Homemade Pumpkin Puree

Homemade Pumpkin Puree

Homemade Pumpkin Puree
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Instead of buying store-bought canned pumpkin, make your own pumpkin puree at home easily in your blender. This can be frozen so make it in bulk, it can be added to breads for yummy pumpkin bread or muffins for the kids, or we simply add it to cook pasta, Yum!


  • 1 whole pumpkin
  • ½ cup (120 ml) nut milk


  1. Preheat oven to 205°C.
  2. While the oven is preheating, cut your pumpkin in half and scoop out the pumpkin seeds with a large spoon.
  3. Place each half cut-side side down, on an aluminum foil or parchment paper covered baking sheet.
  4. Roast the pumpkin for 45 minutes to and hour depending on the size of your pumpkin.
  5. You will be able to tell if your pumpkin is done roasting when you can pierce outside easily with a fork.
  6. Once the pumpkin has cooled enough for you to be able to scoop it, measure out 2 cups (500g) of the roasted pumpkin flesh.
  7. Place the 2 cups (500g) of pumpkin flesh and ½ cup (120 ml) skim milk into the blender or processor.
  8. Blend.


For a thicker puree use less milk, to thin the puree add a little more milk. You can season it to your liking with your favourite seasoning like pumpkin spice, ginger or just cinnamon.