How to Make Pumpkin Puree

5 from 1 vote

Ever wonder how to make pumpkin puree? It's easy to make and perfect for freezing - great for all your fall treats and dishes!

Prep Time15

Cook and Puree1 30

Total Time1 45

Course: Other

Cuisine: American

Servings:

Preheat your oven to 400°F. Line a sheet pan with parchment paper.
Wash your pumpkins thoroughly and cut them in half. Do not try cutting through the stem, as it’s very tough and can be dangerous. Instead, remove the stem before cutting the pumpkin.
Use a spoon to scrape out the pulp and seeds. (Roasted Pumpkin Seeds make for a delicious snack).
Drizzling olive oil and sprinkling a pinch of salt before roasting (optional, but adds a bit of extra flavor and enhances the pumpkin's taste, skip this step for a lighter option).
Place your pumpkin on the lined sheet pan cut side (or flesh-side) up or down—cut side down will steam it and keep it moist, while cut side up will make it a bit drier but with nice caramelized edges, especially if you’ve used olive oil.
Roast your pumpkin for about 45-60 minutes or until fork-tender.
Let your roasted pumpkin cool for a bit, then separate the soft pumpkin flesh from the skin. Place the flesh directly into a food processor or blender, or if using a potato masher, put it into a large bowl. Whichever method you are using, blend your pumpkin until smooth.
If your puree is too watery, strain it using a cheesecloth or fine strainer until you have your desired consistency.
If you're not enjoying your pumpkin puree right away, store it in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 3 months.

From frozen. Thaw frozen pumpkin puree in the refrigerator overnight or defrost it in the microwave.