Homemade Pumpkin Puree
Our homemade pumpkin puree recipe is so easy, delicious, and fun to make that you’ll wonder why you ever bought the canned stuff. It’s as simple as roasting veggies in the oven—a pumpkin is just a large squash, after all.
I can’t explain why, but the joy you’ll feel when serving a Pumpkin Pie with homemade pumpkin puree is real. And you don’t have to stop there. Try our Pumpkin Bread, Pumpkin Cheesecake, Pumpkin Pancakes,… and I could go on (and I do. Scroll down for more ideas)!

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Easy Pumpkin Puree Recipe
Don’t be intimidated by making your own pumpkin puree, because it’s so simple and the perfect way to prepare for the Fall season. While it may be easier to grab a can at the store, here are some reasons to try this recipe:
- Easy to make and tastes amazing
- Freezes and keeps well
- Incredible health benefits include added fiber, vitamins, and minerals
- Control the flavor and create the consistency you like
- Stash of pumpkin at the ready for sweet and savory fall dishes
- Save the seeds (pepitas) for Roasted Pumpkin Seeds

Are Canned Pumpkin and Pumpkin Puree the Same Thing?
While the two are used interchangeably, just take a peek at this picture to see a side-by-side comparison of canned stuff versus this homemade recipe. The darker color of the canned version is because many brands of canned pumpkin are actually a mixture of “squash and field pumpkins” per the FDA, giving it a darker color. It’s also steamed, rather than roasted.
The taste and nutritional value are similar, but making your own pumpkin puree ensures that your pumpkin dish is actually pumpkin. You can also experiment with your own puree by mixing pumpkin with different squashes like Roasted Acorn Squash, Kabocha, or Roasted Butternut Squash for a unique flavor.

What Type of Pumpkin is Best for Homemade Pumpkin Puree?
A pumpkin is the only ingredient you need for pumpkin puree. Our recipe calls for 2 small baking pumpkins, giving you two to four cups of ready-to-use puree. It’s easy to multiply this recipe to make more.
While all types of pumpkins can be roasted and made into puree just like any other squash, here’s how to get the best result.
- Sugar pumpkins (or pie pumpkins) are best because they are, well, sweeter (what’s in a name?), although you may use the smaller regular pumpkins. Ideally, your pumpkin should be 7-9 inches wide.
- Look for freckles – You’ll know a sugar pumpkin when you see one up close.
- Where to find them – Look in the produce section of your grocery store, next to the other squash, or ask for a pie pumpkin at a farmers market or patch.
- Avoid larger varieties like Jack-o-Lantern pumpkins since they tend to have less flesh, more moisture, and less sweet flavor. Smaller types have a more concentrated flavor.

Pro Tip:
Canned and homemade pumpkin puree can be substituted 1:1, so that’s 15 oz or about 2 cups minus 1 Tbs of puree.
How to Make Pumpkin Puree
With less than 10 minutes of prep time, it’s quick and easy to ditch the store-bought version.
- Preheat your oven to 350 degrees. Rinse and cut the pumpkin in half (or quarters or larger pumpkins) to scrape out the seeds and pulp, and then keep the seeds for Roasted Pumpkin Seeds.
- Place the pieces on a baking sheet cut-side down, and then bake for 50 minutes to an hour or until you can easily pierce the flesh with a fork.
- Once cool enough to handle, peel the skin of the pumpkin off and cut the pumpkin into 1-inch pieces. Process the chunks in a food processor in batches until applesauce consistency.

Pro Tip:
Use an ice cream scoop or large spoon to remove the seeds and pulp from the pumpkin.
How to Thicken Pumpkin Puree
- To make most recipes, like pumpkin pie, for example, you’ll need to drain some of the liquid. Put a fine mesh strainer over a bowl, and then line it with a double layer of cheesecloth. Wrap the puree in cheesecloth and gently squeeze to release the liquid.

Pro Tip
The amount of water released from the puree can differ depending on the type and freshness of the squash. You can also squeeze out more if you prefer a thicker consistency.

Common Questions
Pumpkin puree is simply the flesh of a pumpkin that has been softened by roasting in the oven, and then it is mashed or blended into a mashed potato-like texture. It’s used in all types of recipes.
Absolutely! In fact, it can help with digestion. Read more about how much and why to feed your cat or dog pumpkin from the AKC.
You can use a very strong blender. Try blending only a few cubes at a time so it doesn’t get stuck. You can also use a potato masher or food mill.

