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How to Make Homemade Pumpkin Puree

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Hi Bold Bakers!

Pumpkin Puree is called for in so many recipes when the Fall rolls around but it’s not always widely available, so what do we do we find ourselves in that situation? We make it ourselves!

All you need to make Homemade Pumpkin Puree is a Sugar Pumpkin, also known as a Pie Pumpkin. These are small orange pumpkins. This is what is traditionally used for pie making. If you use other pumpkins just note the flavor and texture may vary.

Great! You now know how to make it but where can I use it? I have you covered. Have you tried my Pumpkin Pie Egg Rolls or my Pumpkin Pie in a Mug? These are fantastic recipes that are warm, spicy and scream Fall flavors.

Homemade pumpkin puree will keep in the refrigerator for about 2 weeks and will keep in the freezer for 6 months. Then as you do your Holiday baking you will have Homemade Pumpkin Puree ready to go for sweet and even savory dishes.


4.75 from 12 votes
How to Make Homemade Pumpkin Puree
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

Learn how to make Homemade Pumpkin Puree with my easy recipe. You can use it for many of my fall desserts and freeze leftovers for more holiday baking.

Course: Ingredient
Cuisine: American
Servings: 1 cup
  • 2 sugar pumpkins (aka pie pumpkins)
  1. Preheat oven to 350oF / 180oC.
  2. Carefully cut each pumpkin and cut in half and cut the stems off.
  3. Scoop out the inside seeds with a spoon and discard or save for something else.
  4. Place the pumpkin halves cut side down on a parchment-lined baking tray.
  5. Pop into the oven for roughly 1 hour or until a fork slides through easily.
  6. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.
  7. Place the insides into a blender or food processor. Puree until smooth.
  8. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.
  9. Homemade pumpkin puree will keep in the refrigerator for about 2 weeks and pumpkin puree will keep in the freezer for 6 months so you can enjoy pumpkin desserts for months to come!

Watch the Recipe Video!

Recipe Notes

Homemade pumpkin puree will keep in the refrigerator for about a week and a half.

Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!



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Helena the baker
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. caroline on October 12, 2019 at 1:11 am

    has anyone used butternut squash instead of pumpkin puree in a recipe?

    • Gemma Stafford on October 12, 2019 at 1:38 am

      Hi Caroline,
      clever girl! Yes, actually some of the commercially produced pumpkin purees are made with butternut squash. It is work trying this!
      Gemma 🙂

  2. RF74 on September 28, 2019 at 2:46 am

    I used our local Hawaiian pumpkin and I bet the taste and texture are the best! Sweet and moist but not liquidy. Thanks!

    • Gemma Stafford on September 28, 2019 at 7:49 pm

      I often get this question and I think pumpkins and squashes that are available in the various localities will somehow yield the same result if done and seasoned well.

  3. ChieLyka Ugarte-Martin on December 15, 2018 at 5:45 pm

    Hi, I am from the Philippines and pumpkins can be very pricey. We have a lotif squash which we cal Kalabasa, can I use this as a substitute?

    • Gemma Stafford on December 16, 2018 at 7:16 am

      Hi there,
      Do you have butternut squash? If so then you can use that. If the Kalabasa has a close flesh, and is not too watery, then that will also work well for you. The smaller squashes seem to be less watery!
      Try it, it will not be a disaster!
      Gemma 🙂

  4. Betty-Anne Ouellette on November 15, 2018 at 12:07 pm

    After defrosting pumpkin puree and there is water separated from it, I usually toss this so that it doesn’t dilute the flavour of the pumpkin. Do you recommend something else?

    • Gemma Stafford on November 16, 2018 at 10:32 am

      That’s totally fine!

  5. Anonyma on November 9, 2018 at 4:22 am

    Hi there,
    I made some pumpkin purree just now to try out your healthy pumpkin bread recipe… only to realise I estimated wrong and now I don’t have enough pumpkin purree. I’m still going to make it anyway, just a smaller amount… but I was wondering if you could add a rough estimate to this recipe on how much purree you’re left with depending on how much the pumpkin(s)/squash(es) used weigh(s).

