About this recipe
If you’ve only ever bought canned pumpkin, roasting a pumpkin for puree will change everything. The flavor is fresher, the color is brighter, and it gives your fall recipes a depth that canned puree can’t touch. This method is foolproof and gives you the best texture for pies, soups, muffins, and more.
Why you’ll love this recipe
- Pure flavor: No additives, just pumpkin.
- Better texture: Thick, creamy, and perfect for baking.
- Easy to freeze: Stock up for fall cooking.
- Budget-friendly: One sugar pumpkin can yield several cups of puree.
Ingredient notes
- Pumpkin: Use sugar pumpkins (also called pie pumpkins). They’re small, sweet, and less fibrous than carving pumpkins. If you can’t find them, kabocha or butternut squash are great substitutes.
- Oil (optional): Some recipes brush the cut sides with a little oil, but I prefer roasting them plain for a neutral, puree-like texture.
How to make roasted pumpkin puree
- Prep the pumpkin: Wash well, then carefully cut it in half with a sharp knife. Scoop out the seeds and stringy pulp (save the seeds for roasting later).
- Roast: Place cut side down on a parchment-lined baking sheet. Roast at 350°F for 40–50 minutes, or until the skin is soft and starting to collapse.
- Cool & scoop: Let it cool slightly, then scoop the flesh into a blender or food processor. Blend until smooth and creamy.
- Store: Refrigerate in a jar or airtight container for up to 5 days, or freeze for up to 3 months.
Home-cook to home-cook tips
- Easier cutting: Microwave the pumpkin whole for 3–5 minutes to soften the skin before slicing.
- For a thicker puree, strain the roasted puree through a fine-mesh sieve if it appears watery.
- Freezing hack: Portion puree into 1-cup containers or use an ice cube tray for small amounts.
✎TIP The pumpkins commonly used for Halloween Jack-o'-lantern are not ideal for purees due to their fibrous and tasteless pulp, though they are edible.
How to store it
- Refrigerator: Store homemade pumpkin puree in an airtight container or tightly closed jar in the fridge for up to 5 days.
- Freezer: Store homemade pumpkin puree in an airtight container, large freezing cubes, or freezer bag for up to 3 months. When freezing, leave at least 1/2 inch of headspace in the container to allow for expansion.
How to use roasted pumpkin puree
This puree is the base for so many fall recipes. Try it in:
How to use roasted pumpkin puree
This homemade roasted pumpkin puree is the base for so many cozy fall recipes. Here are some of my favorites:
- Spiced Vegan Pumpkin Bread – soft, moist, and packed with warm spices.
- Pumpkin Spice Chocolate Chip Cookies – chewy, chocolatey, and just the right amount of pumpkin flavor.
- Dairy-Free Pumpkin Coffee Creamer – turns your morning coffee into a fall latte.
- Creamy Vegan Pumpkin Pasta – savory, comforting, and weeknight-friendly.
- Pumpkin Pie Granola – crunchy clusters with a hint of cinnamon and nutmeg.
- Vegan Pumpkin Scones with Maple Glaze – tender scones topped with a sweet glaze.
- Pumpkin Spice Baked Oats – a cozy breakfast that tastes like dessert.
Easy Homemade Pumpkin Puree
Equipment
- Blender or food processor
- Baking sheets
Ingredients
- 1 pumpkin for pie or sweet pumpkin
Instructions
- Wash the pumpkin with soap and water.
- Using a sharp knife, cut it in half firmly and with force.
- With a spoon, remove all the seeds.
- Place the pumpkin facing down on a baking sheet lined with parchment paper or a silicone mat.
- Bake at 350ºF until the peel changes color and looks soft, that has lost its shape.
- Separate the pulp from the skin with a spoon and blend.
- Store in glass jars in the refrigerator or freezer safe containers if you want to freeze.
Notes
- If you don’t have a food processor or blender, you can mash the pumpkin flesh by hand with a potato masher.
- Line the pumpkin with parchment paper to prevent sticking to the baking sheet.
- If you want a smoother puree, strain it through a fine-mesh sieve.
- Homemade pumpkin puree can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- When freezing, thaw the pumpkin puree overnight in the refrigerator before using.
- You can add other spices to the pumpkin puree, such as cinnamon, nutmeg, or ginger.
- You can also use other types of winter squash, such as butternut or acorn squash, to make pumpkin puree.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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