Homemade Pumpkin Puree Recipe

5 from 2 votes

This is a simple and easy way to prepare Homemade Pumpkin Puree. It's perfect for fall baking!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: homemade pumpkin puree

Servings: people

Preheat the oven to 375 degrees F.
Slice the pumpkin in half and if your pumpkin is big cut it in more pieces.
Remove the seeds with a spoon.
Pierce the wedges many times with a fork.
Place the pumpkin wedges onto a baking sheet with aluminum foil skin-side up.
Roast for 45 to 60 minutes until the pumpkin is tender.
Remove from the oven and let it cool for about 10-15 mins.
Scrape the flesh from the skin.
Add it to a high-powered blender or food processor and puree until smooth.
Store pumpkin in the container with lid in the fridge. It will last for about a week.

Save the pumpkin seeds to roast!
Avoid cutting through the stem as it's much too tough for most knives.
If you're having trouble holding the pumpkin steady as you slice, cut off a bit of the bottom so you have a flat surface.
To store: Store homemade pumpkin puree in airtight containers in the fridge for up to 1 week.
To freeze: Freeze the puree in freezer-safe bags for up to 3 months.