Homemade Pumpkin Puree

rate this recipe:
5 from 3 votes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
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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: a sugar pumpkin, cheese pumpkin (pictured), buttercup squash, butternut squash, 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. (Note: in the pictures mine is cut into quarters because I had already cut into it when making this soup).
  • Roast for 40 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.
  • Transfer to containers and chill until ready to use.