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Bowl of pumpkin puree

How to Make Pumpkin Puree from a Whole Pumpkin

Making your own pumpkin puree is neither hard to do nor does it take much time. Simply roast a sugar pie pumpkin until tender, spoon out the cooked flesh, and puree. That's it. Cook a couple of pumpkins at once and you'll have enough of the nutrient-rich vegetable not only for pie, but pumpkin muffins, pancakes, soup, and any other seasonal favorites.
Prep Time 20 minutes
Cook Time 1 hour
Servings 3 cups , amount can vary based on pumpkin size (six 1/2 cup portions)
Calories 70 kcal
Author Katie Morford

Ingredients

  • 1 four-pound sugar pie pumpkin

Instructions

  1. Preheat the oven to 425 degrees.

  2. Cut the pumpkin in half down the center. If the pumpkin still has a stem, cut that off first. Set the 2 halves, cut-side-down on a rimmed baking sheet lined with parchment paper.

  3. Bake until the pumpkin flesh is very tender (so tender you can easily slide a paring knife into the flesh in several places, 45 to 55 minutes).

  4. Let the pumpkin cool long enough to handle. Use a spoon to scoop out the seeds and stringy bits. Save the seeds for roasting or discard. Peel and/or scoop the flesh away from the skin and put it into a food processor fitted with a metal blade. Discard the skin.

  5. Run the processor until the pumpkin is smooth, a minute or so. If you don't have a food processor, you can do this with a blender, hand blender, or potato masher.

  6. If the puree looks thin or if liquid begins to pool on top, transfer it to a sieve or cheese cloth-lined colander set over a bowl and leave it to drain for 20 to 30 minutes.

  7. Store pumpkin puree in the refrigerator for up to a week or in the freezer for 3 months. If any liquid has separated from the solids, simply strain it off through a sieve or cheese cloth lined colander.