How to Make Homemade Pumpkin Purée (So Easy!)
Learn how to make homemade pumpkin purée from scratch. Easy method, smooth texture, perfect for baking, savoury dishes and baby food
Isn’t it strange that I get jealous of ingredients and food items other countries have and we don’t? Believe it or not, here in Australia we don’t have canned pumpkin purée!
So it’s about time I share this recipe for anyone who wants to know how to make homemade pumpkin purée from scratch.
Back to my weird food envy. Trust me, it’s a real problem and I may need therapy for it. Here’s proof. When my husband and I travelled to America, I stuffed our suitcases with things we can’t easily get here like kosher salt and graham crackers.
My husband found it hilarious and made sure his workmates knew all about it when we got back.
Funny enough, I completely forgot about canned pumpkin. I probably would have brought a few cans home too!
While canned products are convenient, fresh pumpkin purée tastes so much better. I can confidently say that without ever tasting pumpkin from a can.
I mean it’s hard to beat pure, freshly roasted pumpkin. Simple ingredients with no preservatives. For convenience, you can also freeze the purée in batches and use it whenever you need it.
You can use this pumpkin purée in soups, pasta, desserts, and even baby food. I may just have to add more pumpkin purée recipes here because I think I’ve developed a slight obsession.
Why you’ll love homemade pumpkin purée
Made from fresh pumpkin
Who needs canned pumpkin anyway? This purée is made using real pumpkin for the best flavour and texture. Ok, who am I kidding? I would most probably still buy a can out of curiosity!
Easy and fuss free
Simple methods with minimal prep, perfect even if you’ve never made pumpkin purée before. No need to peel or chop the pumpkin into small pieces; just halve it and bake. It’s that easy.
Great for babies and toddlers
Naturally sweet, smooth, and mild. The purée can be served on its own or mixed with other foods to feed your baby or toddler.
Versatile and freezer friendly
Use it in baking, soups, pasta, desserts, and baby food, or freeze it in portions for later.
No preservatives or artificial ingredients
Just pure pumpkin and olive oil. Simple with nothing artificial added!
Pumpkin Purée for baby
When can babies have Pumpkin Purée?
Pumpkin purée can be introduced from around six months of age, when your baby is ready for solid foods. Always follow your healthcare professional’s guidance and look for signs that your baby is developmentally ready before introducing new foods.
How to prepare Pumpkin Purée for baby
Follow this recipe as it is, but you can leave out the olive oil if preferred. After blending, add small amounts of cooled boiled water if needed to achieve a silky consistency suitable for your baby’s stage.
How to serve baby Pumpkin Purée
Pumpkin purée can be served on its own as a simple first food or mixed with other ingredients such as apple, pear, sweet potato, lentils or rice cereal. As your baby grows, you can gradually thicken the texture to match their developmental stage.
Ingredients you’ll need
Pumpkin
I just love butternut pumpkin, also known as butternut squash in some parts of the world. It’s sweet, nutty and creamy, and one of the easiest pumpkins to prepare, with plenty of flesh and very little stringy pulp.
My whole pumpkin weighed 1.7 kg (about 3.7 lb) before roasting. After roasting and removing the skin, it yielded 715 g (about 1.6 lb), which is just under 4 cups of purée.
Other pumpkin varieties that work well for purée include Jarrahdale, Queensland Blue and Kabocha in Australia, sugar pumpkin, Kabocha and Hubbard squash in the US, and Crown Prince in the UK.
Cooking times can vary by variety and size, so roast the pumpkin until the flesh is completely soft and easily pierced with a fork for the smoothest purée.
Olive oil
Brushing the pumpkin with a small amount of olive oil helps the flesh roast evenly and prevents it from drying out in the oven. It also helps the pumpkin develop better flavour and colour, resulting in a smoother, richer purée once blended.
I like to use regular or light olive oil instead of extra virgin olive oil for two main reasons. First, extra virgin olive oil has a lower smoke point and isn’t ideal for higher roasting temperatures.
Second, its strong flavour can overpower the pumpkin. The goal is to keep the pumpkin flavour front and centre. That said, you can swap olive oil for any neutral-tasting oil with a high smoke point, like vegetable or canola oil.
How to make homemade pumpkin purée
Step-by-step guide
1. Preheat the oven to 180°C / 350°F. Line a large baking tray with non-stick baking paper or parchment paper.
2. Cut the pumpkin in half lengthwise and leave the skin on. Use a spoon to scoop out and discard the seeds.
3. Brush the pumpkin halves all over with olive oil, then place them on the tray with the flesh facing down and skin facing up.
4. Roast for about 1 hour, checking around the 45 minute mark. The pumpkin is ready when the flesh is completely tender and a skewer slides through easily.
5. Remove from the oven and let rest for 10 minutes. Peel off the skin, which should come away easily.
6. Transfer the pumpkin flesh to a food processor and blend until smooth. If the purée is too thick, add a small splash of water and blend again until you reach your preferred consistency. If it’s too watery, transfer the purée to a saucepan and cook over low heat, stirring often, until thickened. Keep the heat gentle to avoid scorching.
