How to Make Pumpkin Puree

Learn how to make your own pumpkin puree from scratch with these easy steps. All you need is a sugar pumpkin and a little bit of time. Use it right away or freeze it for later!

Course Dips and Sauces

Cuisine American

Prep Time 10

Cook Time 45

Total Time 2

Servings about 2 1/2 cups

Calories 25kcal

Author Deborah Harroun

Ingredients

1 sugar pumpkin

Instructions

Preheat the oven to 400ºF. If desired, line a baking sheet with parchment paper.
Using a sharp knife, carefully cut your sugar pumpkin in half. I like to start at the root end. When you get to the stem, you should be able to just pull the pumpkin apart.
Scoop all of the seeds and strings out of the pumpkin. You’ll want to get as many out as possible.
Place the two halves of the pumpkin cut side down on the baking sheet.
Place in the oven and bake until the pumpkin is tender, 30-45 minutes. You should be able to pierce it easily with a knife.
Remove the pumpkin from the oven and allow it to cool completely.
Once cool, scoop all of the pumpkin flesh out, discarding the skin. Place the flesh in a food processor and pulse until it is smooth, scraping down the sides of the food processor as needed.
Use right away, or you can refrigerate it for up to 1 week. The pumpkin puree can also be frozen for up to 3 months.

Notes

Homemade pumpkin puree has a higher water content than canned puree. If you are using this for baked goods, I would suggest draining the puree over a piece of cheesecloth before measuring and using.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information is based on the pumpkin giving 2 1/2 cups of puree.

Nutrition