What to Make with Pumpkin Puree?
Pumpkin is one of the most versatile ingredients to add to savory dishes and sweet treats alike. For instance, in baking, it’s an excellent substitute for:
- Substitute eggs (1/4 cup puree for 1 egg)
- Substitute butter (3/4 cup pumpkin for every cup of butter)
- Substitute Oil (1:1)
Here are some ideas on how to use pumpkin puree:
Breakfast Pumpkin Recipes
- Pumpkin Waffles and pancakes
- Pull-Apart Pumpkin Bread
- Pumpkin Flax Granola
Dinner Recipes that Use Pumpkin
- Add a half cup to our Beef Chili for Pumpkin Chili
- Add a bit of sage and a half cup of puree for a velvety texture in Penne alla Vodka.
- Use pumpkin in place of some of/all of the squash in our Roasted Butternut Squash Soup
- Add a half cup into our Instant Pot Mac and Cheese
- Add a half cup to our Classic Risotto recipe for Pumpkin Risotto
Pumpkin Dessert Recipes
Make-Ahead
Keep puree on hand to add a great creamy texture and nutritious veggie to your dish.
- To Refrigerate: wait until the puree is completely cooled, then store in an airtight container for a week
- Freezing: Freeze for 6 months (though, we’ve used it for up to a year). We like freezing in zip-top bags in one-cup portions. Fill, stack, and lay flat in the freezer to store.
- To Reheat: Defrost overnight in the refrigerator. You can use a microwave or saucepan on the stove, but it may change the flavor slightly.

Homemade Pumpkin puree is simple, delicious, and rewarding to make. Also, the technique can be used for other squash, as well. Make your own puree, and you’ll never go back to canned.
More Roasted Vegetable Recipes
If you love this recipe, then you won’t want to miss these other delicious ways to serve up vegetables this Fall.
Easy Homemade Pumpkin Puree

