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How to Make Homemade Pumpkin Puree

An easy recipe for How to Make Homemade Pumpkin Puree!  Fresh pumpkin puree is so creamy and delicious and is perfect for all your fall baking!

If you’ve never tried homemade pumpkin puree, you really need to! When pumpkins are roasted they become rich and flavourful, making the puree perfect for all of your fall baking.  Not to mention how so soft and creamy it is.

A sugar pumpkin against a black background

Use Sugar or Pie Pumpkins for Puree

Making your own pumpkin puree is very easy!  I use sugar pumpkins, which are often labelled as ‘pie pumpkins’ in grocery stores and markets.  They’re usually quite small, and will end up yielding about 2 cups of puree.  Just don’t use traditional ‘Jack-o-Lantern’ pumpkins, because they are too dense and woody.

A top down view of sugar pumpkin halves, cleaned out and ready to go in the oven

Preparing Pumpkins for Roasting

Remove the stems, then cut the pumpkins down the centre, from the stem down.  Scoop out all the seeds and strings, then place the halves, centres facing up, on a baking sheet, and add a little water into the middle.  Cover with tin foil and bake for about 2 hours.

A top down view of sugar pumpkin halves after they roasted in the oven

Making Homemade Pumpkin Puree

Now scoop the roasted flesh away from the pumpkin skin, and add it to a blender.  Puree until it’s nice and smooth.  That’s it.  SO easy.

A top down view of pumpkin puree

Storing pumpkin puree.

You can keep the puree in the fridge until you are ready to cook with it, but it also freezes really well so you can make it well ahead of any cooking or baking you are planning to do.

A jar of pumpkin puree

Tips for Making Pumpkin Puree

  • What pumpkins to use:  Pumpkins that are labelled as ‘Sugar Pumpkins’ or ‘Pie Pumpkins’ are best for puree. Just don’t use Jack-O-Lantern pumpkins because they are too woody.
  • Roasting Time:  I usually roast my sugar pumpkins for about 2 hours. Sometimes it may take longer depending on the density of the pumpkin. Just check the pumpkin at the 1 1/2 hour mark to see if the flesh is soft and easy to scrape.
  • Making the Puree:  Use a hand blender or stand blender to make the puree nice and smooth.  You won’t be able to get the right texture or consistency by trying to mash it yourself.
  • Storage:  Keep the puree in the fridge for 3 -5 days.  Pumpkin puree also freezes well.
  • Pumpkin Seed Tip!  Keep the seeds and roast them for snacking!  This Airfryer Roasted Pumpkin Seed recipe is my favourite.
A jar of pumpkin puree

Our Favorite

Recipes for Homemade Pumpkin Puree

Now that you have all that puree, here are some delicious recipes to try.


How to Make Homemade Pumpkin Puree

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 120 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 0 approx 2 cups 1x


  • 1 sugar pumpkin
  • 2 tbsp water


  1. Preheat your oven to 350 degrees.
  2. Cut the sugar pumpkin in half, then scrape out the seeds and stringy bits.
  3. Place each half onto a baking pan, cut side up (like in the pictures), then add some water to the bottom of the pan.
  4. Add 1 tbsp of water into the centre of each pumpkin half.
  5. Cover the pumpkin halves with tin foil.
  6. Bake for 1 1/2  to 2 hours.  Sometimes it may take longer depending on the density of the pumpkin.  Just check the pumpkin at the 1 1/2 hour mark to see if the flesh is soft and easy to scrape. It should look nice and roasted.
  7. After the pumpkin halves are done roasting, use a spoon to scrape the roasted pumpkin from the skin.
  8. Use a hand blender (or stand blender) to puree the pumpkin.  Puree until nice and smooth.
  9. Now you can use the puree in any recipe that requires pumpkin puree.

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