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    You are in: Home / Recipes / Fresh Pumpkin Puree Recipe
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    Fresh Pumpkin Puree

    Fresh Pumpkin Puree. Photo by Kim D.

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Kim D.'s Note:

    Making fresh pumpkin puree is very simple, but can be a little time consuming. However, I think the end product is worth the effort. I always use "sugar" pumpkins, also known as "pie" pumpkins. They are much smaller than the standard pumpkin that we carve for Halloween and are much more tender and flavorful. --NOTE-- Baking time is only 1 - 1 1/2 hours and the remainder of the noted cooking time in this recipe is actually refrigeration time. --CHOOSING THE RIGHT PUMPKIN-- When buying a pumpkin for baking, always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shinny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.

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    Units: US | Metric

    • 1 (3 3/4-4 lb) sugar pumpkin (or pie pumpkins)
    • aluminum foil


    1. 1
      Preheat oven to 350°F.
    2. 2
      Line one baking sheet with foil and set aside.
    3. 3
      Line another baking sheet with paper towels and set aside.
    4. 4
      Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
    5. 5
      Cut pumpkins in half, vertically, with a large knife.
    6. 6
      Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
    7. 7
      Discard pulp and save the seeds for another use if desired.
    8. 8
      If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
    9. 9
      Place pumpkin halves cut side down onto the foil lined baking sheet.
    10. 10
      Bake for 1 - 1 1/2 hours, or until flesh is tender.
    11. 11
      Cool the pumpkin halves until they are cool enough to handle.
    12. 12
      Scoop out pumpkin flesh and place it in a food processor.
    13. 13
      Puree flesh until smooth.
    14. 14
      Line a strainer with either cheesecloth or coffee filters.
    15. 15
      Pour puree into the strainer.
    16. 16
      Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
    17. 17
      Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!

    Ratings & Reviews:

    • on November 26, 2010


      I was given a pumpkin so used this recipe to make the puree. Very easy.

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    • on September 27, 2010


      I planted pumpkins this year for the grandkids. They start to mature early. I used 1 pumpkin for this recipe. The pumpkin yielded 1 1/2 qts which I froze.
      I made Pumpkin Pie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009


      Excellent instructions and this turned out well for me though I put mine in the freezer--will do something later. Might get another pie pumpkin at the Farmer's Market next week, too, turned out well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Fresh Pumpkin Puree

    Serving Size: 1 (1703 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 442.6
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 17.0 mg
    Total Carbohydrate 110.6 g
    Dietary Fiber 8.5 g
    Sugars 23.1 g
    Protein 17.0 g

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