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!

Homemade Pumpkin Puree

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. 

Roasted Sugar Pumpkins

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.

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. 

Homemade Roasted Pumpkin Puree

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. 

Roasted Sugar Pumpkin Halves

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. 

  1. Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or foil.
  2. 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!). Place the pumpkin halves cut-side down on the sheet pan.
  3. 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.
  4. 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: 

Homemade Roasted Pumpkin Puree

Homemade Roasted Pumpkin Puree

Yield: 2 Cups

An easy tutorial for making fresh roasted pumpkin puree, which can be used in all of your favorite fall and holiday recipes this year. A delicious homemade alternative to canned pumpkin! Please note that this produces looser pumpkin puree than most canned pumpkin puree (particularly Libby's pumpkin puree), which can affect baked goods. To thicken, please follow the notes at the bottom of the recipe box.

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 2 lb whole pie pumpkin or sugar pumpkin (*do not substitute with a standard pumpkin)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil.
  2. 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 roasting!).
  3. Place the pumpkin halves cut side down on the sheet pan. Roast at 400 degrees 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.
  4. 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 pie pumpkin should yield roughly 2 cups of pumpkin puree.
  5. How to Thicken Homemade Pumpkin Puree: 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. 
  6. Place the pumpkin puree in an airtight container, cover, and store in the refrigerator for up to 7 days. You can use the pumpkin puree (as you would any canned pumpkin puree) in all of your favorite pumpkin baked goods or pies. **Alternatively, 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.

Notes

TIP: If you are planning on using homemade pumpkin puree for Thanksgiving this year, I recommend making it 1-2 days in advance to free up oven space and time the day of!

Tips for Success: 

  • 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. 

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 112 Trans Fat: 0g Fiber: 5g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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