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Easy Homemade Pumpkin Puree

Don't be intimidated by making homemade pumpkin puree. It's fun and you'll feel happy every time you open the freezer and see the fruit of your labor fun.

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Don’t be intimidated by making your own pumpkin puree. It’s fun and you’ll feel incredibly domestic and happy every time you open the freezer and see the fruit of your labor fun. It keeps really well in the freezer (I’ve used it up to a year later; let’s keep that our little secret). Sugar pumpkins are best for pumpkin puree 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. I was pushing the envelope with these; a whopping 10 inches, but they were still perfect. P.S. This recipe calls for 1 pumpkin which produces 10-13 cups of puree (plenty for most normal people, I just happened to pluck 5 pumpkins from my Mama’s yard and will probably need a deep freezer after this). Save the seeds and roast them

You’ll know a sugar pumpkin when you see one up close. It has freckles. Can you spot the sugar pumpkin.

Two whole pumpkins

Here’s a closer look:

A close up of one pumpkin

Pumpkins are gorgeous aren’t they? And so sturdy! It feels like they are taking over our house this week. We don’t celebrate Halloween, but I love Fall and Harvest and Thanksgiving. Pumpkin puree is an awesome ingredient to work with!

Five pumpkins sitting in a row on a dining table

A whole pumpkin on a cutting board

How To Make Homemade Pumpkin Puree:

Preheat your oven to 350°F
1. Using a sharp knife, remove the top of the pumpkin and cut it in half. With a large spoon, scrape out the seeds and the pulp. (P.S. keep the seeds and toast them!). Of course my son was eager to help me scrape out the pumpkin guts.

The top of a pumpkin being removed with a knife
The top, with the stem, being removed from a whole pumpkin
A halved pumpkin on a cutting board with the knife between the halves Seeds from a pumpkin being scooped out into a bowl with a spoon

2. Cut each half in 4 chunks and place them skin-side-down on baking sheets. Bake at 350°F for 50 minutes to 1 hour, or until you can pierce them smoothly with a fork.

A half of a pumpkin being cut into fourths on a cutting board Pumpkin pieces on two baking pans

3. Remove baked pumpkin from the oven and let them cool until they are a safe temperature to handle. With a small knife, remove and discard the skin. Cut each chunk into 1 inch pieces. Using a food processor, puree the baked pumpkin in batches until apple sauce consistency.

Two baking pans with four pumpkin pieces on each baking pan A baking pan with four pieces of cooked pumpkin A piece of cooked pumpkin being peeled with a knife Pieces of pumpkin in a food processor Pureed pumpkin in a food processor Pureed pumpkin in a red bowl

4. Processed pumpkin puree can be used right away or can be frozen for future pumpkin cravings. To keep the bag clean, fold out the zipper border and fill with 1 cup of puree. Flatten the bags to push out excess air and seal.

A ziplock bag with the top folded over Pumpkin puree poured into a ziplock bag
A ziplock bag of pumpkin puree

One 10-inch pumpkin made 13 cups of puree.

Many ziplock bags of pumpkin puree on a table

Thank you Mr. Pumpkin. Oh dear, no one was supposed to see this.

Natasha kissing a pumpkin

Easy Homemade Pumpkin Puree

5 from 9 votes
Author: Natasha Kravchuk
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 4 cups, but varies depending on pumpkin size
  • 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.

Notes

*Avoid using large carving pumpkins or Jack-O-Lanterns.

Nutrition Per Serving

177kcal Calories44g Carbs7g Protein1g Fat0.4g Saturated Fat0.04g Polyunsaturated Fat0.1g Monounsaturated Fat7mg Sodium2312mg Potassium3g Fiber19g Sugar57888IU Vitamin A61mg Vitamin C143mg Calcium5mg Iron
Nutrition Facts
Easy Homemade Pumpkin Puree
Amount per Serving
Calories
177
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.04
g
Monounsaturated Fat
 
0.1
g
Sodium
 
7
mg
0
%
Potassium
 
2312
mg
66
%
Carbohydrates
 
44
g
15
%
Fiber
 
3
g
13
%
Sugar
 
19
g
21
%
Protein
 
7
g
14
%
Vitamin A
 
57888
IU
1158
%
Vitamin C
 
61
mg
74
%
Calcium
 
143
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Sauce
Cuisine: American
Keyword: Pumpkin Puree
Skill Level: Easy
Cost to Make: $2-$4
Calories: 177

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jane
    October 22, 2021

    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

    Reply

    • Natasha
      October 23, 2021

      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.

      Reply

  • Vita
    November 3, 2020

    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.

