Homemade Pumpkin Puree

This homemade pumpkin puree is smooth, flavorful, and perfect for all your fall recipes - from pumpkin pie to lattes. Made with just one ingredient and no preservatives, it’s a cleaner, tastier alternative to canned versions.

Print Recipe Pin Recipe

Prep Time 10

Servings: 2 cups

Course: Basic, Dessert, Ingredient

Cuisine: American

Ingredients Method Notes

Ingredients

1 small Hokkaido or sugar pumpkin ca. 800–1000g

Method

Wash and cut the pumpkin in half. Remove seeds and stringy parts.
Slice into chunks (no need to peel if using Hokkaido).
Steam the pumpkin pieces in a steamer basket or pot with a little water for about 15–20 minutes, or until very soft.
Let cool slightly, then press through a fine mesh sieve or food mill for a silky-smooth texture.
Alternatively, blend with a food processor for a quicker method.
Use immediately or store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

- Best pumpkins: Sugar pumpkin, Hokkaido, or butternut squash.

- For even more flavor, roast the pumpkin instead of steaming (adds sweetness and depth).

- Perfect for: Pumpkin Spice Latte, pumpkin muffins, pies, soups, or baby food.