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Easy Homemade Pumpkin Puree in a blue bowl

Homemade Pumpkin Puree

  • Author: Marie Bostwick
  • Yield: Makes approximately 4 cups 1x


  • One 46 lb. pie pumpkin or sugar pumpkin (It’s important to use the right kind of pumpkin!)
  • Salt


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. (Parchment isn’t required but it makes cleanup easier.)
  2. Cut the pumpkin in half, using a large, sharp kitchen knife. Remove the stem.
  3. Scoop out the seeds and stringy interior with a large spoon, scraping the sides until the inside pumpkin flesh is clean and smooth. (Reserve the seeds for later. They’re delicious roasted in the oven with salt, pepper, and a little oil or butter.)
  4. Cut the halves again, creating four total pieces of pumpkin. Place on the prepared baking sheet and sprinkle each piece with a little salt.
  5. Place pan in oven. Bake for 45 to 60 minutes, until the pumpkin flesh is very soft. Remove the pan from the oven and allow the roasted pumpkin to cool.
  6. Scoop the cooled, soft pumpkin flesh from the skin. Place in a food processor or blender and pulse until smooth. Alternatively, place pumpkin in a bowl and smash with a potato masher or back of a fork until smooth.