Fresh Pumpkin Puree in Just 60 Minutes (So Much Better Than Store-Bought!)
Skip paying high prices at the store and make your own Homemade Pumpkin Puree! All it takes is an oven and a pie pumpkin. Ready in about 60 minutes total, this recipe is super simple, about impossible to mess up, and tastes much better than the stuff from the can.
Making your own pumpkin puree gives you complete control over the flavor and texture while saving money. Plus, you’ll know exactly what’s in your puree without any additives or preservatives that store-bought versions might contain.
Looking for ways to use your fresh pumpkin puree? This Pumpkin Banana Bread is perfect for breakfast, and this Pumpkin Dump Cake makes such an easy dessert! You might also love my Pumpkin Spice Hot Cocoa Bomb for a cozy fall drink.
Reasons You’ll Love This Recipe
- Cost-effective: Making your own pumpkin puree costs a fraction of what you’d pay for canned versions, especially when pumpkins are in season and readily available at farmers’ markets.
- Superior taste: Fresh homemade pumpkin puree has a cleaner, more authentic pumpkin flavor compared to canned alternatives that can sometimes taste metallic or overly processed.
- Simple process: With just one ingredient and basic kitchen equipment, this recipe is foolproof and perfect for beginners who want to try making their own pantry staples.
- Ready in 60 minutes: Despite the rich, fresh flavor, this homemade pumpkin puree can be prepared in just about an hour, making it perfect for weekend meal prep.
Homemade Pumpkin Puree Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- 8-inch pie pumpkin – Look for a pumpkin that feels heavy for its size and has a deep orange color with no soft spots. The smaller pie pumpkins have sweeter, denser flesh that’s perfect for making smooth puree.
Substitutions and Additions
- Size variations – You can use any size pie pumpkin, just adjust the cooking time by adding or reducing about 5½ minutes per inch of diameter.
- Multiple pumpkins – Feel free to roast several pumpkins at once if you want to make a large batch for freezing.
How to Make Pumpkin Puree (step-by-step directions)
STEP 1. Start by preheating your oven to 375°F and lining a 9×13 baking sheet with parchment paper. Remove the stem from your pumpkin and carefully slice it in half lengthwise from top to bottom using a sharp knife.
STEP 2. Place the pumpkin halves on your prepared pan, skin side facing up and cut side down. This positioning allows the pumpkin to cook more evenly and prevents the flesh from drying out during roasting.
STEP 3. Bake for 45 minutes, then remove the pumpkin from the oven and let it rest untouched for 10 minutes.
STEP 4. Scoop the soft flesh out of the pumpkin skin using a spoon, then mash it with a fork or blend until smooth with no large chunks remaining. Your fresh pumpkin puree is now ready to use in any recipe that calls for canned pumpkin.
Recipe Tips
- Parchment paper is key – Using parchment paper ensures the pumpkin won’t stick to the pan and makes cleanup much easier.
- Don’t worry about perfection – This recipe is very forgiving, so don’t stress if your pumpkin isn’t exactly 8 inches or if timing varies slightly.
- Test for doneness – The pumpkin is ready when you can easily pierce the flesh with a fork and the skin starts to wrinkle slightly.
- Yield can vary – The amount of puree you get depends on how much flesh your specific pumpkin contains, which can vary even among same-sized pumpkins.
Storing Tips
- Storage: Fresh pumpkin puree should be stored properly to maintain its quality and prevent spoilage.
- Refrigerator: Store your homemade pumpkin puree in an airtight container in the refrigerator for up to 1 week. The puree may separate slightly, which is normal – just stir before using.
- Freezing: Pumpkin puree freezes beautifully for up to 3 months in an airtight container or freezer bags. Consider freezing in recipe-sized portions for convenience.
- Reheating: Use the puree straight from the fridge in most recipes, or let frozen puree thaw overnight in the refrigerator before using.
Serving Suggestions
This homemade pumpkin puree works perfectly in any recipe calling for canned pumpkin in the exact same measurements. Try it in my Baked Pumpkin French Toast Casserole for a special weekend brunch, or whip up some Pumpkin Whoopie Pies for a fun dessert.
You can also use your fresh puree in savory dishes like soups and curries, or blend it into smoothies for added nutrition. For more fall-inspired treats, try my Best Ever Pumpkin Chiffon Pie paired with my Pumpkin Pie Spice Recipe, or explore my complete collection of Pumpkin Dessert Recipes for even more inspiration.
Save This Post For Later!
We'll email this post to you, so you can come back to it later!
Recipe FAQs
While you can technically use any pumpkin, pie pumpkins (also called sugar pumpkins) work best for homemade pumpkin puree because they have sweeter, denser flesh with less water content than carving pumpkins.
Your pumpkin is ready when you can easily pierce the flesh with a fork and the skin begins to wrinkle. The flesh should be tender and easily scooped from the skin.
Yes, you can microwave pumpkin halves, cut-side down, in a microwave-safe dish with a bit of water for about 15-20 minutes, depending on the size. However, oven roasting typically produces better flavor.
Fresh pumpkin puree is often lighter in color and has a different texture than canned versions. This is completely normal – canned pumpkin is often a blend of different squash varieties and may have added processing.
An 8-inch pie pumpkin typically yields about 32 ounces (4 cups) of puree, but this amount can vary depending on the individual pumpkin’s flesh thickness and water content.
Need More Basic Recipes? Try These:
Homemade Pumpkin Puree
Ingredients
- 1 8- Inch Pie Pumpkin
Instructions
- Start by preheating your oven to 375°F and lining a 9×13 baking sheet with parchment paper. Remove the stem from your pumpkin and carefully slice it in half lengthwise from top to bottom using a sharp knife.1 8- Inch Pie Pumpkin
- Place the pumpkin halves on your prepared pan, skin side facing up and cut side down. This positioning allows the pumpkin to cook more evenly and prevents the flesh from drying out during roasting.
- Bake for 45 minutes, then remove the pumpkin from the oven and let it rest untouched for 10 minutes.
- Scoop the soft flesh out of the pumpkin skin using a spoon, then mash it with a fork or blend until smooth with no large chunks remaining. Your fresh pumpkin puree is now ready to use in any recipe that calls for canned pumpkin.
Notes
- Parchment paper is key – Using parchment paper ensures the pumpkin won’t stick to the pan and makes cleanup much easier.
- Don’t worry about perfection – This recipe is very forgiving, so don’t stress if your pumpkin isn’t exactly 8 inches or if timing varies slightly.
- Test for doneness – The pumpkin is ready when you can easily pierce the flesh with a fork and the skin starts to wrinkle slightly.
- Yield can vary – The amount of puree you get depends on how much flesh your specific pumpkin contains, which can vary even among same-sized pumpkins.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
