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How to Make Pumpkin Puree from Fresh Pumpkin

tan ceramic bowl filled with pumpkin puree and a small wooden spoon next to two sugar pumpkins

5 from 11 reviews

Learn how to make pumpkin puree from fresh pumpkin. This easy no frills recipe uses just ONE ingredient. Made from scratch, this pumpkin puree can be used for savory dishes, desserts, baby food and more!

Ingredients

  • Sugar pumpkins (also known as pie pumpkins)

Instructions

  1. Preheat the oven 400˚ and line a sheet pan with parchment paper or foil.
  2. Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using hands or a spoon. Discard the seeds or make maple roasted pumpkin seeds.
  3. Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender.
  4. Remove the pumpkins from the oven and allow them to cool for 10 minutes.
  5. Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
  6. Place the roasted pumpkin flesh into a food processor or a blender and pulse or blend on low until smooth.
  7. Use the puree immediately or store for use later.

Notes

  • Sugar pumpkins (also known as pie pumpkins) are smaller, sweeter and less fibrous than large pumpkins making them the best pumpkins to use for pumpkin puree.
  • Gently press on the outsides of the pumpkins to check to see if they are done roasting. If they easily are pressed, they are done roasting.
  • When blending the freshly roasted pumpkin for the puree, do it on low speed. With the steam from the hot pumpkin it can explode out of the top if blended at high speed.
  • For storing this pumpkin puree for use later, make sure the puree is completely cooled before putting it into an airtight container. Store in 1 or 2 cup portions for easy defrosting and use.

Recipe Yield

One 2 pound sugar or pie pumpkin will yield approximately 1/2 - 3/4 cup pumpkins seeds and approximately 2 1/2 - 3 cups of pumpkin puree.

Storage Instructions

Cool the pumpkin puree completely before storing it in an airtight container. The puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.

What to Make with Pumpkin Puree

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