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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.

Recipe Summary

15 mins
1 hr
1 hr 15 mins
8 servings


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


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

  • 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