Baking/ Freezer Friendly/ Kitchen Tip/ Recipe

Pumpkin Puree

November 4, 2015 (Last Updated: October 6, 2019)

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Have you ever made your own pumpkin puree?  It’s easy and so worth taking the time to make.  To make it easy, I bake my pumpkins whole.  No need to hack through tough skin and trying to remove the skin from the flesh.  Nope…. this is super simple.  I also use this method for butternut squash!  Super simple….guaranteed!!!

A small pumpkin on a baking sheet.

Be picky when choosing your pumpkins.  You aren’t looking for the carving variety.  Instead, look for one labeled sugar pumpkin or pie pumpkin.  At the grocery store, these will be found in the produce area near other winter squash varieties.  Sugar pumpkins have a higher sugar content than carving pumpkins.  They are usually less stringy as well.  This year I ended up with three different pumpkin varieties for baking.  I bought one at the grocery store.  Then we went to a pumpkin patch for selecting our carving pumpkins.  They had a large wagon full of sugar pie pumpkins!  These were a mixed variety and I picked different kinds.

Pumpkins ready for the oven

Start by washing your pumpkins.  Place on a baking sheet and pierce each pumpkin several times using a sharp knife.  This allows steam to vent and prevents a pumpkin explosion (that would be an ugly mess for your oven!)  Bake at 350 for 45-60 minutes.  The time, depends on the size of your pumpkin.  At 45 minutes, take a knife and push through the skin.  If it slides through with very little resistance, it’s done!

Cooked and cooled pumpkins on a baking sheet.

Let pumpkins cool completely for easy handling.  Then using your hands, pull the stem and peel back the skin.  Break pumpkin in half and scoop out the seeds.  You can use utensils, but I find it easiest to just dig in with my hands….plus it’s nice and gooey! Plop all this pulp into the food processor and process until smooth.  I did have to stop several times to push down the pulp.  It’s thick.  You might be tempted to add water to make it easier to puree…but DON’T DO IT!  You will end up with a watery puree.  Just have a little patience and it will all work out.

A pumpkin cut in half.

What should you do with this puree?  Pumpkin scones, pumpkin pie, pumpkin pancakes…..

Pumpkin skins and seeds on a baking sheet.

Pumpkin Puree in a small bowl.

5 from 2 votes
Homemade pumpkin puree can be used in all your pumpkin recipes.
Pumpkin Puree
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
How to make your own pumpkin puree
Course: Baking
Cuisine: American
Keyword: How to make your own pumpkin puree, Pumpkin Puree
Servings: 1 -2 cups
Author: Kathy
  • 1 sugar pie pumpkin
  1. Wash pumpkin
  2. piece pumpkin with a sharp knife in several places
  3. place on a baking sheet
  4. bake at 350 degrees for 45 - 60 minutes
  5. let cool completely
  6. peel of skin and remove seeds
  7. place pulp into a food processor
  8. process until smooth.
Recipe Notes

You can easily cook more than one pumpkin at a time. Pumpkin puree can be frozen.
Drain off excess liquid that may accumulate before using.


Pumpkin puree in a small bowl.


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  • Reply
    Kathleen | Hapa Nom Nom
    November 6, 2015 at 3:06 pm

    5 stars
    Ooo… this would be perfect for my pumpkin ravioli! Thanks for this fabulous recipe, Kathy!

    • Reply
      November 7, 2015 at 6:41 am

      Pumpkin ravioli! I am going to have to check that out!

  • Reply
    Hannah | The Swirling Spoon
    November 6, 2015 at 2:56 pm

    Will have to try this technique of roasting the pumpkin whole! I always make my own pumpkin puree, not out of choice but because canned puree is not a thing in Australia bahaha. This looks so much easier than peeling and boiling, which is what I usually do! (and nearly chop my fingers off every time :D)

    • Reply
      November 7, 2015 at 6:43 am

      I hope you give it a try…you need to save your fingers!

  • Reply
    Manali @ CookWithManali
    November 6, 2015 at 9:57 am

    I have actually never made my own pumpkin puree. I think I should considering it’s easy to do so and homemade is always better. Thanks for the tutorial Kathy!

    • Reply
      November 7, 2015 at 8:28 am

      Homemade is better! I hope you give it a try!

  • Reply
    Anu-My Ginger Garlic Kitchen
    November 6, 2015 at 9:15 am

    I love making dishes with pumpkin puree. Nothing can beat homemade puree. Thanks for this share.

