Ready to use your pumpkin puree? Try it in my pumpkin blondies, pumpkin fudge, and pumpkin protein balls! I make a lot of pumpkin desserts in our house, and when they’re in season, I always opt for making my homemade pumpkin puree recipe. I’ll admit I was apprehensive about making my own pumpkin puree at home, but once I figured out how easy it is, I pretty much stopped buying canned pumpkin altogether.
Why I love this recipe
Multiple cooking methods. Depending on how much time you have, you can bake, microwave, or boil the pumpkin. Surprisingly flavorful. Once I tasted homemade pureed pumpkin, I couldn’t believe how naturally sweet and flavorful it was. I could eat it by the spoonful! So many ways to use it. Mix it with spice cake mix to make my 2-ingredient pumpkin muffins, or enjoy it as a standalone side dish warmed up with butter and maple syrup. There’s no end to what you can make with this recipe. Nutritious. Pumpkin (most types of squash, really) is packed with nutrients. It’s high in vitamin A and vitamin C. It’s also high in fiber and low in calories (source).
Ingredients needed
Just one not-so-secret ingredient is all that’s needed to make pureed pumpkin. Let’s break it down: “Thank you so much for this recipe! Living outside of America, it’s been such a savior for making all our favorite desserts that call for canned pumpkin” – Matteo
Pumpkins. Any type of pumpkin can be used to make pureed pumpkin, though I highly recommend you seek out small “pie pumpkins” or “sugar pumpkins,” which are naturally sweeter, have more flesh, and are darker in color. The pumpkins will need to be peeled and diced.
How to make pumpkin puree
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C and line a large baking sheet with parchment paper. Step 2- Bake. Place the cubed pumpkin onto the prepared baking sheet cut-side down and bake for 40 minutes, stopping halfway through to flip. Remove the pumpkin when it’s fork-tender but not yet golden brown. Step 3- Puree. Allow the pumpkin to cool completely, then use a stick mixer, food processor, or blender to blend the pumpkin until it’s completely pureed.
Arman’s recipe tips
Avoid large pumpkins. Large, Halloween-style pumpkins may look nice, but I find they have a less sweet flavor and can be hard to manage. Make roasted pumpkin seeds. One of the perks of making pureed pumpkin at home is that you get free pumpkin seeds! To roast them, toss the seeds in a little oil and salt, then bake them on a baking sheet lined with parchment paper at 350F for 10-12 minutes, stopping halfway through to flip. Use an ice cream scoop to remove the pulp and seeds from the pumpkin. Make a double-batch. Making pureed pumpkin from scratch is convenient, but I don’t want to do it whenever I need some. That’s why I make a double batch every time since it freezes so well. Thicken the puree. I notice that sometimes after I’ve pureed the pumpkin, it can be thin and watery. To make the puree usable, I like to strain it over cheesecloth into a large bowl to collect the excess liquid. Use it how you like. Homemade puree can be used exactly as you would canned puree, in a 1:1 ratio.
Storage instructions
To store: Pumpkin puree should always be stored in the refrigerator, in a sealable container. Pumpkin will keep fresh for up to 2 weeks. Microwave method: Place the pumpkin in a microwave-safe dish and cover it with plastic wrap. Microwave for 4-5 minutes or until tender. Carefully remove the plastic covering and allow it to cool completely. Stovetop method: Fill a saucepan with water over medium heat and add the cubed pumpkin. Bring it to a boil. Once boiling, reduce the heat to low and allow it to simmer for 10-12 minutes or until soft. To freeze: Place leftover pumpkin puree in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
Recipes to use this with
Healthy pumpkin bread Pumpkin pancakes Healthy pumpkin pie Pumpkin cookie dough
Originally published September 2020, updated and republished June 2024
