How to Make Pumpkin Puree
An easy tutorial and recipe for how to make pumpkin puree from scratch. Use this delicious pumpkin puree in all of your favorite fall and holiday recipes. Perfect for homemade pumpkin pie!
I’m so excited to share an updated version of my roasted pumpkin puree recipe! I’ve even added a video tutorial to walk you through the process.
Let me start off by saying that I totally understand the argument for not making pumpkin puree from scratch. Most of us live within proximity of a grocery store that sells reliable and great pumpkin puree for less than $2.00 a can.
Most pie pumpkins cost at least $1.00/lb, so canned pumpkin puree logistically and financially makes a lot of sense.
With that said, I can personally attest that homemade roasted pumpkin puree is worth the effort (and I use the word “effort” lightly, because it requires very little active time) for special occasions.
How to Use Homemade Pumpkin Puree:
Would I use it for regular pumpkin muffins or a loaf of pumpkin bread? Probably not. I’m not sure if the average person would be able to tell the difference in a normal baked good.
I would recommend using it for a few things: homemade pumpkin pie for Thanksgiving (if you’re going to the trouble of making pie crust and everything else from scratch, why not?), any type of pumpkin sauce or filling (for pasta, etc.), and any dish where pumpkin is the one and only star of the show.
When you pull a pumpkin pie (made with your very own homemade pumpkin puree!) out of your oven on Thanksgiving this year, I guarantee you will feel all sorts of good feelings. Accomplishment and maybe a healthy dose of Martha Stewart-esque pride. It’s the little things, right?
Tips for Success:
Please note that homemade pumpkin puree is thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the higher water content can affect baked goods, particularly any custard based baked goods, such as pumpkin pie.
To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
What is a Sugar Pumpkin?
While you can technically make homemade pumpkin puree from any type of pumpkin, I highly recommend pie pumpkins or sugar pumpkins for homemade pumpkin puree recipe.
Regular pumpkins have a significantly higher moisture content and are less sweet in flavor. Sugar pumpkins and pie pumpkins have a more concentrated flavor and are much easier to slice as well.
Sugar and pie pumpkins are available in nearly every grocery store (Trader Joe’s, Whole Foods, etc.) during the holiday season.
How to Make Pumpkin Puree:
For this recipe, you’ll want to get your hands on a 2 lb pie or sugar pumpkin, which will yield roughly 2 cups of pumpkin puree. Smaller pumpkins have better flavor and will be easier to slice.
- Preheat your oven to 400°F (204°C). Line a half sheet pan with parchment paper or foil.
- Carefully slice the sugar pumpkin in half lengthwise, scoop out and set aside the seeds (you can clean and roast them for a healthy snack, here’s a simple roasted pumpkin seeds recipe). Place the pumpkin halves cut-side down on the sheet pan.
- Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed, and the flesh is very soft and is beginning to pull away from the skin.
- Scoop out the flesh and puree until smooth in a food processor. Store in the fridge for up to a week or freeze for later. That’s it!
After tasting this homemade pumpkin puree and Libby’s canned pumpkin (which is technically made from a variety of squash) puree side-by-side, I can say that homemade puree has a significantly better texture and has an overall better flavor on its own.
Tips for Preparing Homemade Pumpkin Puree:
If you are planning on using homemade pumpkin puree for Thanksgiving this year, I recommend making it the week before in order to free up oven space close to the big day.
How to Thicken Homemade Pumpkin Puree:
Please note that this produce thinner pumpkin puree than most canned pumpkin puree (particularly Libby’s pumpkin puree. This added moisture can have an effect on baked goods.
To thicken it, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl until it reaches the desired consistency. Discard any liquid and use as directed. See the video above for more guidance.
Favorite Pumpkin Recipes:
- Pumpkin Chocolate Chip Muffins with Coffee Glaze
- Pumpkin Soufflé Pancakes
- Pumpkin Sheet Cake with Spiced Cream Cheese Frosting
Homemade Roasted Pumpkin Puree
Equipment
Ingredients
- 2 lb (0.9 kg) whole pie pumpkin or sugar pumpkin *do not substitute with a standard pumpkin
Instructions
- Preheat the oven to 400°F (204°C). Line a half sheet pan with parchment paper or aluminum foil.
- Slice the pumpkin in half lengthwise (depending on how tough the pumpkin stalk is, you can either slice through it, or remove it first, then slice). Using a serrated or large spoon, scoop out all of the pumpkin seeds and discard (or save them for roasted pumpkin seeds).
- Place the pumpkin halves cut side down on the sheet pan. Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft and beginning to pull away from the skin.
- Peel the skin away from the pumpkin flesh and discard the skin. Chop the pumpkin flesh into large chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb (0.9 kg) pie pumpkin should yield roughly 2 cups of pumpkin puree.
