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Pumpkin Puree

Total Time

Prep: 10 min. Cook: 1 hour + standing


about 3 cups

Homemade pumpkin puree can be used in most recipes that call for canned. One 3-pound pie pumpkin will yield about 2 cups puree, which is about what is in a 15-ounce can. —Taste of Home Test Kitchen
Pumpkin Puree Recipe photo by Taste of Home


  • 1 medium pie pumpkin (about 3 pounds), halved


  1. Preheat oven to 375°.Remove loose fibers and seeds from inside pumpkin. Place pumpkin, cut sides down, in a 13x9-in. baking dish; add 1/2 in. water. Cover and bake until tender, 1 to 1-1/4 hours.
  2. When cool enough to handle, remove flesh with a spoon and discard skin; mash or puree in food processor. Place mashed pumpkin in a strainer over a bowl. Let stand 30-60 minutes; discard liquid.
Homemade Pumpkin Puree Tips

What can homemade pumpkin puree be used for?

You can use homemade pumpkin puree anytime a recipe calls for canned pumpkin, so feel free to use your homemade pumpkin puree in any of these recipes with canned pumpkin. Similarly, if a recipe calls for homemade, you can use the canned stuff. Here are the best canned pumpkin brands, according to our Test Kitchen.

How else can you cook pumpkin to make puree?

When it comes to making homemade pumpkin puree, roasting the pumpkin in the oven is the easiest method. If that's not your style, you can steam the pumpkin in a steamer basket on the stovetop. Cut the pie pumpkin into 4 wedges, with the fibers and seeds removed. Steam over 1 in. boiling water until the pumpkin is fork-tender, like you would other vegetables, for about 12-15 minutes. Otherwise, you can microwave pumpkin in a pinch. Put pumpkin halves, cut side down, in a microwave-safe dish and cook on high 7 minutes per pound.

How do you store pumpkin puree?

If you have leftover pumpkin puree, you can store it in an airtight container in the refrigerator for up to 3 days. If you need a little more time, you can freeze any excess. Store leftover homemade pumpkin puree in zip-top bags in the freezer for up to 3 months. You can also freeze smaller portions in an ice cube tray. Once frozen, pop out the cubes and store them in a container or zipper bag. When you're ready to use it, defrost it in the refrigerator.

Lisa Kaminski, Taste of Home Editor

Nutrition Facts

1/2 cup: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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