Homemade Pumpkin Puree

Skip the canned stuff and make your own silky pumpkin puree from a fresh sugar pumpkin—it's easier than you think!

100 min Serves 4 Medium American

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This homemade pumpkin puree recipe uses a 5-pound sugar pumpkin roasted until tender, then blended into a smooth puree. It keeps in the fridge for a week or the freezer for months, perfect for pies, soups, and baked goods.

Directions

Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper.

Cut the top off a 5-pound sugar pumpkin, then slice it in half. Scoop out all seeds and stringy fibers, using scissors if needed. Rinse the halves, pat them dry, and cut each half into 3 pieces (6 total).

Arrange the pumpkin pieces on the prepared baking sheet with the skin facing up. Sprinkle with fine sea salt if desired. Roast for 30–45 minutes, until fork-tender.

Allow the pumpkin to cool for about 1 hour. Once cool, peel off the skin and transfer the flesh to a food processor.

Process the pumpkin for 3–5 minutes until the puree is very smooth.

Store the puree in the refrigerator for up to 1 week, or freeze in a zip-top bag for up to 3 months.