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Smooth butternut pumpkin puree in a white bowl with a spoon on a light textured background.

How to Make Homemade Pumpkin Puree: A Step‑by‑Step Guide

Lina
How to make homemade pumpkin puree using fresh pumpkins — plus tips for roasting, freezing, and delicious recipe ideas for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Servings 2 cups
Calories 46 kcal

Ingredients
  

  • 1 medium baking pumpkin (around 3–4 lbs)

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Prepare the pumpkin: Cut in half, scoop out seeds, peel, and chop into chunks.
  • Roast: Place chunks on a parchment-lined baking sheet. Roast for 25–30 minutes or until fork-tender.
  • Cool slightly, then transfer to a food processor or blender.
  • Blend until smooth. Add a splash of water only if needed for texture.
  • Use immediately, or store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

  • For smoother puree, roast instead of boiling.
  • Strain through cheesecloth if too watery.
  • One medium pumpkin yields about 1½–2 cups of puree.
Keyword Fall recipes, freezer-friendly, homemade