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mason jar full of pumpkin puree
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Pumpkin Puree

Pumpkin Puree is easy to make, and I'm giving you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Condiment
Cuisine: American
Keyword: homemade, homemade ingredient
Servings: 2 cups
Author: Lisa Longley


  • 1 baking pumpkin


  • Preheat the oven to 400 degrees. Add 1 cup of water to a 9 by 13 inch baking dish. (Note: This is the method for the oven. Please see the post for the crockpot method and the instant pot method.)
  • Cut the top off the pumkin. Try to only cut as much as you need to to remove the stem. Cut the pumpkin in half. Remove the pulp and seeds.
  • Place the pumpkin cut side down in the baking dish. Cover with foil and roast for 40 to 50 minutes or until the pumpkin is fork tender.
  • Allow the pumpkin to cool enough that you can handle it. Scoop out the soft inside, discarding the shell.
  • Put the soft insides into a food processor or blender. Blend until smooth. If it is too thick to blend, add a tablespoon of water.
  • Use the pumpkin within 1 week as a replacement for canned pumpkin in baking and cooking recipes. Or see our instructions in the post for freezing it.