Pumpkin Puree Made Easy – 2 Foolproof Methods! (2025)

Making pumpkin puree from scratch sounds fancy, but it’s surprisingly easy. Just 1 pumpkin and 2 methods—no special tools needed!

You can roast it or simmer it on the stove, and either way, you’ll end up with a creamy, fresh puree that tastes way better than canned.

I use this stuff in everything from pumpkin soup, s'mores cookies to pumpkin pound cake to cozy fall smoothies. It’s one of those small kitchen wins that makes a big flavor difference.

Ingredients

• Sugar pumpkin (a.k.a. pie pumpkin) – Choose small to medium pumpkins, around 2–4 pounds. These are sweeter and less watery than big carving pumpkins.
• Water – Just a splash if you're going the stovetop route.
• Olive oil (optional) – Adds richness when roasting, but it’s totally optional.

How to Make Pumpkin Puree

Roasted Method (for sweet, nutty flavor)

1. Preheat oven: Set to 400°F (200°C).
2. Prep the pumpkin: Slice the pumpkin in half lengthwise. Scoop out seeds and stringy bits.
3. Roast: Place cut side down on a baking sheet lined with parchment paper. Roast for 35–45 minutes or until fork-tender.
4. Cool slightly: Let it cool for 10 minutes until safe to handle.
5. Scoop and blend: Scoop out the soft flesh and blend until smooth. A food processor or blender works great here.

Stovetop Method

1. Peel and cube: Cut the pumpkin into wedges, no need to peel the skin.
2. Simmer: Place the pumpkin in a pot with water. Cover and simmer for 15–20 minutes, until fork-tender.
3. Drain and blend: Let cool slightly, then puree until smooth.

Tips/Variations

• Use the right pumpkin. Sugar pumpkins are best. Avoid using jack-o’-lantern types.
• Don’t skip cooling. Warm puree can steam up your blender and make a mess.
• Freeze in portions. I like using silicone ice cube trays or ½ cup containers.
• Roast the seeds – Don’t toss those pumpkin seeds! Wash and roast them for a crunchy snack.
• No blender? A potato masher works in a pinch. It won’t be as smooth, but it’ll do.
• Mix with other squash. You can blend pumpkin with butternut squash or sweet potato for fun flavor combos.
• Use leftovers in sauces. Stir it into marinara, mac and cheese, or pumpkin pie dip for extra creaminess.
• Batch it – Roast multiple pumpkins at once, freeze, and thank yourself later!

Storing Leftovers

• To Store. Keep pumpkin puree in an airtight container in the fridge for up to 5 days.
• To Freeze. Freeze in portions (I like ½ cup souper cubes or ice cubes) for up to 3 months.
• To Reheat. Let frozen puree thaw overnight in the fridge or gently reheat on the stove.

More Cooking Tips

• How Long Does Pasta Last In The Fridge?
• Moist Pumpkin Banana Muffins (No Oil)
• How To Boil Pasta
• Pumpkin Pie Cookies
• How To Reheat Pasta (in 3 Tried Methods)

Homemade Pumpkin Puree: FAQs