How to: Make Your Own Pumpkin Puree


With all of the delicious pumpkin recipes floating around during the fall months, you will want to have a good stash of pumpkin puree. But who says it has to come from a can? It is simple and inexpensive to cook and puree seasonal pumpkins from your local market or pumpkin patch.

Follow the instructions below to make your own pumpkin puree.

1. Preheat the oven to 400 degrees F.

Make Your Own Pumpkin Puree

2. Cut the pumpkin in half, (or fourths if using a large pumpkin) trimming off the stem.

Make Your Own Pumpkin Puree

3. Use a spoon to scrape out seeds and guts.

Make Your Own Pumpkin Puree

4. Prick the flesh of the pumpkin with a fork. Place in a large baking dish with about a 1/4 inch of water in the bottom. (You can season with salt, pepper, or cinnamon if desired.)

5. Roast for 45 minutes to an hour or until the pumpkin is fork-tender when pierced.

6. Allow to cool, and peel off the skin or scoop out the pumpkin flesh.

Make Your Own Pumpkin Puree

7. Puree using a food processor or blender, or mash with a potato masher for a chunkier texture.

8. Portion into freezer bags or containers and freeze.

9. Use in your favorite pumpkin recipes.

You may also want to check out this post: How to Bake a Pumpkin


Join the discussion
  1. This is how I do my pumpkin but what I do is let it sit in the fridge overnight in a sieve / strainer covered inside a bowl. This gets rid of moisture and u only freeze puree, not water. Unthaw less water. — I put down 20 pie pumpkins just after Thanksgiving and it was so easy. Just running out of puree Now.Hope this helps Enjoy..

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