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Easy Homemade Pumpkin Puree


TOTAL TIME: 55 min
PREP TIME: 15 min
SERVINGS: 4

This homemade pumpkin puree is perfect to use in any fall baking or smoothies and drinks. It’s a saver when pure pumpkin is not easily available or if you craving a truly flavorful pumpkin recipe, then the fresh-made is the best option!

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one small orange pumpkin

Ingredients

  • 1 small pumpkin

Directions

  1. Preheat oven to 400F degrees.
  2. Rinse and dry the pumpkin. Slice the top off. pumpkin with sliced top
  3. Slice the pumpkin in half. pumpkin sliced in half
  4. Using a large metal spoon with a sharp edge, completely scoop out the seeds and the pulp. two pumpkin halves without seeds inside
  5. Prepare a large baking sheet lined with parchment paper. Lay pumpkin with the flat side down and bake for 30-40 minutes. The roasting time will be depending on the size of the pumpkin.  Roast on the middle rack till soft. The pumpkin’s skin should be easily pocked with the fork when it’s done. sheet pan with baked pumpkin halves
  6. Peel off and slice into large chunks before cooling to speed up the cooling process. sheet pan with baked pumpkin halves
  7. Cool for about 10 minutes. sheet pan with freshly baked pumpkin diced in large chunks
  8. Place the pumpkin in the food processor. pumpkin chunks inside food processor
  9. Pulse reaching the smooth puree consistency. food processor with homemade pumpkin puree
  10.  Store in the air-tight container in the fridge till ready to use.

Notes

This recipe makes 4 cups.

Buy a small size pumpkin,  “pumpkin pie” or “sugar” kind, not a carving decorative pumpkin.

To avoid watery puree, don’t oil when roasting.

These recipes you can make with pumpkin puree:

Easy healthy pumpkin pie

Easy pumpkin curry pasta

Easy butternut squash bars

Pin for later:

pyrex glass dish filled with homemade pumpkin puree

 

one small orange pumpkin

Easy Homemade Pumpkin Puree

Natalia-Flavorful Home
This homemade pumpkin puree is perfect to use in any fall baking or smoothies and drinks. It’s a saver when pure pumpkin is not easily available or if you craving a truly flavorful pumpkin recipe, then the fresh-made is the best option!
0 from 0 votes
Prep Time 15 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 4
Calories 88 kcal

Ingredients
  

  • 1 pumpkin small-sized

Instructions
 

  • Preheat oven to 400F degrees.
  • Rinse and dry the pumpkin. Slice the top off.
    pumpkin with sliced top
  • Slice the pumpkin in half.
    pumpkin sliced in half
  • Using a large metal spoon with a sharp edge, completely scoop out the seeds and the pulp.
    two pumpkin halves without seeds inside
  • Prepare a large baking sheet lined with parchment paper. Lay pumpkin with the flat side down and bake for 30-40 minutes. The roasting time will be depending on the size of the pumpkin.  Roast on the middle rack till soft. The pumpkin’s skin should be easily pocked with the fork when it’s done.
    sheet pan with baked pumpkin halves
  • Peel off and slice into large chunks before cooling to speed up the cooling process.
    sheet pan with peeled baked pumpkin halves
  • Cool for about 10 minutes.
    sheet pan with freshly baked pumpkin diced in large chunks
  • Place the pumpkin in the food processor.
    pumpkin chunks inside food processor
  • Pulse reaching the smooth puree consistency.
    food processor with homemade pumpkin puree
  • Store in the air-tight container in the fridge till ready to use.

Notes

-Buy a small size pumpkin, “pumpkin pie” or “sugar” kind, not a carving decorative pumpkin.
-To avoid watery puree, don’t oil when roasting.

Nutrition

Calories: 88kcalCarbohydrates: 22gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 1156mgFiber: 2gSugar: 9gVitamin A: 28944IUVitamin C: 31mgCalcium: 71mgIron: 3mg
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