Easy Homemade Pumpkin Puree

5 from 3 votes

Skip the can and make your own fresh pumpkin puree at home!

Course Condiment

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings oz

Calories 29kcal

Author Tracy

Preheat oven: Preheat oven to 350 degrees F and line a baking tray with parchment paper (optional, but it makes clean up a breeze).
Prep Pumpkins: With a sharp knife, cut off the stem of the pumpkins and then place top side down on a cutting board so that they sit flat. Carefully cut the pumpkins in half.
With a serrated-edged spoon or scraping tool, clean out the seeds and the fibrous threads out of the pumpkin halves. Clean as much as you can, but leaving some of the threads is fine.
Roast: Place the pumpkin halves cut side down on the parchment paper lined baking tray and roast in the oven for 45 minutes.
Peel: Transfer halves to a cutting board and cut them into thirds. Gently peel away the skin from the flesh of the pumpkin, or use the back of a knife to scrape the flesh from the skin and add the flesh to a high-powered blender or food processor.
Blend: Blend all of the roasted pumpkin pieces until creamy. You may need to scrape down the edges or use a pusher to ensure that it all gets blended.
If the pumpkin is very dry and not blending, add one teaspoon of water at a time to add moisture to blend.
Let cool and then use in place of canned pumpkin for your favorite pumpkin recipes, or store in the fridge or freeze for later use.

Storage

Fridge: Store in an airtight container in the fridge for up to 1 week.

Freezer: Let cool and then store in freezer-safe ziplock bags, removing all of the air from the bag before sealing. Freeze for up to 3 months.

Yield

You should be able to get about 24 oz (1 1/2 lbs, or about 3 cups) of pumpkin puree from about 4 lbs 6 oz of baking pumpkins.