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.


  • 1 four-pound sugar pie pumpkin


  1. Preheat the oven to 425 degrees.
  2. Cut the pumpkin in half down the center. Set the 2 halves, cut-side-down on a parchment paper-lined, rimmed baking sheet.
  3. Bake until the pumpkin flesh is very tender (so tender you can easily mash it with a fork), about 50 to 60 minutes.
  4. Let it cool enough to handle. Use a spoon to scoop out the seeds and stringy bits. Discard. Then, scoop the flesh away from the skin and put it straight into a food processor fitted with a metal blade. Discard the skin.
  5. Run the processor until the pumpkin is a smooth puree, 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. Can be stored 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.