    • Gemma Stafford on November 12, 2018 at 1:58 am

      H1 there,
      The weight differential between the raw and cooked squash is little enough, though I do not have a definitive answer to this. What changes most is the development of the sugars in the veg/squash as it roasts. I would say if you want 100g of cooked squash the bake 120g of fresh. What matters then is the type of squash and the water content. A close/fine fleshed squash will have a lower water content and will lose less of its weight in baking. Try it! any squash left over can be added to salads/soups etc. Do not waste the seeds, roast these too, they make a great snack!
      I hope this is of help,
      Gemma 🙂

  6. William Gallant on November 3, 2018 at 12:33 pm

    I don’t have pumpkin to make the puree, is the stuff in the can ok? I have never heard of nut butter or uh the brown butter. Your makes sense and asking for your help doesn’t bother me. Listening to your voice is where I have the problem…its so wonderful. I spent a couple of days in Cork Ireland. Beautiful.

    • Gemma Stafford on November 4, 2018 at 6:24 am

      Hi William,
      Thank you for your kind words, and I am delighted you liked Cork! The people of Cork claim it is the REAL capital of Ireland, a proud people.
      Actually a lot of commercially produced pumpkin puree is made from butternut squash. This has a nice fine dry texture, and works well for this purpose. It is also more available than the little sweet pumpkins we get here in the US.
      Canned pumpkin puree is a good choice too, and I have used that in a push from time to time.
      Brown butter is a very traditional thing in French cookery, used as a sauce for very simple fish dishes, it really is the caramelized milk solids which remain in butter, not burnt, just browned. Trend now is to use brown butter in baking, cookies in particular, for even better flavor.
      Always something new to get to grips with! It is good to have you here with us,
      Gemma 🙂

  7. Lilien on October 10, 2018 at 10:51 am

    Did I hear correctly that you have a recipe for homemade pumpkin ice cream!? 😀
    that sounds really delicious, but unfortunately I cannot find it on your website – can you help me out?
    – greetings from Europe

  8. Helena the baker on October 5, 2018 at 5:55 pm

    Thanks Gemma! As you can see in the picture I posted, it said I used a big pumpkin. So now i have 3 tubs of the puree! My sis really liked it for her 13 bithrday. P.S. im her younger sister. Anyways bye!!!!

    • Gemma Stafford on October 7, 2018 at 2:07 pm

      I’m delighted to hear that!!! Thanks for trying it. I’ll check out the picture.


  9. Roxette Seli on September 12, 2018 at 10:36 am

    Hi Gemma! I have a question, what if there’s not much pumpkin available in my country but instead another family member of it is widely available which is Calabaza? The one with the green skin. Can I uses that instead?? Thank you so much!

    • Gemma Stafford on September 13, 2018 at 5:06 am

      Hi Roxette,
      Yes, you can puree any pumpkin, and this one will yield a large amount. You can clean and roast the seeds too to snack on.
      You can bake and puree, or steam and puree, or boil and puree. If you choose to cook in water then you will need to boil until soft and drain well before you puree.
      Try it! that will be the best teacher,
      Gemma 🙂

  10. Rita on September 8, 2018 at 11:40 pm

    Hi Gemma . I have been following your recipes for quite some time. You make baking so easy. Thanks for sharing your recipes with us.

    • Gemma Stafford on September 9, 2018 at 2:34 pm

      Thanks so much, Rita.

      I’m delighted to hear that.

  11. SmritiJhamb on February 4, 2018 at 3:29 am

    Hi Gemma
    I have seen so many amazing pumpkin recipes of yours which I wanted to try. But unfortunately, pumpkin is not available where I live. But here we get -wax gourd/ash gourd/ or also known as white gourd. So I wanted to know, can this be substituted for orange pumpkin? Can I use this instead of pumpkin in all your recipes?

    • Gemma Stafford on February 4, 2018 at 5:18 pm


      I just looked these up and unfortunately I don’t think they can be substituted for pumpkin. I suggest buying tinned pumpkin online.


  12. Shad on January 1, 2018 at 5:20 am

    Hi Gamma , I love to try ur superb recipes. In this recipe got lot of water , should I strain it

    • Kevin Kurtz on January 1, 2018 at 9:11 pm


      Sure if you got water then I suggest straining it through a fine sieve so you are just left with the pulp.


  13. Lynne on November 17, 2017 at 12:34 pm

    Hi Gemma..
    Could I use canned pumpkin for this recipe?

