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Homemade Pumpkin Puree

Forget about using canned pumpkin this fall, and try my simple one-ingredient pumpkin puree recipe!
Print Recipe
Total Time 1 hour 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 medium-sized pumpkin sugar pumpkin or pie pumpkin

Instructions

  1. Preheat oven to 375*F
  2. Cut off the stem of your medium-sized sugar or pie pumpkin and slice the pumpkin in half vertically.
  3. Scoop out the seeds and pulp, setting aside the seeds for roasting if desired.
  4. Place pumpkin halves, cut side down, on a lined baking sheet.
  5. Bake for 45–60 minutes, or until the flesh is tender.
  6. Let the pumpkin cool, then scoop out the roasted flesh.
  7. Transfer flesh (and any other option add-ins) to a blender or food processor and blend until smooth.
  8. Use immediately or store in the refrigerator.

Notes

Use immediately or store in the refrigerator for up to 5 days, or in the freezer for longer storage!