Name: Homemade Pumpkin Puree
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 small sugar pumpkins (also called pie pumpkins)

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I love making homemade pumpkin puree because it’s fresh, rich in flavor, and completely free of additives. It’s the perfect base for all my fall baking and savory pumpkin dishes.

Why You’ll Love This Recipe

Making pumpkin puree from scratch brings out a natural sweetness and silky texture that canned versions just can’t match. I also like knowing exactly what’s in my food—just pure pumpkin. It freezes well too, making it easy to prep for future recipes. Homemade Pumpkin Puree

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sugar pumpkins (also called pie pumpkins)

Directions

I preheat the oven to 375°F (190°C).
I wash the pumpkins and slice them in half from top to bottom.
Using a spoon, I scoop out the seeds and stringy bits.
I place the halves cut-side down on a baking sheet lined with parchment paper.
I roast them for 40–50 minutes or until the flesh is fork-tender.
After they cool slightly, I scoop the flesh into a food processor or blender.
I blend until the mixture is completely smooth, scraping down the sides as needed.
If the puree is too watery, I drain it through a cheesecloth or fine mesh strainer for 30 minutes.
I store it in airtight containers in the fridge for up to a week, or freeze it for longer storage.

Variations

I sometimes roast the pumpkin with a drizzle of olive oil and a sprinkle of salt if I plan to use it in savory dishes.
For a more intense flavor, I use a mix of pumpkin varieties like kabocha or butternut squash with the sugar pumpkins.

storage/reheating

I store fresh pumpkin puree in an airtight container in the refrigerator for up to 7 days. For longer storage, I freeze it in 1-cup portions using freezer-safe bags or containers. I thaw it in the fridge overnight before using. Homemade Pumpkin Puree

FAQs

What type of pumpkin is best for homemade puree?

I always use sugar pumpkins or pie pumpkins because they’re smaller, sweeter, and have smoother flesh compared to large carving pumpkins.

Can I freeze pumpkin puree?

Yes, I freeze it in small portions so it’s ready to use for baking, soups, or sauces any time.

How long does homemade pumpkin puree last in the fridge?

It stays fresh in the refrigerator for about 5 to 7 days.

Can I use homemade pumpkin puree instead of canned?

Absolutely—I use it as a 1:1 substitute in most recipes that call for canned pumpkin.

Is it necessary to strain the puree?

I usually strain it if the puree looks watery, especially when I plan to use it in baked goods that require thicker consistency.

Conclusion

Homemade pumpkin puree is one of those simple kitchen tasks that makes a big difference in flavor. I love having it on hand during fall and winter—it adds depth and freshness to everything from pies to soups.