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Homemade pumpkin purée in a jar

Easy Pumpkin Purée

An easy recipe to make your own pumpkin purée for seasonal baking!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Ingredient


  • 2 small pie pumpkins


  • Preheat oven to 350°F. Line a baking sheet with aluminum foil.
  • Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp.
  • Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
  • Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
  • Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
  • Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.
Keyword pumpkin, Pumpkin puree