If you love fall desserts like pumpkin pie, pumpkin spice muffins, or even a homemade pumpkin spice latte, making your own pumpkin puree is essential. It’s perfect for all your autumn treats, especially around Halloween and Thanksgiving. And since canned pumpkin isn’t available everywhere, homemade puree becomes the ideal solution. It is very simple to make and the flavor is so much richer and fresher than the canned version.
Homemade pumpkin puree is also great if you bake often. You can make a large batch since it freezes very well and keeps for two to three months or even longer. This way, you’ll always have some on hand for your favorite fall recipes.
And in this guide, I’ll share all my tips so you can make a homemade pumpkin puree with the same great taste and perfect consistency as Libby’s canned pumpkin, even when made from scratch.
Table of Contents
Whish Squash Makes the Best Puree?
Choosing the right squash makes a huge difference in both the texture and flavor of your homemade pumpkin purée. While many recipes simply call for “pumpkin,” not all squash varieties behave the same once cooked. Some are naturally sweeter, others creamier, and some contain far more water.
Here’s a clear guide to help you pick the perfect one for your fall baking.
Pumpkin: This is the variety you need to pay the most attention to when choosing. For the best results, look specifically for baking pumpkins, often labeled “sugar pumpkins” or “pie pumpkins.” These are bred for cooking, with a sweeter flavor and firmer, less watery flesh.
Avoid the large orange pumpkins sold for Halloween, as they contain far more water and produce a much looser purée.
If a large pumpkin is the only option available, you can still use it. It’s the most watery of the group, but I’ll show you how to turn it into a thick, smooth purée despite its high moisture content.
Red kuri squash: Rich, slightly sweet, and beautifully fragrant. Its floury flesh produces a thick purée that works perfectly in desserts and comes very close to the ideal texture for pumpkin pie. It’s also the variety I personally use most often, along with butternut, because I find their flavor more satisfying. Red kuri is also the most common squash where I live, so it’s the easiest for me to find.
Butternut: Soft, creamy, and naturally low in fiber, butternut squash yields a smooth, velvety purée. Its low water content makes it one of the best choices when you want a firm, consistent texture.
Kabocha: A chef favorite, kabocha has an intense flavor and dense flesh similar to sweet potatoes. It’s extremely low in water, which guarantees a thick purée without any extra steps.
Ingredient:
- Baking pumpkin or red kuri squash (choose the squash you prefer, see note above).
As a guide, two small pumpkins yield about 550 g of drained puree.
How to Prepare Pumpkin Puree
Preheat the oven to 200°C.
Wash and dry the squash. On a chopping board, remove the stalk, then cut it in half using a large chef’s knife. Start by cutting halfway down through the stalk, then repeat on the opposite side to finish the cut. Using your hand or a tablespoon, remove the seeds.
Note: You can wash the pumpkin seeds, dry them, and roast them in the oven or in the air fryer at 165°C (329°F).
Place each squash half on a parchment-lined baking sheet, cut side down.
Bake for about 50 minutes. Check for doneness with the tip of a knife. It should slide in easily and the flesh should be very tender.
Take the squash out of the oven, peel it, and scoop out all the flesh. Cut it into chunks.
Place the chunks in a blender or food processor and blend until completely smooth.
Pour the puree through a very fine mesh sieve set over a bowl and let it drain until all excess liquid is gone. You can also use cheesecloth: place the puree inside and gently press to remove any remaining moisture.
If the puree is still too watery, transfer it to a saucepan and heat over medium heat, stirring constantly to prevent sticking, until the excess water has evaporated and you achieve the desired texture.
You can use it immediately in any recipe of your choice, or store it in the refrigerator or freezer, as I explain below.
How to store pumpkin puree
Homemade pumpkin puree will keep for 3 to 4 days in the fridge in an airtight container.
For longer storage, flatten the puree in airtight bags or containers for quicker thawing, then freeze. It will keep in the freezer for 2 to 3 months or even longer without losing flavor.
Tip: Freeze in small portions using freezer bags or, for tiny amounts, an ice cube tray. This way, you can defrost just the amount you need for pumpkin pie, muffins, cakes, or pancakes.
Easy Homemade Pumpkin Puree
INGREDIENTS
- Baking pumpkin or red kuri squash choose the squash you prefer, see note above.
- As a guide, two small pumpkins yield about 550 g of drained puree.
PREPARATION
- Preheat the oven to 200°C.
- Wash and dry the squash. On a chopping board, remove the stalk, then cut it in half using a large chef’s knife. Start by cutting halfway down through the stalk, then repeat on the opposite side to finish the cut. Using your hand or a tablespoon, remove the seeds.
- Note: You can wash the pumpkin seeds, dry them, and roast them in the oven or in the air fryer at 165°C (329°F).
- Place each squash half on a parchment-lined baking sheet, cut side down.
- Bake for about 50 minutes. Check for doneness with the tip of a knife. It should slide in easily and the flesh should be very tender.
- Take the squash out of the oven, peel it, and scoop out all the flesh. Cut it into chunks.
- Place the chunks in a blender or food processor and blend until completely smooth.
- Pour the puree through a very fine mesh sieve set over a bowl and let it drain until all excess liquid is gone. You can also use cheesecloth: place the puree inside and gently press to remove any remaining moisture.
- If the puree is still too watery, transfer it to a saucepan and heat over medium heat, stirring constantly to prevent sticking, until the excess water has evaporated and you achieve the desired texture.
- You can use it immediately in any recipe of your choice, or place it in an airtight container to store in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months or longer, as I explain above.
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