Pumpkin Puree

This homemade pumpkin puree tastes so much better than what you'd get in can, and happens to be super easy to make! Pumpkin puree can be used in so many different dishes including soups, cakes, cookies, pies and other baked goods.

Course Side

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 118kcal

Author Sara Welch

Ingredients

4 pounds sugar pie pumpkin
cooking spray

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
Cut the stem off your pumpkin, then cut the pumpkin in half lengthwise.
Remove the seeds from the pumpkin.
Place the pumpkin halves, cut side down, on the prepared pan.
Bake for 45 minutes or until pumpkin is very tender.
Scoop the flesh out of the shells and place it in a food processor. Blend until smooth.
Use immmediately, or refrigerate for up to 4 days, or freeze for up to 4 months.

Video

Notes

I recommend using a sugar pie pumpkin for this recipe. Don’t use a jack-o-lantern style pumpkin as the flesh tends to be stringy and flavorless.
You can use a blender or food processor to make your puree. I don’t recommend using an immersion blender as it tends to make a lumpier mixture.
If you have any trouble getting a smooth mixture, you can add water, 1 teaspoon at a time, to get to your desired consistency.

Nutrition