- How to Thicken Homemade Pumpkin Puree: Please note that homemade pumpkin puree is naturally thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the texture may affect baked goods, particularly any custard based baked goods, such as pumpkin pie, which are typically tested with canned pumpkin puree. To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
- Storage Notes: Place the pumpkin puree in an airtight container, cover, and store in the refrigerator for up 5 days. You can use the pumpkin puree as you would any canned pumpkin puree in all of your favorite pumpkin baked goods or pies. Or you can freeze the pumpkin puree in Ziploc freezer bags (I recommend freezing them in quantities and labeling the bags, aka. 2 cups) for easy grabbing to defrost later.
Video
Tips for Success:
- TIP: If you are planning on using homemade pumpkin puree for Thanksgiving this year, I recommend making it 1 to 2 days in advance to free up oven space and time the day of!
- Please note that homemade pumpkin puree is naturally looser and more watery than store-bought canned pumpkin puree. If you use it as is, the looser texture may affect baked goods, particularly any custard based baked goods, such as pumpkin pie.
- To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
45 Comments on “How to Make Pumpkin Puree”
Last year it was so hard to cut through the pumpkins, this year I bought a clean blade for my reciprocal saw and had it cut in seconds. Loved the recipe for the purée. My favorite desert was pumpkin cheese cake
can you use a coffee filter instead of a cheese cloth?
Yes, this could work! It might take a good long time, but definitely would be an option. A muslin cloth is another option if you have one (but it will stain).
I used this recipe today on a couple of New England Pie pumpkins I got from my CSA. It worked great and was surprisingly simple. The flesh scooped out easily and I blended it smooth with an immersion blender. My puree didn’t seem watery but I’ll probably strain with a cheesecloth before using just to be safe.
So happy to hear that! Yes, the texture will definitely vary a lot, as pumpkins tend to significantly vary in water percentage and I would assume CSA pumpkins (and produce from small farmers) tend to be more flavorful, less watery, etc. I would go based on texture, so if it seems very different than a canned pumpkin puree, just strain until the texture is comparable. This should yield the best results for baking!
Before reading up on the how to’s I steamed my pumpkin pieces until tender, then strained and squeezed out liquied in a cheesecloth and am drinking that since it is full of good vits. I just wanted to ask if having steamed rather than baked it it will be not as good? I also used a regular pumpkin.
We grew a small garden this year and got 3 pumpkins! I would love to make pumpkin purée with the 2 the squirrels didn’t eat! I have never worked with cheesecloth before. How much do you need to use to strain the puréed pumpkin?
I am trying something different to thicken my fresh pumpkin purée . My mother-in- law used to say you have to let spaghetti sauce come to a slow boil that look like bubbles breaking up. After I baked the pumpkin and put it through the food mill , I put in in a big pot and turned it on 1 on the stove. I am watching it carefully and will let you know if it works for a thicker purée .
This would definitely be another method (you’re essentially concentrating the puree and evaporating some of the water content), but it will change the flavor of the puree a bit in whatever you use it in!
Well, it’s now early December and the pumpkin served it’s purp on Halloween and Thanksgiving which was used as a decoration essentially. So my husband took out seeds, cut the outer skin off pumpkin and cut the pumpkin into small 2” chunks roasting on baking paper on two cookie sheets. Looking forward to using purée since he became plant based 5 months ago post quadruple open heart bypass. Thanks for directions on how to roast and purée.
Homemade roasted pumpkin puree really is worth it, and SO easy. Great tip on straining out the extra liquid when using the pumpkin for pies!
Hello, it’s your 21-year-old youngin’ who wants to cook like a 50-year-old but still can’t… any-who, I love love love this recipe and how easy it is to reuse the pumpkins from Halloween for all those good autumn recipes ie. pumpkin bread! Knock on wood that the big old Jack-o-Lantern tastes as good as it looks, I know baking pumpkins are a little sweeter and flavorful so we’ll see how this one goes!
So happy to hear that! Thank you for taking the time to leave your review!
YAY!!! So glad to hear others make pumpkin purée too!!! It makes the BEST pumpkin pie! I’ve been making pumpkin purée every year for over 40 years for my pies and also pumpkin rolls without substitute. I wouldn’t have it any other way. It’s part of the Thanksgiving prep for a totally homemade meal. There is no other way to eat a pumpkin pie than with pumpkin purée made from what we call in our area, a neck pumpkin. I prep and measure the purée per container for two pies and freeze. I measure about 1/2 cup more pumpkin than called for because of excess water in pumpkin. It’s a breeze when ready to make the pies! During the thawing process I strain with cheesecloth (or damp white paper towel) to decrease excess water. Next I measure all ingredients into a blender, mix and pour into (homemade) dough lined pie pans, sprinkle with cinnamon, bake and DONE! Delish…
What a wonderful comment with such helpful advice and personal experience! Thank you so much Vicki!
Yep, me too … jack-o-lantern pumpkins. Every year. It puts up 6-10 2 C jars if you can them after pureeing so you can have them on hand. It take a couple of sheet pans, but then you’re just utilizing your energy to the fullest, right?
You can use jack o lantern pumpkins if that’s all you have. I’ve done it for years. Place baked pumpkin in a cheesecloth lined colander, cover and weigh it down to squeeze out excess liquid, purée and just add a little more sugar or molasses to your recipe if you want it sweeter. Everyone is surprised at how good it is.
