How to Make Pumpkin Puree
Posted Oct 03, 2025
This post may contain affiliate links. Please read our disclosure policy.
Learn how to make pumpkin puree using only one ingredient with my easy pumpkin puree recipe! Follow the step-by-step photo tutorial and watch the video to make perfectly thick and smooth pumpkin puree to use in your favorite pumpkin recipes.
If you enjoy making pantry staples from scratch, or simply have some pumpkins that you don’t want to go to waste – then this homemade pumpkin puree recipe is for you! (Also, try my cinnamon sugar pumpkin seeds).
In this post, you’ll learn how to make pumpkin puree that works well in all pumpkin recipes, including baking recipes like pumpkin cookies, pumpkin pie, etc. You can also use it as baby food for your little ones!
My secret trick to perfect pumpkin puree is straining the mixture to release excess moisture, which results in a thick puree perfect for use in any recipe.
Homemade Pumpkin Puree: Ingredients
- Small Pumpkin. The best pumpkins for making pumpkin puree are sugar pumpkins, also known as pie pumpkins. They are smaller and less fibrous than larger pumpkins, making smooth puree!
How to Make Pumpkin Puree
We’ll walk through how to make pumpkin puree step-by-step. I’ll include tips along the way, and don’t forget to watch the video.
Begin by cutting the top and step off the pumpkin, as pictured below.
Then, cut the pumpkin in half.
Next, remove the pulp and seeds. Use a metal spoon or an ice cream scooper for easy removal.
I suggest saving the seeds to make cinnamon sugar pumpkin seeds or your favorite pumpkin seeds recipe.
Then, put the two halves of the pumpkin on a baking sheet or in a shallow baking dish, with the inside facing down.
Next, cover the baking dish with foil and bake in the preheated oven for about 1 hour for a medium pumpkin.
You know the pumpkin has finished cooking when it is tender and the shell remains indented when pressed.
Remove the pumpkin from the oven and let cool completely.
Once the pumpkin is cooled completely, scoop out the flesh with a metal spoon or ice cream scoop.
Transfer the flesh to the container of a high-powered blender or food processor fitted with the “S” blade. Blend or process until the pumpkin puree is smooth.
Then, put a coffee filter in a fine mesh metal strainer and place the strainer on top of a bowl.
Put the blended puree into the coffee filter and let the water drain out of it for at least 1 hour at room temperature. I suggest stirring it halfway through to help release as much moisture as possible.
Then, remove the puree from the coffee filter.
Either store it in a glass jar to use later, or use immediately in your favorite pumpkin recipes.
Serve
Use this homemade pumpkin puree in your favorite pumpkin recipes. Here are some suggestions:
Popular Pumpkin Recipes
Store/Freeze
Store the pumpkin puree in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
If freezing, make sure to leave some space at the top of the jar for the mixture to expand as it freezes.
Homemade Pumpkin Puree FAQS
Technically the answer is yes, however you will want to blend the mixture until it’s smooth and drain it well for the best results. Smaller sugar or pie pumpkins make the best puree.
I think roasting is by far the best choice. It brings out the natural sweetness and flavor in the pumpkin much better than boiling.
Absolutely. Pumpkin is an amazing, nutrient and fiber rich food for babies. And homemade pumpkin puree is much tastier and more cost-effective than store-bought jars. Try this pumpkin apple baby food too, it adds a touch of sweetness and flavor to the puree, all my babies loved it.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
How to Make Pumpkin Puree
Equipment
Ingredients
- 1 sugar pumpkin (pie pumpkin)
Instructions
- Preheat oven to 400 degrees F.
- Cut the top/step off the pumpkin.
- Then, cut the pumpkin in half.
- Remove the pulp and seeds (note: save the seeds to roast if desired).
- Place the two halves of the pumpkin on a baking sheet or in a shallow baking dish, with the inside facing down.
- Cover the baking dish with foil.
- Bake in the preheated oven for about 1 hour for a medium pumpkin, or until the pumpkin is tender and the shell remains indented when pressed.
- Remove from the oven and let cool completely.
- Once the pumpkin is cooled, scoop the flesh out and put it in the container of a high-powered blender or food processor fitted with the “S” blade.
- Blend or process until smooth.
- Then, put a coffee filter in a fine mesh metal strainer and put the strainer on top of a bowl.
- Put the blended puree into the coffee filter and let the water drain out of it for at least 1 hour at room temperature.
- Then, remove the puree from the filter and discard the excess water.
- Use the pumpkin puree in your favorite recipes or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw before using in recipes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would we do this without a food processor?
You can use a blender!