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5 from 2 votes

How To Make Pumpkin Puree From Scratch (Easy Method)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Calories 354kcal
Author Mommypotamus

Ingredients

  • 1 baking pumpkin such as a pie pumpkin or sugar pumpkin

Instructions

  • Preheat oven to 350°F. Place whole pumpkin on a baking sheet and pop it in the oven. Bake until the shell is soft enough to be pierced with a fork - usually about 45 minutes to 1.5 hours depending on the size of the pumpkin.
  • Remove the pumpkin from the oven and let it cool for awhile, then cut it in half. (You can cut it right away if you'd like, but be careful that you protect your hand/harm in case it releases a stream of hot steam.)
  • After you've cut it in half, use an ice cream scoop or large spoon to scoop out the seeds and stringy stuff. Set the seeds aside if you wish to make toasted pumpkin seeds.
  • Next, use your spoon / ice cream scoop to remove the pumpkin flesh.
  • Place the pumpkin pieces into a food processor or blender and puree until smooth.
  • Optional step: If you want your pumpkin puree to be thick like the canned stuff, line a mesh strainer with some cheesecloth and place the puree in it. Set the strainer over a bowl and allow it to drain for 1-3 hours.
  • Store in the fridge for up to 1 week or in the freezer for 3-6 months.

Nutrition

Calories: 354kcal | Carbohydrates: 88g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg