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Making Pumpkin Puree

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Making Pumpkin Puree easier than you might think. Using just two ingredients and a small amount of hands on time, you’ll impress yourself!

pumpkin puree in a bowl with pumpkin seeds
Pumpkin Puree

Making Pumpkin Puree

You are gonna’ want to start with the biggest knife you got. So, chop open your pumpkin.

With a tablespoon, scoop out all the seeds.  If you like you can clean them up and roast them for later. 

Cut Into Slices and Peel

I like to cut the pumpkin into thick slices like shown below. 

Use a small pairing knife to peel the skin off the pumpkin.  I prefer to do it this way as I find it quite easy.  Some folks prefer to roast the pumpkin with the skin on and then peel it off afterwards.  Either way works just fine.

Cut The Pumpkin into Pieces

With your big knife, cut the pumpkin into large pieces.  These are probably around 2 inch pieces.  More or less will be fine as it won’t change the roasting time.

Drizzle over a bit of olive oil and stir around.  Pop it in the oven for about 45 minutes or until soft and slightly charred. I take it out of the oven half way through roasting, give it a stir around and then return it to the oven.  This ensures even cooking and avoids the pumpkin pieces sticking on to your baking tray.

Remove From Oven And Blend the PUmpkin

After about 45 minutes or so, your pumpkin should look a little like this.  To test it and make sure it is cooked, put a fork through it.  It should be so soft that it almost falls apart.  Then you know your pumpkin is done and ready to turn into purée.

Spoon all of the pumpkin into either a food processor or a blender.  I used a blender today.  If you do choose to use a blender you may have to turn it on and off a few times and stir around the pumpkin.  It will still blend just fine.  If you find it is not working, add a tablespoon or two of water.

Ready to Use Homemade Pumpkin Puree

Voilà!  Home made pumpkin purée that you can use straight away, put in the fridge to use in a few days or in the freezer to use next month.

some Ideas To Use your Pumpkin Puree

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homemade pumpkin puree in a white bowl
Pumpkin Puree

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Making Pumpkin Puree

Making Pumpkin Puree easier than you might think. Using just two ingredients and a small amount of hands on time, you'll impress yourself!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Sauces
Cuisine: North American
Keyword: pumpkin
Servings: 2 cups
Calories: 124kcal
Author: Julia Pinney


  • 1 whole Pumpkin or squash of your choice
  • 2 Tablespoons olive oil


  • Preheat oven to 375 degrees F. Have ready a large baking sheet.
  • Cut the pumpkin open through the center. Scoop out all of the seeds. Cut the pumpkin into thick slices and then peel the skin off each slice. Cut the slices into approximately 2 inch pieces. Put the pumpkin on the baking sheet and drizzle over olive oil. Roast for about 20 minutes and remove from oven to stir so they don’t stick. Return to oven for a further 25 minutes or until cooked through.
  • Remove from oven and put the pumpkin in a blender or food processor. Blend until smooth.
  • Can be used straight away, stored in the fridge for up to a week or in the freezer for several months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Making Pumpkin Puree
Amount Per Serving (2 cups)
Calories 124 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 43IU1%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on October 4th, 2016
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