How to Make Pumpkin Puree (for Pies and Soup)

This homemade pumpkin puree recipe is easy to make and more flavorful than canned pumpkin, making it great for sweet and savory recipes.

Did you know pumpkin puree is incredibly easy to make from scratch and more flavorful than canned pumpkin? When I tried making it for the first time, I was oh-so pleasantly surprised how simple it was. Pumpkin puree can be used in sweet or savory recipes calling for “canned pumpkin” or “canned pumpkin puree”. I use this homemade version in my classic pumpkin pie, my flavorful Thai pumpkin soup, my favorite soft and pillowy pumpkin chocolate chip cookies, and a creamy pumpkin pasta that screams “fall.” I even like to eat it on its own with butter, salt, and pepper. It’s squash after all! Like any veggie, when pumpkin is roasted its natural sugars are drawn out, resulting in a sweet and flavorful veggie with loads of potential.

Why You’ll Love This Recipe

• My homemade pumpkin puree recipe is so much more flavorful and fresh than the canned stuff you will find at the grocery store
• It doesn’t get easier than a 1-ingredient recipe!
• This pumpkin puree is great for making the best pumpkin pie, or in any pumpkin recipe where it calls for “canned pumpkin”

What’s in Pumpkin Puree

• Pumpkin—I use sugar pumpkin or pumpkin pie pumpkins, but if you’re unable to find either of those varieties, look for the smallest pumpkin(s) you can find.
• Don’t use Jack-O-Lantern pumpkins. Smaller varieties work better and will be sweeter and have a smoother, creamier consistency.
• Yep, that’s it!

Find the complete recipe with measurements below.

How to Make Pumpkin Puree

• Slice and clean the pumpkin. I use a sharp knife to cut off a small slice of the pumpkin’s bottom so it sits flat. Then, I cut the pumpkin in half, avoiding the stem since it’s too hard to cut through. Clean out the seeds and stringy pulp and discard them (or roast the seeds if you’d like).
• Place the pumpkin halves flesh-side down on a baking sheet. I line the sheet with parchment paper for easy clean up.
• Roast the pumpkin at 425°F for about 45 minutes, or until fork-tender.
• Let the pumpkin cool, scoop out the flesh, and blend. I use a large spoon to scoop the pumpkin flesh out of its skin then add to my food processor to blend it up. Or, a blender works too.
• Use in your recipe as is or take the extra step below and roast the puree.

PRO TIP : Roast Pumpkin Puree Before Using in Baked Goods Recipes

I discovered this tip from Ruth Reichl to roast pumpkin before using in baked goods to dry out extra moisture from the puree. Roasting pumpkin deepens the roasted pumpkin flavor and draws out excess moisture to help prevent pie crusts from becoming soggy, or other baked goods from having a mushy texture.

• To roast pumpkin puree, I spread it on a sheet pan and roast it at 400°F for about 15 minutes.

FAQ and Recipe Tips

• Is pumpkin puree the same as canned pumpkin? Yes, they are both 100% sure pumpkin, only my version is homemade.
• Is it better to roast or steam pumpkin for puree? While you could go either way, I prefer roasting my pumpkin (I find it yields the maximum, best flavor that way).
• Is pumpkin puree 100% pure pumpkin? Yes, pumpkin puree is 100% pure pumpkin.

Storage Tips

Homemade pumpkin puree can be stored in an airtight container in the refrigerator for about 5 days. It can also be frozen in an airtight container or freezer bag for up to 3 months.

Pumpkin Puree Serving Ideas

Pumpkin Puree Substitution Ideas

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Easy Pumpkin Puree Recipe

This pumpkin puree recipe is easy to make and more flavorful than canned pumpkin, making it great for sweet and savory recipes.

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Course Side Dish

Cuisine American

Keyword pumpkin puree

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 cups

Calories 177kcal

Ingredients 

½x1x2x3x

• 2 2 /12 pound sugar pie pumpkins

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.

• Use a sharp knife to cut off a small slice of the pumpkin’s bottom so it sits flat. Cut the pumpkin in half, avoiding the stem since it’s too hard to cut through. Clean out the seeds and stringy pulp, and discard them (or roast the seeds if you’d like).

• Place the pumpkin halves flesh-side down on the baking sheet. Roast it for about 45 minutes or until fork-tender. Cool the pumpkin then scoop out the flesh into the bowl of a food processor or blender. Discard the skins.

• Pulse the pumpkin a few times then blend until smooth and use in recipes calling for pumpkin puree. Or, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

• Pro Tip: To remove extra moisture and deepen the pumpkin flavor, roast pumpkin puree on a baking sheet. I spread it on a sheet pan and roast it at 400°F for about 15 minutes then use as directed in recipes.

Nutrition

Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg

More Pumpkin Recipes to Try

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