Homemade Pumpkin Puree

There’s something special about making your own homemade pumpkin puree from scratch — the aroma of roasting pumpkin filling your kitchen and the rich, naturally sweet flavor that no canned version can match.

This easy, wholesome recipe starts with one fresh pie pumpkin and ends with creamy, golden puree perfect for pies, muffins, soups, or pancakes. A true taste of fall, made simple and full of farmhouse warmth.

Ingredients

• 1 medium pie pumpkin (also called a sugar pumpkin, about 2–3 lbs)
• A drizzle of oil (optional, for roasting)

Instructions

1. Preheat your oven to 400°F.
2. Wash the pumpkin well. Cut the top off then scoop out the seeds. Slice it in half from top to bottom and pull out remaining seeds and stringy pulp (save the seeds to roast later).
3. Place pumpkin halves cut side down on a parchment-lined baking sheet. If you like, drizzle lightly with olive oil for extra caramelization.
4. Roast for 50-60 minutes, or until the flesh is very tender when pierced with a fork. (I like to personally cook mine for one hour, turn off the oven, and allow it to fully cool before blending it).
5. Let cool for about 20 minutes, then scoop out the soft pumpkin flesh into a food processor or blender. Make sure you allow the pumpkin to cool completely if your blender or processor is plastic.
6. Blend until smooth and creamy adding 1-2 tablespoons of water at a time until desired consistency.
7. Cool completely. Store in an airtight container or mason jar in the refrigerator for up to 5 days, or freeze in portions (1-cup scoops) for up to 3 months.

Use a pint to make the perfect from scratch pumpkin pie!

Tips

• Use Pie Pumpkins — They’re sweeter and less watery than carving pumpkins.
• Drain if Needed — If your puree seems watery, strain it through cheesecloth or a fine sieve before using in pie recipes.
• Make Ahead — Roast several pumpkins at once and freeze the puree for easy baking later in the season.
• No Blender? — Mash the roasted pumpkin by hand for a more rustic texture; it still works perfectly in pies and breads.