Ingredients
- 2 small pie pumpkins, or one larger sugar pumpkin 8-10 inches*
Instructions
To Make the Pumpkin Puree
- Preheat your oven to 350°F Wash, dry and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and cut it in half, or cut a larger pumpkin into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds.
- Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for 50 min to 1 hour, or until easily pierced with a knife without resistance.
- Peel the skin off all the chunks and cut the pumpkin into 1-inch pieces. Process in batches in a food processor until smooth, scraping down the bowl as needed for even blending. You should end up with a smooth applesauce consistency.
To Thicken Pumpkin Puree:
- For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth. Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, I was able to strain off almost 1 cup of liquid from 2 small pie pumpkins.
Storing Pumpkin Puree:
- Use it immediately, cover and refrigerate for up to 1 week. To freeze, place 1 cup of puree into a freezer-safe zip bag, push out all the air, seal ,and freeze for up to 3 months or longer in a deep freezer.
Natasha, my oven stopped working a few months ago and I can’t get it fixed until after the first of the year. I have an instant fryer and a small toaster oven. What temperature should I set either to and for how long? Do I cover the pumpkin halves with foil or just in a small glass or metal container? Thank you
Hi Karen! I’m sorry to hear about your oven. I have not tested this in the air fryer to provide those instructions. I searched through the comments to see if anyone has left this feedback, but I did not see any comments. You’d have to experiment with it or possibly research online how to do this in the air fryer.
Good morning 🙂 I have a question : You mentioned freezing and storing in a fridge, But never actually canning them. Is there a reason not to can or is it ok to do so ??
Hi June, I have not tried canning this recipe to advise in its freshness or outcome.
So how much is a serving? This should be in ounces or cups for clarity. Thanks!
Hi Martha! At the top of the recipe card, you’ll see the number of servings this recipe makes. The nutrition facts are per serving.
Just received my book!
I love it
I’ve been following you and your recipes, absolutely love your way of cooking!
Thank you
I’m so glad you’re loving my book, Elizabeth! Thank you for your lovely comment.
So much better than canned pumpkin . I believe it has more of it’s vitamins and minerals, than the processed, pumpkin. We do this in small batches and the store bought is processed in tons, of fruit.
Thank you for sharing this.
Thank you so much for sharing that with us!
I e had pumpkin soup in Barbados years ago and it was delicious,do you have a recipe for a soup made with pumpkin
Hi Vivian, you can use pumpkin in place of some of/all of the squash in our Roasted Butternut Squash Soup.
I can’t believe how easy this recipe is, AND it tastes so much fresher than canned. Will make again.
Thank you for the feedback, Erin!
I can’t believe I have never made my own pumpkin puree before now. This was so helpful, thank you so much!
You’re very welcome! I’m glad it was helpful.
What weight pumpkin would be handy to know as too hard to try and measure at the supermarket ha ha
Can’t buy pumpkin purée in the supermarket here in south Australia
Hi Jane, I didn’t weigh the pumpkins, but you can use just about any weight as long as it is a baking pumpkin, or pie pumpkin or sugar pumpkin.
The best cake I ever bake for my family. All was gone in one day and its pretty mush for 4 people.
Thank you , Natasha.
You’re welcome, Vita! I’m so glad you enjoyed that!
what is the difference between the canned pumpkin and pumpkin puree>
Hi Jane, they should be the same as long as they are both blended/pureed. Pumpkin pie mix will have seasonings added to it.
I bought a pumpkin, but inside it’s really like a spaghetti squash. I baked it anyway. I had to add water to get my blender to puree it. Now I’m wondering how the taste of this is different. I think there is no such a thing like not edible pumpkin, but how different this taste would be if I use it for cake or pancakes.. I’m puzzled with this pumpkin…
Hi Maria, spaghetti squash is pretty different from pumpkin in texture and flavor. I’ve seen recipes online for spaghetti squash but I don’t think the spaghetti squash was pureed in the recipes I’ve seen, just left in it’s stringy form so I’m not sure about pureed. People also use spaghetti squash as a healthier way to serve pasta (using it instead of pasta). There are many uses for it! I would suggest googling some recipes for it since I don’t have any currently posted on my blog.
The point is I bought a PUMPKIN. Looks like pumpkin. Sold as pumpkin. Round and orange from outside. When I cut it and peeled – it was like spaghetti inside.. But I still made it into puree, adding some water. Today morning I made pancakes with it (my own mix with buckwheat, banana, sour cream.. and pumpkin) it turned out tasty. Now going to make your easy pumpkin cake… 😉
Oh wow that is so strange!! 🙂 I’m glad to hear it turned out for pancakes!
I think this pumpkin cross pollinated with help from a Bee or some other pollinater squash . No harm just a different flavor and texture. I have had this happen to me on my small lot.
Can’t we use without baking
Hi, I’m not sure I understand your question. There are many uses for pumpkin puree – or are you asking about eating raw pumpkin before baking the pieces?
Hello. So we can eat this pumpkin. lol that’s funny because today I were at the store and asked if I can eat this pumpkin and the cashier she said that actually you better buy different kind. Because this kind is only for decorations. And wow I got your recipes with pumpkin that she said I can’t eat. lol I never try pumpkin before or a dish with pumpkin. I should try one of the dishes. I think I would like. And I have a question. So usually in the recipes when it says to put caned pumpkin this pumpkin is the same as I would buy canned one. Right?
