Homemade Pumpkin Puree

Making homemade pumpkin puree from fresh pumpkin is easier than you might think. With just a few small pie pumpkins and a time, you can make smooth, flavorful pumpkin puree right at home. Roasting the pumpkin brings out its natural sweetness and creates a delicious puree that’s perfect for pumpkin pie, pumpkin bread, muffins, cookies, soups, pasta, and all of your favorite fall recipes.

I love making a big batch of fresh pumpkin puree at the beginning of fall and freezing what I don’t use right away. It’s a simple way to make the most of pumpkin season, and having homemade pumpkin puree ready in the freezer makes it easy to add those warm fall flavors to recipes all season long.

Why Make Pumpkin Puree from Fresh Pumpkin?

Canned pumpkin is certainly convenient, but making pumpkin puree from scratch is a simple kitchen project that’s especially fun during the fall.

Here are a few reasons to try it:

• Fresh roasted flavor: Roasting brings out the pumpkin’s natural sweetness and gives the puree a delicious depth of flavor.
• Just one ingredient: All you need is pumpkin(s), a oven and blender. It’s super simple
• Great for baking: Homemade pumpkin puree works beautifully in breads, muffins, cookies, pies, and cakes.
• Easy to freeze: Make extra pumpkin puree and keep it in the freezer for future recipes.
• A great way to use fresh pumpkins: Cooking pumpkins can become a useful homemade staple, and I love keeping them around the house as decorations to cook later.

What Kind of Pumpkin Is Best for Puree?

For the best pumpkin puree, choose sugar pumpkins or pie pumpkins. These smaller pumpkins are grown for cooking and generally have sweeter, smoother flesh than the large pumpkins typically used for carving.

Look for pumpkins that feel heavy for their size and have firm skin without soft spots, mold, or other signs of spoilage.

You can technically make puree from a carving pumpkin, but I recommend using a cooking pumpkin whenever possible. Carving pumpkins tend to have more watery, stringy flesh and aren’t as flavorful.

Ingredients

You only need one ingredient to make homemade pumpkin puree: 1–4 small sugar pumpkins or pie pumpkins. That’s it! There’s no need to add oil, butter, salt, or water before roasting.

How Much Pumpkin Puree Does One Pumpkin Make?

The amount of puree will vary depending on the size and variety of your pumpkin. As a general guide, one small sugar pumpkin will yield approximately 1½–2 cups of pumpkin puree. If you’re making a recipe that calls for a specific amount of pumpkin, measure the puree after blending so you know exactly how much you have.

Fresh Pumpkin Puree vs. Canned Pumpkin

Fresh pumpkin puree has a lovely roasted sweet flavor and is a fun way to cook with fresh pumpkins during the fall. Plus, I think it tastes way better!

However, there is one important difference to keep in mind when using it for baking: fresh pumpkin can vary in moisture content, while canned pumpkin is much more consistent. Some pumpkins produce thick, concentrated puree, while others contain significantly more water.

If you’re substituting homemade pumpkin puree in a recipe that calls for canned pumpkin, check the consistency first. If your puree is thin, strain it before using it in baked goods. This small step can make a big difference in the final texture of pumpkin bread, cookies, cakes, and pies.

How to Store Homemade Pumpkin Puree

In the Refrigerator

Transfer cooled pumpkin puree to an airtight container and refrigerate for 3–4 days.

In the Freezer

Freezing is my favorite way to store homemade pumpkin puree if I’m making a large batch. Measure the puree into freezer-safe containers or bags in portions that you’ll actually use. I especially like freezing it in 1-cup portions, since many pumpkin recipes call for about that amount. Label each container with the amount and date and freeze for up to 3 months for best quality. You can also freeze smaller portions if your favorite recipes call for ½ cup or ⅓ cup of pumpkin.

Don’t Throw Away the Pumpkin Seeds!

Before you discard the seeds, rinse them well and remove as much of the pumpkin pulp as possible. Pat them dry, then toss them with a little melted butter or oil and your favorite seasonings. Spread them on a baking sheet and roast until golden and crisp. It’s a simple way to use more of the pumpkin instead of throwing the seeds away.

Tips for the Best Homemade Pumpkin Puree

• Use cooking pumpkins: Sugar pumpkins and pie pumpkins are the best choices for puree because they tend to have sweeter, smoother flesh.
• Roast instead of boil: Roasting gives the pumpkin a deeper flavor and helps prevent the puree from becoming overly watery.
• Don’t add water unless you need it: Pumpkin already contains plenty of moisture. If your food processor or blender needs help, add only a small amount of water at a time.
• Strain watery puree: If your puree is thin, strain it before using it in baked goods. This gives you a thicker puree that behaves more like canned pumpkin.
• Make extra: If you’re already roasting one pumpkin, consider roasting a few. Homemade pumpkin puree freezes well and is wonderful to have ready throughout the fall.

Frequently Asked Questions

Can I use a carving pumpkin to make pumpkin puree?

I would not recommend it. Pie pumpkins and sugar pumpkins are a better choice. Carving pumpkins tend to have more watery, stringy flesh and less flavor.

Do I need to peel the pumpkin before roasting?

No. It’s much easier to roast the pumpkin with the skin on. Once it’s cooked, the flesh scoops away from the skin very easily.

Can I boil pumpkin instead of roasting it?

Yes, but roasting is my preferred method. It gives the pumpkin a deeper flavor and doesn’t introduce additional water during cooking.

Why is my homemade pumpkin puree watery?

Different pumpkin varieties naturally contain different amounts of water. If your puree is watery, strain it through a fine-mesh strainer lined with cheesecloth for 30–60 minutes before using it in baking.

Watch the Homemade Pumpkin Puree recipe video below

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