5 from 2 votes
Review Recipe

Homemade Pumpkin Puree

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 30 minutes
Servings 1 cup per pound
Author Holly Nilsson
Course Pantry
Cuisine American
It’s easy to make your own homemade pumpkin puree!
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  • 1 sugar pumpkin
  • 1 tablespoon olive oil if baking

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To Bake
  1. Preheat oven to 350 degrees.

  2. Wash pumpkin and cut in half. Remove seeds and pith.
  3. Rub pumpkin with olive oil inside and out.  Sprinkled with salt. 

  4. Place on a baking tray, cut side down. Bake 35-40 minutes or until tender when pierced.

  5. Allow to cool and remove skin with a knife. Pumpkin can be cubed or pureed.
To Boil
  1. Wash pumpkin and cut in half. Remove seeds and pith.
  2. Peel and cut into chunks. Place in a large pot and fill with water.
  3. Boil until pumpkin is soft (about 20 minutes). Drain very well.

Recipe Notes

If using in savory recipes, I add pepper to the pumpkin before baking.  If using in sweet recipes, I add a pinch of cinnamon.
Homemade pumpkin puree can be watery (especially if boiled). It should be strained using cheesecloth or coffee filters in a colander before use.
Nutrition Information
Calories: 477, Fat: 15g, Saturated Fat: 2g, Sodium: 13mg, Potassium: 4624mg, Carbohydrates: 88g, Fiber: 6g, Sugar: 37g, Protein: 13g, Vitamin A: 115775%, Vitamin C: 122.4%, Calcium: 286%, Iron: 10.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baked pumpkin, diy, homemade, pumpkin puree