Making pumpkin puree at home couldn't be easier! With my two simple methods, you'll have fresh pumpkin puree in no time - perfect for baking, cooking, or whipping up a creamy pumpkin spice latte.
Autumn without pumpkin? Unthinkable! That's why I always keep a batch of homemade pumpkin puree in the fridge or freezer. It's the perfect base for countless fall recipes and always ready to use.
All you need is a pumpkin of your choice, an oven, and a blender. Cut the pumpkin in half, scoop out the seeds, bake, blend - and your homemade pumpkin puree is ready!
Once you try it, you'll never want to go back to canned pumpkin puree. Homemade simply tastes fresher, richer, and more delicious - plus, it's surprisingly quick to make from scratch.
Why Make Pumpkin Puree From Scratch?
You might be wondering why you should make homemade pumpkin puree if the canned version is so convenient. Here's why:
- Easy: Just roast and blend - that's it!
- Delicious: Fresh pumpkin has a natural sweetness and depth of flavor you won't find in a can.
- Customizable: Choose your favorite pumpkin variety for different flavors and textures.
- Versatile: Freeze it in portions and enjoy pumpkin recipes all season long.
- Zero Waste: A great way to use up leftover pumpkin.
Trust me - once you taste it, you'll understand the hype.
Best Pumpkins for Pumpkin Puree
This recipe works with almost any winter squash. My favorites are:
- Sugar pumpkin → The classic choice for pies and baking.
- Butternut squash → Mild, nutty flavor, and super creamy.
- Red Kuri Squash (Hokkaido) → Edible skin, quick to roast, slightly sweet.
- Muscat pumpkin → Juicy and aromatic, makes silky smooth puree.
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How To Make
Method 1 - For Larger Pumpkins (Butternut or Muscat Pumpkin)
- Cut the pumpkin in half and scoop out the seeds.
- Place cut-side down on a parchment-lined baking sheet.
- Roast for about 40 minutes, until the flesh is tender.
- Let cool, then scoop out the flesh and discard the skin.
- Blend in a food processor until smooth. → Add up to 1 cup of water if needed for a creamy consistency.
Method 2 – With Red Kuri or Smaller Pumpkins
- Peel (skip this step if using red kuri), halve, and remove seeds. Cut into cubes and spread on a parchment-lined baking sheet.
- Roast for about 20 minutes, until soft. Blend until smooth, adding water if needed.
Storage & Freezing
- Fridge: Store pumpkin puree in an airtight container for up to 4 days.
- Freezer: Freeze in portions using freezer bags or ice cube trays - super handy for pumpkin spice lattes or small recipe amounts.
- Thawing: Large portions thaw best overnight in the fridge; smaller ones can be thawed at room temperature.
Recipes Using Pumpkin Puree
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📖 Recipe
How To Make Pumpkin Puree | 2 Ways
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Ingredients
- 1 (~4 pound) baking pumpkin, Sugar Pumpkin, Muscat Pumpkin, Red Kuri Squash, Butternut Squash,
- ~1 cup water
Instructions
- Preheat the oven to 395°F (200°C).
Option 1
- Cut the pumpkin in half and scoop out the seeds using a spoon. Lay it, flesh side down, on a parchment paper lined baking sheet.
- Bake for 40 minutes until soft.
- Cool until you can safely handle the halves, then scoop out the flesh using a spoon. Discard the skin!
- Transfer the flesh into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Option 2
- Peel the pumpkin, cut in half, and scoop out the seeds using a spoon. Chop into cubes and transfer on a parchment paper-lined baking sheet. → If using Red Kuri Squash, no need to peel as the skin of this squash is edible.
- Bake for 20 minutes until soft.
- Add the baked pumpkin cubes into a food processor and blend until smooth. → Add up to 1 cup of water so that the pumpkin puree is smooth and creamy and not too dense.
Notes
- Pumpkin: You can make pumpkin puree with Red Kuri Squash (Hokkaido), Butternut Squash, Sugar Pumpkin, Muscat Pumpkin, or any edible winter squash of choice. → If using option 2, it’s easiest with a Red Kuri Squash as you don’t need to peel it (the skin is edible).
- Make-Ahead: Keeps fresh for a few days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Freeze in portions using freezer bags OR spread the puree into an ice cube tray, freeze for a few hours, then transfer into freezer bags. → Perfect if you need small portions for a homemade pumpkin spice latte!
Equipment
Nutrition
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Thank you for your easy recipe for making pumpkin puree. I’m not a baker, but I do like making fresh pumpkin pies. Now I will freeze the puree and look for pumpkin recipes and see how I do! Lol, wish me luck!
So glad to hear, Dina! 💕 It’s easy to make and tastes so much better than the store-bought version!
Very easy way to put pumpkins to good use. I am freezing my puree to make pumpkin bread at a later time.
So glad you found the recipe helpful, Mamajil! I always have some frozen pumpkin puree on stock! 😉
Love your recipes
Thank you for your very kind words! 💖