How to Make Pumpkin Puree

Did you know that it’s incredibly easy to make pumpkin puree that’s all ready for pies, pudding, and the like, from a fresh pumpkin? Homemade pumpkin puree will keep in the refrigerator for up to a week, or in the freezer for about 6 months or more. Once you make your own, you’ll never go back to canned (and not just because you can’t find it anywhere!).

Pumpkin puree in a blue bowl

Can I use a Jack-o-Lantern pumpkin to make puree?

Technically, yes. You can use any type of pumpkin to make puree. But honestly, you probably don’t want to. Giant pumpkins that are grown for jack-o-lanterns have been selectively bred to grow large and fast, and have thin flesh. In the process, these pumpkins give up a lot of their sugar, leaving them tasting bland and watery. Best to use these for carving (and seed roasting!).

The best pumpkins for making puree are called pie pumpkins or sugar pumpkins. Pie pumpkins are smaller, and you can usually find them in your grocery store’s produce section near other winter squash like butternut and acorn. You’ll probably want to buy a few of them, especially if they’re small like the one below in pictures. This pumpkin yielded about 1 cup of puree. For reference, a can of pumpkin is about 1 1/2 cups.

How to cook and puree a pumpkin in pictures

I know those pictures down in the recipe are a bit small, and hard to see, so here are the pictures and steps so you can actually see them!

Ways to use pumpkin puree

I love pumpkin in both sweet and savory dishes. It’s also great as an egg or oil substitute in many baking recipes (sub 1/4 cup for each egg, or one-to-one as an oil/butter sub). Here are some other ideas:

If you make pumpkin puree, tell me how you use it in the comments!

Pumpkin puree in a blue bowl
0 from 0 votes

Pumpkin Puree

It's incredibly easy to make your own pumpkin puree with a fresh pumpkin!

Course vegetable
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 pumpkin
Calories 83 kcal
Author Laura Yautz


  • 1 Pie or sugar pumpkin


  1. Preheat oven to 400 degrees F.

  2. Carefully, cut the pumpkin in half.

    Pumpkin cut in half.
  3. Using a spoon, scoop out the seeds and stringy "guts" and set them aside if you intend to roast them, or discard.

    Pumpkin cut in half with seeds removed.
  4. Place the pumpkin halves face down on a baking sheet.

    2 pumpkin halves, face down on baking sheet.
  5. Bake for about 45 minutes, or until the pumpkin is very soft, and you can push the skin in without much pressure.

    2 pie pumpkin halves face down on baking sheet after baking.
  6. Allow the pumpkin to cool face up.

    Baked pumpkin half, face up on baking sheet.
  7. Scoop the flesh out of the skin, and into a food processor.

    Pumpkin flesh scooped into food processor.
  8. Puree for a few minutes until the pumpkin is very smooth.

    Pumpkin puree in a food processor
  9. Keep in the refrigerator for up to a week, or freeze for up to 6 months.

Nutrition Facts
Pumpkin Puree
Amount Per Serving
Calories 83
* Percent Daily Values are based on a 2000 calorie diet.
Split image. Top image of a pie pumpkin with text overlay: how it started. Bottom image of pumpkin puree in a blue bowl with text overlay: how it's going.
Pumpkin puree in a blue bowl. Text overlay: How to make pumpkin puree.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Close up of a strawberry being dipped into brownie batter dip.

Did you know: Snacks don't have to be unhealthy!

Download our FREE guide to snacking well for your heart! This guide is packed with delicious ideas (including brand names) for any snack craving! You'll also get all our latest tips and recipes in your email!

Success! Check your email for your free guide!