Homemade Pumpkin Puree From Scratch — Step-by-Step Recipe

Learn how to make pumpkin puree from scratch. Homemade pumpkin puree is perfect for pies and any recipe that calls for canned pumpkin.

two mason jars of homemade pumpkin puree

Each year our family grows pumpkins specifically to turn into pumpkin puree. Making your own not only cuts costs compared with canned pumpkin, it also has a fresher, more vibrant flavor.

We grow about 20 pumpkins each season to make more than enough puree to use in our favorite pumpkin recipes all year long.

What you need to make pumpkin puree from scratch

Pumpkin – Use pie or sugar pumpkins. They have thicker, sweeter flesh than decorative or jack-o’-lantern pumpkins.
Baking sheet or roasting pan – A large pan makes it easy to roast several pumpkins at once.
Strainer – Straining cooked pumpkin removes excess moisture and yields a denser puree, closer to the consistency of canned pumpkin.
Cheesecloth or coffee filters – Line the strainer with cheesecloth or layered coffee filters to catch extra liquid.
Blender or food processor – Use this to puree the cooked pumpkin until smooth.
Freezer bags or mason jars – Store puree in freezer-safe bags or straight-sided mason jars for long-term storage.

a pie pumpkin cut in half on a baking sheet. A spoon is being used to scrape the seeds out

How to make pumpkin puree in the oven

Prep – Rinse the outside of the pumpkin and remove the stem. Carefully cut the pumpkin in half from top to bottom. Scoop out the seeds and strings, then place the pumpkin halves flesh-side down on a parchment-lined baking sheet.

a pie pumpkin cut in half with the seeds scraped out

Roast – Bake at 350°F (175°C) for 60–90 minutes, depending on size, until a fork pierces the skin easily. Allow the pumpkin to cool for about an hour or until it’s safe to handle.

a baked pie pumpkin on a baking sheet with a fork stuck into the flesh

a baked pie pumpkin on a baking sheet. The flesh is being pulled back.

Blend – Peel the rind away from the cooked flesh and discard the rind. Place the pumpkin flesh in a blender or food processor and blend until smooth.

Strain – Line a strainer with cheesecloth or coffee filters and set it over a bowl. Allow the blended pumpkin to drain until it reaches your desired thickness — this typically takes about 30 minutes. Press gently if you need to speed the process, but avoid forcing too much liquid through or the texture may become pasty.

fresh made pumpkin puree straining on a cheesecloth wrapped strainer

Tips for success

To use – Substitute homemade pumpkin puree cup-for-cup in any recipe that calls for canned pumpkin.

To store – Refrigerate for up to one week. For longer storage, portion the puree into freezer-safe bags or straight-sided mason jars and freeze for up to six months. Thaw in the refrigerator before using.

a mason jar of pumpkin puree with a spoon in it

About homemade pumpkin puree

It’s simple to make with just one main ingredient.
Homemade puree can be less expensive than canned varieties, especially if you grow your own pumpkins.
Use pumpkin puree in both sweet and savory dishes — it’s versatile.

FAQ about homemade pumpkin puree

What type of pumpkin should I use to make pumpkin puree?

Pie pumpkins or sweet heirloom varieties, like Cinderella, are ideal. They offer sweeter, denser flesh that purees smoothly compared with hollow or stringy decorative pumpkins.

How long does it take to cook pumpkin for puree?

Roasting at 350°F generally takes about 60–90 minutes, depending on the pumpkin’s size. You’ll know it’s done when the skin is easily pierced with a fork.

How do I use homemade pumpkin puree?

Homemade pumpkin puree is very versatile. Common uses include:

Baked goods: muffins, quick breads, cinnamon rolls, donuts, and more.
Pies and other desserts.
Warm drinks like pumpkin-spiced hot chocolate or coffee creamer.
Soups, chilis, and savory sauces.
Breakfasts: oatmeal, baked oatmeal, or overnight oats.

Is homemade pumpkin puree different from canned?

Homemade puree typically tastes fresher and can have a smoother texture. It also allows you to avoid additives sometimes found in commercial canned pumpkin.