I grew my pumpkins this year. Usually I buy a Cinderella pumpkin from Oak Glen CA. They are super meaty! That’s also why you don’t want jack o lantern pumpkins because they are grown for big hollow insides and not a lot of meat for their size. I also line my colander with cheesecloth to pour the puree into it. I make an empty space in the middle and spread out up the sides of the colander so the liquid drains out faster. I have a large bowl to catch the liquid and dump it in my compost. I’ll stir it after about an hour and spread it up again because I like a super thick puree. Trader Joe’s is my favorite canned pumpkin when I’m out of homemade.
When I roast a pumpkin, after pureeing, I line a colander with cheesecloth and let the puree strain for an hour or two to get rid of the excess liquid. This results in a great texture for pie.
I tasted a sugar pumpkin puree and immediately understood why it was called a” sugar” pumpkin! Yum
I’m going to definitely have to try this as I plan on baking a lot this holiday season with pumpkin. Can’t wait to try!
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This is perfect! I live in Switzerland and everyone here roasts their own pumpkins and squash. Libby’s canned pumpkin puree–an import–is prohibitively expensive at over $8 a can! (I used it only once when I was in a bind and cringed at the cost). Thank you for the roasting tips : )
YES! I remember pumpkin puree costing a FORTUNE in England, so I totally understand the dilemna. Do you have pie pumpkins in Switzerland? Glad this was helpful Kristina!
One of these days I will go the distance and make my own pumpkin puree. When that time comes, I’m coming back to use your recipe 🙂
Been there, done that, bought the t-shirt- thanks for the tip about the pie pumpkin! We tried to make a pumpkin pie last year and wanted to start with “homemade pumpkin puree”, but it just turned into a lot of mess! We’ll fix it this year!
I’ve done this before and I agree with you! One question, your recipe starts with the oven temperature at 400 then later mentions roasting at 325. Is that correct? (The decrease in temp is not mentioned in the overview.) Just wanted to double check…
Yikes! That was a typo! Thank you so much for pointing it out Laura. I just fixed it! 🙂
I may wait another 10 years to make pumpkin puree from scratch! Still scarred from our prior experience.
This looks so amazing. I agree with you that using the canned stuff is more feasible 99% of the time, but I bet this tastes so good! Definitely worth doing occasionally 🙂
Thanks Becca! 🙂
Thanks for posting this Laura! I recently been wanting to make my own puree but wasn’t quite sure what type of pumpkin to use. Glad I read your post, it saved me some time searching the web! 😉
I definitely agree. Making puree on your own is definitely worth it sometimes! I love your simple posts like this 🙂
See, this is why I want to cook with you! I need more tips and tricks in my life!
You’re too kind!
I can’t totally taste the difference (I only buy 100% real pumpkin in cans), but it does feel more authentic and nice to make it from scratch. Plus, this color is beautiful!!
Me too! I prefer Libby’s (technically squash) and Whole Food’s 365 brand is also very good (100% pumpkin). I did notice though when I tasted them side by side (not in a baked good, just literally straight) that the homemade puree had a much better texture and had a better overall taste. Definitely wouldn’t do this everyday, but it is nice every now and then! 🙂
I agree, homemade pumpkin puree is definitely better…especially because most canned pumpkin is not even pumpkin. The subtle pumpkin flavor is what I love about fresh pumpkins. I find that flavor missing in all of the canned varieties I have tried. And never underestimate the power of Martha Stewart-esque pride! It gives you rockstar status in your own mind…which is like 99% of the battle, no?
Very true! Thanks so much Kathryn!!!
You can absolutely use regular pumpkins ????
My mom has never bought special pumpkins for this purpose and her pies are the best damn pumpkin pies around!!! I’ve roasted many myself and they turn out just fine too.
Hi Amanda. I wouldn’t call the pumpkins used for making pumpkin purée “special”. But they are different than the large jack-o-lantern pumpkins that you carve up for Halloween. Sugar pumpkins or pie pumpkins are smaller (which makes them significantly easier to cut), have better texture once roasted, and a more concentrated and sweeter pumpkin flavor. But if you like using jack-o-lantern pumpkins, great! Glad to hear it works for you.
Eh. It’s kind of bland. Not all that good. It would probably taste good in a pumpkin pie, though.
Hi Isabella! Thanks for the feedback, but I’m a bit confused as to why it warranted a two-star rating, unless you found the recipe instructions, etc. poorly written or had issues with making the recipe.
This is a tutorial recipe for unseasoned homemade pumpkin puree (essentially just roasted pumpkin) made to be used in other recipes, it is not intended or supposed to really be enjoyed on its own – just as I wouldn’t particularly encourage anyone to eat canned pumpkin puree straight up with a spoon either. It is more or less bland unless you season it or enjoy it in another application.
Again, I’m totally open to critical feedback, but it hurts my website to leave unfair negative reviews.
Seriously, that looks SO good. I love homemade roasted pumpkin puree!!