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Homemade Pumpkin Puree from a Whole Pumpkin

pumpkin puree in a white bowl.

There’s no need to buy canned pumpkin when you can easily roast a whole pumpkin and make homemade pumpkin puree! It’s easy, inexpensive and delicious for fall pumpkin recipes. Learn how with this simple tutorial!

Scale

Ingredients

1 whole sugar pumpkin or pie pumpkin (other varieties will work too)

Instructions

  1. Wash the pumpkin.
  2. Use a sharp knife to pierce the pumpkin in several places so that steam can release as it cooks. Place it in a baking dish.
  3. Roast in the oven at 350°F for about an hour, or until a fork can easily penetrate the skin. If your pumpkin is big, it may take a little bit longer.
  4. Remove the pumpkin from the oven and let it cool to the touch. You can cut out and remove the stem to help the cooling process along.
  5. Once cool, cut the pumpkin into fourths.
  6. Scoop out the seeds (save them for roasting!) and peel or cut the skin off.
  7. Cut the pumpkin flesh into cubes.
  8. Place pumpkin cubes into a high-powered blender or food processor (such as a Vitamix) and blend until smooth, using the tamper or stopping to scrape down with a spatula, as necessary.
  9. Store pumpkin as desired and use in all of your favorite pumpkin recipes!

Notes

Keywords: how to roast a whole pumpkin, how to make pumpkin puree, homemade pumpkin puree

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