Pumpkin Puree from Scratch

pumpkin puree from scratch

If you’ve hung around my site through the holiday season, then you know that I’m addicted to all things pumpkin. I love making pumpkin puree from scratch, freezing it, and having it ready for all my delicious pumpkin recipes!

Pumpkin will be coming into season really soon, so I gotta make sure I’m ready to cook me up a load of pumpkin and have it ready! There are a two different methods for making pumpkin puree from scratch that I have used, and you can try them both to see which one you like.

Boiling Pumpkin Puree

I have done this method a couple of times when I’ve made pumpkin puree, and it definitely works. Basically you just cut up a fresh pumpkin into small pieces, take the skin off and boil until soft. Then you mash it all up with a good hand mixer and voila, you have pumpkin puree from scratch!

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While I do like this method, it does take a lot of prep time. However, if you need some pumpkin puree pretty quickly, this method is your best bet. You’ll be done a lot faster than if you use the next method.

Baking Pumpkin Puree

The easier way to make pumpkin puree from scratch is to bake your pumpkin! With this method, you’re basically just cooking the pumpkin in the oven until it collapses and falls apart. It makes it super easy to scoop out the seeds and the innards! My mouth is just drooling thinking about how amazing the house smells when I’m cooking pumpkin!

Here’s how to do this method:

  1. Preheat oven to 350.
  2. Place whole pumpkin in a oven-safe dish or pan that will catch any juices that cook out of the pumpkin.
  3. Place your dish/pan with the pumpkin into the oven.
  4. Cook for 4-6 hours, or until pumpkin collapses on itself when prodded with a cooking utensil.
  5. Let cool, then open up the pumpkin and scoop out the seeds with a spoon, to be discarded.
  6. Scrape pumpkin “meat” out with a spoon, and place it into a mixing bowl. Try not to get any of the pumpkin skin into your mixture.
  7. Mix well with a mixer until you have a nice smooth puree.

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The drawback of the baking method is that the pumpkin takes a really long time to bake! If you need pumpkin puree in a pinch, you’re better off going with the boiling method.

These are my two favorite ways to make pumpkin puree from scratch. Do you have any other methods that you use, or have a favorite pumpkin recipe? You know I’m a pumpkin addict, so please share your tips with me!

And be sure to check out all these other pumpkin from scratch recipes.


By |2013-12-03T06:45:05-04:00November 14th, 2012|Pumpkin Recipes|3 Comments

About the Author:

I'm a former sweet-tooth turned health-nut. After a difficult loss of a first pregnancy and having a second child with a heart condition, I became obsessed with health and wellness. I revamped our entire family's lifestyle, dropped seven pant sizes, and created a website where I could share our story and help support people wanting to make small changes day by day in order to live well. I also support my family by the work that I do here through advertising content, affiliates, and partnership/consultant links within content. When you click and/or order, it puts food on our table. Thanks for all your support, and may you live well and thrive!


  1. Karen July 14, 2013 at 6:12 pm - Reply

    Have you ever tried cooking it in the microwave? That’s the method I have used. It is fast and oh so easy. I’ll see if I can find my blog post about it.

    • Crystal Collins July 14, 2013 at 7:04 pm - Reply

      I haven’t tried the microwave version. My only concern with that is the microwave completely killing off all nutrients.

  2. Karen July 14, 2013 at 6:21 pm - Reply

    Oh no! I am so sad. I can’t find my blog post about cooking pumpkin, which probably means I forgot to blog about it. haha! I have no idea where my pictures are. I have been going through my old SD cards saying, “Oh yeah. I need to blog about that.”

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