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+ servings
Pumpkin puree is made easily with roasted sugar pie pumpkins and preserved in glass jars. The texture of home made pumpkin puree is more watery and smooth than normal canned pumpkin puree.

Pumpkin Puree

Pumpkin puree made from a fresh pumpkin has flavors that no canned good can match! This easy recipe will provide you jars of fresh pumpkin puree!

Course Puree
Cuisine American
Keyword pumpkin, Pumpkin Puree
Prep Time 5 minutes
Cook Time 1 minute
Servings 6
Author sherry brubaker


  • 1 Sugar pumpkin


  1. Preheat the oven to 425°F. Cut the pumpkin in half with a sharp knife. If the pumpkin is too tough to cut, cut the top and bottom of the pumpkin off, then cut the pumpkin in half.

  2. Using a spoon, scoop out the pumpkin guts and seeds. You can put this to the side in a strainer if you plan to harvest the seeds.

  3. Place the cut side of the pumpkin down on a baking sheet. Cook for 45 min - 1 hr. depending on the size of the pumpkin. To check if the pumpkin is done, pierce the skin with a fork. If the fork meets little resistance, it is done.

  4. Let the pumpkin cool to room temperature. Scoop out the flesh from the skin and place in a blender. Blend the flesh into a puree. Use immediately or refrigerate. Mangia!