By Caro

Healthier than cans of pumpkin puree or pumpkin pie filling, with no additives or preservatives, home-made roasted pumpkin puree can easily be frozen and used anytime you need in your baking.

Pumpkin Puree How To

It’s 2019 and I wanted to test a lot of recipes that used Pumpkin Puree or cans of pumpkin pie filling. Neither of these are easy to find in the UK and pumpkins themselves only come into the shops beginning of October. So in preparation for that, and because I had 2 competitions on Facebook groups that I wanted to enter, (pics to come soon), I did research & testing with some butternut squash (these are a bit easier to come by). My research did yield that cans/tins of American pumpkin puree or pie filling did indeed consist of pumpkin and butternut squash.

Once the pumpkins were in the UK shops, I tested on those too and unfortunately I could only get the Jack-o-lantern type. In the US I know you can get a better range and can pick one with better flavour, but in the UK, I advise using pumpkin and butternut squash for a stronger colour and flavour. Roasting the butternut squash and just eating as is, was lovely. So mixing with the pumpkin is a great idea. That said, using just the pumpkin in another recipe, will still be good.


It really is easy to make pumpkin Puree yourself. Doesn’t require lots of equipment. A blender or processor is advised though and makes it much easier.


You could just cook the pumpkin on the stove top or even the microwave, but roasting it in the oven, increases the flavour and is easier too when cooking a lot of it. Especially when cooking with the hard pumpkin skin still on.


How much pumpkin puree you can make from a pumpkin, will depend on the size or weight of it in this case. So I have made some calculations below of how much puree you can make by weight of the whole pumpkin.


5kg (11lb, 176oz)Yields approx. 6 cups (1326g/44.7 oz) puree
4kg (8.8lb, 141oz)Yields approx. 4 3/4 cups (1.06kg/ 37.25 oz) puree
3kg (6.6lb, 106oz)Yields approx. 3 1/2 cups (795g/28 oz) puree
2.5kg (5.5lb, 88oz)Yields approx. 3 cups (663g/23.25 oz) puree
2kg (4.5lb, 70.5oz) Yields approx. 2 1/3 Cups (530g/18.75 oz) puree
1.75 kg (3.8lb, 61.7oz)Yields approx. 2 cups (442g/16 oz) puree
1.6 kg (3.5lb, 56.5oz)Yields approx. 2 level cups (425g/15oz) puree
1kg (2.2lb, 35.25oz) Yields approx. 1 1/4 level cups (265g/9.25oz) puree
833g (1.8 lb, 29.25oz)Yields approx. 1 cup (221g/8 oz) puree
1 cup puree = 221g/8 oz
Table of how much pumpkin puree different sized pumpkins yield


Cutting The Pumpkin

First thing to do for making pumpkin puree, is to cut into that pumpkin. The first cut is always the hardest, even with a big sharp knife. But if I can manage, you can too. I kind of cut an initial hole by stabbing it and then cutting around it till cut in half. Once in half it’s a bit easier, cutting from where you have already cut open.

Before that you want to scoop out the ‘flesh’ or ‘guts’ of the pumpkin and seeds. I use either a large strong spoon or a scoop to push down and scrape the contents out into a bowl. From there I pick out as many pumpkin seeds as I can be bothered (the ‘guts’ do stick to the seeds a bit!) Don’t bin the seeds though. You can oven roast them with some salt and make a nice snack. Even the ‘guts’ of the pumpkin can be kept to to make a vegatable stock. (You can bag it, label and freeze for another day if need be).

Cut the halves into quarters, and then into pieces/cubes, about 1″/2.5cm or 2″/5cm in size. Doesn’t need to be accurate, but just try to make all roughly the same size. You can of course just cut the pumpkin into 1/4 or 1/8′s and then roast, but this will take more time.


Roasting The Pumpkin

Next stage in making pumpkin puree, is to roast the pumpkin pieces, till cooked through and easily mashed with a fork. Once at this stage, simply mash by fork and scrape off of the pumpkin skin.

Oven roasted skin of pumpkin


Puree The Roasted Pumpkin

Third step in making your own roasted pumpkin puree, is to turn the mashed pumpkin into puree. Using a food processor or blender will work. You probably could do by hand, but this is much easier. Simply blitz it till it’s smooth, thinner and consistent in texture. Like baby food essentially 🙂


Final stage to making pureeing pumpkin, is to remove the excess liquid. Now you could keep it, but note that you would need to remove it for most of the recipes you want to use it for. Too much moisture, in for example pumpkin muffins, can produce an overly moist and almost soggy cake. Recipes that call for can/tins of pumpkin puree also have the excess liquid removed.

How To Remove Liquid From Pumpkin Puree

To remove the excess liquid from the pumpkin puree you have made, is very simple. Like for vegetables such as courgette/zucchini if using in cakes or loaves, you wrap in a clean tea-towel, close up and squeeze out as much liquid as possible. As an extra measure, I leave the closed towel (tied if need be), in a sieve, over a bowl or jug for 15 – 30 minutes. Come back and there will always be some liquid collected.


