Go Back Email Link
+ servings
homemade pureed pumpkin in a bowl
Print Recipe
5 from 28 votes

How To Make Pureed Pumpkin

Making homemade pumpkin puree is very simple. With the right pumpkin, you can make a fantastic creamy puree in less than an hour. Use it in place of canned pumpkin puree in all of your favorite seasonal pumpkin recipes.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: homemade pumpkin puree
Servings: 4
Calories: 88kcal
Author: Kristina


  • 1 cooked pumpkin pie or sugar pumpkin
  • ¼ cup water


  • Peel the skin off the cooked pumpkin and remove the seeds and stringy fibers. Reserve seeds for later use and discard the pulp.
  • Cut the peeled pumpkin into pieces that are small enough to fit in your blender or food processor.
  • Put pumpkin pieces into the blender. Add ¼ cup of water and blend on high until the pumpkin is smooth. This will take anywhere from 1 minute to 3 minutes, depending on your appliance. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.
  • Use in your favorite pumpkin-inspired recipes.


Store in the fridge for 1 week and in the freezer for 3 months. Keep in an airtight container or freezer safe bag.


Serving: 4oz | Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 3mg