How to Make Homemade Pumpkin Puree

How-to Article

How to Make Homemade Pumpkin Puree

Primary Media

Pumpkin puree in resealable plastic bags with label

Things To Grab

  • Metal spoon
  • Roasting pan
  • Fork
  • Blender or food processor
  • Cheesecloth
  • Sieve
  • 1-pound can
  • Freezer safe resealable plastic bags or containers

Recipe Wellness Badges



    Canned pumpkin is prized for its convenience, but the taste and satisfaction of preparing your own is well worth the effort.

    Recipe Tags


    1. Preheat oven to 350 degrees. Cut a clean sugar pumpkin vertically down the center. Scrape insides with a metal spoon to remove seeds and fibers.

      Hyvee Culinary Expert Tip
      One pound of raw, untrimmed pumpkin yields about 1 cup of pureed pumpkin.
      Hy-Vee Test Kitchen
    2. Halved pumpkins in roasting pan next to pitcher of water

      Place halves, cut sides down, in a roasting pan. Add 1 cup of water and bake for 60 to 75 minutes or until flesh is tender when pierced with a fork.

    3. Cooked pumpkin cubes in blender

      When cool enough to handle, scoop out pumpkin flesh with a spoon, draining off any excess liquid and avoiding browned portions. Puree in blender or food processor until smooth. 

    4. Place puree in a cheesecloth-lined sieve and let drain over a deep bowl. Bring ends of cheesecloth over puree to cover. Place a 1-pound can on top as a weight. Allow to drain about 1 hour or until puree is the consistency of canned pumpkin.

    5. Pumpkin puree in resealable plastic bags with label

      Place 1 3/4-cup portions in freezer-safe resealable plastic bags or containers.

      Hyvee Culinary Expert Tip
      Place homemade puree into a freezer-grade container. Seal, label, date, and freeze puree for up to 9 months. Thaw before using.
      Hy-Vee Test Kitchen
    6. Use 1 3/4 cup fresh pureed pumpkin wherever a 15-ounce can of pumpkin is used.

      Related Content, Dessert