Once you have removed excess liquid from your home-made roasted pumpkin puree, you can use directly in any recipe. Alternatively, store in an air-tight container in the fridge for a few days. What I tend to do is freeze the pumpkin puree, especially when it’s only seasonal for a short time in the UK.

How To freeze Pumpkin Puree

To freeze the roasted pumpkin puree, I first measure out about 1 or 2 cups (221g/442g) of the puree, since most recipes call for this amount. I then place in food baggies, squash flat, releasing the air and seal. This way it takes up less space in the freezer too. Don’t forget to label the bag and date it too. Can safely be frozen for 6 – 12 months.


So if using pumpkin and butternut squash (or any other squash), just roast in the same way (might take a shorter time to cook though). Mix the two together, and puree as above. The butternut squash adds a nice deeper orange colour to the puree and better flavour. Note that average sized butternut squash will make about 1 cup/221g/8 oz of puree.

Also using butternut squash in roasting pumpkin puree

USE THE PUMPKIN PUREE – Pumpkin Puree Dessert Recipes

Here are some of my favorite pumpkin recipes, using home made roasted pumpkin puree.

Try this recipe I reviewed, using my home-made roasted pumpkin puree recipe

Chocolate & Pumpkin Bundt Cake

Or how about a fancy Pumpkin Roll?

Chocolate Pumpkin Muffins?

Extra close shot of inside cut pupkin scooping out the guts and seeds with a pumpkin puree title.


Making your own roasted pumpkin puree at home, could not be easier. Healthier than cans of pumpkin puree or pumpkin pie filling, with no additives or preservatives, home-made pumpkin puree can easily be frozen and used anytime you need in your baking. So what's stopping you?
Course Appetizer, Dessert, Side Dish, Soup
Cuisine American
Keyword Pumpkin, Pumpkin puree, puree, Roasted pumpkin
Prep Time 15 minutes
Cook Time 45 minutes
Rest/Cooling Time/Puree 1 hour
Total Time 2 hours
Servings 16 oz (various)
Author Caro
SAVE RECIPE Share on Facebook


  • Chopping Board
  • Large sharp knife
  • Baking trays/sheets
  • Baking/parchment paper
  • Fork
  • Food processor or blender
  • Clean Tea-towel
  • Sieve
  • Bowl or jug
  • Scales/measuring cups (optional)


  • 1 Whole Pumpkin (see below for sizes & yield)
  • 1 Butternut Squash (optional for giving a deeper flalvour and colour & more like a can of pumpkin pie filling)



  • Heat oven to 180°c/160°c fan/350°f, Gas Mark 4
  • Start by cutting the pumpkin in half very carefully (I had to do in two stages). Once the first half is cut, it's easier to do the rest. Next scrape out the inners of the pumpkin (see above recipe for uses). Cut each half into quarters and then into slices and cut these into cubes, roughly 1"/2.5cm or 2"/5cm size.   (You can leave bigger pieces but it will take longer to cook).
  • Next line baking sheets/trays with baking/parchment paper and then place the pieces of pumpkin on top.  Make sure they are all apart.


  • Place in the oven and bake for about 40 -50 minutes, until golden and soft all the way through.  Check one piece (a large piece if possible), by mashing with a fork.  If you can mash it easily, it is ready.  If not, cook a few more minutes and check again.
  • Once ready, remove from the oven and place on cooling racks.  Leave 10 – 15 minutes to cool down a little.
  • Take a fork and mash the pumpkin.  Do this while holding the skin and slice it off the skin.  Remove the skin from the baking sheet and continue on as before until you have a pile of mashed pumpkin.


  • Place the mashed pumpkin in a large processor (use in batches if a small processor –an immersion blender might work). Process till thinner, a consistent texture and puree like in appearance
  • Place the puree on to a clean tea-towel, close together and squeeze out the liquid.  Do this a few times and then  (with the tea-towel still closed – you can tie it if need be), leave in a sieve positioned over a jug or bowl for 30 minutes.  This will remove the liquid that is not needed if you are using in a recipe that has called for a tin/can of Pumpkin Puree.
  • Use in a recipe directly, store in an airtight container in the fridge for a few days, or freeze on the same day.  I like to place 1 cup worth/221g (or 2 cups/442g) in a food baggie as recipes often call for this amount.  Then I flatten, letting the air out and then seal and it doesn’t take up too much room.  Be sure to label the bag an date it.  Can last 6 – 12 months.


  • 5kg (11lb)  Pumpkin yields approx. 6 cups (1326g/44.7oz) puree
  • 2.5kg (5.5lb) Pumpkin yields approx. 3 cups (663g/23.25oz) puree
  • 1.75kg (3.8lb) Pumpkin yields approx. 2 cups (442g/16oz) puree
  • 1 cup puree = 221g/8oz
*See top of recipe blog for more details on pumpkin sizes and yield of puree from it.
Print Recipe


Calories: 274kcal

More Autumn/Fall Recipes

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DIFFICULTY LEVEL: super easy, beginner

Rating: 0.5 out of 5.

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