Homemade Pumpkin Puree

by Erin

Skip the canned stuff and make your own pumpkin puree from any sized pumpkin!

Homemade Pumpkin Puree #homemade #pumpkin #diy

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

I don’t think I have ever seen a can of store-bought pumpkin in my dad’s kitchen. I’m not sure I knew such a thing existed until my adult years, because he was always cooking up whole pumpkins and stashing away its guts in the basement freezer, taking it out when the occasion arose to make the first pie I ever loved – pumpkin pie.

It’s really great to be able to make and store your own pumpkin puree because you can avoid all the shortages of canned pumpkin at the grocery. And it’s incredibly easy to make.

Roasting a pumpkin for homemade puree

You can really do this with any sized pumpkin so long as it fits into your oven. Neither my dad nor I am not convinced that the “pie” pumpkins are really any different other than their size (he and I have baked with both). Just be sure to position the rack in your oven so that the pumpkin is further away from the heating source to avoid burning.

Roasted Pumpkin

Also, be warned that the puree with not be as dense and dark colored as the canned stuff.

You can thicken it up a bit by following the extra step in the directions below, draining out some of the liquid through a fine mesh strainer lined with paper towels or cheesecloth. I usually don’t bother taking that extra step because my puree seemed thick enough to me.

Blended pumpkin puree

Be sure to save all those pumpkin seeds to be roasted for a tasty snack! I love seasoning with just about anything, sweet or savory. And save the guts for your frozen veggie scrap stock pile to make homemade vegetable broth!

Homemade Pumpkin Puree #pumpkin

Recipes to enjoy your fresh pumpkin puree:

Post updated 9/21/20, photo above is the original.

Homemade Pumpkin Puree #homemade #pumpkin #diy


Yield: About 1 lb puree Cooking Time:
Nutrition facts: 200 calories 20 grams fat


6 lb pumpkin, whole


  1. Preheat oven to 350 degrees. Lightly grease a rimmed baking sheet and set aside.
  2. Remove the stem, and cut pumpkin in half from top to bottom. Scoop out the guts (reserve seeds for another use) and place cut-side-down on the prepared baking sheet. Cook until fork inserts easily, about 45-50 minutes.
  3. Remove from oven and allow to cool before scooping the flesh from the skin. Place flesh into a blender or food processor and blend until smooth.
  4. If you would like your puree to be thicker, line a large fine mesh strainer with paper towels or cheesecloth. Transfer the pumpkin puree to the strainer and allow to drain for one hour. Once drained, transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: My dad and Sweet Pea’s Kitchen.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like


Pumpkin Pie with Brown Sugar-Walnut Topping December 22, 2023 - 2:43 pm

[…] blog. It’s actually adapted from the recipe on the can of pumpkin puree, except my dad uses homemade pumpkin puree. This sometimes results in requiring longer cooking times due to being more liquidy than the canned […]

Pumpkin Gooey Butter Cake October 9, 2023 - 6:00 am

[…] Pumpkin puree […]

Pumpkin Oreo Truffles October 11, 2022 - 3:07 pm

[…] 3/4-1 cup pumpkin puree […]

Sugar Cookie Pumpkin Pie Bars November 18, 2020 - 3:45 pm

[…] Five years ago: Homemade Pumpkin Puree […]

Tortellini with Guiltless Pumpkin Alfredo September 3, 2020 - 11:40 am

[…] 1/2 cup canned pure pumpkin puree (not pumpkin pie filling) (I used homemade pumpkin puree) […]

Individual Baked Pumpkin Oatmeal September 3, 2020 - 11:40 am

[…] 1/2 cup pumpkin puree […]

S'mores Pumpkin Pie September 3, 2020 - 11:30 am

[…] cups fresh pumpkin puree (or 15 oz. […]

Pumpkin Pecan Waffles September 3, 2020 - 11:26 am

[…] 1 cup pumpkin puree […]

Browned Butter Salty Pumpkin Sugar Cookies September 3, 2020 - 11:23 am

[…] 1/2 cup pure pumpkin puree […]

Katie @ Dip It In Chocolate November 8, 2011 - 2:11 pm

Thanks for posting this! Usually I’m lazy and just buy puree from the store, but somehow I ended up with all these pie pumpkins this year. I’m pleased to hear the process is this easy! Definitely going to have to do this.

Barbara @ Barbara Bakes November 2, 2011 - 7:53 pm

I’ve thought about making my own pumpkin puree but haven’t done it yet. You make it sound so easy. Thanks for the tip about draining it.

Erin @ Lemon Sugar November 1, 2011 - 9:19 pm

Great post! I have two pumpkins waiting for me, I’m glad to have your post!

Baker Street November 1, 2011 - 10:14 am

I just posted homemade pumpkin puree too! Isn’t it the best thing ever. Absolutely never using the canned one again!

spiffycookie November 1, 2011 - 10:17 am

I saw that! I usually use homemade too but got lazy for a little while., until now :-)

Liz @ Southern Charm November 1, 2011 - 10:04 am

Yay! I’ve been in search of a homemade pumpkin puree recipe!! Thanks!

Jennifer @ Mother Thyme November 1, 2011 - 8:45 am

There is nothing better than homemade pumpkin puree. I always have a stash in the refrigerator and some in the freezer this time of year.


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More