Learn how to make pumpkin puree at home, where you can control all the ingredients and save yourself a few bucks. Your Fall-inspired sweet and savory recipes will taste better than ever!
Recipe Science
- Fresh, in-season pumpkins offer tender, sweeter, and more flavorful flesh compared to canned products.
- Use salt to season the flesh—it enhances flavor and helps draw out moisture, allowing the pumpkin to steam and roast faster.
- Blender blades break down pumpkin fibers, creating a smooth, creamy puree by finely grinding the particles and incorporating air.
Jump To a Section
Featured Comment 3
“I made baked pumpkin oatmeal and it was delicious! If I had known how easy it is to make my own purée, I would’ve done it years ago. Now I always will.”—Rosie
Why It Works
It’s that time of year when pumpkin pies, pumpkin spice lattes, and all your favorite pumpkin treats take center stage. I’m excited to dive into the Fall food season—how about you? Instead of just carving pumpkins for jack-o’-lanterns, why not enjoy them in your recipes too?
I will show you how to make pumpkin puree right at home. You won’t believe how easy it is! All you need is a pie pumpkin, a little sprinkle of salt, and let the oven do the work. No artificial flavors or preservatives you might find in the premade stuff. You got this!
Ingredients You’ll Need
- Pumpkin: Look for labels or signs indicating “pie pumpkin” or “baking pumpkin.” These pumpkins will be smaller and more round than those you would use for carving or decoration. They weigh between 2 and 6 pounds, so make sure to factor in the size for fitting on the sheet tray and the bake time.
- Seasoning: I season the flesh only with salt. This helps draw out the moisture, helping the pumpkin steam and cook faster in the oven.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
It’s easy to customize once you’ve learned how to make fresh pumpkin puree! Try these delicious options:
- Pumpkin Options: There are various edible types of pumpkins. Try sugar pie for a similar taste to pie pumpkins. Butternut squash or kabocha are good swaps if pumpkins are not in season.
- Seasoning: The pumpkin halves can be seasoned with black pepper, onion powder, or garlic powder, as well as salt. Add pumpkin pie spice when pureeing to enhance the sweetness.
- Oil: Brush the flesh with olive, avocado, or coconut oil before roasting. This will enhance the browning and add more caramelized flavor to the surface of the flesh. I do this for my pumpkin soup recipe to add dimension and boost sweetness.
How to Make Pumpkin Puree
Step 1: Preheat the Oven
Position your oven rack in the center and preheat to 400°F (204ºC). This temperature is perfect for roasting the pumpkin, allowing it to cook evenly and quickly. Line a baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.
Step 2: Prepare the Pumpkin
Once you’ve selected your pumpkin, it’s time to cut it up! First, carefully cut off the stem with a large chef’s knife. Then, cut the pumpkin in half lengthwise from top to bottom. If the skin is thick or the pumpkin is large, tap the knife with a mallet if you have one available.
Step 3: Remove the Seeds
Use a large spoon or ice cream scoop to remove the pumpkin seeds and fibrous strands from the pumpkin.
Pro Tip: If you love roasted pumpkin seeds, wash them in a fine mesh strainer and dry them to save for baking later. Why not use every part of the pumpkin? Nothing goes to waste—just enjoy!
Step 4: Roast
Sprinkle the inside flesh with salt. Place the pumpkin halves cut side down on a parchment or foil-lined baking sheet. Lightly grease the foil, if using, to prevent sticking.
Roast the pumpkin at 400°F until the flesh is fork tender and the skin can be easily pierced with a knife, about 30 minutes, depending on the size. I used a 2 ½ to 3-pound pumpkin, and that timing was just right.
Step 5: Remove the Flesh
Once the pumpkin cools down after roasting, scoop the flesh. It should remove easily from the skin.
Experimentation Encouraged: Alternatively, you could keep the flesh intact or roughly mash it with a fork or potato masher and serve it as a side dish with dinner.
