Making homemade pumpkin puree is as simple as roasting, scooping, and blending a fresh pumpkin into a puree. You’re going to love its bright color, smooth texture and easy preparation!
- 6–10 pounds of fresh pumpkin (one smaller medium or two small pumpkins)
- Prepare your pumpkins by washing the outside under running water. This helps to make sure you don’t get any dirt or other derbis in your homemade pumpkin puree.
- Cut the stem end off of the pumpkin and then cut it in half horizontally to make two pumpkin “bowls”.
- Scrape the seeds from inside the pumpkin (I like to make honey roasted pumpkin seeds with them!).
- Flip the pumpkins over so the “bowl” is upside down on a parchment or baking mat rimmed baking sheet).
- Bake at 375 degrees until the flesh is very soft and can be pierced with a fork – 30 to 40 minutes depending on the size of your pumpkin.
- Remove from the oven and allow to cool enough to handle.
- Use a spoon to scrape the flesh from the skin. Mash with a fork or for a truly smooth homemade pumpkin puree, toss the cooked pumpkin flesh into a food processor or blender and process until smooth (this is the preferred method over just using a fork).
- Store pumpkin puree in an air-tight container in the fridge for up to a week or in the freezer for up to 6 months.
See the tips and tricks section in the post for all kinds of notes on what kinds of pumpkins to buy and more.
- Category: Side
- Method: Oven
- Cuisine: Side
Keywords: homemade pumpkin puree, pumpkin puree recipe, how to make pumpkin puree, easy pumpkin recipe, how to cook pumpkin, how to cook a pumpkin, cooking a pumpkin