How To Make Pumpkin Puree Recipe

Pumpkins in Crate

Pumpkin Puree Description

Making your own homemade pumpkin puree is really an easy task. It is surprising that more people do not make their own pumpkin puree. If you have ever cooked fresh squash from a butternut, hubbard or other squash, you can follow the same process. Once it is cooked, the pulp is squeezed in cheesecloth to remove as much excess moisture as possible.


The only ingredient is a fresh pumpkin or two.

Pumpkin Puree Recipe Directions:

Here is how to make pumpkin puree(or pulp as some call it):

  1. Select a ripe and firm medium pumpkin. Larger pumpkins can be used for making the puree, but they begin to take on a grainy texture (the larger they get).
  2. Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
  3. Cut the pumpkin into four to eight pieces.
  4. Line a large baking pan aluminum foil. This will minimize the cleanup task.
  5. Place the pumpkin pieces onto the baking pan.
  6. Bake in the oven at 375° F for one to 1 1/2 hours, or until pulp is soft.
  7. Remove the pulp from the rind with a spoon and discard the rind.
  8. Blend the pulp until smooth using a blender, food processor or mixer.
  9. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.

Storing Pumpkin Puree

For the best taste and texture, make and use fresh puree whenever possible. Store leftover puree in the refrigerator for a few days at most.

Puree can also be frozen for a couple months.

Canning of pumpkin puree is not recommended by the USDA.

Also see these great recipes:

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