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Bowl with pumpkin puree. A cloth and mini pumpkins are on the table around the bowl.
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5 from 3 votes

How to Make Pumpkin Puree

Can't find canned pumpkin? No worries. Making your own pumpkin puree is so easy! Here's how: scoop the seeds, roast, blend and use in recipes that call for pumpkin puree.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Sauces/Condiments
Cuisine: American
Keyword: pumpkin puree
Servings: 2 cups
Calories: 59kcal


  • 2 lb pumpkin sugar or pie


  • Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
  • Roast: Heat oven to 400°F. Place the two pumpkin halves cut-side down in a baking dish or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
  • 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.
  • Blend: Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
  • Let cool completely before using or refrigerating for later use.
  • To store: pumpkin puree should last 4-7 days in the fridge in an airtight container or in the freezer for up to 3 months.


Serving: 1/2 cup | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 2mg | Fiber: 1g | Sugar: 6g