How to Make Pumpkin Puree

I have learned how to make pumpkin puree from my grandmother, as she still grows her pumpkins, and it’s the first thing we do when we harvest them. It takes me only a few minutes of prep and less than one hour of roasting to make the most delicious homemade pumpkin puree from scratch, which beats the store-bought one in flavor, taste, and texture!

This is my holiday secret weapon— easy to make, smells fantastic, and usable in so many of my autumn, Thanksgiving, and Christmas recipes. I stash a few batches away in the deep freezer for use all year long! Once you try the homemade version, you’ll never look twice at the canned pumpkin again. I use it in various recipes, such as Pumpkin Cheesecake Bars, Pumpkin Soup, and Pumpkin Pound Cake.

This is one of the easiest recipes that anyone can make. I roast and then blend the fresh pumpkin puree in a food processor, stirring in a mix of spices to intensify the flavors, which the canned pumpkin can never match. As a bonus, the house smells phenomenal during the process. There is something so satisfying in watching how the vibrant orange flesh transforms into a silky puree with rich pumpkin aroma.

I have experimented with boiling and roasting pumpkins over the years, and I prefer and recommend roasting them. The caramelization that occurs during roasting enhances the flavor and boosts the natural sweetness; additionally, it prevents the puree from becoming watery, resulting in a thicker, richer, and smoother puree.

Why you will love this recipe 

• It tastes much better than canned: Once I tried the fresh stuff, I never wanted to use canned pumpkin puree again. Apparently, the FDA has broad definitions for what’s inside the commercial pumpkin puree cans. Most are actually made of a Dickinson squash strain, which is closer to butternut squash, a type of winter squash. So, if you want a truly authentic spread this year, ditch the cans and make it from scratch on your own.
• Just two ingredients: One pumpkin and some pumpkin pie spice are all I need for this recipe.
• Simple and easy: Anyone can do this. There are no tricks or special equipment; even novice bakers will be able to make homemade pumpkin puree.
• Many used: I love pumpkin, and I usually stock up on it while in season, by freezing the puree and then adding it to oatmeal, smoothies, brownies, and many other recipes. No canned pumpkin needed when you have this goodness in the freezer.

What you will need

• Pumpkin: I usually use a two-pound organic pie pumpkin I get from my farmers’ market. They are sometimes called sugar or pie pumpkins, too. 
• Pumpkin pie spice: I make my pumpkin pie spice with cinnamon, ginger, and nutmeg, with some brown sugar for extra buttery sweetness. I also add a bit of salt to enhance the other flavors. 

How to make 

Preheat the oven: First, I preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 

Cut and scoop: Now, I cut the pumpkin in half lengthwise and scoop out the stringy bits and pumpkin seeds. I save the seeds for roasting. 

Bake the pumpkin: Next, I place the pumpkin halves, cut sides up, on the baking sheet and cook for 35 to 45 minutes, depending on the pumpkin’s size. They are done when they have partly collapsed, and the flesh is soft. 

Peel and puree: Afterward, I remove them and let them cool completely before peeling away the skin. I chop the pumpkin into chunks, put them in a processor, and puree them until it is smooth. 

Drain the excess juice: Because natural pumpkin puree is usually watery, I usually strain it with a cheesecloth over a bowl. 

Add the spice: If I am using the puree in a pumpkin pie or another sweet dish, I add the pumpkin pie spice by mixing it and then stirring it in. 

Use or store: It can be used immediately or stored in an airtight container. 

Expert tip

Choosing a pumpkin for puree

You’ll want to use smaller pumpkins that are marked as sugar or pie pumpkins. Save the big ones to make jack o’ lanterns with! They are stringy, dry, and do not have as much flavor. Also, those big ones are mostly water, strings, and seeds. They are suitable for when you want to decorate a pumpkin with the kids while baking some of my tasty roasted pumpkin seeds! It only takes a few minutes, and they are so crunchy and delicious. 

More tips to consider:

• If the pumpkin puree is still too watery, I add some cornstarch slurry. Mix a tablespoon of cornstarch with one tablespoon of cold water until the cornstarch dissolves, and then stir it into the puree until it is combined. 
• Cut the bottom of the pumpkin flat to make it more stable when slicing it in half. 
• Using a food processor makes this task much easier, but a blender or mixer will also work.
• If the pumpkin is too thick, add a tablespoon or two of water to the food processor until it blends better. 
• In a hurry? Cut the pumpkin into four or six pieces, and it will cook faster.

Recipe variations and add-ins:

• Larger pumpkin: If a big pumpkin is all there is, go ahead and use it, but cut it into smaller pieces and add some sugar to it, even if you aren’t adding the pumpkin pie spice. 
• Cranberries: Another way to make this fresh pumpkin puree recipe stand out from the others is to add some cranberries before pureeing it.  
• Other fruits: In fact, other fruits that would go well with this puree would be apples, cherries, pears, and blueberries. 
• Spice it up: To make this homemade pumpkin puree spicy, sometimes I add a pinch of red pepper flakes or cayenne pepper and a drizzle of maple syrup. 
• Savory pumpkin: For a more delicious flavor, I like to use some garlic and onion powder or add a little herb like sage, thyme, basil, or oregano. 

How to use pumpkin puree:

There are so many things I like to make with this pumpkin puree. The obvious one is my classic pumpkin pie, of course. However, I also use it to make my pecan pie pumpkin cheesecake, which I replicated from the Cheesecake Factory. This is a dessert that I only make for special occasions because it is so decadent and full of rich caramel, soft and fluffy whipped cream, and buttery cookie crust. 

When I want to enjoy a pumpkin-flavored drink, I can use it to make my Starbucks pumpkin spice latte that tastes better than the one I get at their store. For the kids, I make pumpkin pie smoothies. They are so thick and creamy with coconut milk, frozen bananas, and Greek yogurt. Other things I can do with pumpkin puree are to stir it into oatmeal, add it to my pumpkin cheesecake pancakes, fluffy muffins, or mix it into my pasta sauce. 

How to store leftovers:

• Refrigerate: I like to put my leftover pumpkin puree into a glass jar in the fridge, where it will stay fresh for a week.   
• Freezing: To keep it longer, I separate the puree into one-cup servings and put them in freezer bags. Then, I can store them flat in the freezer, where I can grab one when I need it. Frozen puree stays fresh for up to four months.  
• Defrost: I thaw out the puree overnight in the fridge and then strain it before using it.  

Frequently asked questions

More delicious recipes with pumpkin: