Ever tried making your own pumpkin puree?
It’s like the easiest thing EVER to make.
All you gotta do is slice open the pumpkin, clean out the seeds and then pop it in the oven.
Homemade pumpkin puree is really quite simple to do and is absolutely delicious in…
- pumpkin spice muffins
- pumpkin raisin bread
- pumpkin pancakes
- pumpkin pie
- pumpkin cookies
- pumpkin cheesecake
- pumpkin soup
- pumpkin frozen yogurt
- pumpkin butter
- and oh so many other tasty treats.
Pumpkin!! Sorry, I got a little carried away.
Be sure to use a pie pumpkin and not just any ol’ pumpkin. Pie pumpkins are actually made for this kinda stuff so they will be the best for making the puree. Pie pumpkins are naturally sweeter and are the smoothest when pureed so they’re the best choice.
Oh — and pumpkin baby food, too! After all, babies need to enjoy the holiday festivities, too, right?
So, this year, let me show you how to make pumpkin puree from fresh pumpkin. Seriously. Please try the fresh stuff instead of the canned and see what you think. I bet you’re gonna love it!
How To Make Pumpkin Puree From A Fresh Pumpkin
- 1 large pie pumpkin 4-6 lb.
- Preheat oven to 375 degrees.
- Slice the pumpkin in half, crosswise through the stem, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast.
- Place halves, cut-side down, onto a baking sheet lined with aluminum foil.
- Roast, uncovered, for 40-60 minutes, or until tender.
- Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from skin. Discard the skin.
This post contains affiliate links for products I use frequently and highly recommend.
This post was last updated on 10/23/2015 to include a new recipe video.
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