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Homemade Pumpkin Puree

This homemade pumpkin puree is so simple you'll never go back to the cans! 
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Course: Puree
Cuisine: American
Keyword: homemade pumpkin puree, pumpkin pie puree
Prep Time: 5 minutes
Cooling time: 10 minutes
Total Time: 1 hour 5 minutes
Author: Rachel


  • 2 pie pumpkins These are the smaller pumpkins, which tend to be a bit sweeter.
  • Water


  • Preheat your oven to 350 degrees
  • Cut off the tops of the pie pumpkins and then cut them in half. 
  • Scoop out the seeds and reserve to make pumpkin seeds
  • Add them to a roasting pan or baking sheet facedown. Meaning you want the outside skin facing up. 
  • Add about 1/4 inch of water to your pan.
  • Bake for 60 -90 minutes, Mine were done after 60. 
  • Let cool and then scoop out the insides of the pumpkins and add them to a blender. 
  • Blend on puree setting with a little bit of water. You might need up to 1/4 per batch, but don't go over that. I'd start by adding tablespoons of water. 
  • Reserve in mason jar or air tight container for up to one and a half weeks.