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Homemade Pumpkin puree is in a glass bowl in a vibrant orange color and with a smooth moist consistency. A silver spoon is on the left and an orange sugar pumpkin and a white pumpkin are on the right side.
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
Ingredients
  • 2 medium sugar pumpkins (aka pie pumpkins)
Instructions
  1. Preheat oven to 350oF (180oC).

  2. Carefully cut each pumpkin in half and cut the stems off.

  3. Scoop out the inside seeds with a spoon and either bake to eat or discard them.

  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 tender and a fork slides through easily. Remove from the oven and let them sit to cool.

  6. When they have cooled down, flip them over and scoop out the insides with a spoon.

  7. Place the pumpkin into a blender or food processor and puree until smooth.

  8. Refrigerate your puree until ready to use for up to 2 weeks or place into freezer safe containers and freeze for up to 6 months.

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!