Homemade Pumpkin Puree

Make this pumpkin puree from scratch with a few easy steps!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 177kcal

Preheat the oven to 400 degrees Fahrenheit.
Remove the stem from each pumpkin. Then, slice each pumpkin in half lengthwise. Use a large spoon to scoop out all of the seeds and discard or save them for roasting.
Place the pumpkin halves flesh side down on a large sheet pan lined with parchment paper. Roast for 35 to 45 minutes, or until the pumpkins start to separate from the skin and partially collapse.
Use a spoon to scoop out the pumpkin flesh. The skin should separate from the flesh easily.
Place the flesh in the bowl of a large food processor or blender. Puree until smooth, scraping down the sides of the bowl with a spatula.
Place the puree in an airtight container in the refrigerator for up to 1 week. Use the puree in any of your favorite pumpkin recipes.

How to Thicken Pumpkin Puree

From scratch pumpkin puree is sometimes not as thick as canned pumpkin puree.
You can strain the pumpkin puree in cheesecloth over a bowl to thicken. Discard any liquid.

Storage

Freezing

To freeze pumpkin puree, place in a freezer safe ziplock bag for up to 5 months. Thaw before using. You can also strain the puree in cheesecloth to remove any liquid.