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Homemade Pumpkin Puree

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Here's how to easily make fresh, homemade pumpkin puree for cake, muffins, and of course, pumpkin pie!

A white bowl of homemade pumpkin puree.

This simple method for how to make pumpkin puree will be a go-to during fall. In less than an hour you'll have a beautiful, silky smooth homemade pumpkin puree that's fantastic in gluten free pumpkin scones, gluten free pumpkin muffins, gluten free pumpkin pie, gluten free pumpkin bars, gluten free pumpkin bread, and so much more.

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Why You'll Love Homemade Pumpkin Puree

  • So easy. Just like most roasted veggie recipes, roast pumpkin lets the oven do most of the work.
  • Fresh. Skip the can - fresh, homemade pumpkin puree tastes SO much better than anything you can buy and it takes less than an hour to make!
  • Great way to use up pumpkins. Got a lot of pumpkins in the garden? Make pumpkin puree and freeze it for all your fall baking needs.

What You Need

You just need one single ingredient for easy pumpkin puree (I bet you can guess what it is)! The full ingredient amounts and instructions are in the recipe card at the end of this post.

A pumpkin on a white counter.
  • Pumpkin - All you'll need to make homemade pumpkin puree is a pumpkin! Look for a pumpkin that's firm and orange with no brown or soft spots.

What Kind of Pumpkin is Best for Pumpkin Puree?

Choose a pumpkin that's on the smaller size (although not those mini decorative pumpkins that look so pretty on the table). These pumpkins are called sugar pumpkins or pie pumpkins, and because they are smaller, their flavor and sweetness is more dense, concentrated, and delicious.

Half of a bowl of pumpkin puree.

How to Roast Pumpkin

Here's an overview in photos of how to make homemade pumpkin puree:

Pieces of pumpkin on a baking sheet.
place pumpkin on baking sheet
Pieces of roasted pumpkin on a baking sheet.
bake until soft
Pumpkin is added to a food processor.
add to food processor
A food processor with pumpkin puree.
blend until smooth
  1. Prep: Preheat oven and line a baking sheet with foil. Cut the pumpkin and scoop out the seeds. Place face down on the baking sheet.
  2. Cook: Bake at 400℉ for about 45 minutes until fork-tender.
  3. Add to food processor: Scrape off the skin and place the pumpkin in the food processor.
  4. Process: Blend the pumpkin until smooth.

How to Make Pumpkin Puree Tips

  • Try it with butternut squash. If you want to make butternut squash puree, which also works wonderfully in pie or anywhere else pumpkin puree is called for, use this same method.
  • Use the method with more pumpkin. The sky's the limit when it comes to how many pumpkins you use! Just use this method with as many pumpkins as you need.
  • Freeze it for later. Similarly, you can make a lot of pumpkin puree at once, then freeze it for another time. See my storage notes below.
  • Save the seeds. Keep the pumpkin seeds, wash them, salt them, then roast them at 350 F for 20 minutes for a little salty snack.
A gluten free pumpkin pie on a counter.

Ways to Use Homemade Pumpkin Puree

How to Store

  • Fridge - Place homemade pumpkin puree in an airtight container or Ziploc bag and store it in the fridge for up to 1 week.
  • Freezer - Use a freezer-safe container or resealable bag with the air pressed out and store the pumpkin puree in the freezer for up to 3 months. Thaw the puree in the fridge before using. You may need to drain off a bit of the water or blot the pumpkin after it's defrosted.

More Vegetable Recipes

If you tried homemade pumpkin puree or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️

A white bowl of homemade pumpkin puree.

Homemade Pumpkin Puree

Nicole Spiridakis
An easy foolproof method for making homemade pumpkin puree.
No ratings yet
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Vegetarian
Cuisine American
Servings 10 servings
Calories 35 kcal

Ingredients
  

  • 1 medium pumpkin, a sugar pumpkin or a pie pumpkin

Instructions
 

  • Preheat your oven to 400℉ and line a baking sheet with foil.
  • Wash your pumpkin and cut off the stem. Then cut the pumpkin into fourths and scoop out the pulp and seeds. Place the pumpkin pieces cut side down on the baking sheet.
  • Place the sheet in the oven and roast the pumpkin for 45 minutes or more, until tender when pierced with a knife.
  • Let the pumpkin cool so you can handle it, then scrap out the flesh into a food processor. Process the pumpkin until very smooth.

Notes

  • Try it with butternut squash. If you want to make butternut squash puree, which also works wonderfully in pie or anywhere else pumpkin puree is called for, use this same method.
  • Use the method with more pumpkin. The sky's the limit when it comes to how many pumpkins you use! Just use this method with as many pumpkins as you need.
  • Freeze it for later. Similarly, you can make a lot of pumpkin puree at once, then freeze it for another time. See my storage notes below.
  • Save the seeds. Keep the pumpkin seeds, wash them, salt them, then roast them at 350 F for 20 minutes for a little salty snack.

Nutrition

Calories: 35kcalCarbohydrates: 9gProtein: 1gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 462mgFiber: 1gSugar: 4gVitamin A: 11578IUVitamin C: 12mgCalcium: 29mgIron: 1mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
Did you make this recipe?Let me know in the comments how it went!

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