Homemade Pumpkin Puree

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Learn how to make pumpkin puree at home with just one ingredient. Roast fresh pumpkin until tender, then blend it into a smooth puree for baking, soups, smoothies, and all your favorite pumpkin recipes.

Prep Time10

Cook Time50

Total Time1

Course: condiment

Cuisine: American

Diet: Vegan, Vegetarian

Skill Level: Beginner

Servings:

Author: Rena Awada

Ingredients

1 small Whole Pumpkin 4-6 pounds, any variety

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Thoroughly wash and dry the 1 small Whole Pumpkin . Place it on a sturdy cutting board and carefully cut it in half or into quarters with a sharp knife.
Use a spoon to scoop out the seeds and stringy center. Arrange the pumpkin pieces, cut-side down, on the prepared baking sheet.
Roast for 40 to 60 minutes, or until the flesh is very tender and easily pierced with a fork.
Remove from the oven and allow the pumpkin to cool until it's comfortable enough to handle.
Use a spoon to scoop the pumpkin flesh away from the skin and transfer it to a food processor or blender.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
Allow the puree to cool completely before transferring it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

Notes

One small 4- to 6-pound pumpkin will generally give you around 5-6 cups of puree, but the exact yield will vary.
Use a small sugar or pie pumpkin for the best flavor and texture.
Cooking time will vary depending on the size and thickness of your pumpkin.
If the puree is too thick to blend, add water 1 tablespoon at a time, only if needed.
If your puree is watery, drain it in a fine-mesh strainer before using it for baking.
For easy meal prep, freeze the puree in ½-cup or 1-cup portions.

Nutrition