This homemade pumpkin puree for baking starts with one roasted sugar pie pumpkin and blends into a thick smooth puree that works in muffins, pumpkin bread, pies, and savory fall dishes.
One small pumpkin roasted at 400 degrees gives you three to four cups of puree that freezes in portions and keeps your fall baking stocked for months. For ways to use it right away, explore Sourdough Pumpkin Muffins,Pumpkin Bread with Freshly Milled Flour, and Sourdough Pumpkin Cinnamon Rolls.
Why You’ll Love This Recipe
What Pumpkin To Use
Recipe Tips
Roast cut side down – Traps steam inside the flesh and cooks evenly all the way through. The skin will wrinkle and the flesh will be golden and fork-tender when done.
Do not rush the roast – 45 minutes is the minimum. 60 minutes drives off more moisture and produces a naturally thicker puree with less straining needed.
Strain for best baking results – Spoon blended puree into a fine mesh strainer over a bowl and let it drain 20 to 30 minutes. The liquid that collects is flavorful and can go into soups. The strained puree bakes more consistently.
Cool before blending – Let roasted halves cool at least 20 to 30 minutes before scooping and blending. Hot pumpkin in a food processor builds steam pressure under the lid.
Save the seeds – Rinse seeds in water, dry thoroughly, and roast with olive oil and salt at 300 degrees for 20 to 25 minutes. Read this guide for Easy Roasted Pumpkin Seeds Recipe for the full method and seasoning ideas.
Portion before freezing – One cup equals one standard can of pumpkin puree. Freeze in one-cup portions in freezer-safe bags so every portion is recipe-ready.
Instructions
- Preheat the oven – Set oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Prepare the pumpkin – Cut the pumpkin in half with a sharp knife. Scoop out the seeds and strings with a large spoon and set aside for roasting. Read this guide for Easy Roasted Pumpkin Seeds Recipe if you want to use them.
- Roast – Place pumpkin halves cut side down on the parchment-lined sheet. Roast 45 to 60 minutes until the skin wrinkles and the flesh is completely fork-tender with no resistance.
- Cool – Remove from the oven and let the pumpkin cool on the pan for 20 to 30 minutes until comfortable to handle.
- Scoop the flesh – Use a large spoon or ice cream scoop to separate the cooked flesh from the skin. Discard the skin.
- Blend – Transfer the pumpkin flesh to a food processor and blend until completely smooth, scraping down the sides as needed. Blend in batches if working with a large pumpkin.
- Strain – Spoon the blended puree into a fine mesh strainer set over a large bowl. Let it drain for 20 to 30 minutes, stirring occasionally. The strained puree will be thick, smooth, and ready to bake with.
- Store or use – Use immediately or store as directed below.
Freezing and Storage
- Refrigerator – Store in an airtight container for up to one week. Give it a stir before using as it may settle slightly.
- Freezer – Freeze in one-cup portions in freezer-safe bags for up to six months. Label with the date and amount. Thaw overnight in the refrigerator before using.
- Ice cube trays – Freeze puree in ice cube trays first then transfer the frozen cubes to a freezer bag. Each standard cube is approximately two tablespoons, useful for smaller amounts in smoothies or sauces.
- Before baking – Bring refrigerated or frozen puree to room temperature before adding to dough or batter for the most consistent baking results.
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Homemade Pumpkin Puree for Baking | From Scratch Recipe
Equipment
- 1 Large baking pan
- 1 Sheet of parchment paper
- 1 Large spoon or ice cream scoop
- 1 Food processor or blender
- 1 Fine mesh strainer
- 1 Large bowl
Ingredients
- 1 sugar pie pumpkin 2 to 4 pounds (or Cinderella or Jarrahdale pumpkin)
Instructions
- Preheat the oven – Set oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Prepare the pumpkin – Cut the pumpkin in half with a sharp knife. Scoop out the seeds and strings with a large spoon and set aside for roasting if desired. Read this guide for Easy Roasted Pumpkin Seeds Recipe if you want to use them.
- Roast – Place pumpkin halves cut side down on the parchment-lined sheet. Roast 45 to 60 minutes until the skin wrinkles and the flesh is completely fork-tender with no resistance when pierced.
- Cool – Remove from the oven and let the pumpkin cool on the pan for 20 to 30 minutes until comfortable to handle.
- Scoop the flesh – Use a large spoon or ice cream scoop to separate the cooked flesh from the skin. Discard the skin.
- Blend – Transfer the pumpkin flesh to a food processor and blend until completely smooth, scraping down the sides as needed. Blend in batches if working with a large pumpkin.
- Strain – Spoon the blended puree into a fine mesh strainer set over a large bowl. Let it drain for 20 to 30 minutes, stirring occasionally. The strained puree will be thick, smooth, and ready to bake with.
- Store or use – Use immediately or store as directed in the notes below.
Notes
Nutrition
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
