How to Make Pumpkin Purée 2 Ways | Thick & Creamy, No Water

Healthy | Refined Sugar Free | Keto | Paleo | Gluten Free | Dairy Free | Vegan

This How to Make Pumpkin Purée 2 Ways guide shows you how to make thick, creamy, silky pumpkin purée without the mistakes most recipes make. Many people add water, which makes the taste watery and damages the texture. My method uses just pumpkin and a simple trick to keep it thick and smooth, perfect for baking and desserts.

You will see both roasted and stovetop methods that concentrate the flavour and create the ideal texture. The result is healthier and more flavorful than anything found in a can.

I love using butternut and Japanese pumpkin (kabocha or Kent) because they are naturally sweet, dense, and less watery. This means a smoother purée that sets beautifully in your recipes. During pumpkin season, I always keep a fresh batch in the fridge so I can make quick and easy treats any day of the week.
Use this pumpkin purée in your favourite recipes like Pumpkin Pie, Pumpkin Pancakes, No Bake Pumpkin Mousse, No Bake Pumpkin Cheesecake Cups, No Bake Pumpkin Orange Mousse, and Quick and Easy Pumpkin Feta Dip. Make a batch today and enjoy that rich pumpkin taste in breakfasts, snacks, and desserts all season long.

What You Need

• Pumpkin or squash: Kent/Japanese or butternut are my favourites
• For roasting: sharp knife, baking tray, parchment paper
• For stovetop: sharp knife, peeler, saucepan with lid
• For both: blender or food processor

Method 1: Tips for the Best Roasted Pumpkin Purée

Roasting pumpkin is a way to make purée because it naturally caramelises, intensifies the sweetness, and gives a rich, deep flavour that’s perfect for baking

Prep
Preheat oven to 200°C. Halve the pumpkin and scoop out the seeds. Keep the skin on. Slice into half wedges about 4–5 cm wide so they caramelise, lose extra water while baking, and cook evenly.

Roast
Line a baking tray with parchment paper. Arrange the wedges with a little space between them. Roast for 20–25 minutes, depending on the size of the slices, until the pumpkin is very tender and the edges are caramelised. If your wedges are thick, remove the tray halfway, flip each slice, and return to the oven.

Blend
Let cool slightly. Most of the skin will have loosened. Slip it off with your fingers or a spoon. Transfer the flesh to a stick blender jug, food processor, or high-speed blender and blend until smooth and silky.

Why this works: Slicing before roasting speeds up cooking, lets more moisture evaporate, and caramelises the edges, creating deeper sweetness without added sugar.

Method 2: Tips for the Best Cooked Pumpkin Purée (Without Water)

Steams in its own juices for a concentrated flavour and thick texture.

Prep
Peel the pumpkin. Slice into small chunks about 2–3 cm so they steam quickly in their own juices. Larger pieces will also work, but they take more time to soften.

Cook
Add pumpkin pieces to a saucepan with a fitted lid. No water needed. Cover and cook on low heat for about 5 minutes until the pumpkin starts releasing steam. Then cook on medium heat for 7–10 minutes until softened. You should see liquid at the bottom of the pan.

Reduce
Remove the lid, pour off any excess liquid if needed, then continue cooking on medium heat for another 8–10 minutes, stirring occasionally, until thick, soft, and glossy. Remember it thickens even more after chilling in the fridge.

Blend
Blend until smooth and creamy.

Why this works: Cooking the pumpkin in its own juices intensifies flavour and avoids watery purée, which is a common stovetop mistake.

Roasted vs Cooked Pumpkin Purée: Which One Should You Choose?

To compare the two styles, used half of a medium Kent pumpkin for roasting and the other half for cooking in a saucepan.

The roasted method gave me about 550 g of creamy, soft purée with caramelised sweetness. The saucepan method gave me about 450 g of thick, creamy purée with a concentrated flavour. Both are delicious

roasted is perfect for pies and cheesecakes, while saucepan-cooked is wonderful for mousse, dips, and any dessert where you want a thicker texture.

