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+ servings

Homemade Pumpkin Puree Recipe

This is a simple and easy way to prepare Homemade Pumpkin Puree. It's perfect for fall baking!
Course Side Dish
Cuisine American
Keyword fall, gluten-free, how to, low-carb, paleo, Special Diet, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 43kcal


  • 1 medium pumpkin


  • 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.


Serving: 1/4 | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 6mg | Potassium: 258mg | Fiber: 4g | Sugar: 4g