How to Make Homemade Pumpkin Puree

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Learn how to roast pie pumpkins and make homemade pumpkin puree for your favorite recipes and desserts, including pies, cakes, and more.

Homemade pumpkin puree is so easy to make, I'm not sure why I haven't done it before now. I mean, my 15 year old son who grew pumpkins in his garden this year, taught me how to roast a pumpkin.

And the taste of a real pumpkin? It's pretty darn good.  Granted, I love the canned kind too, but I'll probably roast my own much more often now that I know how.

We make all sorts of things with pumpkin this time of year, including Grandma's pumpkin pie, a deliciously creamy no bake pumpkin dessert and pumpkin spice sugar cookies. I know some get sick of hearing pumpkin pumpkin pumpkin, but I don't think I could ever tire of fall and all the wonderful recipes it brings out of the woodwork.

I love using pumpkin I roast myself for pumpkin pie, pumpkin roll, and more. It’s super easy to make homemade pumpkin puree, and it’s so delicious!

Tips for Roasting Your Own Pumpkin for Homemade Pumpkin Puree

  • Cut the pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut across like we did.
  • Scoop out the seeds and scrape out the strings. A larger metal spoon works well for this.
  • Drizzle olive oil onto a cookie sheet (also make sure this cookie sheet has edges that rise up).
  • Place the pumpkins flesh down on the cookie sheet.
  • Cover them with foil.
  • Bake at 375° for about 40 minutes, or until a fork easily pokes into the sides of the pumpkin.
  • Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
  • Peel off the skin with your fingers.
  • Add the flesh to a blender and puree.
  • And that's pretty much it. Your homemade pumpkin puree is ready to use in all your favorite pumpkin recipes.

Looking for more delicious recipes to make with pumpkin?

Ooey gooey pumpkin cake

Gluten-Free Pumpkin Muffins

Creamy No Bake Pumpkin Dessert

Deliciously Moist Pumpkin Bread Recipe

The Most Scrumptious Pumpkin Roll Ever

Pumpkin Pear Spice Cake

Instant Pot Pumpkin Spice Cheesecake

How to easily make your own homemade pumpkin puree from a pie pumpkin. Roast it, puree it, and you’re ready to make pie, pumpkin roll, breads, and more.

Tools you may need to make Homemade Pumpkin Puree

Butcher Knife or Cleaver – to cut the pumpkin in half.

Pumpkin Scraper – to scrape out the insides easily and efficiently (although a larger metal spoon works well too).

Cookie Sheet – You definitely want one that has raised sides.

Olive Oil – to drizzle over the cookie sheet before you place the pumpkin on it.

Aluminum Foil – to cover your pumpkins for roasting.

Blender to puree the pumpkin flesh so it's ready for all your favorite recipes.

HOMEMADE PUMPKIN PUREE RECIPE

If you love this homemade pumpkin puree recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

homemade pumpkin puree recipe

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How to roast a pumpkin and make homemade pumpkin puree for all your favorite recipes and desserts, including pies, cakes, and breads. It’s so easy to do!

Homemade Pumpkin Purée

Homemade pumpkin purée is so easy to make. How to roast pie pumpkins and purée for your favorite recipes and desserts, including pies, cakes, and more.
5 from 2 votes
Print Pin Rate
Course: Canning & Freezing
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 88kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Pre-heat the oven to 375° F.
  • Cut the pie pumpkin in half. You can either remove the stem and cut lengthwise; or you can cut crosswise.
  • Scoop out the seeds and scrape out the strings, discarding both; a large metal spoon works well for this.
  • Drizzle the olive oil onto a baking sheet; make sure the baking sheet you use has raised sides, so it will contain any juices that result from baking.
  • Place the pumpkins flesh down on the baking sheet, and cover them with foil.
  • Bake at 375° F for about 40 minutes, or 'til a fork easily pokes into the sides of the pumpkin.
  • Remove the pumpkins from the oven, and allow them to cool enough so that you can handle them.
  • Peel off the skin with your fingers and discard.
  • Add the flesh to a blender and purée.
  • Use the purée in your favorite pumpkin recipes.

Notes

*Always use caution when handling hot food. Allow the pumpkin to cool before handling.

Nutrition

Serving: 1g | Calories: 88kcal | Carbohydrates: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1mg | Sugar: 1g
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homemade pumpkin puree, roasted from scratch

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