Homemade pumpkin puree is so easy to make and super delicious! Use it in any of your favorite pumpkin recipes like pumpkin french toast, baby food, or even in your own healthy homemade pumpkin pie! This easy pumpkin puree is better than store-bought and saves you money.
Can you believe it’s pumpkin season and I’ve only eaten ONE thing pumpkin-flavored?! I haven’t made pumpkin chocolate chip muffins or pumpkin bread… not even my favorite pumpkin swirl black bean brownies!
The only thing pumpkin I’ve had is a pumpkin spiced latte from a nearby coffee shop. I don’t think it truly counts since the flavor came from an artificially flavored syrup and not from the pumpkin itself.
Since I’m already behind schedule here, let’s get a move on with this tutorial – I have some pumpkin cookies to make!
Reasons To Make Homemade Pumpkin Puree
- Frugal. Homemade pumpkin puree is cheaper. We save about 5¢ per ounce, which isn’t a ton, but every little bit adds up!
I teach my students in Grocery Budget Bootcamp, that the more you save NOW, the more you save LATER. And when pumpkin season hits, I’m usually making EVERYTHING pumpkin, which means needing a lot of pumpkin puree.
- SUPER easy. You can make it in your Instant Pot, oven, or even the slow cooker!
- Versatile. This pumpkin puree isn’t just for baking delicious batches of pumpkin french toast either, you can use it in mac and cheese, chili, or even baby food! Anytime you can add more vegetables to a meal, I’m all in. Pumpkin is filled with amazing nutrients like protein, fiber, and vitamin A (to name a few), it is a healthy addition to any recipe.
Here’s What You Need
- One baking pumpkin
- Coconut oil (optional)
Notes on Ingredients
- The best pumpkins for baking are not the kind you use for carving. Pumpkins are a type of squash, and the bigger they get, the tougher and less pleasant tasting the flesh is.
- Aim for the smaller baking pumpkins that are roughly the size of a personal watermelon. Sometimes they are called sugar pumpkins, and in most stores, they’re labeled “baking pumpkins.”
- You want to choose one that’s heavy for its size, without blemishes, and that has a nice orange color. If it’ll be a couple of weeks before you use the pumpkin, choose one with a longer stem to prolong its shelf life.
- Baking pumpkin in the oven is just one of the ways to make pumpkin puree. You can make it without the oven by simply using an instant pot or slow cooker.
Step by Step Instructions
Traditional Roasting Pumpkin in the Oven
Step 1. Thoroughly wash the pumpkin and dry it with a towel. Preheat oven to 400F.
Step 2. Rub the outside of the pumpkin with 1-2 tsp of coconut oil. Place pumpkin on a baking sheet lined with aluminum foil or parchment paper.
Step 3. Bake in the oven for 45 minutes to 60 minutes. It is finished when a fork can pierce through the skin of the pumpkin and the flesh inside is soft. Allow the pumpkin to cool.
Step 4. Cut the roasted pumpkin in half and scoop the seeds out, setting them aside.
Step 5. Continue with the “Making Puree” instructions below.
Making Homemade Pumpkin Puree in the Slow Cooker
Step 1. Thoroughly wash the pumpkin and dry it with a towel. Carefully cut the pumpkin in half from stem to base, then cut off the stem.
Step 2. Remove the seeds from the center of the pumpkin with a large spoon or ice cream scoop and set aside. The extra pulp can be cooked with the pumpkin, so place that in the slow cooker.
Step 3. Cut each pumpkin half into quarters so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker (I have this one) and cook on low for 4 hours. Allow cooling before handling.
Step 4. Continue with the “Making Puree” instructions below.
How to Make Homemade Pumpkin Puree in the Instant Pot
Step 1. Thoroughly wash the pumpkin and dry with a towel. Carefully cut the pumpkin in half from stem to base, then cut off the stem.
Step 2. Cut pumpkin halves into smaller pieces if needed and place on top of trivet inside your Instant Pot (this is the one I have). Add 1 cup of water.
Step 3. Cook on High Pressure for 10 minutes and let Natural Release.
Step 4. Once pressure has released carefully remove the pumpkin and let it cool before scooping out the seeds.
Step 5. Continue with the “Making Puree” instructions below.
Tips for Making Homemade Pumpkin Puree
- If you chose the oven roasting method, peeling the skin off the pumpkin is really, really easy. The coconut oil makes the skin a bit crispy, so just grab a piece and pull.
- If you chose the slow cooker method, peeling the skin off is difficult. Here’s the kicker though:
- The secret to getting homemade pumpkin puree to taste like canned pumpkin puree is keeping the skin on!
- Peeling the skin off makes the puree taste sweeter, but it’s a more muted, subtle taste. Keeping the skin on gives the puree a richer, deeper pumpkin flavor we’ve come to love.
- If you’re using a blender or food processor: Place pumpkin pieces in the blender and puree until smooth. I made two rounds on my Blendtec, just to make sure it was extra smooth.
- If you’re using an immersion blender: Place pumpkin pieces in a container deep enough to prevent splattering, and puree until smooth.
Note: One baking pumpkin makes about 24 ounces of puree. You can easily cook more than one pumpkin at a time if you need more puree for your fall baking. Actually, this is a perfect example of batch cooking, which is a great way to save money AND TIME in the kitchen.
Remember to set aside the seeds to make your own roasted pumpkin seeds!
FAQs
Yes, you can! To substitute homemade puree in place of canned puree, allow your homemade batch to strain overnight to remove excess liquid. This will help ensure that your recipe has the same consistency.
Absolutely! It’s very easy to make and frugal. You will have simple and natural ingredients in your homemade pumpkin puree rather than unnecessary ingredients that go into store-bought cans.
Yes, canned pumpkin and pumpkin puree are the same thing!
How To Store Homemade Pumpkin Puree
- Fridge. Homemade pumpkin puree can be stored in the fridge for up to 4 weeks, or you can store it in the freezer for 6-12 months. Home canning is not recommended for safety concerns.
- Freezer. You can store pumpkin puree in the freezer for 6-12 months. To freeze extra pumpkin puree, divide your puree into ¼ cup portions in a muffin tin. Freeze for about an hour. Remove each “pumpkin muffin” and place it in an airtight container. To thaw, remove, and let sit in the fridge for a few hours or overnight.
- Note. After sitting, the naturally occurring excess liquid in the puree will separate from the solids. You can either stir the liquid back into the puree before using it or strain it out.
More Recipes Using Pumpkin Puree
- Homemade Pumpkin Larabar Bites
- Healthy Homemade Pumpkin Pie
- Homemade Pumpkin Fudge
- Pumpkin Spice Coffee Creamer
5 days to save $75
Need to save money on real food? Download my free guide to saving $75 in 5 days using easy, practical baby steps.DIY: Homemade Pumpkin Puree
Homemade pumpkin puree is so easy to make and super delicious! Use it in any of your favorite pumpkin recipes, for baby food, or even in your own pumpkin spice coffee creamer! This easy pumpkin puree is better than store-bought and saves you money.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 ounces of puree 1x
- Category: Tutorials
- Method: Roast and Puree
- Cuisine: American
- Diet: Vegan
Ingredients
- one baking pumpkin
- 1–2 tsp coconut oil (optional)
Instructions
Method: Slow Cooker
- Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.
- Remove the seeds from the center of the pumpkin and set aside. Extra pulp can be cooked with the pumpkin, so place that in the slow cooker.
- Cut each pumpkin half into quarters so that you have a total of eight pieces of pumpkin. Place all pieces of pumpkin into the slow cooker and cook on low for 4 hours. Allow to cool before handling.
- Continue with “Making Puree” instructions below.
Method: Traditional Roasting in the Oven
- Thoroughly wash the pumpkin and dry with a towel. Preheat oven to 400F.
- Rub the outside of the pumpkin with 1-2 tsp of coconut oil. Place pumpkin on a baking sheet lined with aluminum foil and bake in the oven for 45-60 minutes, or until a fork can pierce through the skin of the pumpkin and the flesh inside is soft. Allow the pumpkin to cool.
- Cut the pumpkin in half and scoop the seeds out, setting them aside.
- Continue with “Making Puree” instructions below.
Method: Instant Pot
- Thoroughly wash the pumpkin and dry with a towel. Cut the pumpkin in half from stem to base. Cut off the stem.
- Cut pumpkin halves into smaller pieces if needed and place on top of trivet inside your Instant Pot. Add 1 cup of water.
- Cook on High Pressure for 10 minutes and let Natural Release.
- Once pressure has released carefully remove the pumpkin and let cool before scooping out the seeds.
- Continue with “Making Puree” instructions below.
Making Puree
- If desired, peel off the skin from the pumpkin. Place pumpkin pieces into a blender and puree for 2 minutes, OR place pumpkin pieces into a deep container and puree until smooth, approximately 2 minutes.
Notes
Remember to set aside the seeds to make your own roasted pumpkin seeds!
Nutrition
- Calories: 186
Keywords: homemade pumpkin puree
Hi! Tiffany
This year i made made pumpkin puree and after 4 days in the fridge, the top was kind of whitish. Is it bad? It smelled good, i just removed top and froze it…..i would like to know if this is normal. It never happen before but the only difference is that i put it in a larger container this time.
I’m not sure Michael – was the pumpkin covered? You did what I would have done, but I can’t think of any particular reason why it would be white UNLESS it was condensation that had frozen in the fridge.
I tried this yesterday and worked a treat. It was so easy! I used the them to make pumpkin muffins and oh it was so good! Thank you so much for posting this!
can you boil the pumpkin to make the purée?
I don’t know Liliana – I haven’t tried that method before. If you do, please let us know how it turns out!
I have boiled pumpkin. It turns out more watery. But this time I blended the shell too and it was thick like the canned. Thanks for the tip! Did you really mean 4 weeks to store pumpkin in the fridge? Other places say 1 week.
PS. Too bad I didn’t know about including the skin, but I’ll certainly try that next time!
I’m from the Netherlands too (hi, Monique!) and just last week made use of a great sale (€1,39 each) on pumpkins of which I bought 8 (!).
I had read somewhere that they could also be cooked in the microwave, so I cooked 4 at a time for 30 minutes, then spent about an hour peeling them cause I wanted to lose as little as possible. Pureed the lot in my cheap ole blender (which took ages) and dehydrated all the puree. It came to 12.5 cups, which dehydrated down to abt. 2 cups.
So now I’m set to try out all your US pumpkin recipes that I have been drooling over all this time 😉
I have a pile of seeds left and I’m not sure how to make these eddible. I tried (on an earlier ocasion) to dehydrate them but they just ended up DRY… I had to toss them. Can anyone give me a method of roasting them? I’d sure hate to waste them (again)!
Yes Guinan!! Here’s a no-fail recipe for roasting those seeds. SO GOOD! https://dontwastethecrumbs.com/2014/10/recipe-perfectly-roasted-pumpkin-seeds/
Bummer that you peeled the skin, but now you know for next time. Although it might take work, homemade pumpkin puree is awesome, and so gratifying to make. I’m happy to hear it was a success for you! Enjoy all your pumpkin recipes! 🙂
I tried the crock pot method today and it was SO easy. However, NO amount of blending with my immersion blender or with my regular blender (not a Vitamix or BlendTec) would incorporate the skin and I ended up having to mash the puree through a strainer. Any thoughts on why mine wouldn’t incorporate?
I’m not sure Sarah, I haven’t had any significant issues. Maybe adding a tablespoon or two of water would help? I had to do that with one batch that refused to let go of the sides of the blender, lol. I know it took a round or two in my Blendtec, so it might take awhile in a regular blender too. If you ended up straining, I would take your skin along with some strained puree and go for another round. Maybe those peels just didn’t make it to the blades well enough.
I couldn’t get my blender to do anything with the puree (I left the skin on). I transferred it to my 3-cup food processor. That worked great! Within a minute, I had a smooth puree. A full-size processor would probably be too big for a single pumpkin, but if you have a smaller one, you might try that.
Aha! Thanks for the great tip Kim!
Can I can this to save for a later date? Say I wanted to have some throughout the year, would it still be good or a no go?
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Yes Amanda. I recommend freezing the puree in ice cube trays, then moving to a bag once frozen. Then you can pull out just what you need for a recipe all year long!
Oh yes! Those are my favorite! I’ve got some seeds right now, pumpkin and squash, ready to be roasted. Thanks for sharing!
