How to Make Pumpkin Puree

This fall, skip the canned pumpkin and learn how to make pumpkin puree at home with fresh pumpkin (or squash)! It's delicious, easy, and fun to make.

Homemade Pumpkin Puree

There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can.

Why make homemade pumpkin puree?

  1. You live in a country where pumpkin puree is not available in cans but you still want to partake in all of the yummy fall pumpkin recipes that are all around the internet and Instagram.
  2. You got overzealous at the farmers market because the pumpkin was so cute and fall looking, and you didn’t realize you’d have at least 20 pounds/9 kilos of squash to deal with. (pictured below)
  3. You got all of the ingredients to make this soup (yay!!), and now you have lots of squash left over.
  4. Because sometimes it’s just fun to make something from scratch, like homemade hummus or pizza dough, even though there are perfectly good versions available at the store.

So here we go, let’s bake!


How to Make Pumpkin Puree

First, scoop out the seeds and roast the squash on a baking sheet until fork tender.

Roasted squash on a baking sheet

Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth.

Depending on the variety of squash you use, the consistency of your puree may be more watery than that of a canned puree. If you’re making pumpkin pie, you might want to strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.

Note: the texture will vary depending on the type of pumpkin or squash you use.

How to make pumpkin puree

How to Use Pumpkin Puree

Once you’ve made your puree, there are tons of ways to use it! Here are a few ideas to get you started:

Refrigerate any leftovers for later. They can also be stored in the freezer for up to a month!

How to make pumpkin puree

If you loved making pumpkin puree….

Make more vegetable basics like roasted spaghetti squash, baked sweet potatoes, easy zucchini noodles or cauliflower rice next!

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Homemade Pumpkin Puree

rate this recipe:
5 from 11 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Learn how to make delicious pumpkin puree at home! Stir it into oatmeal or risotto, or use it for all your fall baking recipes.


  • 1 pumpkin or large squash, (sugar pie pumpkin, butternut, buttercup or kabocha squash)
  • Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.


  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
  • Roast for 40 to 60 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, letting your food processor run for about a minute, stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes. 
  • Chill until ready to use.



5 from 11 votes (4 ratings without comment)

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Rate this recipe (after making it)

  1. Hope

    Great recipe! I was wondering if you know how long this will keep refrigerated and if it would freeze well. Thanks!

    • Jeanine Donofrio

      Hi Hope, I would keep it in the fridge for up to 5 days and it’ll freeze well too!

  2. Radmila Dolokhanova

    My food processor recently broke! 🙁 have you tried with vitamix?

    • Jeanine Donofrio

      Hi Radmila, it’s more difficult in the blender because the mixture is thick and you don’t really want to add liquid here.

  3. Kellie

    Would you freeze the purée in a plastic tub or is freezer safe glass ok?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kellie, either will work well!

  4. Catherine

    Could I mix pumpkin and butternut together for a bashing puree?

    • Catherine

      **baking puree**

    • Phoebe Moore (L&L Recipe Developer)

      Hi Catherine, That should work fine!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.