Homemade Pumpkin Puree

Homemade Pumpkin Puree Recipe

Homemade Pumpkin Puree is one of the most flexible ingredients you can have on hand this fall! From muffins, to pies, and even in smoothies, nothing beats it!
Please note, you can make your own pumpkin puree without the other ingredients (just using the pumpkin), but we make it this way to save any extra work when we use it in smoothies, muffins, or just eat it on its own!


1 large pumpkin
1 cup brown sugar
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt

Homemade Pumpkin Puree Recipe

1. Quarter your pumpkin, and scoop out all of the seeds and gooey stuff! (Save the seeds to make Vegan Roasted Pumpkin Seeds!)

2. Lay with the skin side down on baking pans, and add about 1/2 inch of water to the bottom of the pan.

3. Combine nutmeg, cinnamon, pumpkin pie spice, and salt to a dish, and sprinkle over all of the pumpkin quarters.

4. Bake at 350 degrees for about 1 hour (until the pumpkin is tender and easily removed from the skin).

5. Remove from the oven and allow to cool for 30 minutes.

6. Remove "meat" from the skin and add to a food processor.

7. Add brown sugar and process until it is a smooth consistency.

8. Can, freeze (up to 3 months), refrigerate (up to 1 week), or just use/eat it right away!

*We usually fill an ice cube tray with puree and add a cube or two to smoothies for a nice fall pumpkin flavor!