Step 6: Puree the Pumpkin
Add the flesh into a food processor or blender to make a super smooth pumpkin puree from scratch. Puree on high speed for about 3 to 4 minutes until creamy. Now it’s ready!
Make-Ahead Tip: If not used immediately, store in an airtight container. It should stay good for up to a week in the refrigerator. The pumpkin puree can also be frozen in a resealable plastic bag for up to 3 months. Just defrost, and it’s ready to use!
Frequently Asked Questions
While you can use a regular jack-o’-lantern pumpkin for puree, it’s not ideal. These pumpkins are bred for carving, not cooking, so their flesh is often watery, stringy, and less flavorful. For the best results, opt for sugar pumpkins or pie pumpkins—they have a denser, sweeter flesh that makes for a smoother, more flavorful puree.
Roasting is a better method for making pumpkin puree. It caramelizes the natural sugars, giving the puree a richer, sweeter flavor, and helps evaporate excess moisture for a thicker, more concentrated texture. Boiling can make the pumpkin more watery and dilute its flavor.
Fresh pumpkin puree has a lighter, sweeter, and more vibrant flavor with natural earthiness, while canned pumpkin is more concentrated and slightly muted. The fresh puree also offers a more delicate texture than canned pumpkins’ denser, uniform consistency. Take these into consideration when substituting for a recipe.
Benefits of Making Pumpkin Puree
- Season: When you buy pumpkins fresh from the market, they are in season, and their flesh is tender, more flavorful, and sweeter than that of a canned product that has been mass-produced months ahead of time.
- Nutrition: Pumpkin flesh contains vitamins and minerals like vitamins C, E, potassium, and iron. It’s a rich source of the antioxidant beta-carotene, which you can see in its orange pigment. In just one cup of cooked puree, you can get 2 grams of protein, 3 grams of fiber, 0.2 grams of fat, and only 49 calories per serving.
- Ease: Just a few simple steps, like roasting and pureeing, are needed to soften the pumpkin flesh and transform it into a puree. In under an hour, you have a freshly made versatile ingredient for your favorite pumpkin recipes.
Serve This With
If you enjoyed learning How to Make Pumpkin Puree, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Puree
Ingredients
- 1 pie pumpkin, 2 to 6 pounds
- kosher salt, for seasoning
Instructions
- Heat the Oven – Set the oven rack to the center position. Heat the oven to 400°F (204ºC). Line a sheet pan with parchment paper or foil. Set aside.
- Prepare the Pumpkin – Wash and thoroughly dry the pumpkins. Place them on a sturdy cutting board. Use a chef’s knife to remove the stem, then cut it in half lengthwise.
- Remove the Seeds – Use a large spoon to remove the seeds. If desired, wash, separate, and dry the seeds for roasting later.
- Roast – Sprinkle the flesh on each side of the pumpkin with salt. Place cut-side down on the tray. Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes, depending on the size. Allow the roasted pumpkin to cool forabout 30 minutes.
- Remove the Flesh – Scoop the flesh out of the pumpkin and transfer it to a food processor or blender.
- Puree – Process at high speed until pumpkin is smooth, about 3 to 4 minutes.
Recipe Video
Notes
- Yield: A 2 ½ to 3-pound pumpkin yields ¾ to 1 cup of puree.
- Storing: Store pumpkin puree in an airtight container in the refrigerator for up to 1 week. For longer storage, place it in a resealable plastic bag with the air removed and freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Melissa says
I’ve never heard of a pie pumpkin. Would this type of pumpkin be similar to jap / grey or butternut?
Thanks
Rosie says
I made baked pumpkin oatmeal and it was delicious! Thanks so much for this email. If I had known how easy it is to make my own purée, I would’ve done it years ago. Now I always will.
Jessica Gavin says
Yay! I’m going to make a big batch this weekend 🙂 You are so welcome! Yes, now you can make it at home. It’s like ringing in the fall!