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Homemade Pumpkin Purée

Learn how to make smooth, fresh pumpkin purée at home using your homegrown or store-bought pumpkins. Perfect for pies, soups, breads, and more!
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Ingredients  

  • 1 (Or how ever many you have) medium sugar pumpkin or pie pumpkin

Instructions 

  • Preheat oven to 375°F (190°C).
  • Wash and dry your pumpkin, then cut it in half from top to bottom.
  • Scoop out the seeds and stringy pulp (save the seeds if you want to roast them later).
  • Place pumpkin halves cut side down on a baking sheet lined with parchment paper.
  • Roast for 45–60 minutes, or until the flesh is very tender when pierced with a fork.
  • Let cool slightly, then scoop the flesh into a food processor or blender.
  • Blend until smooth and creamy.
  • Use immediately in recipes or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Notes

  • Sugar pumpkins or pie pumpkins work best for purée because they’re naturally sweet and less watery than carving pumpkins.
  • If the purée is watery, strain it through a cheesecloth or fine mesh sieve before using in baking.
  • 1 medium pumpkin yields about 3–4 cups of purée.