Pumpkin Health Benefits & Nutrition

• Rich in Beta-Carotene & Vitamin A: Pumpkin is packed with beta-carotene, which your body converts to vitamin A. This supports eye health, vision in low light, and immune function.
• High in Antioxidants: Compounds like carotenoids and flavonoids in pumpkin help neutralise free radicals and protect cells from oxidative stress.
• Good Source of Fibre: Pumpkin provides dietary fibre which supports digestion, satiety, and helps moderate blood sugar.
• Potassium for Heart Health: Pumpkin is rich in potassium, which helps counteract sodium’s effect, support healthy blood pressure, and promote cardiovascular wellness.
• Vitamin C, E & Minerals: Includes vitamins C and E, magnesium, manganese, iron, and zinc, which all support immune function, skin health, and metabolism.
• Low in Calories, Nutrient Dense: Pumpkin is mostly water but packs micronutrients for very few calories, making it a smart choice for healthy meals.

How to Make Pumpkin Purée 2 Ways | Thick & Creamy, No Water

Annie, Healthy Food by Annie

Learn how to make pumpkin purée two ways, roasted or stovetop without adding water. Both methods give you thick, creamy, and naturally sweet purée that’s healthier and more flavorful than canned. Perfect for baking, desserts, or savoury dishes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Basic Recipe, Meal Prep

Cuisine Dairy-Free, Gluten-Free, Keto, Paleo, Refined Sugar Free, Vegan & Vegetarian

Ingredients

  

• 1 medium Kent or Japanese pumpkin (or butternut squash)

Instructions

 

Method 1: Roasted Pumpkin Purée

• Prepare the pumpkin

  Preheat oven to 200°C. Cut the pumpkin in half and scoop out the seeds with a spoon. Leave the skin on. Slice into wedges about 4–5 cm wide so they roast evenly, lose extra water, and caramelise at the edges.
• Roast

  Line a baking tray with parchment paper. Arrange the pumpkin wedges in a single layer with a little space between them. Roast for 20–25 minutes depending on the size of the slices, until fork-tender and caramelised. If the wedges are thick, flip them halfway through roasting.
• Cool and remove the skin

  Let the roasted pumpkin rest for 5–10 minutes. The skin will loosen and can be removed easily with your fingers or a spoon.
• Blend

  Transfer the flesh to a blender or food processor and blend until smooth and silky.

Method 2: Saucepan Pumpkin Purée (No Water)

• Prepare the pumpkin

  Peel the pumpkin and cut into small chunks about 2–3 cm thick. Smaller pieces cook faster and evenly. Larger chunks also work but will need more time.
• Start cooking

  Place the pumpkin chunks into a saucepan with a lid. Do not add water. Cover and cook on low heat for 5 minutes until steam begins to build.
• Cook until soft

  Continue cooking with the lid on for another 7–10 minutes over medium heat, until the pumpkin is soft and you see liquid in the pan.
• Reduce the liquid

  Remove the lid. If there is too much liquid, carefully pour off the excess. Return the pan to medium heat and cook uncovered for 8–10 minutes, stirring often, until the pumpkin is glossy, thick, and very soft.
• Blend

  Let it cool slightly, then transfer to a blender or food processor. Blend until smooth and creamy. The purée thickens even more once chilled in the fridge.

Notes

Tips for the Best Pumpkin Purée

 

• Choose the right pumpkin: Butternut or Kent/Japanese varieties are naturally sweet, dense, and less watery, giving the silkiest purée.
• Slice size matters: Thicker wedges (4–5 cm) are best for roasting and caramelisation, while smaller chunks (2–3 cm) are ideal for stovetop cooking.
• No water added: Let the pumpkin cook in its own juices for a concentrated flavour and creamy texture.
• Cool before blending: Let the pumpkin rest for a few minutes before blending to avoid excess steam and watery purée.
• Blend until silky: Use a high-speed blender or stick blender for the smoothest, lump-free purée.
• Storage: Store in the fridge in an airtight jar for up to 5 days, or freeze in portions for up to 3 months.
• Meal prep tip: Freeze in ½ cup or 1 cup amounts so it’s ready for baking recipes like pancakes, pies, or cheesecakes.