a step-by-step guide to making Homemade Pumpkin Purée
Let me show you how to make pumpkin puree for pennies on the dollar! Click here to learn how.
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Total Time: 1 hour | Difficulty: Easy
Why I love pumpkin purée!
When fall rolls in and the pumpkin-spice cravings hit, there’s nothing more satisfying—or more budget-friendly—than making your own pumpkin purée at home. If you’ve only ever bought the canned version, you’re in for a delightful surprise! Homemade pumpkin purée is incredibly easy to prepare, tastes fresher than anything on the shelf, and costs just pennies on the dollar. Once you try it, you may never go back to store-bought again.
The beauty of this simple kitchen project is that it requires just one ingredient: pumpkin, and sometimes a little bit of water. That’s it! No additives, no preservatives, nothing extra. With a single sugar pumpkin (aka pie pumpkin)—and sometimes even a discounted clearance pumpkin after Halloween—you can batch-make enough purée to power countless fall recipes. Whether you’re baking a classic pumpkin pie, stirring up pumpkin pancakes, or whipping together a creamy autumn soup, fresh purée brings a richness and depth that are more affordable than the canned version.
Making your own pumpkin purée is surprisingly hands-off. Slice the pumpkin in half, scoop out the seeds (save them for roasting!), and let the oven do all the heavy lifting. As it bakes, your home fills with that cozy, earthy fall aroma that instantly puts you in the mood for soft sweaters and warm drinks. Once the pumpkin is fork-tender, you simply scoop out the flesh and blend until smooth. You’re left with a velvety purée that looks and tastes like pure autumn comfort.
One of the best perks? Homemade pumpkin purée freezes beautifully. Make a big batch now and portion it into bags or jars to freeze for the entire season. You’ll always have the star ingredient ready for whatever fall recipe inspiration strikes—pumpkin bread, lattes, muffins, overnight oats, you name it. With a freezer stash at the ready, you’re essentially giving your future self a cozy seasonal gift.
So this year, skip the canned aisle and go straight for the whole pumpkin. It’s easier than you think, far cheaper than buying ready-made, and the flavour payoff is absolutely worth it. Homemade pumpkin purée opens the door to all the pumpkin-spice magic fall has to offer—comforting, aromatic, and deliciously affordable.
What do I need to make Homemade Pumpkin Purée?
Ingredients:
Sugar Pumpkin
A little bit of water, roughly 1 cup
Equipment:
Baking sheet (affiliate link)
Spatula (affiliate link)
Blender (affiliate link) or Food Processor (affiliate link)
Cooling Rack (affiliate link)
a step-by-step guide to making pumpkin purée
step 1: prep the oven
Pre-heat the oven to 350F.
step 2: rinse the pumpkin
Rinse the pumpkin under cool water, rubbing off any dirt or mud that can be found on the skin. Pat dry. Cut the bottom of the pumpkin to make it stable.
step 3: cut the pumpkin in half, scoop out the seeds
Using a knife, cut the pumpkin in half. Using a soup spoon, scoop out the seeds. Set aside to make Roasted Pumpin Seeds, if desired.
step 4: peel the skin
Place the pumpkin flat side down. Using a knife ( I recommend a chefs knife), remove the skin on both halves of the pumpkin.
step 5: cut the pumpin into strips, then cubes
Cut the pumpkin into 2 inch (4.5 cm) strips, then cubes.
The ultimate budget friendly way to enjoy all of your favourite fall recipes!
step 6: add to a baking sheet with water
Add the raw pumpkin cubes to the baking sheet, and add 1 cup of water to the bottom of the pan. The water will steam the pumpkin cubes when baking in the oven.
step 7: bake
Place in the oven and bake for approx 30-45 minutes. Checking periodically to make sure that there still water at the bottom of the pan. Add a bit more, if it evaporates.
step 8: cool
The pumpkin cubes will be cooked when the pumpkin becomes a deep orange colour and edges become golden. To test, you should be to put a fork through them. Remove from the oven and let cool on a cooling rack (affiliate link) for at least 20 minutes.
step 9: blend
Once the pumpkin has cooled, add the cooked pumpkin to a blender or food processor and blend until smooth.
It’s so easy!
Storage
fridge:
keep this pumpkin puree in the fridge for up to 4 days.
Freezer:
Freeze in a freezer-safe bag or container for up to 3 months. I highly recommend pre-portion in 1 cup portions before freezing.
