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Jar of homemade pumpkin puree.

How to Make Pumpkin Puree

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Approx. 3 1/2 cups
  • Category: How-To
  • Method: Oven + Food Processor
  • Cuisine: American


How to Make Pumpkin Puree – an easy, step-by-step tutorial that teaches you how to make your own homemade pumpkin puree! So easy!


  • (2) 4-6 pound baking pumpkins
  • kosher salt 


  1. Preheat oven to 400 degrees F. 
  2. Rinse pumpkins and wipe dry with clean paper towels.
  3. Standing the pumpkin upright, cut a thin slice off of the side so that you can lay it on its side flat without worrying about it rolling.
  4. Using a large, sharp knife, cut lengthwise through the pumpkin (but not the stem, it’s too thick). 
  5. Once you have cut all the way through the pumpkin, pull the two sides apart at the bottom and the stem should break apart resulting in two complete halves. 
  6. Use a spoon to scoop out the seeds and strings (use the seeds to make Roasted Pumpkin Seeds!). 
  7. Sprinkle the flesh with a little kosher salt.
  8. Place the pumpkins cut-side down on a parchment-lined baking sheet.
  9. Roast for 40-45 minutes or until the pumpkins are soft enough to pierce with a fork.
  10. Remove from the oven and let cool.
  11. Once pumpkins are cool, scoop out the flesh with a spoon. 
  12. Discard the empty pumpkin shells and place the scooped out flesh into a food processor or blender. Blend on high until the pumpkin flesh is smooth.
  13. Use in your favorite pumpkin recipe!


  • Storage: place in an airtight container and store for up to 1 week.
  • Freeze: let the pumpkin cool, place in an airtight container or freezer-safe bag for up to 3 months – just be sure to leave space at the top for expansion.
  • Pumpkin Seeds: highly recommend making some Roasted Pumpkin Seeds after scooping them out!
  • Pumpkin Recipes: we love making homemade pumpkin pie, pumpkin muffins and pumpkin spice lattes
  • Large Pumpkins: we used smaller, baking pumpkins for the recipe but you can use large pumpkins too!  Just adjust your cooking time and know that they might have a slightly different taste or texture – all pumpkins are different.