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Homemade Pumpkin Puree (Step by Step Photos)


  • 1 2-3 pound pumpkin or squash - sugar (pie) pumpkin, Cinderella pumpkin, kabocha squash, butternut squash, red kuri squash, or other pumpkin/squash ideal for baking
  • salt


  1. Preheat oven to 400 degrees F.
  2. Cut pumpkin in half.
  3. Using a spoon or a melon baller, scrape out the seeds and pulp from the inside of the pumpkin.
  4. Lightly salt the inside of the pumpkin.
  5. Place the pumpkin cut-side down on a parchment lined baking sheet, and bake in a 400 degree F oven for 35-50 minutes until the pumpkin is soft and nearly collapsing.
  6. Remove the pumpkin from the oven and let cool until it can be handled.
  7. The skin should easily peel away from the flesh, otherwise, scoop out the flesh with a spoon.
  8. Puree the pumpkin in a food processor until smooth.
  9. Homemade pumpkin puree can be refrigerated for several days or frozen.