I know you stopped by my blog to check out my pumpkin puree, but I wanted to say thanks again! Super easy, and peeling the pumpkin was a lot of fun 🙂
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You’re most welcome Kacey! 🙂
Hi Tiffany! Love your blog!
Last fall I made oven roasted puree expressly for the purpose of making lattes.
Boy what an epic fail that turned out to be.
My pumpkin lattes had an aweful grainy texture, not smooth at all. We can’t get canned pumpkin in The Netherlands so I would like to try again this year.
Any tips to improve my lattes?
Thanks so much!
Hi Monique! I’m so happy you enjoy Crumbs, but so bummed your pumpkin puree didn’t work out! I can verify that both of the methods in this post produce a smooth puree, but the one without the skin is the smoother of the two. Just be sure to use something powerful to blend. A fellow blogger recommends heating the pumpkin with the milk – perhaps that’s the trick? It’s made awesome latte’s for me, so I hope it works for you!!
Hi Tiffany,
Thanks so much for taking the time to help! I have just bought some more pumpkin and am definitely going to give your tips a try. And thanks too for the recipe! Will try that out asap 🙂
Best wishes from The Netherlands
Monique
When I worked at a local coffee shop, we used frozen pumpkin puree in the pumpkin spice lattes. It was probably canned pumpkin, but it was real pumpkin and not a flavored syrup!
Aha! So not every coffee shop has stooped so low to syrup. That’s good to know! Maybe I should vacation where you used to work! 🙂
If the pumpkin industry has been fooling us with butternut squash this whole time, they’re going to have some angry folks on their hands. 😉 I don’t think I’ve tried buttercup or cinderella pumpkins. The puree w/o the skin was very mild and smooth, but the puree with the skin was richer like what we’re used to in a can. Now I’m wondering about other varieties!!
Thank you! I have pumpkin puree on hand for my animals – it is great for digestive issues – but hate buying it because part of the can goes to waste. Just this last time, I froze some in an ice cube tray, so I can easily thaw out smaller amounts. But making my own sounds even better – especially when I can get a free baking pumpkin from my grandma – and have heirloom seeds to grow more for next year. I might even have to try some of it myself!
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One quick question though – I’d prefer to use the crock pot, but I was told to never use the crock pot without some liquid in it. Is it okay to put just the pumpkin into it without any liquid? I don’t want to break it!
Totally ok. I don’t add liquid with the pumpkin or when I cook chicken. 🙂
I was just looking in my crock pot book – and realized it says to never do FROZEN MEAT without a liquid, not never to use it without liquid 🙂
LOL, that’s a good catch Amber!! 🙂
I just made some in the crock pot for the first time and there was so much juice after. I poured it all in the blender. Will it be to runny to use? I did not add water to slow cooker
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Candace – If you let the puree cook down with the lid of the slow cooker cracked, the liquid will evaporate.
I’ve heard that before… maybe in relation to dogs? Brilliant idea on the ice cube tray. I was thinking of doing something similar so I could have pumpkin pie smoothies when the season was over. Pumpkins from your grandma + heirloom seeds is a great little sustainable cycle you’ve got going there. Two thumbs up!!
I use both, baking for puree, and the crock pot for pumpkin butter. This year 10 pumpkins out of the garden. I also take some of the puree and put it in the dehydrator on a fruit roll disk, when its done I powder it and add to my pumpkin spice coffee creamer. It makes the creamer so rich with a true pumpkin flavor.
That is a GENIUS idea Deana. I’ve got pumpkin, and I’ve got a dehydrator. Next on my list is that creamer idea. Thank you for sharing!
If people cannot find pie pumpkins, the same methods work with butternut squash. Once roasted, the flavor is very similar. We have made pumpkin pies with butternut squash and no one notices the difference.
Thanks for the tip Heidi!!
LOL, which I did and ate the entire batch! 😉
I have only tried the oven method, with lots of butter and pepper. Then we eat it right away, just mashed. I’ve never tried making pie or anything from the pumpkin on up.
Do you have an easy method for hulling the seeds? I would love one!
Unfortunately, no. But we eat the seeds whole – roasted and salted. YUM!