How to Make Pumpkin Puree

Make easy pumpkin puree at home in a few simple steps.

I have been making from-scratch pumpkin pies and pumpkin oat balls since my kids were little. This is my tried and true step by step process from making pumpkin puree.

Step 1: Select your pumpkin and preheat your oven to 350°F.

• Typically, a pumpkin variety made for baking is used but you can use what you have. (How about those field trip ones 😉?)

Step 2: Cut your pumpkin in two from top to bottom.

Step 3: Cut off stem and use a spoon to scoop out seeds and fibers.

• Got chickens? I like to add my produce scraps a bowl and then toss out the scraps to the chickens later that evening.

Step 4: Use a 9X13 baking dish and place halves skin side up. Then cut slits in tops. Fill bottom of pan with some a thin layer of water.

• I’ve used jelly roll pans, glass 9×13, and this ceramic 9×13 dish. There’s more than one way to get the job done. The 9×13 dishes are my favorite. But use what you have, no need to go out and buy a pan.
• If your pumpkin is too big, cut it in half again. What if it’s really too big? Just use another dish along with your first one.

Step 5: Bake for 2 hours and then set out to cool.

• The timing and temperature don’t have to be exact. If you’d like the oven on for longer, lower the temperature to 250°F and roast for 3 hours. If you live in an old farmhouse, I know the warmth from the oven can be a desired comfort for cold winter days.

Step 6: Peel off pumpkin skin.

• To be honest, there are times when I have stopped here. I simply saved the very soft cooked pumpkin flesh in the freezer or used it straight away in a pie.
• If your pumpkin flesh is fibrous or stringy, you’ll want to continue on to the next step.

Step 7: Blend to a puree, bag and freeze.

• Add a little water as possible needed to blend the pumpkin flesh into a true puree.
• Look up your favorite recipes to see how many cups of pumpkin puree is needed and portion your serving out accordingly.

Poetry Pairing

I’ll end my post with one of my original poems that I think pairs nicely with recipes. It’s called “At the Kitchen Table”. Click here to read it more clearly. The inspiration, my kitchen table, has lots of “cameos” in this post.

Save this recipe on Pinterest! The image below is perfect for pinning! May your oven be cozy and your puree delicious!

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• The white baking dish is an old Corningware one I recieved as a wedding gift. I found something similar on Amazon: Here
• I’ve had the blue and white striped kitchen towels from over a year now. Would highly recommend. The link is here.