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Easy Homemade Pumpkin Puree

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Course: Vegetable Puree
Author: Blender Babes


  • 2 small pie pumpkins OR 1 large pumpkin
  • Filtered water


  • Using a sharp knife and a steady hand, cut pumpkin in half.
  • Use a spoon to scrape out the pulp and seeds and place into a colander for rinsing.
  • Place pumpkins on a baking sheet and roast at 350 (small pumpkins) to 400 degrees (large pumpkin) for 45 min to an hour - or until fork tender.
  • Peel off the skin OR use a spoon to scrape out the tender pumpkin and place in your blender jar with a 1 Tbsp of water.
  • For Blendtec: Fill jars halfway. Using TWISTER jar, use SPEED 4 for 10-15 seconds, turning lid counterclockwise during blending. Using FOURSIDE jar, use SPEED 4 for up to 15 seconds. If blade is spinning freely, stop machine, remove lid and with rubber spatula push ingredients toward blade, then continue blending on SPEED 4 until desired consistency is reached.
  • For Vitamix: Fill 3/4 full, may require more water. Turn machine on, and increase to speed 4 or 5. Remove lid plug and use tamper to push ingredients toward the blade. Blend for 20-30 seconds, until desired consistency is reached.
  • Repeat until all pumpkin is pureed.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


You can either use this immediately, store it in the fridge for a few days, or freeze for later use all season long!
To store in the freezer, measure 1 or 2 cups and place in quart size plastic baggies and seal but leave a tiny opening to flatten/push out the air, then seal completely.
Use a sharpie to label, date and write the portion size on your baggie and freeze.