Go Back
A bowl of vibrant, smooth orange homemade pumpkin puree next to a roasted sugar pumpkin.

Homemade Pumpkin Puree

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 50
Ingredients Method

Ingredients
  

  • 1 small sugar pumpkin (approximately 2-3 lbs)
  • 1/4 teaspoon kosher salt (optional)

Method
 

  1. Preheat the oven to 400°F (204°C) and line a heavy-duty rimmed baking sheet with parchment paper or a silicone mat.
  2. Rinse the pumpkin under cold water and pat dry. Using a sturdy chef's knife, remove the stem by cutting around it or prying it off.
  3. Bisect the pumpkin vertically from the top to the base. Use a flat-edged metal spoon or a melon baller to scrape out the seeds and fibrous endocarp.
  4. Optional: Season the interior flesh lightly with kosher salt to enhance the natural sugars during roasting.
  5. Place the pumpkin halves cut-side down on the prepared baking sheet to trap steam and maintain moisture in the flesh.
  6. Roast for 45 to 60 minutes. The pumpkin is done when the skin is blistered/puckered and the flesh is completely tender when pierced with a fork.
  7. Remove from the oven and allow to rest for 15 to 20 minutes until the temperature drops to a manageable level.
  8. Peel the skin away from the roasted flesh by hand, or use a large spoon to scoop the flesh directly into a container; discard the skins.
  9. Transfer the roasted pumpkin flesh to a food processor or high-speed blender.
  10. Pulse and then process on high for 2 to 3 minutes until the texture is perfectly smooth and free of lumps.
  11. If the puree is intended for high-precision baking and appears significantly more watery than canned varieties, strain through a cheesecloth-lined chinois for 30 minutes to reduce moisture content.