    • Gemma Stafford on November 18, 2017 at 9:29 am

      Hi Lynn,
      Sure you can, it is perfect,
      Gemma 🙂

  14. cacrent87 on November 7, 2017 at 12:23 pm

    Hello Gemma! What is the proper way to thaw out the pumpkin puree for later use? Thanks a bunch!!!!

    • Gemma Stafford on November 8, 2017 at 12:11 pm

      Hi there,
      I would choose to do this overnight in the fridge. I think that will work best for you,
      Gemma 🙂

  15. Charu on July 5, 2017 at 2:59 am

    Hi Gemma,
    I love your recipes and always look for new recipes. just wanted to know if i could steam the pumpkin to make the puree. I usually take the skin off, chop it into cubes and steam it in the pressure cooker. do you think this would work? – Charu

    • Gemma Stafford on July 5, 2017 at 3:05 am

      Hi Charu, yes, this will work, do not over wet it. Baking it tends to dry it out a bit and it makes it sweet, but you should have success with steaming it. thank you for being with us,
      Gemma 🙂

  16. Jaslyn Low on April 25, 2017 at 1:25 am

    hello gemma, i love the all the recipe you post, is really easy to understand and make it success when i bake myself. I would like to ask about are the strawberry puree make with the same way as this pumpkin puree? or there will be another way to make it?

    • Gemma Stafford on April 25, 2017 at 11:14 am

      Hi there,
      good question! the best wat to make a puree of any seeded fruit, such as raspberry, and strawberry is to mask it, with a fork, with powdered/icing sugar to taste. To remove the seeds push this mix through a fine sieve to remove the seeds, there you have it! I like to use a dash of lemon juice with strawberries to brighten the flavor,
      Gemma 🙂

  17. alec rose on April 3, 2017 at 12:31 pm

    Hello! Gemma!

    I have been watching your videos for a few years now and I came back to this recipe. I am new to this of pie making and was really wanting to try this one when the season arrives. Sadly in Scotland, i haven’t been able to find any sugar pumpkins in the supermarkets or local sources. So would I be able to use a normal jack o’laturen. When I managed to get jack o’laturen pumpkins and I boiled in water for an 1 hour til soft then blend it or would I be able to roast like in the oven then strain the extra water out? Got any advice ?

    • Gemma Stafford on April 4, 2017 at 2:08 am

      Hi Alec,
      No! not so much jack O Lanterns, but butternut squash works really well. actually this is the pumpkin widely used in commercial pumpkin puree manufacturing, being widely available. It is sweet enough too when roasted, and has some texture, try this,
      Gemma 🙂

  18. Sabse on November 7, 2016 at 7:16 am

    Hello Gemma:) I love your recipes and want make this pumpkin puree with my mother soon, but she said I will get the same result with a Hokkaido or this big jack-o-lantern pumkin – soo I wasn’t sure and wanted to ask you if she is right or should use the suger pumpkins ?
    Thank you ♡

    • Gemma Stafford on November 8, 2016 at 3:17 am

      Hi there,
      There is a difference! The large ones can be a bit watery and fibrous. It sometimes needs straining! it is not impossible though. give it a try first. butternut squash is also good 🙂

      • Sabse on November 8, 2016 at 4:00 pm

        Thank you for answering me♡ I just tried it with the Hokkaido pumpkin and the big one 😀 you’re right you need to strain the big pumpkun a little bit and it doesnt taste that intensive. I got a wonderful result and taste with the Hokkaido one:)
        I hope you all get good results ^0^

        • Gemma Stafford on November 9, 2016 at 1:36 am

          Hi Sabse, it goes to show that a little experimentation is important, and it is great when you find a way to use your own ingredients, so well done you! Gemma 🙂

  19. Diane on October 27, 2016 at 10:13 am

    Gemma, I have been following your site for a while now and have enjoyed many of your recipes! I look forward to using this recipe in the holidays coming in the next few weeks! 🙂 your recipe is great timing! Thank you!

    • Gemma Stafford on October 28, 2016 at 1:52 am

      Hi Diane,
      Thank you for your kind input, I am happy to have you with us,
      Gemma 🙂

  20. sarita on October 25, 2016 at 9:48 am

    hello gemma, sorry for asking this question on another platform.I want to know if I can add powdered milk to the fresh milk when making yogurt

    • Gemma Stafford on October 26, 2016 at 1:47 am

      H Sarita,
      Powdered milk is processed, and I do not believe it will react to the culture, it is best to use fresh milk, Gemma 🙂

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