Learn how to make your own pumpkin puree from scratch with these easy steps. All you need is a sugar pumpkin and a little bit of time. Use it right away or freeze it for later!
1 sugar pumpkin
- Preheat the oven to 400ºF. If desired, line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut your sugar pumpkin in half. I like to start at the root end. When you get to the stem, you should be able to just pull the pumpkin apart.
- Scoop all of the seeds and strings out of the pumpkin. You’ll want to get as many out as possible.
- Place the two halves of the pumpkin cut side down on the baking sheet.
- Place in the oven and bake until the pumpkin is tender, 30-45 minutes. You should be able to pierce it easily with a knife.
- Remove the pumpkin from the oven and allow it to cool completely.
- Once cool, scoop all of the pumpkin flesh out, discarding the skin. Place the flesh in a food processor and pulse until it is smooth, scraping down the sides of the food processor as needed.
- Use right away, or you can refrigerate it for up to 1 week. The pumpkin puree can also be frozen for up to 3 months.
Homemade pumpkin puree has a higher water content than canned puree. If you are using this for baked goods, I would suggest draining the puree over a piece of cheesecloth before measuring and using.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information is based on the pumpkin giving 2 1/2 cups of puree.
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 0 g
- Sodium: 1 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: pumpkin puree