There are some pumpkins that are best just as decorative pumpkins. For pumpkin puree you want to make sure to use a sugar pumpkin if you can find them. You can use homemade instead of canned, but make sure it is really well drained for most recipes.
Thanks so much for this recipe, it was very informative and have about 8 pumpkins from our garden that I will do this with. Lot’s to save and use..
You are welcome Faith and don’t throw away those pumpkin seeds :). Here is a great way to save them for a snack.
Do you think a blender will work just as we’ll to purée it instead of using a food processor?
A strong blender like Vitamix or blendtec would work well. It might take longer and have to be done in smaller batches in a regular blender, but I do think it’s do-able. 🙂
With 16oz cans of pumpkin at $1.99, now I will be making my own puree….my question is this…..how much fresh puree do I use when the recipe calls for a 160z can? Is it the same measure for both?
I weighed mine but yes it is the same amount. My husband used fresh puree today for our pumpkin cheesecake and it worked just as well as the canned version. I agree; canned pumpkin is over-priced.
Adorable and useful post. Who needs to buy those silly little cans of pumpkin when it is so easy to make your own? I’m just certain doing it this way is a gazillion times healthier too. Thanks for sharing
Definitely healthier and tastier and less expensive too! 🙂
Do you have a recipe for pumpkin “kasha”?
I don’t yet, but oh goodness I want some now!
I never did know how to make pumpkin puree. It looks pretty easy too, just takes time. Thanks for posting. I guess I should kiss the canned stuff goodbye!
You are welcome Suzie 🙂
I’m coming from Europe but we never got to eat those orange pumpkins. My mom baked lots of pies but used butternut squash . Once I got here I’ve noticed that everybody eats pumpkin: soups, pies…. I still bake with butternut squash only, I like the smell, color and taste. It’s a bit more expensive but the difference is huge, taste wise.
Oh I’d love to start working with butternut squash. Do you have any great recipes you could recommend?
In fact, I just replace the pumpking with butternut squash in every recipe calling for pumpkin. There is no pumpkin in my household :-), my mom and everybody in my home country feed the animals with pumpkin. Until I came to America I didn’t know that this vegetable it’s even….. comestible . Actually I tasted once and I didn’t like it. So, I pile up my pantry with butternut squash. They last longer in the pantry and every dish (pie, soup or just rosted in the oven) it’s a delicacy.
As far as I remember it is hot cereal where you add some pumpkin while cooking. I don’t make it myself but my mom used to make it for us when we were little. It was long time ago and it totally slipped my mind that such dish even exists! Wow, good to remember now. It looks like this: http://forum.say7.info/topic24285.html
Thanks for sharing. It sounds like such a cozy Fall dish 🙂
I make pumpkin puree every year for pumpkin kasha. Really good stuff!
What is pumpkin kasha?
Natasha, every grandma(one that lives in a villiage) in Ukraine makes kasha 🙂
Haha, loved the last picture! Before I knew anything about anything, I roasted a ginormous pumpkin that was so big it filled up my whole oven. I cooked it whole and it leaked water all over the oven, then of course I had not so appealing stringy puree b/c I used the wrong type of pumpkin. Lesson learned! Yours looks much better. 🙂
I didn’t realize the big pumpkins were stringy! That’s really good to know. I guess I won’t ever try anything bigger than the one I used. Thanks for the tip!
This is very cool point. That is totally true, the bigger the pumpkin the more watery they would be. Verinoca, thanks for the tip.
Love the pictures! 😉 I made pumpkin puree last year and then when I defrosted it, it became super watery so I didn’t make my pumpkin pie. How’s the texture of this puree?
I love anything pumpkin so I would love to stock up the freezer for my random pumpkin cravings;)
It’s not as thick as the canned stuff, but don’t let that stop you from making pumpkin pie. It will work! Sometimes a little bit of liquid rises to the top which you can drain off, but it should be minimal (it also depends on your pumpkin).
Most of the time pumpkin pure will be more watery if you cook it in water. If you bake pumpkins it will maintain the texture.
Thanks Natalya, that makes sense! I’ve never had a problem with using homemade pumpkin puree.
Thanks ladies! I will definatley have to give it a whirl.
I baked my pumpkins and just now learned from what you said on here that we should drain it well…..ok stupid question but how do I drain puree??
I would recommend using a sieve or fine mesh strainer.
I recently made pumpkin and raisin pancakes. We ate them with sour cream and honey. Very yummy. My husband loves the toasted seeds. He bought pumpkins mainly for that:)
We used to grow pumpkins only for the seeds and toss the pumpkin!! Do you have a recipe for those you could share?
Natasha, I emailed you the recipe that I used. if you are interested, just click on it and go directly to the site because it has pictures that you can follow. I used canadian flour so I ended up using less flour than what the recipe calles for.
Thank you Alena!! I’m looking forward to trying it!
You are so adorable in this apron!
Thank you Anna 🙂 its by Knotty Daughters.
i love your sense of humor. makes your blog more fun to read =]
Thank you Olga :D.
Looks wonderful. And makes sense to make it on our own rather than spending the money on canned pumpkin puree for the upcoming holidays. Thanks so much for the recipe!
I think it tastes better than the canned stuff too. 😉