Frequently Asked Questions
can I use a carving pumpkin instead of a sugar pumpkin?
Yes! I’ve used this same technique for carving pumpkins as sugar pumpkins and got a similar result. The carving pumpkin is much larger than a sugar pumpkin so it will produce more puree. you might need to add a bit more water to the bottom of the pan when baking.
Pro Tip: Be sure to check you have enough baking sheets, storage bags or containers and storage room if using a carving pumpkin.
how much time does it take to make pumpkin purée?
Start to finish, the process takes 1-2 hours. I usually chose to make mine during a rainy, grey fall afternoon, when I know we will be home, and take advantage of that time to prepare a few fall snacks and meals at the time.
Can I freeze homemade pumpkin purée?
Yes! Pumpkin puree freezes really well, and can be frozen for up to 3 months. I usually pre-portion my pumpkin purée in 1 cup portions in freezer safe bags so I can easily pull out and thaw based on the amount I need for my recipes.
How do I thaw out pumpkin purée?
I recommend to pull it out of the freezer and put it in the fridge the night before you need it. If it’s still frozen the next day, submerge the bag in cold water, and use once thawed.
How long does homemade pumpkin purée last in the fridge?
Store it in the fridge for up to 4 days. This pumpkin puree doesn’t contain preservatives, so I recommend you use them sooner than later.
Pumpkin puree, perfect for all your pumpkin recipes!
other pumpkin recipes:
Recipe Card
Ingredients:
1 pumpkin, I like using a sugar pumpkin
A little bit of water at the bottom of the pan
Instructions:
Pre-heat the oven to 350F.
Cut the pumpkin, and remove the skin.
Put the raw pumpkin on a baking sheet. Add water to the bottom of the pan so the entire bottom of the pan is filled with water.
Put it in the oven for 30-45 minutes until golden brown
Let cool and blend until puree.
Enjoy!
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you might also like:
Black Bean Patties
Black bean burgers
These simple patties take no time to put together, are budget friendly and freeze beautifully. Win-win-win!
If you’ve been searching for a delicious, nourishing meal that’s as easy on your wallet as it is on your schedule, these Black Bean Patties are about to become your new weeknight hero. Packed with simple, recognizable ingredients, they’re proof that real food doesn’t have to be complicated to taste incredible. Whether you’re feeding a crowd or just looking for something quick and satisfying, these patties deliver hearty flavour in every bite.
One of the best things about these black bean patties is how wholesome they truly are. Made with black beans, flour, herbs, and eggs, they rely entirely on whole-food ingredients you already know and trust. No fillers, no mystery components—just real, nourishing foods that leave you feeling good long after the meal is over. It’s comfort food with a clean, feel-good twist.
And let’s talk budget friendliness. Beans are one of the most affordable protein sources out there, which makes these patties a smart choice for families looking to stretch their grocery dollars without sacrificing flavour or nutrition. A single batch can feed several people, and the ingredients are pantry staples you can keep on hand at all times. A delicious dinner or lunch that’s also kind to your budget? Yes, please.
Another major bonus: these patties freeze beautifully. Make a double—or even triple—batch on the weekend, and stash them away for busy days. Making them the ultimate grab-and-go meal for school lunches, workdays, or those evenings when cooking feels like a big ask. Freezer meals have never tasted this fresh.
Best of all, kids absolutely love them. Their mild, savoury flavour pairs well with everything from melted cheese, and the soft interior is perfect for little eaters. Serve them on hamburger buns, cut-up over rice, or tucked into a wrap, and watch how quickly they disappear. When a recipe is wholesome, affordable, freezer-friendly, and kid-approved, you know you’ve found a winner—and these black bean patties check every box.
other vegetarian recipes:
Here’s the recipe!
Ingredients:
2 eggs, (flax-egg work too, if you’d like take make these vegan.)
1 cup of black beans
1/2 cup all purpose flour
2 tsp dill, fresh or dried
1 tsp salt, I like using kosher salt
1 tsp garlic powder
Optional: 1 tbsp balsamic vinegar
Instructions:
In a food processor, add all ingredients in the listed order, Mix well.
Put mixture in the fridge and let it rest a minimum of 30 minutes.
Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.
Serve on a burger bun with toppings you like, or with barley or rice.
did you make this recipe? I want to see it!
Leave a picture and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
