How to Make Pumpkin Puree

Pumpkin is a delicious ingredient, but it often needs to be cooked before you can use it in recipes. While you can easily buy canned pumpkin puree, it’s actually pretty easy to make homemade pumpkin puree from fresh pumpkin. Below, I’ll show you how to make pumpkin puree, how to store it, and some of my favorite recipes to make with it.

Once you have your pumpkin puree (and because it freezes so easily), you can start baking pumpkin bread and muffins, making pie filling, or even venturing into savory pumpkin recipes!

How to Make Pumpkin Puree

Pumpkin puree is made simply by roasting pumpkin halves in the oven until the flesh is softened and the skin comes off easily. Then the cooked pumpkin flesh is pureed until smooth for cooking and baking. Homemade pumpkin puree can be used in recipes that call for canned pumpkin puree, making it an easy way to use fresh pumpkin during the fall.

What Kind of Pumpkin is Best for Pumpkin Puree?

Sugar pumpkins or “pie” pumpkins are the best pumpkins for pumpkin puree. These are smaller baking pumpkins with dense, flavorful flesh that works well for pureeing. Larger pumpkins are fine, but they have a much higher water content, so the flavor is quite muted and the puree can be more watery.

You can technically make pumpkin puree from a carving pumpkin, but the texture and flavor are generally better with a sugar pumpkin or pie pumpkin. I also wouldn’t use a pumpkin that has already been carved and left sitting out, especially if it’s been exposed to the elements or has started to soften or deteriorate.

For the best homemade pumpkin puree, look for pumpkins labeled sugar pumpkin, pie pumpkin, baking pumpkin, or cooking pumpkin.

Instructions for Making Homemade Pumpkin Puree

Cut and Seed Your Pumpkin

Cut your pumpkin in half from the stem to the bottom of the pumpkin. Scoop out the pumpkin seeds and stringy pulp. You can discard them or save the pumpkin seeds for roasting later. Place the pumpkin halves cut-side down on an oiled sheet pan.

Bake the Pumpkin

Bake the pumpkin at 400°F until the pumpkin flesh is fork tender and easily pierced with a knife or fork. This usually takes 35–45 minutes, but you’ll need to check your pumpkin rather than depending on the timer. The roasted pumpkin should be very soft, and the skin may look wrinkled, dark orange, or slightly collapsed.

Cool

Let the roasted pumpkin cool until it’s cool enough to handle safely. You can also refrigerate it and puree when it’s completely cool.

Remove Skin

Remove the stem and skin from the cooked pumpkin flesh. The skin should pull away easily, leaving the soft pumpkin flesh behind.

Puree

If your pumpkin puree is particularly fibrous, you can push it through a fine-mesh sieve for an extra-smooth texture.

If the puree seems watery, drain it through a fine-mesh sieve or cheesecloth until it reaches the consistency you want. This is especially helpful when using homemade pumpkin puree in baking, where excess moisture can affect the texture of the finished recipe.

Tips for Making Pumpkin Puree

• Choose a small baking pumpkin. Sugar pumpkins and pie pumpkins have better flavor and texture for homemade pumpkin puree than large carving pumpkins.
• Don’t worry about perfect roasting times. Pumpkin sizes vary, so use the fork-tender test rather than relying only on the clock.
• Strain watery puree. If your pumpkin has a lot of moisture, drain the puree through a fine-mesh sieve or cheesecloth before using it in baking.
• Make extra. Homemade pumpkin puree freezes well, so it’s worth making a larger batch while pumpkins are in season.
• Freeze it in recipe-sized portions. One-cup portions are especially convenient for recipes that call for canned pumpkin.

How to Store Pumpkin Puree

Though canned pumpkin puree is easy to find, home canning isn’t recommended for storing homemade pumpkin puree. Thankfully, pumpkin puree stores very easily in the refrigerator and freezer.

Refrigerator Storage

You can refrigerate pumpkin puree in a sealed container for 3–6 days. Beyond that, freezing is best.

Freezer Storage

Pumpkin freezes very easily. Place pumpkin puree in freezer-safe containers and freeze. Frozen pumpkin is best used within 6 months, but it’s still safe to eat and cook with long after that time.

Pro Tip: Freeze pumpkin puree in pre-measured portions. This can be in tablespoon, quarter-cup, or one-cup portions. Then you can defrost only as much as you need.

To thaw frozen pumpkin puree, place it in the refrigerator overnight. Some liquid may separate as the puree thaws, so give it a good stir before using. If it seems particularly watery, you can drain off some of the excess liquid.

Pumpkin is most easily frozen in silicone cubes or flat in a silicone bag to save space.

How Much Pumpkin Puree Does One Pumpkin Make?

The amount of pumpkin puree you’ll get depends on the size of your pumpkin. As a general rule, a 2-pound sugar or pie pumpkin will yield about 2 cups of puree, though the exact amount will vary depending on the pumpkin and how much moisture it contains. If you need a specific amount for a recipe, it’s best to measure the puree after blending and draining.

If a recipe calls for canned pumpkin, you can generally substitute homemade pumpkin puree in a 1:1 ratio.

Ways to Use Pumpkin Puree

Use homemade pumpkin puree in both sweet and savory recipes. It’s an easy ingredient for fall baking, but it’s also delicious in everything from toast and quesadillas to soups, pasta, and sauces.

Pumpkin Quesadillas

Many pumpkin recipes are sweet and on the dessert side, but these pumpkin quesadillas prove just how versatile pumpkin can be. Mixed with warm spices for a kick and mellowed with black beans and white cheddar cheese, this savory pumpkin recipe is a winner!

Savory Pumpkin Toast

Another savory pumpkin recipe, this pumpkin toast is mixed with chilis in adobo and spread on a tasty piece of sourdough toast. Enjoy it with an over easy egg, a side salad, or on its own!

Pumpkin Cake

This pumpkin cake is a family recipe and possible my favorite. It’s two layers of pumpkin cake topped with a cinnamon glaze that’s too delicious for words. Add the whipped cream filling and you’ll understand just why we all love it so much.

Homemade Pumpkin Butter

Pumpkin butter is a delectable fall treat. Pumpkin puree is cooked down with ginger ale, spices, and a bit of sugar to create a thick, spreadable butter. Enjoy it on toast or serve it on a fall charcuterie board!

Pumpkin Butter Grilled Cheese

Once you have pumpkin butter, add it to a simple grilled cheese for a hint of warm, fall flavors in a fast and easy lunch! Pumpkin butter grilled cheese is made with provolone cheese, but you can play around with different cheese to find your perfect combination.

Pumpkin Butter Toast

Once you have pumpkin butter, you’ll want to put it on everything – I do. Inspired by a fall toast on a trip to Canada years ago, I created this pumpkin butter toast that has prosciutto and gouda layered with the pumpkin butter and topped with fresh thyme.