    Reply

    • Natashas Kitchen
      November 3, 2020

      You’re welcome, Vita! I’m so glad you enjoyed that!

      Reply

  • Jane Finch
    October 14, 2020

    what is the difference between the canned pumpkin and pumpkin puree>

    Reply

    • Natasha
      October 15, 2020

      Hi Jane, they should be the same as long as they are both blended/pureed. Pumpkin pie mix will have seasonings added to it.

      Reply

  • Maria
    October 8, 2016

    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…

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      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.

      Reply

      • Maria
        October 9, 2016

        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… 😉

        Reply

        • Natasha
          natashaskitchen
          October 9, 2016

          Oh wow that is so strange!! 🙂 I’m glad to hear it turned out for pancakes!

          Reply

        • Bessie Ashby
          October 26, 2019

          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.

          Reply

  • Naffeesha Shiyamdeen
    September 23, 2016

    Can’t we use without baking

    Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      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?

      Reply

  • Yanka
    October 17, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      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.

      Reply

  • Faith
    December 9, 2014

    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..

    Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      You are welcome Faith and don’t throw away those pumpkin seeds :). Here is a great way to save them for a snack.

      Reply

  • Tanya
    October 29, 2014

    Do you think a blender will work just as we’ll to purée it instead of using a food processor?

    Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      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. 🙂

      Reply

  • Lisa S
    October 15, 2014

    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?

    Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      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.

      Reply

  • Laura | BakingOutsidetheBox
    September 27, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      Definitely healthier and tastier and less expensive too! 🙂

      Reply

  • YanaP
    October 6, 2013

    Do you have a recipe for pumpkin “kasha”?

    Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I don’t yet, but oh goodness I want some now!

      Reply

  • Suzie
    October 30, 2012

    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!

    Reply

    • Natasha
      natashaskitchen
      October 30, 2012

      You are welcome Suzie 🙂

      Reply

  • Adi
    October 30, 2012

    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.

    Reply

    • Natasha
      natashaskitchen
      October 30, 2012

      Oh I’d love to start working with butternut squash. Do you have any great recipes you could recommend?

      Reply

      • Adi
        October 31, 2012

        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.

        Reply

  • D
    October 30, 2012

    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

    Reply

    • Natasha
      natashaskitchen
      October 30, 2012

      Thanks for sharing. It sounds like such a cozy Fall dish 🙂

      Reply

  • Olesya
    October 29, 2012

    I make pumpkin puree every year for pumpkin kasha. Really good stuff!

    Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      What is pumpkin kasha?

      Reply

      • Moms Dish
        October 30, 2012

        Natasha, every grandma(one that lives in a villiage) in Ukraine makes kasha 🙂

        Reply

  • Veronica
    October 29, 2012

    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. 🙂

    Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      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!

      Reply

    • Moms Dish
      October 30, 2012

      This is very cool point. That is totally true, the bigger the pumpkin the more watery they would be. Verinoca, thanks for the tip.

      Reply

  • Olviya Ivanov@servingsisters.com
    October 29, 2012

    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;)

    Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      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).

      Reply

    • Moms Dish
      October 29, 2012

      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.

      Reply

      • Natasha
        natashaskitchen
        October 29, 2012

        Thanks Natalya, that makes sense! I’ve never had a problem with using homemade pumpkin puree.

        Reply

        • Olviya@servingsisters.com
          October 30, 2012

          Thanks ladies! I will definatley have to give it a whirl.

          Reply

        • Geraldine Pierce
          September 2, 2018

          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??

          Reply

          • Natashas Kitchen
            September 2, 2018

            I would recommend using a sieve or fine mesh strainer.

  • Alena
    October 28, 2012

    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:)

    Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      We used to grow pumpkins only for the seeds and toss the pumpkin!! Do you have a recipe for those you could share?

      Reply

      • alena
        October 29, 2012

        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.

        Reply

        • Natasha
          natashaskitchen
          October 29, 2012

          Thank you Alena!! I’m looking forward to trying it!

          Reply

  • anna
    October 28, 2012

    You are so adorable in this apron!

    Reply

    • Natasha
      natashaskitchen
      October 28, 2012

      Thank you Anna 🙂 its by Knotty Daughters.

      Reply

      • Olga
        October 2, 2013

        i love your sense of humor. makes your blog more fun to read =]

        Reply

        • Natasha
          natashaskitchen
          October 2, 2013

          Thank you Olga :D.

          Reply

  • Dena
    October 28, 2012

    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!

    Reply

    • Natasha
      natashaskitchen
      October 28, 2012

      I think it tastes better than the canned stuff too. 😉

      Reply

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