How to Make Pumpkin Puree at Home

Sure a can of pumpkin puree seems like the more convenient thing. The problem with that is cans are linned with BPA; which can cause from low sperm count, early puberty, obesity, to even cancer (source). Plus, once you’ve had homemade pure pumpkin puree you will never want to have canned again.

And making your own homemade pumpkin puree couldn’t be any easier.

What you’ll need
  • 1 organic pie pumpkin
  • A baking dish
  • knife
  • Spoon
  • Food processor or blender (I like this one)
  • 1 organic pumpkin puree
Your pumpkin will look like this after baking it
  • Preheat over to 400
  • Place pumpkin in a small baking dish
  • Bake for approximately 40 minutes to 1 hour depending on size
  • Remove from over and let it cool off on counter for a few minutes
  • Cut pumpkin in half
  • With a spoon scoop seeds out
  • Scoop flesh out and place in a food processor or blender ( I use this one)
  • If you want a smoother texture add a tbs or two of water.

That’s it!

Now you have pure homemade pumpkin puree for whatever recipe you need. You can save the pumpkins and make roasted pumpkin seeds for granola, add them to smoothies, or add them to these raw energy balls.

About Stephanie

Stephanie is a stay-at-home mom to her curly-haired two year old son, a nursing student, dog lover, and yoga enthusiast. She loves to share her tips on making green and healthy living attainable to families getting
started in the wonderful world of eco-consciousness. She believes in
real food and living as natural as possible…and why not, leaving behind a
better planet for our children.


  1. What? That’s so EASY!!! Thanks for sharing! Quick question – do you need to open the top up before baking it, or does the stem naturally sink inside the pumpkin? A little hard to tell from the picture. Thanks again – I can’t wait to try this!

    • Scenic Pit Stops–I don’t open it, I put the whole thing in. The stem caves in a little when you let it cool off. You could make a small cut to let the steam escape, too. Enjoy your pumpkin puree!

  2. Wow, I had no idea it was so simple! Do you need to open up the top of the pumpkin before baking, or do you just toss the whole thing in the oven? Thanks so much for sharing, I can’t wait to give this a try!

  3. Anonymous says:

    Does the puree freeze well?

  4. Oh my goodness, I never get my pumpkins done because of bad back but this is something I could do since I don’t have to cut into the pumpkin. Thanks so much! So easy 🙂

  5. This is so easy! I never made pumpkin puree because I have a bad back and it would ache too much to continue on. I have 6 pie pumpkins and now none of them will be wasted. Plus, the house will smell delicious :). Thanks so much! Can you do this with other squash too? I am going to try with butternut, another one that kills my back. I’ve avoided some squashes because I thought I had to scrape them before putting them in the oven. I can’t thank you enough!

    • Flowerg, your welcome! I’m glad this will be helpful. Essentially you could do this with any of them, this is the only puree I make so I’ve never tried with other squashes. I use butternut squash a lot but I cut it into cubes to roast or use in soups. If you do try it with other squashes, report back! 🙂

    • Sorry for the double comments! The page blinked so wasn’t sure my comment went through. I will report back. I am going to try it with a carnival squash first then BN squash when I buy some. Thanks again :)!

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