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, then blending until creamy. It also stores well, so you can keep a stash on hand for all your fall baking projects.
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Pro Tip: How Much Puree Equals One Can?
Canned and homemade pumpkin puree can be substituted 1:1, so that’s 15 oz or about 2 cups minus 1 Tbs of puree.
Easy Pumpkin Puree Recipe
The joy you’ll feel when serving a Pumpkin Pie, Pumpkin Bread, or Pumpkin Cheesecake with homemade pumpkin puree is real and homemade puree makes cozy fall baking taste better. You can use it instead of canned pumpkin puree for both sweet and savory recipes. Here’s why it’s worth making it from scratch.
- Easy to make and tastes amazing
- Freezes and keeps well so you can keep it on hand
- You control the consistency and flavor you like
- No additives, just pure pumpkin
- 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, which makes it darker. 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. Here’s what to look for in your pumpkins:
- Sugar pumpkins (or pie pumpkins) are best because they are sweeter. 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 pumpkin 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.
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). Use an ice cream scoop or large spoon to remove the seeds and pulp.
- 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.
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: How to Fix Watery Pumpkin Puree
Fresh pumpkin naturally has more moisture than canned. If your puree looks watery, strain it through a fine-mesh sieve or cheesecloth for 10-15 minutes. I try to match the thick consistency of canned pumpkin when substituting in recipes.
Can I use a Blender?
You can use a 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.
Make-Ahead and Storage
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 Thaw: Defrost overnight in the refrigerator. You can use a microwave or saucepan on the stove, but it may change the flavor slightly.
How to Use Pumpkin Puree?
Pumpkin puree is one of the most versatile ingredients for sweet and savory fall dishes. Here are some delicious ways to use it:
- Breakfast: Pumpkin Waffles, Pull-Apart Pumpkin Bread, Pumpkin Flax Granola, Pumpkin Cinnamon Rolls
- Dinner: Add 1/2 cup to Beef Chili, Risotto or Instant Pot Mac and Cheese, or make Pumpkin Soup
- Dessert: Mini Pumpkin Pies, Pumpkin Roll, Easy Pumpkin Cake, Pumpkin Cookies, Pumpkin Mousse, Pumpkin Cupcakes
Smart Baking Swaps with Pumpkin
Pumpkin puree is a healthy and smart substitute in everyday baking. Try these baking substitutions:
*Eggs: use 1/4 cup puree for 1 egg
*Butter: Use 3/4 cup puree for every 1 cup butter
*Oil: Replace 1:1 with pumpkin puree
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.
