Homemade pumpkin puree is the best – fresh, fluffy, flavorful, and the real deal! Making pumpkin puree from scratch is easy peasy, and there is absolutely no reason to ever buy canned pumpkins. Learn how to make pumpkin puree from scratch and use it for all your pumpkin recipes. Make in batch and freeze the leftover for whenever you need them!
1 whole pumpkin (small, medium, or big works just fine)
- Preheat over to 400.
- Wash the pumpkin, set on a clean surface.
- Use a sharp knife to make a circular hole around the pumpkin’s head, then remove the head.
- Use that same knife or another big knife to cut vertically to the bottom, dividing the pumpkin into halves.
- Use a spoon to scoop out all the pumpkin seeds from both halves.
- On a parchment paper-lined baking sheet lay the pumpkin halves skin up.
- Bake until soft; the color of the skin may change. Check with a knife to ensure pumpkin is soft, remove from oven and allow to cool.
- Then gently tear off the skin revealing a beautiful yellowy-orange color soft pumpkin.
- Cut into cubes, and use a food processor to blend until smooth and pureed.
- Scoop out and store in the fridge (or freezer) and use for all your yummy pumpkin recipes. My healthier pumpkin brownie remains one of my best!
This recipe can work for any size of Pumpkin!
Do not blend this with any water.
If you are using small size pumpkins, the baking time may change. For this very big pumpkin I baked it up to 40 – 45 minutes.
Also, if you are using small pumpkins the skin may hard to tear off, so, allow to completely cool, and then you can use a spoon to scoop into the food processor to purée.
- Prep Time: 10
- Cook Time: 45
- Method: Oven
- Cuisine: American
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