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!

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! 

Why Make Pumpkin Puree at Home?

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?) 

What is Pumpkin Puree Anyways?

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

a whole sugar pumpkin

Notes on the ingredients:

There is only one ingredient in this recipe – pumpkin! But still, a few tips:

  • 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)

Ok now that you have your pumpkin ready, let’s make some puree! Here’s how to do it:

step by step photos on how to make pumpkin puree

Preheat your oven. Set it to 350°F/180°C

Prep the pumpkin. Cut your pumpkin in half so it’s more manageable. Scoop out the sides and stringy bits with a spoon, scraping along the insides of the flesh.

Slice the pumpkin. 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 the pumpkin. 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

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

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

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

My Pumpkin Puree is Watery, What Should I Do?

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.

pumpkin puree in a zipped bag

Storing and Freezing Homemade Pumpkin Puree

  • Fridge: 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).
  • Freezer: You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!

Ways to Pumpkin Puree

Now that you have this amazing homemade pumpkin puree, what can you do with it? Here are a few ideas:

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!
5 (from 3 ratings)

Ingredients

  • 1 Pumpkin, or as many as you'd like

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!

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!
    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

    Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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