Homemade Pumpkin Puree

Homemade Pumpkin Puree

By October 8, 2013

  • Prep Time : 10 minutes
  • Cook Time : 40 minutes



Bake at 350 degrees for 40 minutes

You can refrigerate your pumpkin puree for up to 4-6 days, in a tightly sealed container. Ball jars work great!

You can also freeze your pumpkin puree for up to 1 year. Freezer zip-lock bags work great! Ball also makes freezer jam jars that would work perfectly.

Some recipes you might enjoy using your pumpkin puree:

Pumpkin Spice Smoothie

Perfect for Fall pumpkin spice smoothie

Healthy Pumpkin Spice Muffins with Maple Glaze

A delicious whole wheat pumpkin muffin with a hint of maple.



It’s that time of year again. Fall is in the air and pumpkins are ripe for the picking. I love this time of year! And I love just about anything pumpkin so it’s a perfect combination. A few years ago, my friend, Nancy, introduced me to homemade pumpkin puree. I’ve been hooked ever since. It’s just so easy and you can do so much with it. I’ve posted some recipes below that are fabulous! I hope you’ll check them out.

So, let’s get down to business. First of all, preheat your oven to 350 degrees.

Start with a pie pumpkin (they are smaller, easier to work with and have a great flavor). Give your pumpkin a good wash (to get the dirt off).


Using a serrated knife, carefully cut the stem off.


Cut the pumpkin in half so that each half has a flat side. Then, using a large spoon, scoop out the contents. At this point you can clean the seeds and make delicious and healthy Roasted Pumpkin Seeds or you can toss the insides. I’ll leave that up to you.


Place your pumpkin halves flat side down in a greased 9X13 pan.


OK. We’re back to choices again. I like to coat my pumpkins with oil before baking them as I think it gives them a richer flavor. However, if you’d rather not that’s fine too. Just bake them as is.

If you’d prefer to coat them, you can use any type of oil: olive, vegetable, coconut, etc.

For the sake of time, today I used vegetable cooking spray (which tastes almost as good as coconut oil) without the calories (Note to Weight Watchers fans).

Now, bake uncovered for 40 minutes. Check them often as various sized pumpkins will bake more quickly or take a bit longer. Use a knife to test the softness of the flesh.

Remove the pumpkin from the oven and let it cool for about 20 minutes. The pumpkins will look something like this:


Once your pumpkin has cooled enough that you can work with it, begin to scrape out the flesh. The skin of the pumpkin will be incredibly fragile and will fall apart during this process.


Place the scraped out pumpkin contents into a food processor. I have the original Magic Bullet Blender (I love it, by the way, and use it for everything). For every cup of pumpkin I added 2 ounces of water. I was able to get 3 blender cups full of puree.


The end result should be pumpkin puree with a baby food consistency.


Now you can use your pumpkin puree in any recipe! Enjoy!

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2 Responses to Homemade Pumpkin Puree

  1. Pingback: Healthy Pumpkin Spice Muffins with Maple Glaze | Spicy Gal

  2. Pingback: Healthy Butternut Squash Muffins Recipe |

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