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Homemade Pumpkin Puree (Gluten-Free, Vegan)

  • Author: felicia | Dish by Dish
  • Prep Time: 5 mins
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 4 cups 1x
  • Diet: Gluten Free


If you’ve got fresh pumpkins on hand, it’s time to ditch the canned pumpkin and make your own homemade pumpkin puree! It’s completely natural, tastes better, is cheaper than store-bought, and also free of additives or preservatives! Gluten-free, dairy-free and vegan.



  • 1 small pumpkin, or 1/2 a large pumpkin (approximately 46 pounds)
  • 1/4 cup water, or more as needed


  1. Preheat the oven to 400F.
  2. Rinse and pat dry your pumpkin, before cutting it into half (from stem to end) with a big sharp knife. 
  3. Scoop out the seeds with a spoon, and then place the pumpkin cut-side-down on a baking sheet.
  4. Roast the pumpkin for 45 to 60 minutes, until the flesh can be easily pierced with a fork. Let the pumpkin cool before using a fork or spoon to scoop out the flesh.
  5. Transfer the pumpkin flesh to a high-speed blender or food processor, add the water, and blend until you get a smooth puree. Depending on the size of your blender or food processor, you may need to process the pumpkin in 2-3 batches. For a smoother puree, you can add more water 1 tablespoon at a time.
  6. Transfer the pumpkin puree to sterilized glass jars and store in the refrigerator for 4 to 6 days, or freeze in freezer-safe containers or ziplock bags for up to 3 months. 


What Type of Pumpkins to Use: Ideally, pie pumpkins or sugar pumpkins will yield the sweetest pumpkin puree (perfect for baked goods and sweet treats such as pumpkin bread, pumpkin muffins, pumpkin scones, or pumpkin cheesecake). Larger pumpkins can definitely also be used to make puree, but the puree made from them will be less sweet (which makes it perfect for savory recipes such as pumpkin soup, pumpkin risotto, or pumpkin gnocchi).

How to Store/Freeze Homemade Pumpkin Puree: Homemade pumpkin puree does not have all the nasty additives and preservatives that make canned pumpkin puree shelf-stable and last forever, so make sure to store it properly. Homemade pumpkin puree will keep for 4 to 6 days in an airtight container in the refrigerator, or up to 3 months in the freezer. If you plan to freeze your pumpkin puree, put the puree in a freezer-safe container, or ziplock bags in individual portions to make it easier to defrost only the amount necessary.

How to Cook the Pumpkin in a Microwave: If you don’t own an oven, you can definitely use the microwave instead. Simply cut the pumpkin into smaller pieces, place them in a microwave-safe bowl and heat on high for 5-minute intervals, rearranging the pieces after each interval, until the flesh is easily pierced with a fork.

  • Category: Basics
  • Method: Baking
  • Cuisine: American

Keywords: homemade pumpkin puree

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