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Horizontal top-down image of a bowl of orange puree with tiny orange squash on the side.

Homemade Pumpkin Puree

  • Author: Shanna Mallon
  • Total Time: 1 hour 25 minutes
  • Yield: 3-4 cups 1x


Want to make your next pumpkin pie completely from scratch? Learn how to make homemade pumpkin puree. It’s simple, easy, and all-natural.


  • 1 sugar pumpkin, 3-5 pounds


  1. Preheat the oven to 400°F. Line a sheet pan with aluminum foil.
  2. Carefully cut the pumpkin in half lengthways using a large sharp chef’s knife. Start through the stem, into the middle, and through the bottom.
  3. With a metal spoon, scrape out and dispose of the seeds and stringy parts in the inside of each half.
  4. Place the halves cut-side down on the prepared sheet pan. Bake for about 1 hour until the flesh is tender and a fork can easily pierce through the flesh. Remove them from the oven and let cool completely.
  5. After the halves are cool, turn them around and scoop out the flesh, avoiding the skin. Transfer to a food processor or blender, and puree until smooth and thick, using a tablespoon of water at a time if it is too thick to mix.
  6. Use immediately, or store in the refrigerator or freezer in an airtight container. 
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Puree
  • Method: Baking
  • Cuisine: Condiment

Keywords: pumpkin, puree, fall, pie, Thanksgiving