It’s remarkably simple to make pumpkin puree at home.
I first made pumpkin puree from scratch during a pumpkin shortage a few years ago. After discovering that the canned pumpkin in my pantry had been expired for a couple of years, I decided to make my own. It turned out to be easy and delicious.
You only need a pie pumpkin to make puree. While many pumpkins can be used, carving pumpkins are not ideal because they can be stringy. Look for pumpkins labeled “pie,” or choose sugar or cheese pumpkins when possible. These are smaller and have smoother flesh, which makes a creamier puree.
I usually find sugar pumpkins at my grocery store, but local farms often carry pie pumpkins too. No matter the exact variety, roasting the right pumpkin yields great puree.
Start by slicing off the stem and scooping out the seeds. A serrated grapefruit spoon works well for scraping the seeds and stringy bits. You can roast the seeds separately if you like.
Then cut the pumpkin into wedges. For smaller pumpkins, halve them and cut each half into wedges about the size of your hand; these will roast in roughly 45 minutes.
At this point you can brush the wedges with oil or season them, but if your goal is pure pumpkin puree, leave them plain. I’ve rubbed the flesh with coconut oil before and it makes a lovely, slightly sweet result.
Arrange the wedges on a baking sheet skin-side down or up, or place them in a baking dish with about a quarter inch of water to prevent drying. I roasted mine skin-side up on a sheet with no added water.
Roast at 375°F until the pumpkin is fork-tender and the skin becomes wrinkled, about 45 to 50 minutes depending on size. Let the pumpkin cool slightly; it’s easier to remove the flesh while it’s still a bit warm.
The skin should peel off easily. Discard any tough or stringy bits if necessary.
Place the roasted flesh in a food processor or high-speed blender and puree until completely smooth. Pumpkins vary in moisture—some roast drier than others—so add a few tablespoons of water if the puree seems too thick. A touch of water will bring the texture closer to canned pumpkin.
I prefer a super creamy puree because I use it for baking and sauces. If you usually bake with canned pumpkin, homemade puree might have a slightly different texture at first, but it performs very similarly in recipes. Taste can vary by pumpkin, so season lightly with salt if desired and adjust from there. You can also add pumpkin pie spice for desserts or mix it into ice cream for a fun treat.
Store the finished puree in an airtight container in the refrigerator for up to about a week, or freeze in portions for longer storage.
Homemade Pumpkin Puree
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Ingredients
- 1 pie pumpkin
- a few spoonfuls of water if needed
Instructions
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Preheat the oven to 375 degrees F.
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Slice off the stem and cut the pumpkin in half. If large, cut into additional halves or wedges. Scoop out the seeds and stringy bits with a spoon. Place the wedges skin-side down on a baking sheet and roast for 45 to 50 minutes, until the skin wrinkles and the flesh is fork tender. Let cool until you can handle it, then remove the flesh from the skin and discard any tough pieces.
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Transfer the roasted pumpkin to a food processor or blender and puree until smooth. If the puree is dry, add a few tablespoons of water until you reach the desired consistency. Store in a sealed container in the refrigerator for about a week, or freeze for longer storage.
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So creamy and versatile — homemade pumpkin puree works beautifully in pies, breads, sauces, and even ice cream.
This post is part of a series where I explain exactly how I do things in the kitchen, sharing straightforward methods that actually work.