Pumpkin Puree Image

How to Make Homemade Pumpkin Puree

  • Author: Melissa Griffiths
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 cups 1x


Pumpkin puree is perfect for making all sorts of tasty pumpkin treats! Making Homemade Pumpkin Puree is as easy as roasting, scooping, and blending a fresh pumpkin. You’ll love its bright color, smooth texture and easy preparation!



  • 610 pounds of fresh pumpkin (one smaller medium or two small pumpkins)


  1. Prepare your pumpkins by washing the outside under running water. This helps to make sure you don’t get any dirt or other derbis in your homemade pumpkin puree.
  2. Cut the stem end off of the pumpkin and then cut it in half horizontally to make two pumpkin “bowls”.
  3. Scrape the seeds from inside the pumpkin (I like to make honey roasted pumpkin seeds with them!).
  4. Flip the pumpkins over so the “bowl” is upside down on a parchment or baking mat rimmed baking sheet).
  5. Bake at 375 degrees until the flesh is very soft and can be pierced with a fork – 30 to 40 minutes depending on the size of your pumpkin.
  6. Remove from the oven and allow to cool enough to handle.
  7. Use a spoon to scrape the flesh from the skin. Mash with a fork or for a truly smooth homemade pumpkin puree, toss the cooked pumpkin flesh into a food processor or blender and process until smooth (this is the preferred method over just using a fork).
  8. Store pumpkin puree in an air-tight container in the fridge for up to a week or in the freezer for up to 6 months.


See the tips and tricks section in the post for all kinds of notes on what kinds of pumpkins to buy and more.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 1 SERVING SIZE: 1.5 cups
Amount Per Serving: Calories: 73.5 Fat: 3g Cholesterol: 0mg Sodium: 3.7mg Carbohydrates: 18g Sugars: 7.6g Protein: 2.6g Vitamin A: 1,058.4µg Vitamin C: 17.3mg

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