Making pumpkin puree from scratch sounds fancy, but it’s surprisingly easy. Just 1 pumpkin and 2 methods—no special tools needed!
You can roast it or simmer it on the stove, and either way, you’ll end up with a creamy, fresh puree that tastes way better than canned.
I use this stuff in everything from pumpkin soup, s'mores cookies to pumpkin pound cake to cozy fall smoothies. It’s one of those small kitchen wins that makes a big flavor difference.
Why It’s Yummy
- Super fresh – Homemade always tastes better. You get pure pumpkin flavor with no metallic aftertaste.
- Healthier option – No added salt, sugar, or preservatives—just pumpkin.
- Beginner-friendly – If you can cut a squash in half, you can make this.
- Freezer-friendly – Make a batch now and enjoy cozy fall meals for months.
Ingredients
- Sugar pumpkin (a.k.a. pie pumpkin) – Choose small to medium pumpkins, around 2–4 pounds. These are sweeter and less watery than big carving pumpkins.
- Water – Just a splash if you're going the stovetop route.
- Olive oil (optional) – Adds richness when roasting, but it’s totally optional.
How to Make Pumpkin Puree
Roasted Method (for sweet, nutty flavor)
- Preheat oven: Set to 400°F (200°C).
- Prep the pumpkin: Slice the pumpkin in half lengthwise. Scoop out seeds and stringy bits.
- Roast: Place cut side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes or until fork-tender.
- Cool slightly: Let it cool for 10 minutes until safe to handle.
- Scoop and blend: Scoop out the soft flesh and blend until smooth. A food processor or blender works great here.
Stovetop Method
- Peel and cube: Cut the pumpkin into wedges, no need to peel the skin.
- Simmer: Place the pumpkin in a pot with water. Cover and simmer for 15–20 minutes, until fork-tender.
- Drain and blend: Let cool slightly, then puree until smooth.
Tips/Variations
- Use the right pumpkin. Sugar pumpkins are best. Avoid using jack-o’-lantern types.
- Don’t skip cooling. Warm puree can steam up your blender and make a mess.
- Freeze in portions. I like using silicone ice cube trays or ½ cup containers.
- Roast the seeds – Don’t toss those pumpkin seeds! Wash and roast them for a crunchy snack.
- No blender? A potato masher works in a pinch. It won’t be as smooth, but it’ll do.
- Mix with other squash. You can blend pumpkin with butternut squash or sweet potato for fun flavor combos.
- Use leftovers in sauces. Stir it into marinara, mac and cheese, or pumpkin pie dip for extra creaminess.
- Batch it – Roast multiple pumpkins at once, freeze, and thank yourself later!
What to Make With Pumpkin Puree
I love using fresh pumpkin puree in both sweet and savory ways. Here are my favorite ways to use it:
- Pasta Sauce
- Pumpkin Pancakes
- Pumpkin Muffins – Use it in place of canned puree for cheesecake roll, pumpkin muffins or pumpkin streusel bread.
- Smoothies – Blend with banana, oat milk, cinnamon, and chia seeds.
Storing Leftovers
- To Store. Keep pumpkin puree in an airtight container in the fridge for up to 5 days.
- To Freeze. Freeze in portions (I like ½ cup souper cubes or ice cubes) for up to 3 months.
- To Reheat. Let frozen puree thaw overnight in the fridge or gently reheat on the stove.
PRO TIP: Make a big batch when pumpkins are in season and freeze for later.
More Cooking Tips
- How Long Does Pasta Last In The Fridge?
- Moist Pumpkin Banana Muffins (No Oil)
- How To Boil Pasta
- Pumpkin Pie Cookies
- How To Reheat Pasta (in 3 Tried Methods)
Homemade Pumpkin Puree: FAQs
I wouldn't recommended—they're watery and bland. Use sugar pumpkins for best results.
Nope! Roasting softens the flesh, and you can easily scoop it out.
YES! Just be careful if the puree is still warm.
Mostly, yes—but homemade has a fresher flavor and no additives.
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