slightly less) than two dry measuring cups of pumpkin puree. You can also use a scale to weigh your homemade.

Can I steam my pie pumpkin instead of roasting?

Roasting brings out the richer flavors plus roasting will dehydrate the pumpkin making for a less watery puree. However, you may use a steamer insert and cook until the flesh is easily pierced with a knife.

Can I mix and match my squash purees for “pumpkin pie?”

Definitely. In fact, many bakers suggest mixing purees or using butternut squash puree alone because they prefer the flavor and other squashes have a higher yield of useable flesh than sugar pumpkins.

How to make pumpkin puree from scratch - stored in glass jar

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Comments

  1. Lois says:

    Can I roast a large (jack o’lantern) pumpkin for pumpkin purée?

    Reply
    1. Yumna J. says:

      I typically use sugar pumpkins to make pumpkin puree but this recipe will work with any type of pumpkin. I recommend you experiment with a jack o’lantern pumpkin to see how you like it! And please let me know how it turns out if you try it!

      Reply