Pumpkin Purée Recipe

Make your own homemade pumpkin purée from scratch to be used in your favourite pumpkin recipes like Pumpkin Pies, Pumpkin Pancakes and Pumpkin Spice Latte.

10 Mins 50 minutes Easy 5 to 6 cups


  • 1 baking pumpkin (1.8 to 2.8kg)
  • Fine sea salt (optional)


  1. Give the pumpkin a good rinse, then cut it in half. Don’t try to cut through the stem, as it’s way too tough.
  2. Scoop out the pumpkin seeds and any stringy flesh, then lightly season the inside of the pumpkin halves with salt.
  3. Place the halves cut-side-down onto a baking sheet and bake until the pumpkin can easily be pierced with a knife in several places and the flesh pulls away from the skin, around 45 to 60 minutes.
  4. Cool the roasted pumpkin until it is safe to handle the halves, then scoop out the soft flesh into a food processor. Blend until very smooth, 3 to 5 minutes. You may need to do this in batches, depending on how the size of the pumpkin.

Pumpkin Puree Recipe
Pumpkin Puree Recipe

Recipe notes

You can make pumpkin purée in advance. It will keep for a week in the fridge and for up to 3 months in the freezer.

You want to use small baking pumpkins. Leave the Jack-O-Lantern varieties for decorating.

Use this homemade pumpkin purée in homemade Pumpkin Pie, Pumpkin Pancakes and Pumpkin Spice Latte.

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