All you need is 1 hour and 2 ingredients to make a batch of homemade pumpkin puree. Get the recipe now to start adding it to pies, oats, and even pasta dishes. 

Did you know that not all canned pumpkin is actually pure pumpkin? 

The term “pumpkin” (legally) can actually refer to actual pumpkins as well as a few varieties of winter squashes. So even though the can may say 100% pumpkin, there’s a chance that what you’re getting is actually a mix of pumpkin and winter squash. 

While tricky, it’s not necessarily a bad thing as winter squashes are just as nutritious as pumpkin and often have a similar, and sometimes sweeter, taste. 

However, if you want to ensure that you’re getting 100% pumpkin — or just looking for an excuse to buy an adorable small pumpkin (that would be me) — then keep reading to find out how to make homemade pumpkin puree! 

What kind of pumpkin to buy for pumpkin puree 

Leave large jack-o’-lanterns (also called carving pumpkins) as decorations and pick up a small sugar pumpkin instead. 

Also called pie or sweet pumpkins, sugar pumpkins are smaller, sweeter, and less fibrous than carving pumpkins. 

Just keep in mind that when you buy a pumpkin, it will lose flavor and moisture the longer it’s been off the vine. So, when making puree, try to use a pumpkin that you recently bought rather than one that’s been sitting out on your counter for a few weeks. 

For nutrition facts on sugar pumpkins, be sure to check out my ingredient guide! 

What You’ll Need

• Sugar pumpkin: as mentioned above, try to use a sugar pumpkin that you’ve recently bought for better flavor and texture. 
• Avocado oil: while not essential, I like using a little oil to help the pumpkin get even more caramelized and roasted. As we’re cooking at high heat, you’re going to want an oil with a higher smoke point. If you don’t have avocado oil you can also use canola or coconut oil. 

Step-By-Step Instructions 

Step 1: Wash, Cut, and De-Seed Pumpkin 

Preheat oven to 375 F and cover a baking sheet with parchment paper. 

Rinse pumpkin and then cut in half. Scoop out and discard seeds. 

Step 2: Add Oil and Place on Baking Sheet 

Rub oil over the cut side of each pumpkin half, and then place cut-side down on prepared baking sheet. 

Step 3: Roast 

Roast for 45-60 minutes, or until the skin can be easily pierced with a fork. Remove and allow to cool slightly. 

Step 4: Peel and Puree 

Once cool enough to touch, remove skin and chop into a few chunks. Place chunks in a food processor and pulse until smooth. 

How long does homemade pumpkin puree last? 

Stored in an airtight container, pumpkin puree will last for up to 4 weeks in the fridge and up to 6 months in the freezer. 

I’ve heard of some people keeping their puree for up to 1 year in the freezer, but I’ve never personally kept it that long. 

How much puree does one pumpkin make?

It really depends on the pumpkin. However for reference, my 3-1/2 pound pumpkin made a little over 1 cup of puree, and I’ve heard of other bloggers getting over 2 cups from a 5 pound pumpkin.

Unfortunately there’s no guarantee, but if you’re replacing a full 15-ounce can of pumpkin puree with homemade, then I’d err on the side of caution and get a 5 pound pumpkin. Worst case you’ll just have extra puree 😉

Recipes to use up leftover pumpkin puree 

Once you have your homemade puree, you’ll need recipes to use it in! Here are a few healthy recipes on THT: 

• Healthier Marbled Pumpkin Bread
• Pumpkin Pie Overnight Oats
• Whole Wheat Pumpkin Pancakes
• Almond Butter and Pumpkin Parfaits 
• Cheesy Pumpkin and Brussels Sprouts Pasta Bake
• Pumpkin Turkey Chili

Don’t Forget to Pin This Recipe For Later!

Print Recipe

Homemade Pumpkin Puree

All you need is 1 hour and 2 ingredients to make a batch of homemade pumpkin puree. Perfect for pies, oats, and even pasta dishes.

Prep Time15 mins

Cook Time40 mins

Course: Condiment

Cuisine: American

Keyword: Homemade Pumpkin Puree

Servings: 1 cup of puree

Ingredients

• 1 sugar pumpkin (3.5-6 pound pumpkin)
• 2 teaspoons avocado oil can also use coconut or canola oil

Instructions

• Preheat oven to 375 F and cover a baking sheet with parchment paper.
• Rinse pumpkin and then cut in half. Scoop out and discard seeds.
• Rub oil over the cut side of each pumpkin half, and then place cut-side down on prepared baking sheet.
• Roast for 45-60 minutes, or until the skin can be easily pierced with a fork. Remove and allow to cool slightly.
• Once cool enough to touch, remove skin and chop into a few chunks. Place chunks in a food processor and pulse until smooth.
• Transfer puree to an airtight container and store in the fridge or freezer (see notes in post about storage).

Notes

A 3 1/2 pound pumpkin yields around 1 cup of puree, while a 5 pound one will give you closer to 2 cups. 

Looking for more ways to use this puree?

Here are a few sweet and savory recipes from other food bloggers!

• Creamy Pumpkin Chili from Wholesome Delicious
• Pumpkin Protein Bars – My Natural Family
• Baked Pumpkin Donut Holes – Cakes Cottage
• Whole Wheat Mini Pumpkin Muffins – Sally’s Baking Addition