How to Make Pumpkin Puree (It’s Easy!)

Making pumpkin puree from a whole is super easy and tastes delicious

You can make “pumpkin” puree from any kind of winter squash

Oh, and this technique works on all hard-shelled (winter) squash. In fact, most canned “pumpkin” is actually closer to butternut squash than pumpkin.

Here’s how to make pumpkin puree:

1) Preheat your oven to 350° F (175° C)

Some people recommend setting the oven to 325° (165° C) so the pumpkin cooks more slowly and doesn’t dry out. I’ve found this works for smaller squash (i.e., under 10 Lbs), but the bigger ones really need the higher temp to cook all the way through in a reasonable amount of time.

2) Remove the pumpkin top and pull out the seeds and pulp.

Slice your pumpkin in half and remove the seeds and pulp

I find the easiest way to remove the seeds and pulp is to uses a metal slotted spoon. It doesn’t need to be perfectly clean. Just scrape out the seeds and stringy pulp.

3) Place the two pumpkin halves on a baking sheet and bake

Place the halved pumpkin in the oven and bake

After 30 minutes, flip the pumpkin over and bake for another 30 – 40 minutes. You’ll know it’s done when you can pierce it all the way through with a skewer or fork.

4) Remove from oven and cool

Remove the cooked pumpkin from the oven and cool

5) Scrape out the pumpkin flesh

Scrape the soft pumpkin flesh out of the pumpkin into a bowl

Using a metal spoon or similar utensil, scrape the pumpkin flesh out of the pumpkin into a bowl. The flesh should be soft and separate easily from the skin.

6) Blend until smooth and creamy

Puree the pumpkin flesh until smooth

Using a blender, food processor or mixer (I go with the blender), puree the soft pumpkin flesh until it is smooth and creamy. If you want it extra creamy, push the pureed pumpkin through a strainer to remove and stringy parts that didn’t blend.

Your Pumpkin Puree is Ready to Use!

Mmm. Fresh, homemade pumpkin pie

Yes, that’s all there is to it! Your puree is now ready to use. If you’re not going to use it immediately, you can refrigerate it for several days (keep it covered so it doesn’t dry out), or pack it into a freezer bag and keep it for months.

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