Homemade Pumpkin Purée

Homemade Pumpkin Purée

Canned pumpkin maybe convenient, but nothing beats a homemade pumpkin purée! Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. Rinse and pat dry:
    • 4 lb sugar pie pumpkin
  3. Using a sharp knife, carefully cut the pumpkin in half, down the center starting at the base of the stem.
  4. Using a pumpkin scraper or a large flat spoon, scrape out all of the stringy pulp and seeds from the inside of the pumpkin.
  5. Discard the pulp, and reserve the seeds to roast.
  6. Brush the inside of the two pumpkin halves with:
    • 1 TBS extra virgin olive oil
  7. Place pumpkins, cut side down in a shallow baking dish or roasting pan lined with parchment paper.
  8. Bake until fork tender, about 60-90 minutes. To cook faster, cut into smaller wedges.
  9. Allow the pumpkin to cool, then scoop out the cooked flesh and place in a food processor.
  10. Blend pumpkin until smooth, adding if necessary:
    • 2 TBS water
  11. If pumpkin puree is too watery, strain through a cheesecloth, fine mesh strainer or coffee filter to remove some of the excess liquid.
  12. Use the pumpkin in your favorite recipes right away, or keep in an air tight container in the refrigerator for up to one week. Divide into resealable bags and freeze.

Homemade Pumpkin Purée Detail

Prep Time: 30 mins
Cook Time: 90 mins

Difficulty: Easy
Servings: 3
Serving Size: 1/2 cup

Serving Suggestions: Separate into 1/2 cup servings, store in a resealable bag and freeze until ready to use.

Cooking Tips: If you do not have a food processor, you can mash the pumpkin by hand using a potato masher.