Making Pumpkin Purée from Scratch is an easy way to have velvety smooth, creamy, and delicious pumpkin to use in your favorite Fall and Thanksgiving recipes. You’ll first prepare the fresh pumpkin by removing the seeds, roast it in the oven, and then blend it until it forms a purée. Use it up in your favorite pie, muffins, and bread recipes or freeze the leftovers for later!
Table of Contents
The leaves have begun to change colors and Fall is in the air. So of course, a few cans of pumpkin purée would be on my grocery list.
But did you know… canned purée isn’t the only option? Making homemade pumpkin purée is actually super easy and incredibly delicious!
So, just in case the grocery store is out of cans (say, maybe the day before Thanksgiving?!) then learning how to make homemade pumpkin purée just might be the lifesaving kitchen hack you need.
While you’re at it, make the most of your pumpkin by learning how to roast pumpkin seeds in the oven!
If you have the extra time and a pumpkin on hand, homemade purée is the most fresh, flavorful, and creamiest type to use in recipes. Skip the canned stuff!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pumpkin. A word of caution – the most flavorful (and edible!) type of pumpkin will not be sitting outside of the store on the curbside display. The variety you want for this purée will be in the produce section and is most often located with the other winter squash (e.g., butternut, acorn, and spaghetti squash.) You will want to look for what are called Pie Pumpkins. A whole pumpkin is typically somewhere between 2-4 pounds and makes enough purée to use in a pumpkin pie recipe.
- Oil. Either olive oil or a milder oil, such as avocado, can be used. This helps to caramelize the purée while cooking, giving it a richer and slightly sweeter flavor once roasted.
- Salt. Completely optional, but adding a touch of salt helps to balance out and even enhance the natural sweetness of the pumpkin.
How to Make Homemade Pumpkin Purée
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cut the pumpkin in half. First, cut the pumpkin in half, but stop just before you get to the stem. Then, place your thumbs between the two halves and pull the gourd apart. (This is much easier to do than trying to cut through the stem with your knife!)
- Remove the stem and seeds. Make an incision at the base of the stem with your knife and then snap it off by hand. Then, use a large spoon to remove the seeds and strings.
Note: Save the seeds and make your own Roasted Pumpkin Seeds!
- Roast in the oven. Rub 1 to 2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛-teaspoon of salt. Line a large baking sheet with parchment paper and place the halves face-side down. Bake in preheated 400°F oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. You’ll also notice the skin begins to pull away from the flesh on the edges of the pumpkin.
- Peel the pumpkin. Once it is completely cooked, it’s extremely easy to peel the skin and remove the flesh.
- Method 1: With the halves face-side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed. (You’ll want to make sure the pumpkin is completely cooled for this method.)
- Method 2: Use a large spoon and scoop out all of the flesh. Scrape the skin to remove as much pumpkin as you can.
- Make the purée. There are a few different appliances you can use to do this. A large food processor incorporates less air, making a creamy and velvety smooth purée. A larger high-speed blender this is also equally as good of an option as a food processor (you will need to purée your pumpkin in batches with a smaller model). As a last resort, you can use a potato masher or an immersion blender. However, these will leave lumps and pieces throughout the purée, which isn’t ideal for baking.
Meal Prep and Storage
- Prep-Ahead: This is a perfect recipe to make a day or two before you need it.
- Storage: Keep leftover purée in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: Measure the purée into ½-cup or 1-cup increments and freeze in freezer-safe containers. It’s best to freeze it in smaller quantities so you can easily pull out exactly how much you want later!
FAQs
Technically, yes. Any kind can be puréed. However, the best variety to choose is a pie pumpkin, which is found in the produce section by the other gourds.
Yes! The canned version is simply pumpkin purée. However, many canned varieties also contain other squash, like butternut or acorn squash.
Homemade puree tastes incredible. It has a velvety smooth texture along with a sweet yet earthy flavor that’s more intense than the canned kind.
Pumpkin purée is simply the meat of a pumpkin that has been roasted, removed from the skin, and processed to be smooth. You can use it in so many ways—try these Pumpkin Purée Recipes for a real treat.
How to Use Pumpkin Purée
Now you’ve got all of this delicious pumpkin puree, what should you do with it?
The real question is, what CAN’T you do with it? These are my favorite recipes.
For breakfast, whip up Pumpkin Waffles, Banana Nut Pumpkin Bread, or Pumpkin Muffins.
Don’t miss these desserts: The Best Pumpkin Pie and Pumpkin Chocolate Chip Cookies. Don’t forget the homemade Pumpkin Pie Spice!
Pumpkin Butter goes with so many things.
Yes, even your pup can eat it, too, with Pumpkin Dog Treats!
Tap stars to rate!
How to Make Pumpkin Purée
email this recipe!
Ingredients
- 1 pie pumpkin 2 ½ to 3 ½ pounds
- 1 tablespoon oil olive or avocado
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F
- Prepare the Pumpkin: Cut pumpkin in half lengthwise stopping just before you get to the stem.* Place your thumbs between the two halves and pull the pumpkin apart. Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)1 pie pumpkin
- Roast the Pumpkin: Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt. Line a large baking sheet with parchment paper and place pumpkin halves face side down. Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. Let pumpkin sit until it is cool to the touch.1 tablespoon oil, ¼ teaspoon salt
- Remove the Skin: Either leave the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed. Or, use a large spoon and scoop out all of the pumpkin flesh.
- Make the Purée: Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. Pumpkin purée is done when it is completely smooth and there are no lumps remaining.
Tap stars to rate!
Video
Notes
- Yield: 1 pound of pumpkin will yield roughly 1 cup of pumpkin purée.
- Storage: Keep leftover puree in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: Measure the pumpkin puree into ½ cup or 1 cup increments and freeze in freezer-safe containers. It’s best to freeze it in smaller quantities so you can easily pull out exactly how much you want later!
- Tools: Choose a large food processor or a large high-speed blender for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the puree a little more juicy than the canned stuff
Hi Betty! Typically, homemade pumpkin puree is a little runnier than the canned stuff. You can strain it through a cheese cloth or cook it over a low temperature until it thickens up slightly if needed.