Make Your Own Pumpkin Puree

Pumpkin Puree

Learn how to make your own homemade pumpkin puree! The canned stuff is fine, but really DIY fresh pumpkin puree is much more flavorful.

DIY Pumpkin Puree

How DO I Make My Own Pumpkin Puree?

Good question!

Well, today we’re going make pumpkin puree. You know pumpkin puree? Of course you do. It’s the main ingredient in pumpkin pie! You can find it in the stores under the brand name Libby’s and don’t get me wrong, canned pumpkin is pretty damn delicious. However, the fresh stuff is even better! It’s super simple to do yourself and you can do it in an hour. So let’s dig in!

Step 1: Take a pumpkin and throw it out!

Throw It Out? WTF?

That’s right. Instead we are going to use a different winter squash. We’re going to use a kabocha. I did a similar post about this amazing fruit last year when I made my Roasted Kabocha Miso Soup.

A kabocha is a badass Japanese cousin of the American Sugar Pumpkin. It’s so badass it once pants Chuck Norris. so badass it once spent a night with Hulk Hogan’s daughter and didn’t call her back. It’s so badass it taught Jon Snow something. Seriously, though, a Kabocha is a sweeter, more flavorful winter squash that will give you a tastier pumpkin puree.

Roasted Kabocha Miso Soup
Top: Kabocha Bottom Left: Butternut Squash Bottom Right: Sugar Pumpkin

So, the real first step is preheating an oven to 350ºF. We’re going to be roasting which will soften the flesh and caramelize the natural sugars in the squash. Next, cut the kabocha in half with a meat cleaver or other large knife. Using an ice cream scooper, scoop the stringy bits and seeds out of the halves and discard. WARNING: Do not throw the guts in the garbage disposal. It will jam! Learned that the hard way.

Cut the halves into large chunks and lay them down on cookie sheets orange-flesh side down. You’re probably going to need two pans. Drizzle the chunks generously with olive oil and rub to coat well. Pop them in the oven and cook until the flesh is soft and the bottom is nice and brown (about 45 minutes).

Kabocha Chunks
Lay Them out like this

Once the squash is ready, remove from the oven and let it cool for a few minutes. When it’s cool enough to handle, cut the green skin away from the flesh. It should be soft like butter, but if it’s not, roast it a little longer. Throw the skinned squash in a blender and puree until smooth.

That’s it. You’re done. Plenty o’ pumpkin puree for your pies. (alliteration is fun!)

Oh wait! I almost forgot! I am proud to announce that I am working with a potter now! No, not Harry, but she is kind of a wizard with a pottery wheel. Her name is Karen Stern of Dangerous Pottery. Danger IS her middle name! Actually I’m not sure about that. I’m going to have to see the birth certificate. Anyway, here’s a shot of the bowl I used.

Dangerous Pottery

Check out this sky blue shallow bowl! Isn’t it beautiful?! All of Karen’s pieces are handmade and one of a kind. They are also for sale! Go to for more information or to peruse her inventory. Also, Dangerous Pottery will be at the Montclair Pop-Up Artisan Market in Montclair, New Jersey this Saturday October 10th 2015. Check her out. If ya can.
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Making your own pumpkin puree requires a little something special. Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Baking Sheets[/list_item][list_item icon=”fa-cutlery”]Extra Virgin Olive Oil[/list_item][list_item icon=”fa-cutlery”]Blender[/list_item][/list]
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Pumpkin Puree

DIY Pumpkin Puree for your pies and more!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Matthew Cetta


  • 1 Kabocha
  • Olive Oil


  1. Preheat oven to 350ºF
  2. Cut Kabocha in half and scoop out the guts and discard. Use an ice cream scooper.
  3. Cut the halves into large chunks and lay out on a baking seat flesh side down. Drizzle generously with olive oil and use your hands to coat.
  4. Place in the oven and roast until soft and caramelized. (about 45 minutes)
  5. Remove from the oven and let cool for 5 minutes. Cut green skin off and toss into a blender.
  6. Puree until smooth.

Recipe Notes

Will keep for 2 weeks in the fridge and up to 3 months in the freezer.

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One response to “Pumpkin Puree”

  1. Lol – kabocha is way more tastier than pumpkin, but I’ve been an avid abuser of Libby’s for awhile – though I might have to change my game going forth from today on – I bet making your own kabocha puree is not only tastier, but more economical too! Glad to have stumbled by!

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