Learn how to make your own pumpkin puree at home! Homemade pumpkin puree requires only 1 ingredient and is creamy, sweet, and nutritious.
- 2 pie pumpkins, or more/less as needed*
- Prep: Preheat your oven to 400F and line a baking sheet with parchment paper.
- Cut: Cut just under the top stem of each pumpkin to remove it. Flip the pumpkin onto the cut flat surface, then cut in half. Use a spoon to scoop out the seeds and stringly flesh part of each pumpkin; compost, discard, or save the seeds if want to roast them!
- Bake: place the pumpkin halves cut-side down onto the baking sheet. Bake in the middle rack of the oven for 30-45 minutes, until the flesh pulls away from the skin and is easily pierced with a knife. Cook time will depend on pumpkin size.
- Cool: Remove the baking tray from the oven and carefully flip the pumpkins to cut-side-up on the sheet. Let cool for 10 minutes before scooping their flesh into a food processor.
- Blend: Process for 2-3 minutes to form a smooth puree, scraping the sides of the container as necessary. See recipe notes if your puree is too thin or thick. (Note: if you do not have a food processor, this can also be done in a high-speed blender with a tamper).
- Store: Use immediately, or transfer to an airtight container. Homemade pumpkin puree will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.
- Pumpkins: I used two ~4 lb. pie pumpkins when photographing this recipe, which made 3 3/4 cups (31.7 oz / 900 g) of puree. You can easily increase or decrease the pumpkins used to get your desired volume of puree
- Puree Thickness: If your pumpkin puree is too thick and not blending, add water in 1 tablespoon increments, until a thick but smooth consistency is reached. If the puree is too thin, strain it through a cheesecloth to remove some extra liquid.
- Substitutions: Pie pumpkins have the sweetest flavor, but large edible carving pumpkins can also be used — I would suggest chopping them into smaller pieces to reduce cooking time in the oven. If you do not have access to pie pumpkins, this recipe will also work well with butternut squash, kabocha squash, or other hard-skin seeded squash varieties; adjust the cooking time and puree thickness as necessary.