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How to Make Pumpkin Puree

Making homemade pumpkin puree is so easy and tastes better than canned pumpkin. Just scoop the seeds, roast, blend and use in all your favorite pumpkin recipes!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 cups
Calories: 59 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 lb sugar pumpkin

Instructions

    Cup of Yum
  1. Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
  2. Heat oven to 400°F. Place the two pumpkin halves cut-side down on a baking sheet or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
  3. Remove pumpkin from the oven and let cool. Once cool, scrape off the flesh of the pumpkin, leaving the shell behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
  4. Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
  5. Let cool completely before using or refrigerating for later use. Pumpkin puree should last up to 1 week in the fridge in an airtight container or in the freezer for up to 3 months.

Notes

  • If your homemade puree seems a bit too liquidy you can always strain it with a mesh strainer lined with a cheesecloth, similar to how you would strain yogurt for a thicker consistency.

Nutrition Information

Serving 1/2 cup Calories 59kcal (3%) Carbohydrates 15g (5%) Protein 2g (4%) Sodium 2mg (0%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 59

% Daily Value*

Serving 1/2 cup
Calories 59kcal 3%
Carbohydrates 15g 5%
Protein 2g 4%
Sodium 2mg 0%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.