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Let’s face it, pumpkin puree is quite the seasonal thing and it’s very easy to just buy a few cans of puree. However, if you are like me, you cringe when you settle for canned products.

But if you are also like me then you know you need pumpkin puree for #AllThingsPumpkin like pumpkin spice smoothies, pumpkin face masks, and of course pumpkin pie!

Canned food has a few reasons for not being all that great, in case you didn’t know. There is the fact that most cans contain BPA in the lining and thus BPA ends up in your food. There’s also the fact that  canned is obviously not as nutritious as fresh because it’s been processed.

The good news is that homemade pumpkin puree is actually quite easy.

I just made a batch of puree and now I’m going to show you how I did it.

Homemade Pumpkin Puree - It's actually quite easy to make, saves you money, and you don't have to worry about BPA in your cans leaching to your puree! #pumpkin #pumpkinpuree #DIY #homemade #fall #puree

Homemade Pumpkin Puree


Small pumpkins – You can use any pumpkins but the smaller ones such as “pie pumpkins” are the ones that taste best and have the best texture.

Directions :
Slice off the top of your pumpkin (You know, the stem part).

Then cut the pumpkin in half. (Either vertically or horizontally, it doesn’t really matter)

Scrape out the seeds and pulp from the center of the pumpkin.
This will probably be the most annoying part of the whole ordeal. If you end up with some stray strings that’s fine. (Save the seeds for roasting!)

Place pumpkin pieces on a baking sheet face down (so skin side up) and roast at 350 degrees for 30-45 minutes. When you can easily pierce the pumpkin meat with a fork, it is done cooking.

Peel the pumpkin skin off of the meat. This is now incredibly easy to do. Either use a knife or just scoop out the meat with a spoon. (It’s as easy as scooping out avocado!)

Place all the meat into a food processor or blender and whirl away. You may need to add a bit of water. Puree till it’s smooth. Voila pumpkin puree!

You can use the puree immediately, store in the refrigerator for a few days, or freeze for later use.

I roasted two pie pumpkins and ended up with about 6 cups of pumpkin puree. We have already used all of it up so I need to go buy more pumpkins.

If for some reason you are having an incredibly hard time cutting through your pumpkin, then you can throw them in the oven WHOLE for a few minutes (no more than 10). This will get them just soft enough to cut through. I however, haven’t had to do this yet.