How to Make Pumpkin Puree

Fresh, homemade Pumpkin Purée is not only easy-to-make, but tastes even better than canned! Learn how to cut and remove seeds from whole pumpkins before roasting and puréeing until velvety smooth. Use right away, or freeze for later to add to recipes like muffins, pies, or even dog treats!

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.

I approached the aisle with almost kid-like giddiness, bubbling over with excitement just thinking of the delightful pumpkin recipes I would make that night.

And then, much to my dismay, there was not a SINGLE can of pumpkin purée left.

WHAT?! How could this be?

It’s the middle of September, we’ve had our first cool front, and the store is out of pumpkin purée?!

And then it clicked – oh yes! Canned purée isn’t the only option. Making a homemade version is actually super easy and incredibly delicious!

So if you find yourself in this pickle (say, maybe the day before Thanksgiving?!) then learning how to make homemade pumpkin purée just might be the lifesaving kitchen hack you need.

Not to mention, it’s also SO much tastier than the canned stuff!

Canned Vs. Homemade

After you make your first batch of pumpkin purée from scratch you’ll notice a few subtle differences between it and the canned kind (like Libby’s brand.)

First, homemade is much lighter in color than canned. This difference in color is due to the different varieties of pumpkin being used.

Canned pumpkin purée will also have a very different texture than fresh. Homemade purée will be softer and velvety smooth compared to its canned counterpart.

Lastly, the taste of the two different purées can vary drastically.

Some canned types actually use a combination of various winter squash and are not made entirely of pumpkin.  Since the winter squash, like butternut squash, are slightly sweeter than pumpkin, canned pumpkin purée tends to have a bit more sugar than fresh.

However, this is not always the case since some canned varieties use pumpkin as the only ingredient.

If you have the extra time and the pumpkin – homemade pumpkin purée is the most fresh, flavorful, and creamiest type to use in recipes.

Ingredients

The simple ingredients you need to make this pumpkin purée recipe include:

• Pumpkin. Find a pie pumpkin between 2-4 pounds. Note that the pumpkins for decorating are not what you are looking for, you’ll find the right ones in the produce section at your grocery store.
• Oil. Either olive oil or a milder oil, such as avocado, can be used. This helps to caramelize the pumpkin while cooking which gives it a richer and slightly sweeter flavor.
• Salt. Completely optional, but adding a touch of salt helps to balance out and even enhance the natural sweetness from the pumpkin.

How to Make Pumpkin Purée

The basic steps for making pumpkin purée are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Cut the Pumpkin

Slice the pumpkin in half stopping just before you get to the stem.

Place your thumbs between the two halves and pull them apart. This is much easier to do than trying to cut through the stem with your knife!

Make an incision at the base of the stem with your knife and then snap it off by hand.

You can also reverse this process, cutting the stem off first before halving the pumpkin.

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Remove the Seeds

Scoop out the seeds and strings using a large spoon with a relatively sharp edge. Make sure to scrape the sides to release all of the strings.

Save the seeds to make your own Roasted Pumpkin Seeds.

Roast the Pumpkin

Rub some oil all over the inside of each half and sprinkle with salt. This will help to caramelize the pumpkin and add a ton of flavor.  

Line a large baking sheet with parchment paper and place the pumpkin halves cut-side down.

Bake the pumpkin in a 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.  

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Peel the Skin

Let the pumpkin sit until it is cool to the touch.

There are two ways to peel pumpkin skin:

Method 1: With 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. 

Method 2: Use a large spoon and scoop out all of the pumpkin flesh. Scrape the skin to remove as much pumpkin as you can.

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Purée the Flesh

Place the pumpkin meat in a Large Food Processor. Blend for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. Look for a smooth and creamy consistency with no lumps.

If you don’t have a food processor you can also use a high-speed blender such as a Vitamix. Small blenders like Nutribullets also work, but you will have to purée in batches.

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Storage

For each pound of raw pumpkin you will end up with roughly 1 cup of homemade pumpkin purée.

1 pound pumpkin = 1 cup pumpkin purée

As an example, a 3 pound pumpkin will give you 3 cups of cooked pumpkin purée.

• To Store: Seal the pumpkin purée in an airtight container and refrigerate for up to 3-5 days.
• To Freeze: Portion the purée into ½ cup or 1 cup increments and seal in freezer-safe containers for up to 3 months.

FAQs

Expert Tips and Tricks

• No Jack-o’-lanterns. Find a pie pumpkin in the produce section instead of the less-flavorful decorative ones.
• Get the right amount. Plan accordingly for your recipe. One pound of pumpkin results in 1 cup of purée.
• Pull apart. Once an incision has been made halfway through the pumpkin use your hands to pry it apart.
• Save for later. Freeze the purée in small portions so that it’s easy to defrost exactly what you need.
• Use the right appliance. A food processor creates the best creamy texture without incorporating too much air in the purée.

More Pumpkin Recipes

Now you’ve got all of this delicious pumpkin purée you need recipes to use it in! Here are a few of the best to try:

• Healthy Pumpkin Muffins
• The Best Pumpkin Pie
• Pumpkin Dog Treats – Yes, even your pup can eat pumpkin!
• Pumpkin Butter
• Pumpkin Chocolate Chip Cookies
• Creamy Pumpkin Soup