Homemade Pumpkin Puree | A Mind “Full” Mom

Learn to make Homemade Pumpkin Puree completely from scratch. This recipe results in a smooth pumpkin puree with the most concentrated flavor.

Food processor with pumpkin puree inside bowl with sugar pumpkin to side.

Why You Should Make Pumpkin Puree

Pumpkin puree is an earthy, slightly sweet vegetable puree that is loaded with vitamin A and fiber. But it is known for being the star in pumpkin recipes like Pumpkin Muffins, Pumpkin Roll, Pumpkin Cake, and Pumpkin Pie! 

But why should you take the time to make from-scratch pumpkin puree? 

  • Easy to make. It really is not complicated, hard, or time-consuming to make homemade pumpkin puree. 
  • Suburb flavor. Roasting pumpkin develops the taste of pumpkin, and the flesh becomes insanely soft and creamy.
  • Freezes well. You can make a large batch of pumpkin puree and freeze it to use at a later time.
  • No shortage. While canned pumpkin puree is sold at most grocery stores, there are many times it is in high demand and can be difficult to find. By making your own pumpkin puree you don’t have to worry about relying on the supply of your local store. 

Selecting Pumpkins

When it comes to making pumpkin puree, you must use pie pumpkins, not carving pumpkins that are used to make jack o lanterns. Sugar pumpkins will yield the best flavor if you can find them, but any variety of pie pumpkins will work. 

As for how much puree you will get per pumpkin, that depends on the size of your pie pumpkin. 

  • 2 ½ pound pie pumpkin = 1¾ cups puree 
  • 3½ pound pie pumpkin = 2½ cups puree

One thing to keep in mind is that pie pumpkins are seasonal items. Therefore, you may not be able to find them year-round depending on where you live. The good news is that homemade pumpkin puree freezes really well so you can make it when pie pumpkins are in season to have on hand year-round. 

two sugar pie pumpkins on counter.

How to Make Pumpkin Puree

Step One: Prepare Pumpkin

Cut the top of the pumpkin off, removing the stem in the pumpkin in half. Use a metal spoon or a scoop to scrape the seeds and pulp from the center of the pumpkin cavity. It does not need to be perfect. If desired, save the pumpkin seeds to roast for a healthy snack. 

Side by side photo showing cutting pumpkin in half and scooping out seeds.

Step Two: Bake 

Lay each half of the pumpkin face-down on a rimmed baking sheet lined with parchment paper and bake in the oven for 50-60 minutes, or until the flesh is very tender when pierced with a fork. 

Side by side picture of pie pumpkin halves on baking tray before and after baking.

Step Three: Process the Pumpkin

Once the pumpkin has cooled to the touch, scoop the flesh of the pumpkin into a food processor fitted with an s-blade. 

Process until smooth and creamy. If needed, add ½ tablespoon of water at a time to help the puree become smooth. Only do this absolutely needed. You don’t want to dilute the flavor of the puree.

Side by side photo of food processor before and after blending flesh of pumpkin.

Instant Pot Pumpkin Puree

While roasting the pie pumpkins helps to develop the flavor, the easiest way to cook pie pumpkins is to prepare them in the Instant Pot. 

  • Wash and dry the pie pumpkin. 
  • Place the trivet inside the inner pot of an electric pressure cooker. Pour in 1 cup of cold water for a 6-quart Instant Pot model and 1-½ cups of cold water for an 8-quart Instant Pot Model. 
  • Place the pie pumpkin on the trivet. If needed, cut off the stem of the pumpkin in order to fit inside the inner pot. 
  • Set to cook on high pressure for 15 minutes.
  • Once the cooking time has elapsed, let the pressure release naturally for 10 minutes. 
  • Remove the pumpkin, remove the stem and scoop out the seeds. 
  • Place the flesh of the pumpkin into a food processor and process as directed. 
Collage of 4 pictures showing cooking pumpkin in instant pot and removing seeds.

How to Use Homemade Pumpkin Puree

Roasting the pumpkin ensures the pumpkin puree is thick like canned pumpkin puree. However, if you added water to your puree or used the Instant Pot method to prepare homemade pumpkin puree, it is best to drain the puree over a fine-mesh strainer lined with cheesecloth. This will ensure that your homemade pumpkin puree has the same consistency as canned pumpkin puree and that your recipes turn out perfectly.

