Homemade Pumpkin Puree with pumpkins and leaves

DIY Homemade Pumpkin Puree

Fall and winter are a perfect time of year for making homemade Pumpkin Puree with the abundance of winter squash available. The method is simple and easy, as well as the puree freezes wonderfully for later use. The yield is highly dependent on the pumpkin's size and its meatiness. As a guide, I recently made puree using a seven inch diameter pumpkin whose flesh walls were about 3/4-inch thick which yielded 3 cups.
Course Dessert
Cuisine American
Keyword how to make homemade pumpkin puree, pumpkin puree
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 cups estimate (dependent on pumpkin size; see below for an example)
Calories 117 kcal
Author Toni Dash


  • 1 Sugar Pumpkin (or other variety designated best for eating); select a size when halved would fit into a large baking dish


  1. Preheat the oven to 375 degrees. Cut pumpkin in half, scoop out all seeds and membrane. Save seeds for roasting!
  2. Place pumpkin halves cut side down in a large baking dish. Fill dish with 1 inch of water. Place into oven and bake for 45-90 minutes; until inside of pumpkin is soft (dependent on the pumpkin size and thickness).
  3. Remove from oven. Let cool to handle. Scoop out inside into a food processor or blender and pulse until pureed.
Nutrition Facts
DIY Homemade Pumpkin Puree
Amount Per Serving
Calories 117
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 1541mg 44%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 12g
Protein 4g 8%
Vitamin A 771.8%
Vitamin C 49.5%
Calcium 9.5%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.