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Making your own homemade pumpkin puree is a simple process with just one ingredient – pumpkin!
Making your own homemade pumpkin puree is super simple. You’ll love how EASY it is to make, and there’s no added ingredients, just pure and simple pumpkin. You can freeze your pumpkin puree to use later. I like to scoop it into 1 cup portions and freeze to use in pumpkin bread, cinnamon rolls – and even my Pumpkin Chili! Below the instructions for making homemade pumpkin puree, you’ll also find a delicious recipe for Pumpkin Butter – which is awesome on toast and in a variety of desserts, too!
How to Make Homemade Pumpkin Puree
1 Sugar Pumpkin, whole
1. Preheat oven to 350 degrees.
2. Wash the outside of the pumpkin and dry.
3. With a sharp knife, cut the pumpkin in half. Using a large spoon, scrape out the inside stringy parts of
the pumpkin, along with the seeds. Scrape as much of the stringy bits off as you can.
4. Again with the knife, proceed to cut each half of the pumpkin into smaller sections.
5. Lay the sections out, face down, onto a parchment lined baking sheet. Depending on the size of the
pumpkin, you made need two baking sheets.
6. Bake the pumpkin for 1 – 1 ½ hours, or until VERY soft.
7. Remove and let cool.
8. When cool, cut or scrap the pumpkin meat off the rind.
9. With a blender or a food processor, blend the pumpkin until it is very smooth. Sometimes a bit of
water may be required to get the processor going smoothly, but try to only use what is necessary. You
don’t want the puree too watery.
10. When you’re pureed the entire bunch of pumpkin pieces, store the puree into an airtight container.
NOTE: This puree can be frozen for future use. Use the puree in a variety of ways: baking, butter, desserts, smoothies, with yogurt, etc.
Here’s how to make pumpkin butter from your homemade pumpkin puree:
4 C Pumpkin Puree (You can use canned if you’re short on time)
½ C Maple Syrup
1 tsp Cinnamon
1. Pour puree, maple syrup and cinnamon into the slow cooker & mix well to combine.
2. Turn cooker on high for one hour, being sure to stir mixture occasionally.
3. Turn to low, and cover. Cook approximately 6 – 8 hours or until the pumpkin has turned a dark amber
color and the flavor has intensified. If the puree is still too watery, remove lid for approximately an hour,
being sure to still stir the mixture occasionally so it doesn’t burn.
4. When butter is thick, amber colored and sweet, it’s ready!