I’m not sure about you, but I’m a PL4L aka Pumpkin Lover 4 Life. It will forever be my favorite. In fact, enjoy a photo of me below when I was 9 years old, making my first pumpkin pie completely from scratch (and using homemade pumpkin puree).
Since starting my annual pumpkin week, I’ve gotten a ton of questions on how to cook a pumpkin and how to make homemade pumpkin puree, especially because canned pumpkin tends to fly off of the shelves each fall. Today I’ve got all the answers you! It turns out homemade pumpkin puree is absolutely delicious, easy to make and so much fun! I don’t want to spend too much time talking, let’s just get to this thing!
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What is pumpkin puree?
Pumpkin puree is simply the inside of a pumpkin that has been cooked through baking, roasting, steaming, boiling or sautéing and then blended or mashed to create a smooth puree. It can then easily be used in cooking and baking for both sweet & savory recipes! You can often find pumpkin puree canned in grocery stores, but during the excitement of pumpkin season, there is often a shortage.
That’s why we created this simple guide to show you how to roast a pumpkin and make your own homemade pumpkin puree from scratch!
The best type of pumpkin for cooking and baking
It may seem tempting, but I wouldn’t recommend cooking with the big pumpkins you normally get at the pumpkin patch. They tend to be very stringy and not flavorful.
Instead, I recommend using a pie pumpkin or sugar pumpkin (pictured above). During the fall and winter seasons, most stores will have them available. Try to pick pumpkins between 3-6 pounds — that’s usually when the flesh is best.
Tools you’ll need
In order to properly cut and cook a pumpkin, plus make homemade pumpkin puree, there are a few key tools you’ll need:
- Sharp knife (use the code ‘AMBITIOUS’ for 10% off your order)
- Cutting board (use the code ‘ambitiouskitchen15’ for 15% off first time orders)
- Parchment paper
- Large baking sheet
- Food processor or blender
- Airtight container
How to cut a pumpkin into cubes
This method is perfect for cooking up cubes of pumpkin to use in recipes like a tray of roasted veggies.
- First, use a very sharp knife to cut the pumpkin in half on one side of the stem (with stem facing upward).
- Use a spoon to scoop out the pumpkin seeds and discard or save for roasting.Â
- To make it easier to peel the pumpkin, place in a microwave safe bowl and microwave on high for 2-3 minutes until slightly soft.
- Next, cut each pumpkin half into wedges.
- Use a sharp knife to cut off the skin of the pumpkin as best you can, it should come off fairly easy. You may even be able to peel it off without using a knife!
- Cube pumpkin wedges into 1-inch cubes.
Cook cubed pumpkin (perfect for soups)
- Place pumpkin cubes on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper (add any other spices you’d like!)
- Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through. You can also add it to soups and curries or in any recipe that calls for winter squash.
How to cook a whole pumpkin
Use this method to roast a whole pumpkin and use it in sweet & savory recipes.
- Use a very sharp knife to cut the pumpkin in half on one side of the stem (with stem facing upward).
- Use a spoon to scoop out the pumpkin seeds and discard or save for roasting later.
- If you’re making a sweet recipe, rub the pumpkin with a little melted butter or coconut oil, then rub a little brown sugar into each pumpkin and sprinkle with cinnamon, if desired. For a savory recipe, rub the pumpkin with olive oil and sprinkle some salt and pepper.
- Place pumpkin flesh side down on a parchment lined baking sheet.
- Roast at 375 degrees F for 40-50 minutes. Peel off the skin and enjoy!
Homemade pumpkin puree in a few simple steps
Making your own homemade pumpkin puree is SO easy and always worth it. You’ll simply:
- Roast the entire pumpkin as explained above.
- Peel off the skin and add the pumpkin flesh to a blender or food processor.
- Process the pumpkin until it’s nice and smooth — about 2-3 minutes. Then it’s ready to use!
Store & freeze your homemade pumpkin puree
- To store: once your pumpkin puree has completely cooled, store it in an airtight container in the fridge for up to 5 days.
- To freeze: instead of putting your containers of pumpkin puree in the fridge place them in the freezer for up to 6 months. Simply thaw it in the refrigerator overnight before using it.
