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Pumpkin Puree

Pumpkin Puree is very easy to make and is worth the small about of time spent in preparing it.  I love that I know exactly what is in my pumpkin puree.

I was wandering around my favorite grocery store the other day and saw the sugar pumpkins on sale.  I decided to pick one up and find something to make with it.  In the meantime, I needed to figure out how to make pumpkin puree. Little did I know, it was SO EASY.  

After making it, I was discussing it with Lucy and Jamie.  Lucy  said that she has made pumpkin puree many times. But she has done it in the microwave. I often forget about using the microwave.  I can see why Lucy would use it when she was living in Texas.  No need to heat your house up when the temps outside are still fairly high.  But since it’s cooling off here, I don’t mind using the oven.

Pumpkin Puree can be frozen. I like to freeze it in 15 oz portions or in 1 cup portions. Most of the recipes I use pumpkin puree in call for these amounts.  This can be used in any recipe that calls for pumpkin puree. We have Pumpkin Spice Latte Popsicles, Pumpkin Chocolate Chip Cookies, Pumpkin Cream Cheese Muffins, and Dark Chocolate Brownie Pumpkin Cheesecake that all use pumpkin puree. 

A bonus with making your own Pumpkin Puree is that you can roast your own pumpkin seeds too. I’m working on a recipe for those. 

The steps to making pumpkin puree are super simple.

Yield: 3 cups or 24 oz

Pumpkin Puree

Pumpkin Puree
Prep Time 10 minutes
Active Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes


  • 1 sugar pie pumpkin
  • Sheet pan
  • Foil


  • Immersion blender, blender or food processor


  1. Preheat oven to 375. Line a sheet pan with foil.
  2. Remove stem from pumpkin
  3. Cut pumpkin in half and scoop out seeds and gunk.
  4. Place pumpkin cut side down on a sheet pan lined with foil.
  5. Bake pumpkin for 40 - 45 minutes. The skin will be a dark orange color.
  6. Remove from oven and remove skin of pumpkin.
  7. Blend the pumpkin with an immersion blender, blender or food processor.
  8. Allow to cool, then use, refrigerated or freeze for later use.

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It’s that simple!

Are you looking for recipes to use this pumpkin puree in?

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The Best Pumpkin Recipes | Coffee With Us 3

Thursday 31st of October 2019

[…] Most pumpkin recipes start with pumpkin puree.  You can buy it in canned form, or easily make it yourself.  Pumpkin puree is best made using the little pie pumpkins, rather than large carving pumpkins, as the puree will have more flavor and be less watery.  We have directions for the simple process of making your own pumpkin puree here. […]

Pumpkin Chocolate Chip Cookies | Coffee With Us 3

Tuesday 16th of October 2018

[…] puree, if you’d like.  Just substitute 2 cups of pumpkin puree for the canned pumpkin.  Making your own pumpkin puree is easy, we’ve got easy directions to make it […]

Pumpkin Raisin Bread with Greek Yogurt - Coffee With Us 3

Monday 30th of January 2017

[…] was able to harvest several pumpkins before I went to Idaho. I cook the pumpkin, pureed it (find out how to make pumpkin puree here), and put it in the freezer.  Knowing it would be there for fall when I got […]

Dark Chocolate Brownie Pumpkin Cheesecake - Coffee With Us 3

Friday 12th of June 2015

[…] it but I knew I could come up with something great.  While coming up with my idea, I made the pumpkin puree I would need to make whatever it was.  I skimmed through all the pumpkin recipes on […]

Sandra Shaffer

Tuesday 14th of October 2014

Look how the skin just falls off the pumpkin! I think I would try your method in the oven instead of the microwave. I bought an immersion blender last year. Best kitchen toy. I'm all set to make this puree :)

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