How to Make Pumpkin Puree (How to Cook Pumpkin)

By Jessica Hylton -

Learn how to make pumpkin puree (and how to cook a pumpkin) using only 1 ingredient! Here’s a step-by-step tutorial perfect if you can’t find a can of pumpkin puree, there’s a limit or just want to learn how to make it at home! It’s SO easy to do, freezer friendly and budget-friendly!

cooked pumpkin puree in a glass container with a spoon in it

I keep hearing from you guys on my Instagrammy supermarket has a limit on pumpkin puree” or “I can’t find any cans of this where I live!”  I’ve also had a lot of you ask me how to make pumpkin puree. Never fear friends, making pumpkin puree is far easier than it may seem, cost-friendly and budget-friendly, and you can make lots and freeze it! You’ll want to make it:

  • If you can’t get any canned pumpkin purée 
  • If live somewhere that doesn’t sell it
  • You want to make tons to stock up on in a way that’s cheaper than making tons of cans 
  • You fell into a fortune of pumpkins and need to find a way to use them (are you Cinderella?) 

When I first wrote this post I already had a step by step dialogue that included well um, a storytime of how “Mr. Knife” said “hi-yaahhh!” To the pumpkin patch. If you missed that, I’m both sorry and you’re welcome at the same time. Though it was filled with charm, I figured it was time to re-write this post to share how easy it is to make pumpkin purée from scratch! 

What is pumpkin puree?

Pumpkin Puree is an end product from roasted your pumpkin, scooping out the flesh, and blending it to a smooth and creamy texture. You can use it in any of your favourite fall recipes, as an egg replacement, or to add fibre to any dish!

Notes on the ingredients:

a whole sugar pumpkin

Pumpkin: Hello star ingredient! you’re going to want to ensure that you’re buying edible pumpkins – such as (sugar pumpkin or pie pumpkin) or at least not carving pumpkins! The texture isn’t the same and won’t give you the same results. 

No need to overthink this: just don’t use the ones you plan to use for carving pumpkins for Halloween and fall! Ask someone at your local grocery store for help if you need it.

How to Make Pumpkin Purée (Step by Step Instructions):

step by step photos on how to make pumpkin puree

Preheat your oven (all instructions below in the recipe). Cut your pumpkin in half so it’s more manageable.

pumpkin with seeds and flesh scooped out and in a jar beside it

Scoop out the insides of the pumpkin (the seeds and stringiness).

cut pumpkin on a baking sheet

Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.

Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)

roasted pumpkin on a baking sheet

When finished baking, peel the skin (it should come right off).

step by step of scooped out pumpkin puree in a food processor

Put the pumpkin into a food processor and blend until it’s smooth.

Expert Tips & FAQ (Storage)

  • If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
  • How to Store: You can store this in (affiliate link) a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat (like below).
  • You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!
pumpkin puree in a zipped bag

Enjoy friends! If you make this recipe on How to Make Pumpkin Puree, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

cooked pumpkin puree in a glass container with a spoon in it

How to Make Pumpkin Puree (How to Cook Pumpkin)

Learn how to make pumpkin puree (and how to cook a pumpkin) using only 1 ingredient! Here's a step-by-step tutorial perfect if you can't find a can of pumpkin puree, there's a limit or just want to learn how to make it at home! It's SO easy to do, freezer friendly and budget-friendly!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Course Jams, Sauces, Dips & Spreads
Cuisine American
Ingredients
  • 1 Pumpkin or as many as you'd like
Instructions

Instructions

  • Preheat your oven to 350°F/180°C.
  • Cut your pumpkin in half so it's more manageable.
  • Scoop out the insides of the pumpkin (the seeds and stringiness).
  • Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.
  • Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
  • When finished baking, peel the skin (it should come right off).
  • Put the pumpkin into a food processor and blend until it's smooth. You may need to blend for up to 3 to 5 minutes until fully smooth.
  • You can store this in a tupperware or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!

Video

NOTES
    • If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
    • How to Store: You can store this in (affiliate link) a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat (like below).
    • You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!

    Nutrition

    Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg
    by Jessica

    Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats

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    5 comments

    1. hika says:

      Hi jessica..
      thanks for ur recipe. I dont know about pumpkin puree before. I’m looking for this recipe since so long & never find pumpkin puree in tin here. In my country you can find pumpkin in any seasons. Thanks for share jess. Now i can try any recipes using pumpkin puree.

    2. Tini says:

      hi Jessica!
      My pumpkin is in the oven right nos, but you made me curious about the seeds and that inner flesh. Which recipes can we apply them in then?

    3. Susan Z. says:

      5 stars
      I drain the pureed pumpkin over a large bowl and save the liquid for vegetable soup. It freezes well and can be added to the pot of soup at any time. (Squeezed out zucchini liquid also good for veg soup). I got four quarts of cooked flesh from my pumpkin this year. Had pumpkin soup so far and will used another qt for pies.

      • Gavin | Jessica in the Kitchen says:

        Thanks so much for those tips Susan! Thank you so much for reading as well!

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