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Homemade Pumpkin Puree

  • Author: Allison
  • Prep Time: 2 minutes
  • Cook Time: 40 minutes
  • Total Time: 42 minutes
  • Yield: Varies depending on pumpkin size


Homemade pumpkin puree is easier than you might think. Here are step-by-step instructions for pumpkin puree that is way better than store-bought. 


  • 1 organic sugar pumpkin (small/medium- not the kind you buy for Halloween!)
  • Melted virgin coconut oil, for brushing on the flesh


  1. Preheat the oven to 375 degrees F and get out a baking sheet. 
  2. Wash and dry the pumpkin. Slice it in half lengthwise and carefully remove the stem. 
  3. Scoop out the seeds. Either rinse them and reserve them for roasting later, or discard them. 
  4. Lightly brush a small amount (about 1 teaspoon) of melted coconut oil over the orange flesh of each pumpkin half. 
  5. Place face-down on the baking sheet and roast for 30-40 minutes, or until the skin is blistered and the flesh of the pumpkin is fork-tender. Remove from the oven. 
  6. Turn the pumpkin over so that the flesh is facing up: this will help it cool faster. 
  7. Once the pumpkin has cooled completely, scoop out the flesh and place it in a food processor. 
  8. Process until ultra smooth. 
  9. Transfer to an airtight glass jar and secure the lid. Refrigerate until ready to use. 


The pumpkin puree keeps, covered in the refrigerator, for up to a week. 

  • Category: How To
  • Method: Puree

Keywords: homemade pumpkin puree, how to roast a pumpkin, pumpkin puree from scratch, pumpkin recipes