What to make with Pumpkin Purée
Sweet Baking Recipes
Pumpkin purée adds moisture and natural sweetness to muffins, cakes, quick breads, pancakes, and cookies. It pairs beautifully with warm spices like cinnamon and nutmeg and is, of course, essential for classic pumpkin pie and other festive desserts.
Soups and Savoury Dishes
Stir pumpkin purée into soups for a silky finish, fold it through pasta sauces for added creaminess, or use it as a base for risottos and curries. Have you tried Pumpkin Hummus?
Baby and Toddler Meals
Pumpkin purée can be served on its own or mixed with other foods such as apple, pear, sweet potato, lentils or rice to create simple, nourishing combinations.
Make Ahead and Freeze
Because pumpkin purée freezes well, you can prepare a large batch and portion it out for future recipes. Having it ready in the freezer makes baking and meal prep much easier.
Storage, freezing & reheating
Store
Allow the pumpkin purée to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 to 3 days. Always use a clean spoon when scooping to keep it fresh.
Freezing
Pumpkin purée freezes beautifully. Portion it into freezer-safe containers or silicone trays for easy use. Once frozen solid, you can transfer portions to a sealed freezer bag to save space. It will keep well for up to 3 months. Thaw overnight in the fridge before using.
Reheating
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. If the purée thickens slightly after chilling or freezing, simply stir in a small splash of water to loosen it.
For babies and toddlers
Store baby portions separately in small containers or ice cube trays for convenience. Always reheat until just warm, never hot, and stir well to eliminate any hot spots before serving. Discard any leftovers that have already been offered to your baby. See how I Store Homemade Baby Food
Frequently Asked Questions
How do I get the perfect pumpkin purée consistency?
For a thick purée, roast the pumpkin until very soft and allow excess steam to escape before blending. Blend thoroughly and avoid adding liquid unless needed.
If the purée is too thick, add a small splash of water and blend again until smooth. If it is too thin, gently cook it over low heat to reduce and thicken to your desired consistency.
How much purée does one pumpkin make?
The amount of purée you get depends on the size and variety of pumpkin. I used a medium-large whole pumpkin which weighed 1.7 kg, about 3.7 lb, before roasting. After roasting and removing the skin, it yielded 715 g of flesh, about 1.6 lb, which is just under 4 cups of purée.
Why do you only cut the pumpkin in half?
Cutting the pumpkin in half keeps the flesh protected during roasting and helps prevent it from over-caramelising or burning around the edges. Larger pieces also keep moisture better, resulting in a softer texture that blends into a smoother purée.
Do I need to peel the pumpkin before roasting?
No, there’s no need to peel it first. Roasting with the skin on protects the pumpkin, help hold its shape, and makes it easier to handle. Once cooked, the skin should peel away effortlessly.
Can I steam the pumpkin instead of roasting it?
Yes, you can steam pumpkin if preferred, but roasting develops deeper flavour and natural sweetness. Steamed pumpkin may contain more moisture, so you may need to drain it well before blending. Steaming is great if you’re making purée for your baby.
Can I make pumpkin purée without oil?
The olive oil is mainly used to encourage even roasting and enhance flavour. You can roast the pumpkin without oil if you prefer.
How do I know when the pumpkin is ready?
The pumpkin is ready when a skewer or fork slides through the flesh easily with no resistance. The flesh should feel soft all the way through.
Can I use this purée in place of canned pumpkin?
Yes, homemade pumpkin purée can be used as a substitute for canned pumpkin in most recipes.
Check out these recipes:
Nutrition Information
Nutrition information is estimated using a third-party calculator and should be used as a guide only.
Australian Measurements
All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.
I’d love your feedback!
If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie
Cheers – Cat T
How to Make Homemade Pumpkin Purée (So Easy!)
Video
Ingredients
- 1 butternut pumpkin or squash (NOTE 1)
- 1 tbsp (20ml / 0.7floz) regular or light olive oil (NOTE 2)
Instructions
- Preheat the oven to 180°C / 350°F. Line a large baking tray with non-stick baking paper or parchment paper.
- Cut the pumpkin in half lengthwise and leave the skin on. Use a spoon to scoop out and discard the seeds.
- Brush the pumpkin halves all over with olive oil, then place them on the tray with the flesh facing down and skin facing up.
- Roast for about 1 hour, checking around the 45 minute mark. The pumpkin is ready when the flesh is completely tender and a skewer slides through easily.
- Remove from the oven and let rest for 10 minutes. Peel off the skin, which should come away easily.
- Transfer the pumpkin flesh to a food processor and blend until smooth. If the purée is too thick, add a small splash of water and blend again until you reach your preferred consistency. If it’s too watery, transfer the purée to a saucepan and cook over low heat, stirring often, until thickened. Keep the heat gentle to avoid scorching.
