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Learn how to cook pumpkin with this easy recipe. You'll start with a fresh sugar pumpkin and end up with delicious, homemade pumpkin puree that's perfect for using in pies, soups, or any recipe that calls for canned pumpkin.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
30
Yield:
4 to 6 cups
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Skip the store-bought stuff! Learn how to cook pumpkin at home with this easy recipe — it's easy to make, easy to use, and so much more delicious than canned pumpkin. 

Cooked Pumpkin Ingredients 

sugar pie pumpkins on the vine in a pumpkin patch
Credit: Meredith

The only ingredient you'll need for this recipe? A four-pound sugar pumpkin. Sugar pumpkins are those small, round pumpkins that start popping up in produce sections around September or October — they're sweeter and less fibrous than carving pumpkins, which makes them much better for cooking. 

How to Cook Pumpkin 

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make cooked pumpkin:

1. Prep: Cut the pumpkin into smaller pieces. Discard the seeds and pith. 
2. Roast: Place the pumpkin pieces in a roasting pan, skin side up. Add ¼-inch water. Bake in a preheated oven, uncovered, until tender.
3. Mash: Allow the roasted pumpkin to cool. Cut the skin away, then puree the flesh in a food processor until smooth. You can also mash them with a potato masher. 

How to Use Cooked Pumpkin

Savory Pumpkin Hummus with sage leaves
Credit: NancyLou

You can use this cooked pumpkin anywhere you'd use canned pumpkin puree. Make a homemade pumpkin pie or explore our collection of ​​20 Things to Make With Canned Pumpkin (Besides Pie). These are some of the top-rated recipes you'll find: 

How to Store Cooked Pumpkin

Store cooked pumpkin in an airtight container in the fridge for up to three days. 

Can You Freeze Cooked Pumpkin?

Yes! You can freeze cooked pumpkin — and you should if you don't plan to use it within a week. Transfer it into zip-top bags (or another freezer-safe container) and freeze flat for up to six months. Thaw it in the fridge overnight.  

Allrecipes Community Tips and Praise

"Very easy and it turned out great," raves REEBERT. "I used it in a cake recipe and it was wonderful."

"If you drain the water that's left over, be sure not to waste it," says CAROLANNIEHANSON. "It makes any bouillon you have more rich and flavorful, and contains nutrients from the pumpkin. I wouldn't make soup stock without pumpkins!"

"This process worked perfectly for me," says Descolada. "I followed another reviewer's advice to freeze it in individual bags for use later in the season."

Editorial contributions by Corey Williams

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Cut pumpkin into small manageable pieces; cut off pith and seeds and discard.

  • Place cut pumpkin, skin-side up, in a large roasting pan. Add 1/4 inch of water.

  • Bake, uncovered, until tender, about 1 hour. Remove from oven and let cool for 10 to 20 minutes.

  • Cut skin away from cooled pumpkin pieces. Transfer pumpkin flesh to a food processor and puree until smooth, or mash pieces in a bowl with a potato masher.

Nutrition Facts

16 calories; protein 0.6g; carbohydrates 3.9g; fat 0.1g; sodium 0.6mg. Full Nutrition
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