Go Back

Homemade Pumpkin Puree Recipe

Don't throw those decorative pumpkins out! Turn them into an easy pumpkin puree that you can freeze and always have on hand.
Prep Time 30 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 45 mins
Course Ingredient, Sauce
Cuisine American
Servings 5 cups


  • 1 pumpkin


  • Preheat oven to 350°F.
  • Cut the pumpkin in half.
  • Scoop out seeds and stringy fibers with a metal spoon or ice cream scoop. (Save the seeds to roast!)
  • Place the pumpkin cut-side down on a lined baking sheet.
  • Bake for 60-90 minutes or until tender and a knife can easily pierce all the way through.
  • Allow to cool for about 15 minutes.
  • Scoop the flesh out of the pumpkin and puree in a food processor or blender until smooth.
  • Allow to drain in a fine mesh strainer or using a cheesecloth. (Optional)
  • Store in the fridge for a few days or freeze in the serving sizes you'll need for later.
Keyword vegetable