How to Make Pumpkin Puree

A jar filled with pumpkin puree with a spoon sticking out of the top.

5 from 1 vote

Homemade pumpkin puree makes all the difference in your fall baking! Use this puree for smoothies, breads and muffins, pies, and more!

Prep Time10

Cook Time30

Total Time40

Course: Condiment

Cuisine: American

Servings: cups (varies)

Calories: 88kcal

Author: Michelle Miller

Equipment

food processor

Ingredients

2-3 sugar pumpkins

Instructions

Preheat oven to 400º F.
Line large baking sheets with parchment or silicone liners, and set aside.
Cut sugar pumpkins in half and remove the pulp and seeds with a spoon.
Cut the pumpkin halves into smaller wedges (quarters or eighths, depending on size of pumpkins).
Preheat oven to 400º F. Add pumpkin wedges to a large baking sheet. Line baking sheets with parchment paper or silicone liners for easier clean up, if desired.
Roast pumpkin wedges for about 30-40 minutes, or until very soft and starting to brown around the edges.
Scoop the flesh away from the skin, and add it to a food processor.
Process the roasted pumpkin until a very smooth consistency is reached. Add 2-4 tablespoons of hot water if necessary to reach a smooth puree (some pumpkins will have less water and produce a thicker puree, so the water helps reach a smooth consistency).

Notes

NO FOOD PROCESSOR? OTHER METHODS

A food processor is the fastest and most efficient way to make pumpkin puree.

However, if you do not have one, you could try:

A potato masher: Add roasted pumpkin to a large bowl, and use a potato masher to break down the flesh. Add hot water to help form a good consistency.
Fine Mesh Sieve: This works best if you have more watery pumpkins. Add the scoops flesh over a sieve, and then press it down through the mesh with a spoon. Add small amounts at a time and just continue the process until all the pumpkin is processed.

HOW TO STORE PUMPKIN PUREE

Once the puree has cooled to room temperature, store it in airtight containers in the refrigerator for up to 10 days.

If you’re like me, and use pumpkin for months (or year round!), you’ll want to make enough to freeze.

If freezing in glass jars, fill the jars 3/4 of the way full, and then seal tight before freezing up to 6 months.

Pumpkin puree can also be frozen in ziplock freezer bags. Fold the tops of the bags down (I put the bags in large measuring cups with the sides folded down), and fill them with 3-4 cups or puree. Flatten the bags, and freeze the puree.

Allow to defrost at room temperature for several hours prior to using the stored pumpkin puree.

See post above for ideas on how to use Pumpkin Puree (other than pumpkin pie!).

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