Pumpkin Puree

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 1
  • Ingredients

  • 1fresh pumpkin
  • Directions

  • Preheat oven to 350*F.
  • Cut pumpkin into wedge and clean out seeds and stuff.
  • Place on jelly roll pan skin side down.
  • Cook a 3 Lb. pumpkin for about 1 hour or until it’s can be poked with a fork.
  • Peel or cut outer peel and put in food possess until pureed measuring the same as canned.
  • Reviews

  • “I so prefer this way to the boiling method. Also, If you hate handling the seeds and slimy gunk inside the pumpkin just use your pasta scooper, claw type spoon with slots, to remove most of it.I simply cut my pumpkins in half and laid them open side down to bake. then I scooped the cooked fleshout- very easy!! I wait for the pumpkins to go on sale then make mass amounts of puree and store in the freezer, cause I heard you can’t can pumpkin unless you have a pressure canner. Thanks for posting!”

  • “Great instructions!”

  • “Just the recipe I needed.Even made my own pumpkin pie!”

  • “Thanks….didn’t know how to do this and day after Halloween, needed these great instuctions. Turned out great and found that poking with a fork half way through cooking helped the process along. A little messy when peeling, but that is half the fun 🙂 I am also experimenting with the crock pot method, but baking the pumpkins seems to feel the best way to go!!”

  • “So easy to do, and made my pumpkin muffins incomparable!”

  • “Worked Great!Thanks so much.I have never had any experience using pumpkins before so I wasn’t sure what the process was :)I was surprised at the simplicity.I went ahead and added pumpkin pie spices to mine and put the mixture in the Ball Plastic Freezer Jars 🙂 Two small pumpkins for pies filled 2 of the 32 oz Ball Freezer Conatiners.”

  • “Great basic recipe.”

  • “This worked great!I had some fresh homegrown pumpkins that I wanted to turn into a pumpkin pie.I took the suggestion of other reviewers and just scooped out the flesh after cooking with a spoon rather than peeling the pumpkin.Worked great in my pie!Thanks for the recipe!”

  • “Very easy and smelled delicious as the pumpkin was baking. This was my first attempt at pumpkin anything as I’m a Brit and it’s not quite caught on as much in the UK but it will definitely be a regular in our family from now on”

  • “Thank you for this!I didn’t know making pumpkin puree was so simple!”

  • “Thanks for the directions. Worked out good. I dont know if it was the small pumpkins I had or if its all small pumpkins but those things were extremely hard and almost imposible to cut. Becareful if you run into this too…”

  • “Perfect! Thanks for posting the directions! Check out Sue L’s review for great tips.”

  • “My first time making pumpkin puree, and following these instructions I had no problems. Thanks.”

  • “Love making pumpkin puree for ‘real’ pumpkin pies! Just a note for people who do this for the first time. A lady at the pumpkin patch told me to select a ‘sugar’ pumpkin. They are the baking type. Sugar pumpkins are smallish and have little yellow flecks in the skin. Just FYI – enjoy!”

  • “Works great! I have used this same method for years. It produces about 1 cup of puree per pound of pumpkin. I like to use sugar pumpkins (about the size of a cantaloupe) as they have the best flavor, moreso than something you would carve for a jack-o-lantern. I bake till tender, then cool and scoop out the pulp with an ice cream scoop. After pureeing, if it is a bit watery, I sometimes drain that overnight in the refrigerator in a coffee filter. I freeze most in 2 cup portions in freezer bags, but also make some 1 cup bags for smaller recipes. Thanks for posting!”

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