Easy Homemade Pumpkin Puree

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Easy Homemade Pumpkin Puree

Well we’re almost to the end of October so you’ve probably already begun consuming pumpkin everything. For those of you looking to kick your pumpkin recipes up a notch, I highly suggest making your own pumpkin puree instead of using canned stuff. This recipe for easy homemade pumpkin puree will work great in things like pumpkin pie, pumpkin bread, pasties, dumplings, and more!

For this recipe I am using a Hokkaido pumpkin, but you can use any edible pumpkin that you wish. I personally just find Hokkaido pumpkins to have a rich nutty taste which I love, especially for things like my Ukrainian pumpkin bread.

2kg Hokkaido Pumpkin

If you’ve never broken down a pumpkin before do not worry. It’s actually quite easy, if a little time consuming. You cannot peel a pumpkin like you would a butternut squash; instead you have to cut it open like you would a bell pepper. Slice off the sides and then scoop out the guts. Don’t throw the seeds away though, you can roast them for a healthy snack. Next slice and cube the pumpkin, and then finally use the knife to chop off the skin. It may look like you’re wasting a lot, but pumpkin skin is thick and inedible so don’t worry.

Boiling the hokkaido pumpkin pieces for the homemade pumpkin puree

Place all the pieces in a large pot and add enough water to cover the pumpkin. Bring to a boil, and then let simmer for at least an hour, or until the pieces are soft enough to smash with very little effort.

Easy Homemade Pumpkin Puree

Drain the pumpkin and let drip away excess water. The next step you can do with a potato masher or a couple forks, but I like to use the whisk attachment on my stand mixer. Just place in all the pieces and let run on low speed until properly pureed. Some people recommend a blender, but the pieces should be tender enough to not need a blender. If they are too tough then you need to boil them longer.

Easy Homemade Pumpkin Puree

Use a rubber spatula to make sure everything is homogeneous and then move over to a jar. If you want to make the puree last a long time it freezes extremely well, just make sure to use a clean jar. Otherwise this easy homemade pumpkin puree will last for up to two weeks in the fridge (assuming lots of opening and closing).

Easy Homemade Pumpkin Puree

What Can You Make With Easy Homemade Pumpkin Puree

Anything you use canned pumpkin puree can be made with this easy homemade pumpkin puree. In fact, I’d argue everything you make with homemade pumpkin puree will be better!

Pumpkin Pie

Pumpkin Pasties

Pumpkin Cookies

Pumpkin Bread

Pumpkin Dessert Varenyky

Roasted Pumpkin Ravioli In Adjika Sauce

and more…!

Easy Homemade Pumpkin Puree

This method for homemade pumpkin puree is straightforward and simple, and perfect for people who want to do a lot of holiday pumpkin baking this Autumn.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert, Paste, Sauce
Cuisine American, Eastern European, European, Middle Eastern
Servings 4 cups
Calories 88 kcal


  • Pot
  • Stand Mixer (option, recommended)


  • 1 Pumpkin
  • Water


  • Break down the pumpkin until you have around 2-3 cm cubes (1-2 inches). Cut away the skin so only the flesh remains, but save the seeds for roast pumpkin seed recipes.
  • Place in a pot and fill with water just enough to cover the pumpkin. Bring to a boil, and then let simmer for around an hour, or until the pumpkin is tender enough to squash with a fork (or your fingers)
  • Drain the pumpkin pieces and place in a stand mixer with the whisk attachment. Let run on slow for a couple minutes to fully puree the pumpkin. You can also do this manually in a bowl using a couple of forks. Spoon everything into a jar and place in the fridge.


This puree will stay good for around two weeks in the fridge, or months in the freezer.
Keyword Hokkaido Pumpkin puree, Homemade pumpkin puree, Pumpkin Puree

Easy Homemade Pumpkin Puree

Tasty Autumn Recipes

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