How to Make Homemade Pumpkin Puree Recipe

How to Make Homemade Pumpkin Puree Recipe


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Pumpkin puree that is homemade cannot be beaten! With its fresh taste and amazing texture, once you have tried this you will never go back! It is perfect for all of your fall recipes!

I love all things homemade and this recipe is so fun to make! Go ahead and use it in these Mini Pumpkin Pies, this Pumpkin Spice Sheet Cake, and these amazing Pumpkin Scones. They are all SOO good!

Pumpkin puree in a bowl.

Pumpkin Puree

There is always some confusion between pumpkin puree and pumpkin pie filling! People think that you can use them in the same way. But let me tell you what the difference is! Pumpkin pie filling is a pre-made filling that is already mixed with spices and flavoring. You don’t want to use this in recipes because then you will be doubling up on those ingredients and it won’t taste right! Pumpkin puree is pure pumpkin. This is what you see in cans all over at fall time and most pumpkin recipes call for this ingredient!

Do you know how all of the pumpkin recipes are so soft and moist when you eat them? That’s because pumpkin puree has a lot of water content so it helps everything retain that moisture! It is incredibly popular and can be hard to find at the store during the season. That’s why this homemade pumpkin puree recipe is perfect! All you need is a pumpkin. It doesn’t get much easier than that! Plus, your kids will love helping you clean out your pumpkin! Try out the puree in these Pumpkin Cream Cheese Muffins, Absolutely Perfect Pumpkin Bread, and of course, this classic tried and true Grandma’s Famous Pumpkin Pie.

What Do I Need to Make Homemade Pumpkin Puree?

You need one thing… A pumpkin! Try picking out one that is more flavorful and used for recipes. They will be called a “Sugar Pumpkin.” Just ask for these kinds at the store or pumpkin patch and they will be able to help you find just the right one!

Let’s Make Some Puree!

Making homemade pumpkin puree is not complicated and is actually kind of fun to do! You just need to make sure that you have set aside enough time to roast your pumpkin and you will be all set and ready to go!

  1. Preheat and prep: Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. Roast: Cut your pumpkin in half and scoop out the seeds. (Head to this recipe here to find out how to roast your seeds!) Place cut side down on the baking sheet and roast for 45-60 minutes until it can be easily poked with a fork.. Remove from the oven and allow the pumpkin to cool completely.
  3. Scoop and blend: Use a spoon to remove the softened flesh from the inside of the pumpkin and discard the skin. Press through a potato ricer or use a food processor to blend it up. If you are using a potato ricer you may have to scrape any fibrous pumpkin off the bottom and top of the plate before pressing more through.
  4. Put it in the fridge: Refrigerate pureed pumpkin in an airtight container or freeze in a freezer bag.
6 pictures showing steps on how to roast a pumpkin and scoop out the inside.

A close up of pumpkin puree on a spoon.





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Rachel Meadows

Rachel Meadows

Trending topics news writer who enjoys cooking, walking her dog and travel.

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