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5 from 8 votes

Homemade Pumpkin Puree Recipe

Made from scratch, homemade Pumpkin Puree is a staple ingredient in so many of your favorite pumpkin recipes. It's also simple, made with 1 ingredient and better than any canned version.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Calories: 354kcal
Author: Natalie


  • 1 sugar pumpkin


  • Preheat oven to 350 degrees.
  • Cut the top off of the pumpkin and discard it.
  • Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
  • Use a spoon (or your hands) to remove the seeds and strings. You can save the seeds to roast later if you’d like.
  • Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.
  • Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, discard the peel.
  • Place in a blender or food processor and pulse until silky smooth.
  • Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.


Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg