Easy Pumpkin Puree Recipe

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Last Updated on November 6, 2020 by Chef Mireille

This Easy Pumpkin Puree Recipe can be used to make everything from pumpkin soup to pumpkin pie with this homemade pumpkin puree recipe. This healthy all natural pumpkin puree can be made in advance and frozen for future use. Butternut Squash Can also be substituted.

bowl of pumpkin puree

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Did you know that most canned pumpkin is actually butternut squash?

So check out how easy it is to make your own homemade pumpkin puree for pumpkin pie and any other sweet and savory pumpkin recipes.

Need pumpkin puree for pie but just can’t find any? No worries – it’s easy as pie to make it yourself!

In some parts of the country, there are notable pumpkin shortages – canned pumpkin and/or fresh pumpkin/winter squash.

If you can get the fresh pumpkin, making it at home is as easy as 1.2.3! Roast, mash and store – that’s it! …and it you can’t find the fresh pumpkin, no worries! This Easy Pumpkin Puree Recipe can also be made with butternut squash.

Although many people just boil their pumpkin, the caramelization that comes from roasting it elevates the flavor so much. You will definitely prefer this method to boiling.

Roasted pumpkin puree can then be utilized in any variety of either sweet or savory recipes like Pumpkin Pie or Pumpkin Polenta.


Yes that’s right you can easily pick your own fresh pumpkins at your local UPICK FARM! Remember what Mom always said – Fresh is best!

Recipe FAQ & Substitutions

What if I only have kabocha?

You can make pumpkin puree with only one type of pumpkin or winter squash. However, there is more complexity of flavor when combining different types of pumpkin with slightly different textures and sweetness.

What kind of pumpkin should I use?

Any type of winter squash can be used to make pumpkin puree including calabaza, kabocha and sweet orange pumpkin (Halloween pumpkin).
Butternut squash can easily be substituted if these pumpkin varieties aren’t available.

Can I utilize the pumpkin seeds?

Yes. Separate the seeds from the threads and you can pan roast the seeds with a little olive oil, salt and pepper. Add them to salads or just snack on, as is.

Whether you make Butternut Squash Puree or Pumpkin Puree, both can be utilized in a variety of both sweet or savory recipes from smoothies to curries.

How to make Pumpkin Puree

All you need is one ingredient – pumpkin or butternut squash.

Suggested Tools

  • Spray your baking tray with non stick spray or to make cleanup easier, use parchment paper.
  • Using a sharp knife, cut pumpkin half and place face down on the baking tray.
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  • Bake for 45 minutes – 1 hour until fork tender.
Roast Pumpkin Puree LR 3
  • Remove the seeds.
  • Scoop out the flesh
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  • Mash the pumpkin flesh
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  • Use within 5 days or store in the freezer for later use.
Pumpkin Puree LR PIN

Freezing Instructions

I suggest freezing in 1 cup portions to make it easier to defrost just what is needed.

bowl of pumpkin puree
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5 from 2 votes

Pumpkin Puree

This Easy Pumpkin Puree Recipe can be used to make everything from pumpkin soup to pumpkin pie with this homemade pumpkin puree recipe.
Prep Time15 minutes
Cook Time45 minutes
Course: Cooking Staples
Cuisine: Continental
Servings: 16 people
Calories: 19kcal
Author: Chef Mireille


  • 1/2 kabocha squash
  • 1/2 calabaza squash


  • Preheat oven to 400 F.
  • Place parchment paper on a baking tray for easier cleanup, although it is not essential.
  • Spray baking tray with non stick spray or parchment paper, if using.
  • Place pumpkin halves face down on baking tray.
  • Bake in oven 45 minutes – 1 hour, until fork tender.
  • As soon as the cooked pumpkin is cool enough to handle, scoop out the seeds.
  • You can set aside the seeds to roast later.
  • Scoop out the flesh of the pumpkin using an ice cream scoop or a big spoon.
  • Mash the pumpkin.
  • Store in the refrigerator for up to 5 days or freeze for later use.


Yield: approximately 4 cups


Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

You might also like…

I can’t wait to try Roasted Pumpkin Puree. Check out this delicious easy recipe to make your own pumpkin puree!


bowl of pumpkin puree with text

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Reader Interactions


  1. 5 stars
    I always pressure cook my pumpkin and so need to try roasting it. Thanks to your pics I know what I get here is butternut squash. 😀

  2. 5 stars
    A very nice idea to puree the pumpkin and freeze them ..will be very handy to make soups or even use it in gravies for added taste and thicknes

  3. wow you made your puree from scratch , that ‘s very impressive, I always love flavors from roasting than boiling. and that difference you can see in pictures and in taste too.

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