You can use homemade pumpkin puree in any recipe that calls for canned pumpkin puree. Keep in mind that you will need 1 & ⅞ cups of homemade puree for every 15-ounce can of pumpkin puree. You can also replace the sweet potato puree for this pumpkin puree in recipes such as Sweet Potato Waffles or Sweet Potato Pancakes.

Storing Pumpkin Puree

You can store cooled pumpkin puree in the refrigerator for up to a week or freeze the puree for up to 9 months in the freezer if stored correctly. 

To freeze the pumpkin puree, measure out 1 to 2-cups of the puree. Place the measured puree into a freezer-safe bag, seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Seal the bag completely. label the bag with the amount of puree and then store the puree in the freezer, laying them flat to take up less space in the freezer. Let the puree defrost in the refrigerator before using it for any recipe that calls for pumpkin puree. 

Recipes Using Pumpkin Puree

If you made homemade pumpkin puree, I would love for you to leave a comment and review below.

Pumpkin puree in food processor.

Homemade Pumpkin Puree

Learn to make Homemade Pumpkin Puree completely from scratch. This recipe results in a smooth pumpkin puree with the most concentrated flavor.

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Course: Condiment, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Cooling: 20 minutes

Total Time: 1 hour 30 minutes

Servings: 4 cups

Calories: 88kcal

Prevents your screen from going dark while preparing the recipe.

Instructions

Oven Directions

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

  • Wash and dry the pumpkin. Slice off the top of a pumpkin, removing the stem. Cut the pumpkin in half, from the top to the bottom. Use a large spoon to remove the seeds and pulp from each pumpkin. Lay each half of the pumpkin(s) face-down on the prepared baking sheet.

  • Bake the pumpkin for 50-60 minutes, or until the flesh is very tender when pierced with a fork. Allow the pumpkin to cool on the pan for 20 minutes.

  • Once the pumpkin is cool enough to handle peel off the skin or use a large spoon to scrape the flesh from two of the pumpkin halves into the bowl of a large food processor fitted with an s-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.

  • Store the cooled pumpkin puree in an airtight container in the refrigerator for up to a week. Alternatively, measure out 2-cups of pumpkin puree and transfer to freezer-safe bags or containers and freeze for 6-9 months.

Instant Pot Directions

  • Wash and dry the pumpkin. Place the trivet inside the inner pot of an electric pressure cooker. Pour in 1 cup of cold water for a 6-quart Instant Pot model and 1-½ cups of cold water for an 8-quart Instant Pot Model. Place the pie pumpkin on the trivet. If needed, cut off the stem of the pumpkin in order to fit inside the inner pot.

  • Cook on high pressure for 15 minutes. Once the cooking time has elapsed, let the pressure release naturally for 10 minutes.

  • Remove the pumpkin, remove the stem and scoop out the seeds. Place the flesh of the pumpkin into a food processor fitted with an s-blade. Process for 3-5 minutes or until smooth and creamy. If needed, and only if needed, add ½ tablespoon of water at a time to get the puree smooth.

Notes

Pie Pumpkins: Use any variety or number of pie pumpkins you like. Sugar pumpkins have the best flavor in my personal opinion. 
Yield:

  • 2 ½ pound pie pumpkin = 1¾ cups puree
  • 3½ pound pie pumpkin = 2½ cups puree

Using Homemade Puree in Place of Canned Pumpkin: If you added water to your puree or used the Instant Pot method to prepare homemade pumpkin puree, it is best to drain the puree over a fine-mesh strainer lined with cheesecloth. Measure out the drained pumpkin to use in recipes calling for canned pumpkin puree.
Storage Instructions: Store cooled pumpkin puree in an airtight container in the refrigerator for up to a week. To freeze the pumpkin puree, measure out 1 to 2-cups of the puree. Place the measured puree into a freezer-safe bag, seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Seal the bag completely. label the bag with the amount of puree and then store the puree in the freezer, laying them flat to take up less space in the freezer. Store in the freezer for up to 9 months. Let the puree defrost in the refrigerator before using it for any recipe that calls for pumpkin puree. 
 

Nutrition

Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg

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