  • Reply
    Cailee August
    November 5, 2015 at 4:35 pm

    WOW!! This looks amazing! What a fun, homemade idea!! I love it! Honestly, I’ve never actually thought to make my own pumpkin puree (I know, crazy, right?!! ) But I def should!! I bet it makes recipes so much more delicious!!!

    • Reply
      November 5, 2015 at 8:03 pm

      It’s worth giving it a try!

  • Reply
    Meghan | Fox and Briar
    November 5, 2015 at 10:26 am

    5 stars
    What a great idea roasting them whole like that! So much easier. I have not made pumpkin puree this year, but I did a few years ago and it turned into the best pumpkin pie I have ever made – so much better than canned pumpkin! Thanks for reminding me that I need to get on that – and for the easier method! Also – I love how the pumpkins look after they have been roasted, they are just beautiful.

    • Reply
      November 5, 2015 at 8:04 pm

      Roasting them whole is the way to go!

  • Reply
    Rachelle @ Beer Girl Cooks
    November 5, 2015 at 8:10 am

    I just roasted my own pumpkins for the first time a few weeks ago! I like your method of leaving them whole rather than cutting the top off, scooping the seeds out, and slicing them in half first! You are way smarter than me! 🙂

    • Reply
      November 5, 2015 at 8:04 pm

      I’m just always looking for less steps!

  • Reply
    David @ Spiced
    November 5, 2015 at 6:33 am

    Interesting! Thanks for sharing this tip. I have never made my own pumpkin puree. We go through the stuff like crazy though! We actually add a scoop on top of the dogs’ food at night after the vet recommended it for extra fiber. Add in the pumpkin baking that I’m always doing, and you can see how we go through it so fast. I need to try making my own now!

    • Reply
      November 5, 2015 at 8:05 pm

      Feeding it to your dog?! Lucky dog!!!

  • Reply
    Kristine | Kristine's Kitchen
    November 4, 2015 at 9:57 pm

    I just made my first batch of homemade pumpkin puree the other day! It’s amazing how much fresher it is compared to the canned stuff. Your recipe looks SO easy!

    • Reply
      November 5, 2015 at 5:53 am

      You are right…it does taste fresher! Plus you know just what’s in it!

  • Reply
    Senika @ Foodie Blog Stalker
    November 4, 2015 at 3:19 pm

    I love that you don’t have to hack into the pumpkin before cooking it! I need to try making (and eating) my own pumpkin puree, yum!

    • Reply
      November 4, 2015 at 7:48 pm

      Give it a try!

  • Reply
    Lori from LL Farm
    November 4, 2015 at 9:06 am

    Hi Kathy,
    I made pumpkin puree for my first time this year by baking the quartered pumpkin. Thanks for the tip on doing it whole!

    • Reply
      November 4, 2015 at 7:47 pm

      Hooray for you! Glad you made some!

  • Reply
    Cheyanne @ No Spoon Necessary
    November 4, 2015 at 8:23 am

    I haven’t tried making my own pumpkin puree yet, but it is on the list! I LOVE that you cook your pumpkin whole!! SO clever and YESS to way less work! Can’t wait to give it a try! Cheers, my dear!

    • Reply
      November 4, 2015 at 7:47 pm

      I do like to make things a bit easier!

  • Reply
    November 4, 2015 at 7:39 am

    Kathy I love making pumpkin puree at home but lately I have been ahem lazy!! Totally needs to change as thanks to you, I remembered how good homemade pumpkin puree tastes!!

    • Reply
      November 4, 2015 at 7:46 pm

      I like doing several pumpkins at one time and freezing the extra so I have it when I need it.

  • Reply
    Laura ~ Raise Your Garden
    November 4, 2015 at 5:43 am

    I love the idea of making your own pumpkin puree and it doesn’t come in an aluminum can (who wants that?!) The more I read about food coming in aluminum cans, the more I want to run! And it’s fantastic you feed the scraps to the chicken, I wish I could have some, but they are banned, ha, even though we have almost an acre, people would complain. So we feed them to our deer friends in the backyard. But it’s such a good idea cause those scraps (And especially the seeds!!) are loaded in nutrients. And I bet you can guess what I do with my seeds though, haha. Brilliant idea. You’ve convinced me to make some puree and not be lazy =)

    • Reply
      November 4, 2015 at 7:45 pm

      You can do it! And I need to start roasting seeds – like you! I wonder if I can roast them after the are cooked…

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