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+ servings
three jars of pumpkin puree with ornamental pumpkins in the background

Homemade Pumpkin Puree Recipe

How to make your own homemade pumpkin puree from scratch - it's easier than you think!
Course Preserves
Cuisine American
Keyword Pumpkin, Pumpkin Purée
Prep Time 5 minutes
Cook Time 40 minutes
Straining 2 hours
Total Time 45 minutes
Servings 6 cups
Calories 26kcal


  • 1 medium pumpkin sugar pumpkin or muscat pumpkin


  • Preheat your oven to 200°C / 400°F.
  • Cut your pumpkin in half and scoop out the seeds and stringy bits.
    1 medium pumpkin
  • Place the pumpkin cut-side down into a roasting pan.
  • Place in the oven and roast until the skin has blistered and the pumpkin flesh is very soft.
  • Remove from the oven and let cool.
  • Peel the skin away from the pumpkin flesh, and transfer in batches to a food processor. 
  • Puree until smooth. 
  • Line a strainer with a cheese cloth (or similar) and strain the pumpkin over a bowl for 2-3 hours, until thick. 
  • Transfer the puree into freezer bags in 1 or 2 cup portions. 
  • Freeze for 3-6 months. 


  • How much pumpkin puree will one cooked pumpkin yield? This will totally depend on the size of the pumpkin you started with. This beauty yielded about 8 cups of purée once it was drained.
  • How long will homemade pumpkin puree last in the freezer? According to food safety guidelines, you can freeze homemade pumpkin puree for 3-6 months.
  • Can I can my pumpkin puree? Pumpkin isn’t acidic enough to safely can in a water bath canner. Botulism is not your friend. Trust me, just freeze it.
  • Can I cook my Halloween Pumpkin? Yes! Please do! Note that Halloween pumpkins aren't as flavourful or sweet as, say, a sugar pumpkin, but you can still use the puree in muffins, pies, etc.


Calories: 26kcal | Fiber: 4g | Vitamin A: 15IU