Homemade Pumpkin Puree

pumpkin puree

Truth be told, I can be a lazy piece of shit. So obviously I don’t want to make homemade puree-anything. But I snagged some free pumpkins and decided I should do something with my life. Now obviously it’s super easy, just more time consuming than anything. You cut your pumpkins, you roast em, you puree them, congratulations you’re done. Or just open a can of pumpkin puree, congratulations you’re also done.

Most of the recipes out there are the same, what really differs is the amount of water you add while blending. My pumpkins needed a bit more water than I anticipated. Just keep adding until you reach a good, smooth consistency. Make sure you use small-ish pumpkins. I used ones specifically for pie making which you can find at any grocery store.

Once you’re finished you can freeze the puree in small ziplock bags like I did. I flattened them, making them super easy to stack inside the freezer.

And now you can proudly tell people that you made that pumpkin pie with homemade puree. “That pie you’re eating, yeah, that one, that’s made with homemade puree bitch so you better enjoy it.”

Homemade Pumpkin Puree

Print Recipe
Serves: 6 Servings Cooking Time: About 1 Hour


  • 2 Whole Small Pumpkins



Preheat oven to 350 degrees.


Cut your pumpkins in half and using a spoon, discard the innards. You can save the seeds for later and make pepitas- yeehaw!


Place your pumpkin pieces on a baking sheet and roast in your oven for about 45 minutes or until your pumpkins are fork-tender.


Once cool enough to handle, peel off the skin from your pumpkin pieces.


Using a food processor, blender, or heck- even a potato masher, throw in a few small chunks at a time and blend away! If your pumpkin is dry, add a tablespoon of water at a time until smooth.


Put pumpkin puree in a bowl and continue blending the rest.


Use right away or freeze!


Adapted from Pioneer Women