Homemade Pumpkin Puree

Homemade Pumpkin Puree


  • 1 pie pumpkin (feel free to roast 2-3 at a time to make plenty of puree to freeze)


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper
  2. Cut your pie pumpkins in half, stem to bottom. Using a metal spoon, scrape out the seeds and pulp from the center. 
  3. Place pumpkin halves on the lined baking sheet, flesh side down. Bake for 1 hour (more time if you add more pumpkins). The pumpkin is done when the shell is golden brown, and the flesh is fork tender. 
  4. Let cool for 10-15 minutes or until you can safely begin scooping the flesh out of the shell. 
  5. In small batches, place the pumpkin flesh in a food processor or blender and begin to pulse. (If using a blender, you will likely need to add just a little bit of water to help it blend.) The puree is complete once smooth. 
  6. Once smooth, place the puree in a bowl and repeat the food processor or blender steps until you have used all of your roasted pumpkin. 
  7. This fresh pumpkin puree can be used immediately for pies, muffins, soups, or a variety of other fall treats. It can also be easily frozen. To freeze, place 1 cup of puree in a freezer bag. Seal the bag, leaving a tiny opening so you can flatten out the pumpkin inside the bag and push out the remaining air. Store in the freezer until you need the pumpkin.
Pumpkin Squash

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