Looking for organic pumpkin puree without the worry of what’s lurking in that can? Why not make one yourself and know exactly what goes into every spoonful!

Pumpkin puree is simply cooked pumpkin that’s been mashed or blended until it’s smooth and creamy. When you make it at home, you’re in complete control: no mysterious additives, no questionable preservatives, just pure, wholesome pumpkin goodness.

Making your own puree means you get fresher flavor, better texture, and that satisfying feeling of creating something from scratch. Plus, your kitchen will smell absolutely amazing while that pumpkin roasts!

Once you try homemade, you’ll notice the difference immediately. It tastes richer, has better texture, and you’ll have the peace of mind knowing exactly what went into it. Your pumpkin pie (and your family) will definitely thank you!

Homemade Pumpkin Puree (Roasting Method – Recommended)

Recipe by Salvia

Roasting brings out the most flavor and results in a less watery puree.

Ingredients

1 small baking pumpkin (sugar pumpkin or pie pumpkin), 3-5 pounds

Directions

Preheat Oven:
Preheat your oven to 375-400°F (190-200°C).
Prepare the Pumpkin:
Wash the outside of the pumpkin thoroughly.
Carefully cut the pumpkin in half. It’s easiest to insert the tip of your knife next to the stem and push down, then rotate the pumpkin and cut the other side. You don’t need to cut through the stem itself.
Use a large spoon or ice cream scoop to remove the seeds and stringy pulp. You can save the seeds to roast later!
Roast the Pumpkin:
(Optional) Line your baking sheet with parchment paper for easier cleanup.
Place the pumpkin halves, cut-side down, on the baking sheet. You can lightly season the inside with a pinch of salt if you prefer, but it’s not essential for the puree itself.
Roast for 45-60 minutes, or until the flesh is very tender when pierced with a fork and the skin appears slightly blistered or is easily pulling away from the flesh. Roasting time will vary depending on the size of your pumpkin.
Cool:
Remove the pumpkin from the oven and let it cool until it’s comfortable enough to handle.
Scoop the Flesh: Once cool enough, use a large spoon to scoop the soft pumpkin flesh away from the skin. The skin should come off quite easily. Discard the skin.
Puree:
Transfer the roasted pumpkin flesh to a food processor or blender. Process until completely smooth. You may need to stop and scrape down the sides a few times to ensure even blending. If your puree seems too thick, you can add a tablespoon or two of water, but this is usually not necessary with roasted pumpkin.
Drain (Optional but Recommended):
Homemade pumpkin puree can sometimes be a bit more watery than canned puree. For thicker results, especially for baking (like pumpkin pie), strain the puree:
Place a fine-mesh strainer or colander over a bowl.
Line the strainer with a double layer of cheesecloth or a clean, thin dish towel.
Spoon the pumpkin puree into the lined strainer.
Let it sit and drain for 30 minutes to a few hours, or even overnight in the refrigerator, to remove excess liquid. You can gently press it to help the process along.
Store:
Refrigerator: Store homemade pumpkin puree in an airtight container in the refrigerator for up to 1 week.
Freezer: For longer storage, freeze the puree in freezer-safe bags or containers. You can portion it into 1-cup amounts (which is roughly equivalent to a standard 15-ounce can of pumpkin puree) for convenience. It can last for 3-6 months, or even up to a year in the freezer. When thawing, you might notice some liquid separation; simply stir it back in or drain it if you prefer a thicker consistency.

Choosing the Right Pumpkin

Not all pumpkins are created equal when it comes to making puree! Those big jack-o’-lantern pumpkins you see at Halloween? Skip them. They’re bred for size, not flavor, and you’ll end up with watery, stringy puree that tastes like disappointment.

What you want are sugar pumpkins – sometimes called pie pumpkins. These little guys are the MVPs of the pumpkin world. They’re small, dense, and naturally sweet, which makes them perfect for turning into silky smooth puree.

But here’s a secret: you don’t have to stick with pumpkins at all! Some of the best “pumpkin” puree actually comes from other winter squashes that are even more flavorful:

Butternut squash – super creamy and sweet
Acorn squash – earthy and rich
Kabocha squash – incredibly sweet with a velvety texture
Honeynut squash – like butternut’s concentrated cousin
Dickinson pumpkin – this is actually what most canned pumpkin is made from
Cinderella pumpkin – as pretty as it sounds and tastes amazing

The key is finding something dense and sweet rather than watery and bland. Your taste buds (and your pumpkin pie) will thank you!

What to Make with Your Homemade Pumpkin Puree

Sweet Treats & Desserts This is where pumpkin puree really shines!

The Classics: Pumpkin pie, bread, muffins, cookies, and cheesecake are autumn staples that never get old.

Beyond the Basics: Try pumpkin pancakes for a cozy breakfast, blend it into lattes and smoothies, or make pumpkin ice cream for something unexpected. Pumpkin bars with cream cheese frosting and soft pumpkin cookies are crowd-pleasers too.

Savory Dishes Don’t sleep on savory pumpkin! Its natural sweetness and creamy texture work magic in unexpected places.

Global Flavors: Pumpkin curry, hummus, and pasta dishes (like creamy pumpkin pasta with sage or a simple pumpkin marinara) bring international flair to your table.

With homemade pumpkin puree in your fridge, you’ve got endless possibilities for both sweet and savory cooking adventures!