Homemade Pumpkin Purée From Scratch (Easy to Make)

One of the easiest ways to save money is to cook from scratch. This easy, homemade pumpkin puree is not only more economical than store-bought, but is also much tastier!

Use this creamy homemade pumpkin puree for pies, muffins, pumpkin rolls, or any of your favorite pumpkin recipes! I also like adding a dollop in my morning yogurt. Making your own pumpkin puree is easier than you think!

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Try my SOURDOUGH PUMPKIN CINNAMON ROLLS

What you need to make your own Homemade Pumpkin Puree

• Whole Pumpkin – The best kind of pumpkin for pumpkin puree is sugar pie pumpkin, baby bear pumpkins, and cindarella pumpkins. But, you can use any pumpkin you have on hand. I used a Jarrahdale variety (a large pumpkin) for this batch and it turned out amazing.
• Food Processor or High-Speed Blender – I use a CUISINART FOOD PROCESSOR, however you can use a HIGH SPEED VITAMIX BLENDER or any other high-speed blender, as well.
• Baking Sheet – I use a half sheet pan lined with parchment paper.
• Large Knife – A large, sharp chef knife works great for this application.

Want a delicious recipe made with pumpkin puree? Try these FRESH MILLED PUMPKIN CHOCOLATE CHIP MUFFINS!

How to make this Homemade Pumpkin Puree Recipe (Step-by-Step)

Choose the pumpkin

As stated above, certain pumpkin varieties are lower in moisture than others therefore making a thicker, creamier puree.

For best results, my favorite types of pumpkins by far are sugar pumpkins, however I have used so many different varieties (even larger varieties), and the puree still turns out fine, although it may be a bit thinner.

Preheat the oven

Preheat your oven to 350 degrees F.

Prepare your baking pan

My favorite method for roasting a pumpkin is to line a half sheet baking pan with a piece of parchment paper. This makes clean up a breeze!

Wash and cut the pumpkin

Wash the pumpkin under running water and use a veggie brush to remove any sediment.

Take a large knife and start cutting at the top beside of the stem and cut down the side of the pumpkin to the bottom.

Turn the pumpkin over and continue cutting around the bottom.

Once you get the bottom cut, turn the pumpkin back over and cut up to the top again.

Using your hands, pry open the pumpkin into 2 halves.

Try my SOURDOUGH PUMPKIN BREAD RECIPE! This pumpkin bread is long fermented and incredibly delicious!

Gut the pumpkin

Have a large bowl ready and take a large spoon to dig out the seeds and stringy bits of each half of the pumpkin.

We will feed this to our chickens (which they LOVE!), or I will roast the pumpkin seeds in the oven for a healthy snack.

You can feed these to wild birds, as well.

Roast the pumpkin

Turn each half of the pumpkin cut side down on the parchment lined baking sheet.

Bake in the preheated oven for 1-1 1/2 hours or until a fork pierces through the pumpkin easily.

Let the baked pumpkin cool on the counter until you are able to handle it with your hands.

Strain the pumpkin puree

This step is helpful if you use large pumpkins that are higher in water content. For instance, if you use larger types of pumpkin, you will want to strain it through a fine mesh strainer for about 20-30 minutes for the best puree.

Puree the pumpkin

Scoop out the roasted pumpkin flesh from off the skin and put in the food processor or blender container.

You may have to do this in batches depending on how much pumpkin flesh you have to puree.

Blend on high until creamy without any lumps or pumpkin pieces.

Storage

Store the fresh pumpkin puree in an airtight container in the fridge for 5-7 days.

You can put the puree in a mason jar and freeze with the lid ajar. Once the puree is frozen, tighten the lid. This will keep for up to 6 months.