Homemade Pumpkin Purée Guide

Ingredients

• 1–2 small sugar pumpkins (also called pie pumpkins)
• 1–2 teaspoons neutral oil (optional, for roasting)
• Pinch of salt (optional)

How to Make Pumpkin Purée

You can make pumpkin purée using two main techniques. Roasting creates a deeper, sweeter flavor, while steaming is faster and keeps the purée lighter in color and softer in texture. Both will work in baking, soups, and sauces.

Method 1: Roasted Pumpkin Purée (Best Flavor)

1. Preheat the oven to 400°F (204°C).
2. Halve the pumpkins using a sharp knife. Scoop out the seeds and stringy bits.
3. Lightly oil the cut sides (optional) and place the pumpkins cut-side down on a baking sheet lined with parchment.
4. Roast for 45–60 minutes, or until the flesh is very soft when pressed.
5. Cool slightly, then scoop the flesh into a blender or food processor.
6. Blend until smooth. Add 1–2 tablespoons of water only if needed to help it move.
7. Optional: Strain through a fine mesh sieve for an ultra-smooth, thick purée (ideal for pies).

Method 2: Steamed Pumpkin Purée (Fastest)

1. Peel and cube the pumpkin.
2. Steam for 15–20 minutes, or until very soft.
3. Transfer to a blender or food processor and purée until smooth.
4. Strain if needed to remove excess moisture.

Texture Tips

• For baking: use a thicker purée. Strain briefly or simmer the purée to evaporate moisture.
• For soups or sauces: a looser purée works perfectly.
• If your purée looks grainy: keep blending—pumpkin smooths out with time.

Pumpkin Purée vs. Pumpkin Pie Filling

It’s important to understand the difference between pure pumpkin purée and pumpkin pie filling (also called pumpkin pie mix). Pumpkin pie filling contains added sugar, spices, and a thinner consistency designed for ready-to-bake pies. Because of this, it is not interchangeable with pure pumpkin purée in most recipes.

At PantryJoy, we always use 100% pumpkin purée so you have full control over sweetness, spice level, and baking texture. Using pie filling instead of purée can make baked goods overly sweet, overly spiced, and too wet to rise or set properly.

How to Store & Freeze

• Refrigerate: up to 5 days in an airtight container.
• Freeze: up to 3 months. Freeze flat in bags for easy portioning.
• Thawing: Thaw in the fridge and stir to recombine. If watery, strain or simmer briefly to thicken.

Ways to Use Homemade Pumpkin Purée

Your purée works in any recipe that calls for canned pumpkin. Try it in:

• Brown-Butter Pumpkin Cookies
• Pumpkin Cheesecake Bars
• Pumpkin Soup
• Pumpkin Spice Loaf

FAQ

Can I substitute homemade pumpkin purée 1:1 for canned?

Yes—just be sure your purée is thick enough. If it seems watery, strain or simmer until it resembles the consistency of canned pumpkin.

What pumpkins work best?

Sugar pumpkins and kabocha squash work best for smooth, flavorful purée. Avoid large carving pumpkins, which are stringy and bland.

Why is my purée watery?

This is common with steamed pumpkin or high-moisture squash varieties. Strain through a mesh sieve or simmer briefly to thicken.

Can I use pumpkin pie filling instead of pumpkin purée?

No—pumpkin pie filling contains sugar and spices. It will make baked goods too sweet, too spiced, and too loose. Always use plain pumpkin purée unless a recipe specifically calls for pie filling.

Quick Reference Recipe: Homemade Pumpkin Purée