How To Make Your Own Pumpkin Puree


I love almost anything pumpkin. From muffins and bread, to waffles and pies! It’s all yummy to me! And nothing taste better than fresh pumpkin! It’s so easy to make and it adds a fresh taste to all your pumpkin recipes. To encourage you, I have step-by-step directions with pictures!! Come on ladies, you can do it!!

Yields about 2 cups
1 sugar pumpkin (3 1/2 to 4 pounds)


1. Preheat oven to 400 degrees. Snap off the pumpkin’s stem and halve the gourd lengthwise. With a spoon, remove the seeds and rinse for roasting or discard.

2. Place the pumpkin halves cut side down on a large rimmed baking sheet. Roast until tender. about 1 hour.

3. When cool enough to handle, gently pull the skin off the pumpkin. Or if you want, you can scoop out the cooked pumpkin. I find it easier to just pull the skin off.

4. Transfer the pumpkin flesh to a food processor or a blender; process until smooth.

5. Puree will last for about 3 days in refrigerator or you can freeze–it will last for up to 6 months!

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