Delicious recipes using homemade pumpkin puree
- Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
- Best Ever Healthy Pumpkin Pie
- Vegetarian Spinach Pumpkin Lasagna
- Pumpkin Pie Smoothie
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Healthy Pumpkin Bread with Maple Glaze
- Homemade Pumpkin Spice Bagels with Whipped Cinnamon Honey Butter
- Pumpkin Pie Overnight Oats with Chia
- Slow Cooker Black Bean Quinoa Pumpkin Chili
- Fluffy Whole Wheat Healthy Pumpkin Waffles
- Healthy Pumpkin Chocolate Chip Muffins
Looking for even more pumpkin recipes? Get all of our BEST pumpkin recipes here!
I hope you love this easy tutorial on how to cook a pumpkin and make homemade pumpkin puree! If you try it be sure to leave a comment and a rating to let me know how you used it. Enjoy, xo!
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How to Cook a Pumpkin + Make Homemade Pumpkin Puree
Ingredients
- 1 (3-6 pound) sugar pumpkin (or pie pumpkin)
- 1/2 tablespoon melted butter, coconut oil or olive oil
- For sweet recipes (optional):
- 1/2 tablespoon brown sugar
- 1 teaspoon cinnamon
- For savory recipes (optional):
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Use a very sharp knife to cut the pumpkin in half on one side of the stem (with stem facing upward).
- Use a spoon to scoop out the pumpkin seeds and discard or save for roasting later.
- If you're making a sweet recipe, rub the pumpkin with melted butter, coconut oil or olive oil, then rub brown sugar into each pumpkin and sprinkle with cinnamon, if desired. For a savory recipe, rub the pumpkin with olive oil and sprinkle salt and pepper.
- Place pumpkin flesh side down on a parchment lined baking sheet.
- Roast at 375 degrees F for 40-50 minutes or until fork tender. Allow to cool for 20-30 minutes.
- Peel off skin and then add pumpkin flesh to a blender or food processor. Process until smooth, about 2-3 minutes. Makes about 4 cups of pumpkin puree (depending on how big your pumpkin is of course!)
Recipe Notes
Nutrition
I have one problem with this which was caused by me not reading the whole article. If you are reading this you probably read the whole article! I read through the part that tells you to peel and cube the pumpkin and cook it for 30 to 35 minutes that is however for soups snd other recipes not puree. whoops! Those instructions aren’t even in the recipe. I find that a liquid odd to be at the beginning of the article.
Apologies for the confusion here! We tried to simplify the recipe so that it had the puree instructions, with bonus cubes within the post to make sure the recipe portion wasn’t extremely long.
Hi! I would love to try your pumpkin purée recipe for your pumpkin spice cinnamon rolls recipe.
I live in Denmark and the supermarkets only sell Hokkaido though ; can I use those as substitute?
Hi! I’m not familiar with Hokkaido – is it a similar vegetable to pumpkin?
when I put the puree in the freezer I put in zip lock bags and lay them flat on a tray and when frozen pile them and they don’t take as much room.
That’s an excellent tip, thanks for sharing! 🙂
This looks amazing. Going to have to try this!
It’s so easy–you’ll love it!
I’ll be doing this more often it’s so easy. I made extra and put it in the freezer.
Absolutely! That’s a great idea.
1st time pumpkin puree maker here! Used the ‘sugar/baking’ pumpkin I’ve had outside since before Halloween & it worked perfectly! I used coconut oil, coconut sugar & cinnamon so has faint coconut flavour (I’ll be baking with it). Used typical sized pumpkin (smaller than carving pumpkin) & got 6 1/2 cups puree. Now to roast the seeds… 5/5 stars!
Perfect! Great idea with the add-ins – yum. Enjoy!!
If I am reading this right. You make the puree in the oven after you roast it? Please repost corrections or email them to me.
Hi! Per the instructions – you’ll roast your pumpkin Roast at 375 degrees F for 40-50 minutes. Take it out and allow it to cool for 20-30 minutes. Then peel off skin, and add pumpkin flesh to a blender or food processor. Process until smooth, about 2-3 minutes 🙂
If I am reading this right. You make the puree in the oven after you roast it? Please repost corrections or email them to me.
Hi! Per the instructions – you’ll roast your pumpkin Roast at 375 degrees F for 40-50 minutes. Take it out and allow it to cool for 20-30 minutes. Then peel off skin, and add pumpkin flesh to a blender or food processor. Process until smooth, about 2-3 minutes 🙂