Homemade Pumpkin Puree
Prep time
Cook time
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It is super easy to make your own homemade pumpkin puree! All you need is a sugar pumpkin (aka pie pumpkin) and your oven. The result - a bright yellow, creamy puree that you can use to make pumpkin pie, pumpkin bread, and other goodies!
Recipe type: Basic Recipes and Techniques
Serves: 3 cups
  • One 3-pound (1.5 kg) sugar pumpkin (pie pumpkin)
  1. Preheat the oven to 380ºF (190ºC).
  2. Wash and pat dry the pumpkin. Making a circular cut with a sharp knife, cut out the stalk end of the pumpkin. Cut the pumpkin in half from top to bottom. Using a spoon, scrape out the seeds and all the fiber (stringy, fibrous strands). (You can reserve the seeds to roast or discard them).
  3. Arrange the pumpkin halves cut side down on a parchment paper—lined baking sheet.
  4. Roast the pumpkin on the middle rack of the oven, until the flesh is fork-tender and the skin is tender, too, about 50 minutes.
  5. Remove the pumpkin from the oven and allow to cool. Now, either use a spoon to scoop out the pumpkin flesh from the skin, or simply peel of the skin and discard (easier method!).
  6. Put the pumpkin in a food processor and process until smooth, 2 to 4 minutes. If the pumpkin is a bit dry, add a few tablespoons of water to the processor—this will allow for an easier pureeing.
  7. USE OR STORE PUMPKIN PUREE: You can use your homemade pumpkin puree immediately, or store it in an airtight container in the refrigerator for up to 5 days.
  8. FREEZE PUMPKIN PUREE: Put pumpkin puree in Ziploc bags – 1 cup per bag. Flatten the puree out with your hand and release all of the air from the bag. Seal the bags and freeze the puree for up to 5 months. Allow the frozen puree to defrost in the refrigerator before using.
Recipe by AZ Cookbook at https://azcookbook.com/2017/10/03/homemade-pumpkin-puree/