Go Back Email Link
+ servings
Two jars of pumpkin puree
Print Pin
No ratings yet

Pumpkin Puree

Remarkably better than store bought. And it's simple!
Course Dessert
Cuisine American
Keyword how to make pumpkin puree, pumpkin, pumpkin puree
Prep Time 5 minutes
Cook Time 55 minutes
Servings 4 cups


  • food processor


  • 1 whole small pumpkin often called "Sugar Pie" pumpkins
  • 1 teaspoon olive oil if desired, but not necessary


  • Preheat oven to 350°F. Line a baking sheet with tin foil and brush with olive oil if using, set aside.
  • Remove the stem of the pumpkin with a very sharp knife. Cut the pumpkin in half through the stem end. Remove the seeds and strings with a large spoon.
  • Roast, cut side down, on the prepared baking sheet in a 350°F oven for 45-60 minutes or until the skin of the pumpkin has darkened in color and is easily pierced with a toothpick.
    Cool until the pumpkin can be handled easily.
  • Scoop the flesh of the pumpkin into a food processor fitted with the “S” blade. Process until smooth.
  • Use immediately or store in an airtight container in the refrigerator for up to 4 days or portion and freeze.