The Whole Hearted Kitchen

There’s nothing quite like homemade pumpkin purée – fresh, flavorful, and the perfect base for pies, soups, and breads (especially pumpkin rolls!). It’s simple to make with just one ingredient: pumpkin!

Why Make Homemade Purée?

Canned pumpkin is convenient, but homemade pumpkin purée has a fresher, brighter flavor and a smoother texture. You also get to choose the type of pumpkin or squash you use, which means your purée can be sweeter, nuttier, or richer depending on the variety. Making it yourself is also surprisingly simple—and it becomes a little seasonal ritual that fills your home with warmth and the smell of roasted pumpkin.

What to Do with the Seeds?

Don’t toss those seeds! Pumpkin seeds are edible and full of nutrients. Once scooped out, rinse and pat dry, then toss with olive oil and your favorite spices. Roast at 325°F (160°C) for 20–25 minutes until golden and crunchy. They make a perfect snack or garnish for salads and soups.

The best Pumpkins & Squash for Purée

Not all pumpkins are created equal! The large carving pumpkins you see at Halloween aren’t great for cooking—they tend to be watery and stringy. Instead, look for smaller pie pumpkins (also called sugar pumpkins). They’re naturally sweet, creamy, and perfect for baking.

Other winter squash also make wonderful purée. Some favorites include:

• Butternut squash — sweet, nutty, and velvety.
• Kabocha squash — dense and rich with a deep orange color.
• Red Kuri squash — slightly chestnut-like in flavor.

The photo above is just one of the many things you can make and create with an homemade pumpkin purée!

Ingredients & Tools

• 1 pie pumpkin (sugar pumpkin)
• Baking sheet
• Unbleached parchment paper
• Sharp knife
• Spoon for scooping
• Hand blender (immersion blender) or food processor
• Jars or containers for storage

Instructions

Step 1 — Preheat the oven (10:30 am)

Set your oven to 400°F (200°C). While it warms up, prepare your kitchen space.

Step 2 — Prep the pumpkin (10:40 am)

Line a baking sheet with parchment paper. Carefully cut the pie pumpkin in half.

Scoop out the seeds and stringy pulp. Place the cleaned pumpkin halves cut side down on your prepared baking sheet.

Step 4 — Roast

Roast in the oven for 40–60 minutes, until the flesh is fork-tender.

Remove from the oven and let cool for 20–30 minutes.

Step 6 — Peel & blend

Slice each half again (you’ll have four pieces total). The skin should peel back easily.

Use an immersion blender (hand blender) or food processor to blend until smooth.

Notes & Tips

• Pie pumpkins are smaller and sweeter than carving pumpkins—perfect for baking.
• Homemade pumpkin purée may vary in color depending on the pumpkin variety.
• One medium pie pumpkin usually makes about 3–4 cups of purée.

Homemade pumpkin purée is simple, nourishing, and full of cozy autumn flavor. Whether you’re making pie, bread, soup, or muffins, starting with fresh purée makes all the difference. Enjoy the process, save those seeds, and savor the season—one pumpkin at a time. 🎃