Skip the canned pumpkin and make homemade pumpkin puree instead. This puree recipe is not only easy but also brings out the natural sweetness of the pumpkin. Plus, it’s homemade, so you know exactly what’s going into it—no preservatives, just pure, fresh pumpkin goodness!
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INGREDIENTS FOR THIS EASY PUMPKIN PUREE RECIPE
For the best pumpkin puree, roast your pumpkins to fill your kitchen with an incredible aroma. This homemade puree stays fresh in the fridge for a week and in the freezer for months, making it perfect for fall baking and all your favorite pumpkin recipes!
- Baking Pumpkin: A small "sugar pumpkin" or "pie pumpkin" is best for this recipe as it has a sweeter, smoother flesh, ideal for making creamy pumpkin puree.
- Salt (optional): A light sprinkle of salt enhances the pumpkin's natural flavor, making your puree even more flavorful, but it’s entirely optional.

HOW TO MAKE HOMEMADE PUMPKIN PUREE
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom. Important: Do not try to cut through the stem—it’s too hard. Remove the knife, rotate the pumpkin, and slice down the opposite side. Once both sides are cut, pull the halves apart. The stem should separate easily.
- Scoop out the seeds and most of the stringy bits. If using, lightly season the inside of the pumpkin halves with salt, then place them cut side down on the baking sheet.
- Bake for 45 to 60 minutes, or until the pumpkin is easily pierced with a knife and the flesh pulls away from the skin.
- Cool until you can safely handle the pumpkin halves, then scoop the soft flesh into a food processor. The skin of fully cooled pumpkins will peel off quite easily, I prefer this method over scooping. You may need to do this in batches depending on the size of your pumpkin.
- Process for 3 to 5 minutes, until very smooth.

RECIPE TIPS
- Purchasing Pumpkins: Look for “sugar pumpkin” or “pie pumpkin” as these smaller varieties have a smoother texture and a naturally sweeter flavor, perfect for puree. Consider buying directly from your local farm fresh stand, as most are picked the same day.
- Why pie pumpkins are the best choice:
Also known as Sugar Pie pumpkins, these smaller squash (4-8 pounds) have thin skin and sweet, dense flesh with a smooth, fine-grained texture. Their cooked flesh is slightly drier, making them perfect for pie fillings and any recipe that calls for pumpkin puree.
- Storing: Store your homemade pumpkin puree in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months. You can also can it if you know how.
- Cutting the pumpkin: Consider using a dish towel to hold the stem while slicing, as the stem can be prickly. The towel also helps keep the pumpkin steady, making the process safer.
- Use this bake method for other winter squash: This baking method also works with most winter squashes, however the baking time may vary. until When the other squash variety is easily pierced with a knife and the flesh pulls away from the skin, then it is done.

WAYS FOR USING HOMEMADE PUMPKIN PUREE
Great for making any pumpkin recipe that would normally call for puree.
- Pumpkin Cheesecake
- Pumpkin Pancakes
- Pumpkin Hummus
- Pumpkin Mac and Cheese
- Pumpkin Gnocchi
- Curried Pumpkin Soup

EQUIPMENT
Historical Significance of Pumpkins in the Americas
Native Americans valued pumpkins for their versatility and nourishment, incorporating them as a staple in their diets. They introduced this remarkable squash to European settlers, sharing its importance and uses.
European settlers quickly embraced pumpkins, finding them essential in daily life. Pumpkins were used in soups, stews, pies, and even beer, with colonial recipes highlighting their rich flavor and nutritional benefits.
DIETARY CATEGORIES THIS PUMPKIN PUREE RECIPE
Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.
Here is a quick reference if you are trying to meet a dietary consideration. This recipe falls into several dietary categories:
- DF (Dairy-Free): There’s no dairy used in this recipe, making it naturally dairy-free.
- EF (Egg-Free): Since there are no eggs, it’s egg-free and safe for those with egg allergies.
- GF (Gluten-Free): Pure pumpkin is naturally gluten-free.
- NF (Nut-Free): This recipe is safe for those with nut allergies as it contains no nuts.
- PB (Plant-Based): As it only contains pumpkin and salt, it’s entirely plant-based.
- SF (Sugar-Free): There’s no added sugar in this recipe.
- VE (Vegetarian): The pumpkin puree is naturally vegetarian.
- VG (Vegan): With only plant ingredients, this recipe is vegan-friendly.
- Paleo/Keto/Whole30: Pumpkin puree is also compliant with paleo, keto, and Whole30 diets due to its simple, whole-food ingredients.
Easy Pumpkin Puree Recipe
Ingredients
- 1 small baking pumpkin 4 to 6 pounds
- Salt optional
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom. Important: Do not try to cut through the stem—it’s too hard. Remove the knife, rotate the pumpkin, and slice down the opposite side. Once both sides are cut, pull the halves apart. The stem should separate easily.
- Scoop out the seeds and most of the stringy bits. If using, lightly season the inside of the pumpkin halves with salt, then place them cut side down on the baking sheet.
- Bake for 45 to 60 minutes, or until the pumpkin is easily pierced with a knife and the flesh pulls away from the skin.
- Cool until you can safely handle the pumpkin halves, then scoop the soft flesh into a food processor. The skin of fully cooled pumpkins will peel off quite easily, I prefer this method over scooping. You may need to do this in batches depending on the size of your pumpkin.
- Process for 3 to 5 minutes, until very smooth.
Notes
- Purchasing Pumpkins: Look for “sugar pumpkin” or “pie pumpkin” as these smaller varieties have a smoother texture and a naturally sweeter flavor, perfect for puree. Consider buying directly from your local farm fresh stand, as most are picked the same day.
- Storing: Store your homemade pumpkin puree in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months. You can also can it if you know how.
- Cutting the pumpkin: Consider using a dish towel to hold the stem while slicing, as the stem can be prickly. The towel also helps keep the pumpkin steady, making the process safer.
- Use this bake method for other winter squash: This baking method also works with most winter squashes, however, the baking time may vary. until When the other squash variety is easily pierced with a knife and the flesh pulls away from the skin, then it is done.
- Baking Sheet
- Parchment
- Food Processor

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