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Easy Homemade Pumpkin Puree Recipe (Step-by-Step)

Easy Homemade Pumpkin Puree

Roasted sugar pumpkin is blended into smooth, versatile homemade puree. This plain puree is perfect for both sweet and savory recipes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pumpkin, approximately 2-3 pounds Small sugar pumpkin, also called a pie pumpkin
Optional for Blending
  • 1-2 tablespoons, only if needed Water

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a baking sheet with parchment paper or foil.
  2. Wash the sugar pumpkin, then cut it in half from the stem to the base. Use a sturdy spoon to remove the seeds and stringy pulp.
  3. Place the pumpkin halves cut-side down on the lined baking sheet. Do not add oil or seasoning; the pumpkin will roast tender and moist on its own.
  4. Roast for 45 to 60 minutes, depending on the pumpkin's size, until the flesh is very tender and easily pierced with a fork.
  5. Cool the roasted pumpkin until it is comfortable to handle. Scrape the soft flesh away from the skin and transfer it to a food processor or blender.
  6. Puree the pumpkin until smooth. Add 1 to 2 tablespoons of water only if necessary to help the mixture blend.
  7. If the puree is loose or watery, drain it through a fine-mesh strainer lined with cheesecloth for 30 minutes to 1 hour before using it in baked recipes.

Notes

Choose a small sugar or pie pumpkin instead of a large carving pumpkin because pie pumpkins are denser, sweeter, and less watery. Refrigerate puree in an airtight container for up to 4 days. Freeze in measured 1-cup portions for approximately 3 months, thaw in the refrigerator, and drain excess liquid before baking.