How to Make Pumpkin Purée

Have you ever made your own pumpkin purée to use in recipes? Honestly, it makes a big difference in flavor! I always use homemade purée in my pumpkin recipes every fall. It’s sweeter, fresher, and has a richer flavor than canned pumpkin. Best of all, it’s incredibly easy to make.

By following just a few simple steps, you’ll end up with a vibrant pumpkin purée that’s packed full of both flavor and nutrients.

Why make homemade pumpkin purée

Homemade pumpkin purée has a vibrant, natural flavor and color that you just can’t get from a can. When you roast your own pumpkin, the flesh caramelizes slightly, deepening the flavor and adding subtle sweetness. It’s also more versatile — you can use it in both sweet and savory dishes, from pumpkin bread and cakes to soups, pastas, and pies.

If you’re already planning to bake something like my Butternut Squash Cake with Toffee Glaze or my Mini Pumpkin Chocolate Swirl Cakes, this homemade pumpkin purée will take them to the next level.

How to make pumpkin purée

Making your own pumpkin purée isn’t hard, and once you’ve done it, you may never go back to store-bought again.

Step 1: Choose the right pumpkin.
Look for small, sweet pumpkins labeled pie pumpkin or sugar pie pumpkin. These are denser and more flavorful, with thicker flesh than large carving pumpkins, which tend to be watery and bland.

Step 2: Roast the pumpkin.
Preheat your oven to 375° F. Slice the pumpkin in half from top to bottom, scoop out the seeds (save them for roasting later!), and place the halves cut side down on a parchment-lined baking sheet. Roast for about 40 minutes, or until the flesh is tender and easily pierced with a knife.

Step 3: Purée until smooth.
Scoop the cooked flesh into a food processor and blend until silky smooth. If you don’t have a food processor, you can mash it well with a fork or potato masher. It will take some elbow grease and the texture might be a bit more rustic.

Step 4: Strain (optional but recommended).
If your purée seems thin, place it in a fine mesh sieve over a bowl for about 30 minutes to drain excess liquid. It’s an extra step, but it’s worth doing if you plan to use it in dessert recipes. You’ll end up with a thicker, creamier purée and more consistent results when using it for recipes, as the stuff that comes from a can tends to be quite dense.

Using pumpkin purée in recipes

Wondering how to use your homemade purée? Once cooled, it can be used in just about any recipe that calls for canned pumpkin, from pies and muffins to cookies and cakes. It’s perfect in cozy fall desserts, like my Mini Pumpkin Chai Spice Cakes, or savory dishes like pumpkin risotto and soups.

If you’re experimenting in the kitchen, remember that homemade purée may be slightly looser than canned, so it’s worth straining or lightly reducing it if your recipe calls for very thick pumpkin (like in pies).

Types of pumpkins and winter squash for baking

Pumpkin purée doesn’t have to be made from pumpkin alone! Many winter squashes make fantastic substitutes and can even improve the flavor of your baked goods.

Try roasting and pureeing:

• Sugar pie pumpkin – the most classic for all your pumpkin spice dreams
• Butternut squash – naturally sweet, silky, and golden (perfect in Butternut Squash Cake with Toffee Glaze)
• Kabocha squash – rich and nutty with a chestnut-like flavor
• Red kuri squash – slightly fruity and creamy
• Honeynut squash – a smaller, more intensely flavored version of butternut

These squashes all make delicious purées and can be used interchangeably in most pumpkin dessert recipes.

Pro tips for success

Be careful. Cutting through hard winter squash can be tricky (and dangerous if you rush it!). Use a sharp, heavy knife and always work on a stable cutting board. Always keep your fingers tucked safely away from the blade and be mindful. 

Roast, don’t boil. Roasting helps concentrate the flavor and keeps the texture from becoming watery.

Cool before pureeing. This helps steam escape and prevents excess moisture in your final purée. It also prevents you from getting burned!

Blend thoroughly. Keep that processor humming until all the chunks are gone. You want this to be silky smooth! 

Strain. If your purée feels thin, strain it for 20–30 minutes or gently cook it down on the stove.

Storage recommendations

Homemade pumpkin purée keeps well in the fridge for up to 7 days, stored in an airtight container. For longer storage, portion it into freezer bags or jars and freeze for up to 3 months. Thaw overnight in the fridge before using.

Once you start making your own purée, you’ll see just how easy it is, and how much better your fall baking tastes when you start with fresh, homemade pumpkin.