photo of homemade pumpkin puree in a clear bowl with a rubber spatula

About This Homemade Pumpkin Puree Recipe

Pumpkin puree is an ingredient used in many pumpkin recipes. Many recipes will instruct the baker to purchase 15-ounce cans of pumpkin puree (like Libby’s Pumpkin Puree) to make tasty treats like Small Batch Pumpkin Muffins, Pumpkin Chocolate Chip Cookies, and more.

But unfortunately, cans of pumpkin puree are only available for purchase in the United States. Many of my international readers have asked me for an alternative to the ingredient. I always tell them that you can make pumpkin puree at home.

And here’s how:

How To Make Homemade Pumpkin Puree

For the recipe below, here’s everything you need:

  • 3 cups (15 ounces or 425 grams) fresh OR frozen pumpkin, peeled, de-seeded, and cut into 1- to 1 ½- inch cubes
  • 1 Tablespoon canola oil

Best Ingredient Tip

The best pumpkins to use for homemade puree are “sugar pumpkins” or “pie pumpkins”. You can learn more in this Kitchn article about the best pumpkins for cooking and baking.

Most sugar or pie pumpkins typically weigh 6 to 8 pounds. After prepping the pumpkin (by de-stemming it, peeling it, and de-seeding it) you’ll typically end up with around 5 to 7 pounds of pumpkin flesh. That’s way more than you’ll need for the recipe below!

You can either freeze any extra pumpkin flesh for making pumpkin puree later, or scale up the recipe below to make extra pumpkin puree that you can either can or freeze for later use.

This homemade pumpkin puree recipe makes (15 ounces or 425 grams) pumpkin puree, which is typically the amount needed in most pumpkin recipes. That’s also the amount that most pumpkin puree cans (like Libby’s Pumpkin Puree) contains!

Best Recipe Tip

Although I include a cup measure for the pumpkin, it’s best to use a digital scale to weigh the amount of pumpkin you need for the recipe (15 ounces or 425 grams).

Why? Somebody who cuts the pumpkin into 1-inch cubes will fit more pumpkin into 1 measuring cup than somebody who cuts the pumpkin into larger 1 ½-inch cubes. Using a scale is the best way to ensure you’ll get accurate results!

If you’re using fresh pumpkin, you’ll need to peel and cut your pumpkin. If you’re using frozen pumpkin, it’s likely already peeled and cut. In either case, you’ll coat the pumpkin chunks in the oil, spread them on a sheet pan, and roast at 350℉ until fork tender, about 30 minutes.

Cool the pumpkin slightly, then use a food processor to puree everything. That’s it!

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Recipe Troubleshooting and FAQ

Can I use another oil besides canola oil?

Yes! In theory, you can use whatever kind of oil you have on hand. However, I recommend sticking with a neutral tasting oil like canola, grapeseed, or vegetable. Oils with flavors (like coconut or olive oil) will impart those flavors in your pumpkin puree. They could potentially affect the flavor of whatever baked good you decide to make with your homemade pumpkin puree!

How To Store Homemade Pumpkin Puree

Homemade pumpkin puree can be stored in an airtight container or zip-top bag in the refrigerator for up to 1 week. Make sure to bring the pumpkin puree to room temperature before using in the baking recipe of your choice!

Can you freeze homemade pumpkin puree?

Yes! Homemade pumpkin puree can be stored in an airtight container or zip-top bag in the freezer for up to 1 year.

To use in the recipe of your choice, thaw overnight in the refrigerator one day before baking/cooking. Then, bring to room temperature before using in the baking recipe of your choice!

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  • 3 cups (15 ounces or 425 grams) fresh OR frozen pumpkin, peeled, de-seeded and cut into 1- to 1 ½- inch cubes
  • 1 Tablespoon canola oil


  • food processor


  • Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pans with aluminum foil.
  • Prep the pumpkin for roasting. Place the pumpkin cubes in a medium-large bowl. Drizzle with the canola oil and toast to coat.
    Spread the pumpkin chunks in an even layer on the baking pan.
  • Bake and cool the pumpkin. Bake for 30 minutes, or until the pumpkin cubes are fork tender.
    Cool the pumpkin on the pan on a wire rack for 20 minutes, or until warm but not burning hot.
  • Puree the pumpkin. Transfer the pumpkin to a food processor and puree for 10 second intervals, scraping the bottom and sides of the bowl with a rubber spatula between each session, until the cubes are the consistency of mashed potatoes, around 1 minute.
  • Use and store. Cool to room temperature completely before using in the recipe of your choice. Homemade pumpkin puree can be stored in an airtight container or zip-top bag in the refrigerator for up to 1 week.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Michelle holding Weeknight Baking cookbook covering her face.

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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.