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


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


  • 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).


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