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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 little 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. Plus, it makes your home smell so cozy!
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Prep Time 10 minutes
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1-4 small sugar pumpkins or pie pumpkins

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Wash and dry the pumpkin. Carefully cut it in half from stem to bottom. If the pumpkin is particularly large, cut it into quarters.
  3. Scoop out the seeds and stringy fibers. Reserve the seeds for roasting, if desired.
  4. Place the pumpkin halves cut-side down on the prepared baking sheet.
  5. Roast for 40–60 minutes, or until the pumpkin is very tender and easily pierced with a fork.
  6. Remove from the oven and allow the pumpkin to cool until it is comfortable to handle.
  7. Scoop the pumpkin flesh away from the skin and transfer it to a food processor or blender.
  8. Blend until completely smooth and creamy. Add water, 1 tablespoon at a time, only if necessary to help it blend.
  9. If the puree is watery, transfer it to a fine-mesh strainer lined with cheesecloth and let it drain for 30–60 minutes or gently squeeze.
  10. Use immediately, refrigerate in an airtight container for 3–4 days, or freeze in measured portions for up to 3 months for best quality.

Notes

• Pumpkin variety: Sugar pumpkins and pie pumpkins are ideal for making puree. Large carving pumpkins tend to be more watery and stringy.
• For baking: Fresh pumpkin varies in moisture content. If your puree is thinner than canned pumpkin, strain it before using it in baked goods.
• Freezing: Freeze pumpkin puree in portions that match the recipes you make most often. One-cup portions are especially convenient.
• It should be easy to scoop right out after baking. If not, cook the pumpkin longer.