Subscribe to stay up to date plus get 5 Free Home Productivity Printable Planners!

Homemade Pumpkin Puree – Healthy and All-Natural

Thanks for Sharing!

Learn how to make your own Healthy Homemade Pumpkin Puree to use in your Fall recipes. 

Seems like there was a shortage of Pumpkin Puree at the start of Fall this year. I think it’s because of everything going on – maybe there’s some kind of shortage of supply and demand in the marketing industry.

Healthy Homemade Pumpkin Puree - How to Make Pumpkin Puree -

Whatever it is, finding a can of pumpkin was next to impossible earlier this Fall season. Every store I check that usually sells canned pumpkin were out of stock, nothing in sight. Thankfully though, I’d grab a few cans somewhere around July, just in case. I think folks caught on and did the same thing too because everything seemed to have been sold out before Fall officially began. Between August and September it was next to impossible to find just a can (well I guess it depends on the state you’re in & where you shop).

I still had my 3 cans so I thought I would scheme on them if they remain scare throughout the season. Because you know, if you love to include pumpkin in some of your Fall recipes you can never have too many cans right?

I actually don’t think I’ve ever had as many cans of pumpkin as I have this Fall. When my husband found some at a Kroger in another state on our way from visiting family, he bought 10 cans! Then Trader Joe’s brought out their abundance of pumpkin and we bought a few more cans. Plus a friend who knew I was searching for some pumpkin before I bought the abundance, brought over 4 cans. Ah, so much canned pumpkin and to think I still schemed to use them less they go out of stock again.

BTW: Most canned pumpkin I’ve come across are 100% All-Natural. You can also check the back label to make sure it says pumpkin is the only ingredient.

Healthy Homemade Pumpkin Puree - How to Make Pumpkin Puree -

But you know, with all this canned pumpkin shortage, I got thinking about how I grew up. My mom took pumpkins and made stew and soup out of them. The stew was a seasoned steam-down side we ate with rice and some kind of poultry or meat. Ah! I sure loved that stewed pumpkin with rice:)

But with that background, I thought that I should show you how to make your very own pumpkin puree, especially if there’s a shortage of canned pumpkin where you are. So why did I chase after canned pumpkin rather than making my own since I have the knowledge. Girl, have you ever seen the size of those giant pumpkins around? They ain’t easy to cut. I don’t know – just don’t feel up to going through the process sometimes, OK?!

But making your own pumpkin puree will help you:

  • save money on several cans of pumpkin
  • choose the type of pumpkin you prefer (yellow, orange)
  • choose organic real pumpkin
  • you get to enjoy real pumpkin puree all season long
  • be proud of what you made

Note: Not all pumpkin taste the same, some are sweeter than others. So when picking or buying a real pumpkin, make sure you get the right ones for the recipes you intend to make.

Healthy Homemade Pumpkin Puree - How to Make Pumpkin Puree -

Healthy Homemade Pumpkin Puree - How to Make Pumpkin Puree -

Homemade Pumpkin Puree Video Tutorial

Homemade Pumpkin Puree Recipe

What you need:

  • 1 Large pumpkin – about 8 lbs
  • Cut or carve out the top of the pumpkin.
  • Cut pumpkin in 1/2, then cut each half in 1/2. You should have 4 pieces.
  • Scrape out the seeds and insides.
  • Cut each piece in smaller pieces for baking.
  • Place pumpkin pieces on baking sheet.


  • Bake at 450 for 1hr or 400 for 1 hr 20 mins.
  • Remove from oven. If there any brown spots, clip them out.
  • Scoop out baked pumpkin from the skin.
  • Place in a blender. Add 1 cup water.
  • Puree down to 5 cups.

Ways to Use Homemade Canned Pumpkin

  • Use right away in recipes – breads, muffins, cakes, smoothies, shakes, latte, etc.
  • (I think Pumpkin Pie requires a special type of pumpkin)
  • Store in the fridgerator for use within the week.

Freezing Option

  • You can freeze pumpkin puree in Mason Jars or freezer bowls for later use.
  • Defrost in the fridge overnight or use your preferred means of defrosting.
  • Use in your favorite Pumpkin dishes.

To make Pumpkin Soup – sprinkle 1 tsp sea salt plus 1 tsp white pepper and 2 TBSP olive oil over chopped pumpkin before baking.

  • Add 2 cups water for pureeing instead of one.
  • Place in a pot, then add in 1 cup chicken broth and stir (you can also use an extra cup of water if you don’t have chicken broth).
  • Cook on low, stirring constantly until it begins to bubble a little.
  • Add 1/2 cup half and half, 1/3 cup honey & a dash of salt and pepper.
  • Cook just until heated through. Serve hot.

Pin This Image

Healthy Homemade Pumpkin Puree - How to Make Pumpkin Puree -

She looketh well to the ways of here household, and eateth not the bread of idleness (Proverbs 31:27).

Thanks for Sharing!
Join the Conversation

Read previous post:
Healthy Pumpkin Granola Mix – With Video

Make this super easy, delicious and healthy pumpkin granola mix for your family this Fall with my recipe and video...