Pumpkin Purée

As promised, here are the steps to making your own canned pumpkin, otherwise known as pumpkin purée. It’s easy…and a little messy! 🙂Homemade Pumpkin Purée


  • Cooled roasted pumpkin
  • Food processor or blender
  • Cheese cloth
  • Colander
  • Large bowl


  1. Using a spoon, scoop out all of the pumpkin, leaving the skin behind.
  2. Blend it up until it is a really smooth consistency.
  3. Set your colander inside of your bowl and place the cheese cloth in the colander.
  4. Scoop out the purée into the cheese cloth.
  5. Refrigerate and let the juice leave the purée for a couple of hours. For my small pumpkin, about 1 cup of liquid escaped. (If you don’t have that much time and don’t mind getting a bit messy, using your cheese cloth (folded over a couple of times) squeeze about the same amount of liquid.)
  6. Spoon out the pumpkin purée into a air tight container and store it in the refrigerator for a maximum of 5 days.

Up Next: How to Roast Cinnamon Pumpkin Seeds

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