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Skip paying high prices at grocery stores and make this homemade pumpkin puree recipe! All it takes is an oven and a pie pumpkin. It’s super simple, almost impossible to mess up, and tastes much better than canned pumpkin puree.
Pie pumpkins are smaller than the large pumpkins used for carving, with sweeter flesh that’s better suited for baking.
However, you can also cook the larger pumpkins. I have a post showing how to cook a pumpkin in the oven.
Once the pumpkin is roasted and softened, simply scoop out the flesh and mash or blend it. You can use the puree right away or freeze some to have on hand later.
If you’re planning to do some fall baking, be sure to try my Homemade Pumpkin Pie Spice, Apple Pie Spice, and Homemade Vanilla Extract.
Every fall, we love taking a trip to the pumpkin patch. We went last week, and I made sure to pick up a couple of pie pumpkins for baking.
Why You’ll Love This Homemade Pumpkin Puree Recipe
- Just one ingredient: All you need to make your own pumpkin puree is a pie pumpkin, with no added sugar or preservatives.
- Great for fall baking: Use your homemade puree in pumpkin muffins, breads, pies, cookies, and other pumpkin recipes.
- Easy to make: Just roasting the pumpkin does most of the work, with very little hands-on preparation.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Pie pumpkin: You’ll need one 8-inch pie pumpkin. These smaller pumpkins are sometimes labeled sugar pumpkins or baking pumpkins. The amount of puree will vary depending on the pumpkin.
How to Make This Homemade Pumpkin Puree Recipe
Here are the step-by-step instructions for making this Fresh Pumpkin Puree:
Step 1. Preheat the oven and line a baking sheet with parchment paper.
Step 2. Remove the stem from the pumpkin and slice the pumpkin in half lengthwise (from top to bottom). Scoop out the seeds and stringy pulp.
Step 3. Place the pumpkin halves on the pan with skin side up and the inside of the pumpkin down. This allows it to cook more evenly.
Step 4. Bake, then remove from the oven and let rest.
Step 5. Scoop out the roasted pumpkin flesh and mash it with a fork or place it in a blender or food processor until there are no large chunks.
Step 6. Use immediately or store in an airtight container in the refrigerator for up to 1 week. Freeze in an airtight container for up to 3 months.
Recipe Tips
- If you have a larger or smaller pumpkin, simply add or reduce about 5 ½ minutes of cooking time per inch.
- Measure using the diameter of the pumpkin.
- It’s really hard to mess up this recipe, so don’t worry if you don’t have time to measure.
- I only use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use some nonstick cooking spray or something similar.
- This pumpkin puree recipe can be used just like store-bought pumpkin puree in the same exact amount called for in any recipe.
- The amount you get will vary with how much meat your pumpkin has. This can vary from pumpkin to pumpkin, despite size.
Ways to Use Homemade Pumpkin Puree
This easy homemade pumpkin purée can be used in your favorite pumpkin recipes that call for canned pumpkin. Here are a few ideas:
- Pumpkin bread and muffins
- Pumpkin pie
- Pumpkin cookies and cakes
- Pumpkin waffles and pancakes
- Pumpkin soup
- Pumpkin smoothies and oatmeal
Recipe Tip
If your homemade puree contains more moisture than canned pumpkin, you may want to drain some of the excess liquid before using it in baked goods. Some recipes also call for blotting the pumpkin puree before using it.
How to Store Homemade Pureed Pumpkin
Refrigerator: Allow the puree to cool, then transfer it to an airtight container and refrigerate for up to 1 week.
Freezer: Place the cooled puree in freezer-safe containers or bags and freeze for up to 3 months. Freezing in 1-cup portions makes it easy to thaw only what you need.
Thawing: Thaw frozen pumpkin puree in the refrigerator before using. Stir well and drain any excess liquid if necessary.
Frequently Asked Questions
Small pie pumpkins, also called sugar pumpkins, are the best choice. They generally have sweeter, denser flesh than large carving pumpkins.
No. Roast the pumpkin with the skin on, then scoop out the softened flesh after baking. This is much easier than trying to peel a raw pumpkin.
Yes. Homemade pumpkin puree can replace canned pumpkin int he same amount. Just keep in mind that homemade puree may contain more moisture, so you may need to drain or blot it for certain baking recipes.
Yes. Homemade pumpkin puree freezes well in an airtight, freezer-safe container for up to 3 months.
The pumpkin should be tender enough that a fork easily pierces the flesh. Larger pumpkins may need additional baking time.
More Pumpkin Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Butterscotch Muffins
- Skillet Pumpkin Cobbler
- Baked Pumpkin Donuts
- Slow Cooker Pumpkin Butter
If you make this homemade pumpkin puree recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Homemade Pumpkin Puree
Equipment
Ingredients
- 1 8 inch pie pumpkin
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a 9×13 baking sheet with parchment paper.
- Remove the stem from the pumpkin and slice the pumpkin half, length wise (from top to bottom).
- Place the pumpkin halves on the pan with skin side up and the inside of the pumpkin down. This allows it to cook more evenly.
- Bake for 45 minutes then remove from the oven and let rest, untouched, for 10 minutes.
- Scoop the meat out of the pumpkin and smash it with a fork or place it in a blender, until there are no large chunks.
- Use immediately or store in an airtight container, in the fridge, for up to 1 week. Freeze in an airtight container for up to 3 months.
Notes
-
If you have a larger or smaller pumpkin, simply add or reduce about 5 ½ minutes of cooking time per inch. Measure using the diameter of the pumpkin. It’s really hard to mess up this recipe, so don’t worry if you don’t have time to measure.
-
I like to use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use some nonstick cooking spray, aluminum foil, etc.
-
This pumpkin puree recipe can be used just like store-bought in the same exact amount called for in any recipe.
-
The amount you get will vary with how much meat your pumpkin has. This can vary from pumpkin to pumpkin, despite size.Note: If your homemade puree contains more moisture than canned pumpkin, you may want to drain some of the excess liquid before using it in baked goods. Some recipes also call for blotting the pumpkin puree before using it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
