Making pumpkin puree is easy and fun. The kids love it, you can make so many varieties of recipes with this puree. The seeds can be roasted as well. Store in the freezer in freezer-safe bags or can and preserve.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.

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  • Bake in the preheated oven until pumpkin meat is tender, about 1 hour.

  • Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

Cook's Notes:

You may want to add a little water in your blender to facilitate the blending. After the puree is completed you could let it rest for 20 to 30 minutes and scoop out the puddle of water that surfaces. This will assure the puree isn't to wet.

This would be a good opportunity to measure and separate accurate quantities for future recipes. Most recipes ask for 2 cups, so 500 ml jars are a good idea. You could also spice your puree at this stage while its still very hot to allow the spices to blend in. This will add much depth in the flavors.

Nutrition Facts

52 calories; protein 2g; carbohydrates 12.9g; fat 0.2g; sodium 2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2014
I never baked pumpkin before so I decided to try two separate recipes that both bake at 325 to see which one worked best. I split one sugar pumpkin to use in both recipes. The baking time for this recipe was substantially shorter than the other however it was still longer than described in the recipe. I was afraid that the pumpkin would be dried out because it wasn t covered but it came out beautifully. I preferred using the food processor instead of the blender as I didn t want to dilute the pumpkin and it was much easier. This recipe was the winner. Read More
(11)

Most helpful critical review

Rating: 1 stars
10/18/2015
This was more labor-intensive than other pumpkin puree recipes I've tried and took longer to cook than most. The result was terrible as the long cook on a low setting really just dried out the pumpkin. In the end I couldn't even puree it because the pumpkin itself wasn't cooked. Not recommended. Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/12/2014
I never baked pumpkin before so I decided to try two separate recipes that both bake at 325 to see which one worked best. I split one sugar pumpkin to use in both recipes. The baking time for this recipe was substantially shorter than the other however it was still longer than described in the recipe. I was afraid that the pumpkin would be dried out because it wasn t covered but it came out beautifully. I preferred using the food processor instead of the blender as I didn t want to dilute the pumpkin and it was much easier. This recipe was the winner. Read More
(11)
Rating: 1 stars
10/18/2015
This was more labor-intensive than other pumpkin puree recipes I've tried and took longer to cook than most. The result was terrible as the long cook on a low setting really just dried out the pumpkin. In the end I couldn't even puree it because the pumpkin itself wasn't cooked. Not recommended. Read More
(1)
Rating: 5 stars
10/15/2016
I cut mine in half and lay them flat on the pan so the "meat" is covered. It actually helps thoroughly cook the pumpkin because it steams it. I hope people realize they should be using a sugar pumpkin also known as a pie pumpkin. The sugar content is much different than a jack-o-lantern pumpkin the meat should not be drying out using this cooking method. Read More
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Rating: 5 stars
11/15/2018
Easy recipe for roasting pumpkin with great results. Very worthwhile process to make pumpkin puree. Read More
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