Pumpkin Puree

Pumpkin Puree


"This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc."


1 h 30 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
  3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
  • profile image

Your rating



  1. 158 Ratings


Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let the pumpkin get cold before scooping out the pumpkin meat..once its cold it gets hard to do.

I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them with water, and simmer them for about 30 minutes until tender.

I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9 minutes. Worked well.

el perfecto! This is absolutely simple and easy to make. I purchased two (of what I believe to be) sugar pumpkins from the local farmers market. The are grey. This worked perfect. Two pumpk...

There are lots of ways to do this. Personally I line a pan with foil, cut my pumpkin in half horizontally (whatever kind, I've used sugar pumpkins, pie pumpkins, and even some sort of fat myster...

I started baking the pumpkin in the oven this year as arthritis restricts me from cutting chunks and boiling. (Which is much quicker) The one thing the original poster has not mentioned is drain...

I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the pumpkin to get soft on the inside. So for extra pumpkin puree this Halloween, I used fresh, peeled...

This was very good to get me started, as I had never pureed pumpkin before. But, my small-sized sugar pumpkin was still rock hard after baking for 1 hour and that was cut into little chunks. I...

Good recipe but you MUST drain the pumpkin overnight in a cheesecloth or paper towel lined strainer. You will drain a lot of water out of the pumpkin puree and you will left with a nice, dense p...