Pumpkin purée is a simple, versatile kitchen staple that forms the base for so many fall and holiday favorites—pumpkin pie, soups, breads, muffins, and even savory dishes. Making it from scratch is easy, and I love how fresh, rich, and flavorful it tastes compared to canned versions. With just one ingredient—pumpkin—it’s wholesome, naturally sweet, and freezer-friendly.
Why You’ll Love This Recipe
I love making homemade pumpkin purée because it’s fresher, smoother, and more flavorful than store-bought. It also gives me control over the texture, whether I want it silky for desserts or a little thicker for savory recipes. Plus, roasting the pumpkin brings out its natural sweetness and makes my kitchen smell incredible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Sugar pumpkin (also called pie pumpkin, about 2–3 pounds)
Directions
- I preheat the oven to 375°F (190°C).
- I cut the pumpkin in half lengthwise and scoop out the seeds and stringy pulp (I save the seeds for roasting).
- I place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- I roast for 45–60 minutes, until the flesh is tender when pierced with a fork.
- Once cooled slightly, I scoop out the flesh and transfer it to a food processor or blender.
- I blend until completely smooth, scraping the sides as needed.
- If the purée seems too watery, I strain it through a cheesecloth or fine sieve for a thicker consistency.
Servings and timing
One medium sugar pumpkin (about 2–3 pounds) makes roughly 3–4 cups of purée. It takes about 10 minutes to prep and 45–60 minutes to roast, so I usually plan for about 1 hour and 15 minutes total.
Variations
- I sometimes roast the pumpkin with a drizzle of olive oil for a richer flavor.
- For a stovetop shortcut, I steam the pumpkin cubes until soft, then blend.
- I’ve made mixed squash purées by combining pumpkin with butternut or acorn squash.
- For sweeter desserts, I’ll stir in a touch of cinnamon or nutmeg before using.
Storage/Reheating
I store pumpkin purée in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze it in 1-cup portions or ice cube trays for up to 3 months. There’s no need to reheat the purée before using—it can go straight into most recipes.
FAQs
Can I use any type of pumpkin?
I use sugar pumpkins or pie pumpkins since they’re sweeter and less watery. Large carving pumpkins don’t work as well because they’re stringy and bland.
Do I need to peel the pumpkin before roasting?
No, I roast it with the skin on and scoop out the flesh afterward—it’s much easier that way.
How do I make the purée thicker?
I drain it through cheesecloth or a fine sieve for a few hours in the fridge. This is especially helpful for pie recipes that need less moisture.
Can I substitute homemade purée for canned?
Yes, but homemade purée can vary in moisture. If it seems watery, I strain it before measuring to match the consistency of canned.
What can I make with pumpkin purée?
I use it in pies, muffins, pancakes, soups, curries, smoothies, or even stirred into oatmeal for a fall flavor boost.
Conclusion
Pumpkin purée is a simple, wholesome ingredient that’s easy to prepare and incredibly versatile. I love making it at home for fresher flavor and better texture, and it’s always satisfying to turn a whole pumpkin into something I can use in so many recipes. Whether sweet or savory, this homemade purée is a fall staple I keep on hand all season long
PrintPumpkin Purée
Pumpkin purée is a fresh, naturally sweet, and freezer-friendly staple made from just one ingredient—pumpkin. It’s the perfect base for fall recipes like pies, muffins, soups, and more. Homemade pumpkin purée is richer, smoother, and more flavorful than canned versions.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3–4 cups
- Category: Staple, Condiment
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 sugar pumpkin (also called pie pumpkin, about 2–3 pounds)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the pumpkin in half lengthwise and scoop out the seeds and stringy pulp. Reserve seeds for roasting, if desired.
- Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast for 45–60 minutes, until the flesh is tender when pierced with a fork.
- Allow to cool slightly, then scoop out the flesh and transfer it to a food processor or blender.
- Blend until completely smooth, scraping down the sides as needed.
- If the purée is too watery, strain it through cheesecloth or a fine sieve for a thicker consistency.
Notes
- Roast with a drizzle of olive oil for added richness.
- Steam pumpkin cubes as a stovetop shortcut instead of roasting.
- Combine with butternut or acorn squash for a mixed purée.
- For desserts, add a pinch of cinnamon or nutmeg to the purée.
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
