Make Your Own Pumpkin Puree

Yes- this pumpkin puree really is THAT bright orange. I swear, I had to stare at this for five minutes and tone the colors down so it wouldn’t blind any of you. But geez, isn’t it purdy? In a 80’s fluorescent kinda way… Where are my  side ponies and stirrup pant leggings people? I know that the aisles of the stores are LINNEEEDDD with pumpkin right now, but freshly made pumpkin puree for pumpkin pie is miles above the canned stuff. And you can’t argue with florescent orange pies. I mean, c’mon – talk about a ridiculously tasty conversation piece.

Sugar pumpkins are the best for this adventure, with a high sugar content and nice tender pumpkin meat. The words ‘tender’ and ‘pumpkin meat’ are really awkward to type, just an fyi. CAREFULLY slice your pumpkin in half and scrape out the innards – and of course save your seeds for roasting – and place on a baking sheet or in a baking dish face down – baking in a preheated oven at 400 degrees for about 45-60 minutes, or until the pumpkin is tender and safe.

Once cooled down to a non-molten temperature, peel away the skin from the meat.


Cut or break into pieces and place in your food processor. And hit frappe!!


Scrape down the sides when necessary and puree until smooth.


Once it’s smooth, push the puree through a mesh sieve to remove any chunks and extra fiberous bits.


And WHAMMY – it’s done!! Divide the  puree into freezer plastic bags, removing the extra air, and freeze flat on a cookie sheet. Freezing the puree flat will help save on freezer storage until you’re ready to use! So go get your some son. Sorry, I don’t know why I called you son.

Ingredients for Pumpkin Puree


Inspired Homemade Recipes To Try

Mini Mason Jar Pumpkin Pies

Pumpkin Spice Tiramisu

No Bake Pumpkin Cheesecake with Biscoff Crust

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Pumpkin puree in a square dish

Pumpkin Puree

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  • Author: Megan Keno
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 23 cups per pumpkin 1x
  • Category: Vegetable
  • Method: Oven
  • Cuisine: American


Perfect for Pumpkin Pie all year ’round!


  • 1 Sugar Pumpkin, halved and scraped of seeds
  • 1 Baking Sheet or Baking Dish


  1. Preheat oven to 400 degrees.
  2. Halve sugar pumpkin with a sharp knife and scrape of the seeds and inner fibers. Place face down on a baking sheet or baking dish.
  3. Bake for 45-60 minutes or until the pumpkin is fork tender and the peel can be peeled away easily. Allow the pumpkin to cool down before handling.
  4. Dice the cooled pumpkin into large chunks. Place in a food processor and pulse until smooth. Scrape down sides if necessary.
  5. Push the puree through a fine mesh sieve to remove any large fibrous bits and chunks.
  6. Place in air tight food safe containers or freezer safe plastic bags for later use. Freeze until ready to use. Allow to defrost before use. Can store in freezer up to six months.