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Fresh Homemade Pumpkin Puree

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Rating: 5.0/5 (8 votes cast)




Pie Pumpkins

Pie Pumpkins


If you’ve never made your own homemade pumpkin puree, you’re in for a treat. Canned pumpkin is certainly convenient, but it can’t match the flavor of what you can easily make in your own kitchen. Once you’ve tried fresh pumpkin puree, you’ll never go back to the canned stuff!




Homemade Pumpkin Puree


Pie Pumpkins


    Preheat oven to 300˚ F
  1. Cut pumpkin into pieces. Cut out the stringy pith and seeds (Be sure to save the seeds to make delicious Roasted Pumpkin Seeds.
  2. Place pumpkin into a roasting pan, skin side up. Add about 1/4" of water. Bake pumpkin in preheated oven, uncovered, for about 1 hour or until it is tender when tested with a fork.
  3. Remove pumpkin from oven and let cool until easy to handle.
  4. Cut away the skin. Puree pumpkin in a food processor or blender.
  5. The pumpkin puree can be used in place of canned pumpkin in your favorite recipes.
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How to Make Homemade Pumpkin Puree


Roasted Pumpkin

Roasted Pumpkin

 Cut pumpkin into chunks. Remove seeds and pith. Place in roasting pan and bake in a

300˚ F oven for about 1 hour or until pumpkin is tender.


Pumpkin Puree

Pumpkin Puree

Remove skin from pumpkin. Puree in blender or food processor until smooth.


Pumpkin puree packaged for the freezer

Packaged Pumpkin Puree Ready for the Freezer

Use the pumpkin puree immediately or package and store in the freezer.

Frozen pumpkin puree is best if used within 3 months.


Homemade Pumpkin Puree, 5.0 out of 5 based on 8 ratings
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2 comments to Homemade Pumpkin Puree

  • Brian

    I love pumpkin, but I’ve never tried making my own pumpkin purée. This looks so easy and your finished pumpkin looks bright and delicious! I’m Going to try and make my own pumpkin purée to use in my Thanksgiving pumpkin pies. Thanks for the inspiration.

    • Debbie

      Brian, you’re going to love it!

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