How To Make Homemade Pumpkin Puree

Homemade pumpkin puree is easy to make, and tastes way better than canned alternatives. Take your pumpkin recipes to the next level!

When I lived in the US I was honestly surprised to see pumpkin puree in a can. It was not something I ever saw in Europe.

So, when the time came to start making pumpkin recipes this year, and I was sitting in rainy London, I realized it was time to make my own pumpkin puree so I can make delicious Fall (and Thanksgiving) recipes with it.

Honestly, it also just tastes way better than the canned one.

This puree can also be given to a weaning baby as a stage 1 baby puree (that is why I made this recipe salt and oil-free, but you can add some if you prefer).

This recipe is perfect:

• As a stage 1 baby puree (use the recipe here “as is”)

• To add to any recipe that needs pumpkin puree

• To make Pumpkin Pancakes

• To make Pumpkin Pie

• To use in Pumpkin Bread

Homemade Pumpkin Puree Ingredients

Pumpkin. Look for smaller pumpkin varieties, ones that may say “sugar pumpkin”, “pie pumpkin”, “Baby Pam Pumpkin”. They should be around 3-6 pounds in weight. One of these yields about 6 cups of puree.

The greener the stem the fresher your pumpkin.

Homemade Pumpkin Puree Nutrition

Pumpkin. Each variety of pumpkin may have a bit of a different nutritional profile but what is common between all of them is that they are very high in Vitamin A, have a good amount of Vitamin C, Vitamin E, riboflavin, folate, potassium, copper, and manganese (that’s a lot of micronutrients for one food!).

How To Make Homemade Pumpkin Puree

Turn your oven to 400°F / 200℃. 

Wash and cut the pumpkin. To cut the pumpkin you want to hold it by the stem upright and push a large knife on the top next to the stem. Then push to the bottom. In other words – don’t bother trying to cut through the stem itself.

Turn the pumpkin around and do the same thing on the other side.

Grab the pumpkin on the bottom and rip the two sides apart – they should separate easily.

Remove the seeds. Take a spoon (maybe a large salad spoon) and just scoop the seeds out and put them aside. If you want, you can roast these and use them in salads, soups, or even as a topping on some pumpkin bread.

Place the two halves flesh side down on a baking tray. You can add some olive oil and salt if you prefer but I didn’t because I used it in a variety of different recipes so I just wanted to have a pure pumpkin puree.

I try not to use any disposable baking sheets (to reduce unnecessary waste) because I have these high-quality stainless steel trays that are super easy to clean.

Roast the pumpkin for about 45-60 minutes. This will depend on the size of your pumpkin and your oven. To know that the pumpkin is done, take a fork and pierce through the skin and if it goes smoothly all the way through then your pumpkin is done.

Cool until you can grab them with your hands and scoop out the flesh with a spoon to leave the skin behind.

Place the flesh in a food processor and process until smooth. Depending on your food processor could be 3-5 minutes.

Homemade Pumpkin Puree Variations

Add salt and olive oil when roasting. It will give it a nicer taste. But if you’re making it for a baby puree, you’re better off avoiding any extra toppings.

Use butternut squash or other types of squash. You can do the same with different types of squashes and then also use them as a baby puree or as a puree to add to pancakes, bread, cakes, etc.

You may also like:

• 4 Things That Should be Easy on Thanksgiving

• Pumpkin Bread with Coconut Oil and Agave Syrup

• Fluffy Pumpkin Pancakes

• Healthy gluten-free & dairy-free Pumpkin Pie

• Vegan Butternut Squash Soup Your Kids Will Love