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Cooked Pumpkin

Cooked Pumpkin


Here is an easy method for cooking fresh pumpkin and making your own puree.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
  4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
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This is exactly how I cook my pumpkins. The only thing I will chime in with is that as long as the pumpkin will fit in your bakind dish, and in your oven, there is no reason to cut it first. Save yourself some fingers, and after puncturing it a few times with a fork, bake it whole until it is tender enough to stab through with a fork. Then allow it to cool before you cut it in half. You will find cutting it to be much easier, and often the stem will pull right off.


FYI - 1 15oz can of pumkin = 1 3/4 cups.


This is the best method for fresh pumpkin that I have found--when it is done baking and after it has cooled a bit, you just grab the skin side of the pieces of pumpkin and pinch off the pulp into a bowl. You do need to make sure that you drain off as much water as possible after you puree the pumkin, though, or your recipies will be too watery. I put mine in a colander lined with cheesecloth and it worked well. I then measured 2 cups of puree and put it in bags and froze them to make recipies later. FYI: Cheese pumpkins are the ***BEST TASTING*** baking pumpkins, but the small sugar pumpkins work okay, too.