How to Make Pumpkin Puree (Roasted or Stovetop)

Making pumpkin puree from scratch might sound fancy, but it’s actually super simple. All you need is 1 pumpkin and about 45 minutes—no special tools required!

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 to healthy pumpkin balls to cozy fall smoothies. It’s one of those small kitchen wins that makes a big flavor difference.

And as someone who’s all about healthy recipes for busy weeknights, I love showing you easy ways to cook from scratch that won’t flop in front of your family.

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 (great for meal prep)

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.
• Strain for thicker puree. For recipes like s'mores cookies, pumpkin dip, and oatmeal cookies, I recommend straining it through cheesecloth or a fine mesh sieve. Don't forget to cool the puree before mixing with other baking ingredients.
• 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 curry for extra creaminess.
• Batch it – Roast multiple pumpkins at once, freeze, and thank yourself later!

What to Make With Pumpkin Puree

I love using fresh pumpkin puree in both sweet and savory ways. Here are my favorite ways to use it:

• Pumpkin Soup/Stew – Try it in my cozy pumpkin Curry for a warming dinner.
• Pasta Sauce – Stir into cream sauce with garlic, sage, and a touch of parmesan.
• Pumpkin Pancakes – Fold it into pancake batter with cinnamon and nutmeg.
• Pumpkin Muffins – Use it in place of canned puree for pumpkin muffins or pumpkin bread.
• Smoothies – Blend with banana, oat milk, cinnamon, and chia seeds.

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 Resources and Tips

• How To Air Fry Pumpkin Seeds
• How To Reheat Rice
• How To Freeze Peanut Butter
• How To Freeze Cherry Tomatoes

Homemade Pumpkin Puree: FAQs

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