How To/Tutorial

Homemade Pumpkin Puree

When pumpkin baking season rolls around, most people just pop open a can of pumpkin puree for their favorite recipes. I get it…sometimes convenience is a wonderful thing. But if you’re looking for a healthier and perhaps tastier option, making your own is the way to go. Roasting the pumpkin brings out amazing flavors that you just don’t get from a can. Not to mention you get a bonus snack in the form of super healthy pumpkin seeds to roast. In this video, I’ll show you how easy it is to make your own pumpkin puree so you can say that pumpkin pie is from scratch all the way!

If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live.

Put this puree to use right away with these recipes!

Chocolate Caramel Pumpkin Puff Brookies
Pumpkin Toffee Scones with Biscoff Glaze
Dulce De Leche Pumpkin Pie
Light Pumpkin Gingersnap Pie
Pumpkin Cinnamon Rolls
Pumpkin Ginger “Beer” Bread with Cinnamon Honey Butter
Baked Pumpkin Donuts (with donut pan hack!)

Homemade Pumpkin Puree
Homemade Pumpkin Puree
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
  • 2 pie or sugar pumpkins
  1. Preheat the oven to 350 degrees.
  2. With a secure cutting board and sharp knife, carefully remove the top of the pumpkin.
  3. Cut the pumpkin in half.
  4. Using the ice cream scoop, start to scrape the sides of the pumpkin getting out all of the fibrous strands and seeds.
  5. Scoop until you have a nice, clean cavity hollowed out.
  6. Repeat with the other pumpkin halves.
  7. Carefully cut those halves in half so they roast evenly in the oven. (Save seeds if you're going to roast them.)
  8. Place the pumpkin halves on a lined baking sheet.
  9. Bake in the oven for 30 minutes or until fork tender.
  10. With a fork, gently peel back the pumpkin rind making sure to scrape off any pumpkin that may be sticking to it until all of the pumpkin rind has been removed.
  11. Add the pumpkin to a food processor or blender. Pulse the pumpkin until it’s pureed and looks like baby food.
  12. Add the rest of your pumpkin and repeat until smooth.
Nutrition information
Serving Size: 24-40 ounces of puree depending on pumpkin size

Shared with Rattlebridge Farm, French Country Cottage, Tater Tots and Jello, Dear Creatives, Simply Sweet Home, Pieced Pastimes, I Should Be Mopping the Floor, Create with Joy, Nifty Thrify Things, DIY Show Off, Finding Silver Pennies, Mad in Crafts, Home Stories A to Z, Cedar Hill Farmhouse, Yesterday on Tuesday, Creating My Way to Success, Life Sew Savory, Tumbleweed Contessa, My Uncommon Slice of Suburbia, Ginger Snap Crafts, Live Randomly Simple, The Thrifty Home, Artsy Fartsy Mama, Dizzy, Busy and Hungry, Grandma’s House DIY, My Girlish Whims, Stacy Embracing Change, The Life of Jennifer Dawn, Taryn Whiteaker,

Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


Leave a Reply

Your email address will not be published. Required fields are marked *