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How to Make Pumpkin Puree

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
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.
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  • 1 Pumpkin get a small "sweet" pumpkin


  • Preheat the oven to 400 F & 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!


Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Sodium: 3mg | Potassium: 1156mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28945IU | Vitamin C: 30.6mg | Calcium: 71mg | Iron: 2.7mg