Homemade Pumpkin Puree

Homemade pumpkin puree

Pumpkin puree is perfectly fine from a can, but nothing beats homemade pumpkin puree. There's some amazing about turning a whole pumpkin into a smooth, brilliantly orange puree. Once you've made the puree, it can be frozen for use later or make pumpkin pie right away!


Pumpkin Puree

1 (1479g) sugar pie pumpkin, whole


  1. Preheat the oven to 350F degrees. 1 minute
  2. Cut the top off the pumpkin, then cut the pumpkin in quarters, total of 4 pieces. 1 minute
  3. Scoop out the seeds and inner stringy fibers. Save the seeds for roasting, sugar pie pumpkin seeds are more delicate and delicious than regular pumpkin seeds. 2 minutes
  4. On a baking pan lined with foil, reform each half of the pumpkin and place cut side down on the pan. 1 minute
  5. Bake for 45-60 minutes until the pumpkin is soft and tender. You should feel little to no resistance when pricking the pumpkin with a knife. about 1 hour
  6. Allow the pumpkin to cool down enough to handle, about 10 minutes. 10 minutes
  7. Scrap the pumpkin flesh with a spoon. Discard the pumpkin skin. 5 minutes
  8. Puree the pumpkin in a food processor until smooth. 3 minutes
  9. Refrigerate or freeze until ready to use. 1 minute
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