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Homemade Pumpkin Puree

Make smooth, thick homemade pumpkin purée from real pumpkin in under an hour. Perfect for cakes, cookies, pies, and cozy autumn recipes.
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Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 10 minutes
Total Time 1 hour
Servings: 2 Cups
Course: basic, ingredient, prep
Cuisine: Autumnal, Seasonal
Ingredients Method

Ingredients
  

  • 1 medium pumpkin about 1.2–1.5 kg / 2½–3 lb — yields roughly 450–500 g (2 cups) of purée
  • 1 tbsp Optional: olive oil for roasting

Method
 

Step 1: Prep the Pumpkin
  1. Wash the pumpkin, then slice it in half (or quarters if large).
  2. Scoop out the seeds and stringy fibres with a spoon.
Step 2: Roast the Pumpkin
  1. Preheat your oven to 200°C (400°F).
  2. Line a tray with parchment paper.
  3. Place the pumpkin halves cut-side down on the tray.
  4. Optionally, rub a little olive oil on the skin
  5. Roast for 35–45 minutes, or until the flesh is fork-tender and collapsing slightly.
  6. Let it cool for 10–15 minutes.
Step 3: Purée
  1. Scoop the soft pumpkin flesh into a blender or food processor.
  2. Blend until completely smooth.
  3. If needed, add 1–2 tsp water to help it blend (but try to keep it thick).
Step 4: Thicken (if watery)
  1. If your purée looks loose or watery (especially with carving pumpkins):
  2. Line a fine sieve with a muslin cloth or paper towel.
  3. Place the purée in and let it drain for 20–30 minutes, or spread it on a pan and bake at 150°C (300°F) for 10–15 minutes to evaporate moisture.
  4. You want a thick, spoonable consistency like canned purée, not runny.