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Homemade pumpkin puree in a glass dish surrounded by a black spoon, black and white checked napkin and a small bowl of ground cinnamon.
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5 from 1 vote

Homemade Pumpkin Purée

Forget the canned stuff, learn how to make your own homemade pumpkin purée from scratch. It takes just one simple ingredient and less than an hour to make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Condiment, Dessert
Cuisine: American
Servings: 6 people
Calories: 59kcal


  • Chef's knife
  • Cutting board
  • Jelly roll pan (rimmed baking pan)
  • Aluminum foil
  • Spoon
  • Food processor


  • 1 baking pumpkin May also be called a Sugar Pie pumpkin


  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the pumpkin in half horizontally and scoop out all the seeds.
  • Tear two pieces of aluminum foil that are each large enough to wrap around one half of the pumpkin. Wrap each pumpkin half, sealing the aluminum foil as much as possible.
  • Place wrapped pumpkin halves on the jelly roll pan.
  • Bake at 400 degrees Fahrenheit for approximately 30 minutes, or until you can easily squeeze the pumpkin halves with tongs. You want the pumpkin to be soft enough that you can scoop it out of the skin.
  • Let pumpkin halves cool for at least 10 minutes, or until they are cool enough to touch.
  • Scoop the inside of the pumpkin into the food processor, discard the skin and foil.
  • Turn the food processor on and process until smooth.


  1. Purée can be stored in the refrigerator for up to five days or in the freezer for up to 6 months.
  2. Use as a substitute in any recipe that calls for canned pumpkin.


Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19296IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg