How to Make Pumpkin Puree

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 88kcal

Learn how to make pumpkin puree from scratch, using a fresh pumpkin. Just roast the pumpkin to soften it, then puree it in a food processor.

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Remove the stem from the pumpkin by slicing off the top portion, then cut the pumpkin in half from top to bottom.
1 Pumpkin
Scoop out the seeds and stringy parts of the pumpkin flesh.
Sprinkle the pumpkin flesh with salt, then lay each half onto the baking tray.
Roast the pumpkin for about 30-45 minutes until tender.
Leave the pumpkin on the baking sheet, and place that on a cooling rack to cool for 1 hour.
Remove the pumpkin flesh from the skin and place it in a food processor, and pulse until the mixture is completely smooth.

Pumpkin puree can be stored in the refrigerator for 1 week, or in the freezer for 3 months.
If the puree is too thin, pour it through a fine mesh sieve and/or cheesecloth to remove excess liquid.
If it's too dry while pulsing (or if you're using a blender), add a tiny bit of water.
You can follow this recipe to puree other types of winter squash too, like butternut squash!