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pumpkin puree

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This easy homemade pumpkin puree is a cinch to prepare in a food processor or blender. Just roast the pumpkin and then puree. It is so much better and fresher than canned pumpkin puree. I use it to make all my favorite pumpkin recipes, such as pumpkin spice muffins, easy pumpkin pancakes, pumpkin cheesecake, smoothies, and pie. The puree lasts up to one week if stored in an airtight container in the fridge, or you can freeze it for up to six months.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin puree

  • 1 sm
    pumpkins (about 4 lbs)
  • 1 Tbsp
    olive or vegetable oil

How To Make pumpkin puree

  • 1
    Preheat the oven to 375 degrees F.
  • 2
    Carefully cut the pumpkin in half using a sharp knife. Remove the pumpkin seeds, strings, and loose pulp.
  • 3
    Brush the edges and inside of the pumpkin with a little olive oil or vegetable oil. Place it flesh side down on a baking sheet covered with parchment paper.
  • 4
    Roast for 55-60 minutes or until very fork tender. Remove it from the oven and let it cool enough to handle it easily.
  • 5
    Scoop the cooked flesh off the skin and into the bowl of a food processor. Puree on high until smooth. Store in an airtight container in the refrigerator.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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