Pumpkin Puree

READY IN: 2hrs
Recipe by PrincessCalynn

Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. Aside from being a GREAT baby food, pumpkin puree is the main ingredient for our favorite Pumpkin and Fall recipes; soup, muffins, cookies and the list goes on.

Top Review by Mikes_Girl

Used this for the Opals Pumpkin Pie Recipe on Recipezaar and it turned out GREAT! I made about 10 pumpkins worth of this and it cooked perfectly in my round, glass casserole dishes with lids but took a bit longer to cook in my square glass casserole dishes with foil instead of lid. I used a hand mixer once and a blender the 2nd time... both worked well. To drain I lined a strainer with a cheese cloth like towel and dumped the pumpkin in, then I pulled the towel tight and twisted the water out (be careful when its hot!). Worked great and didn't need to wait overnight. Thanks for the recipe!! :)

Ingredients Nutrition

  • 1 medium pumpkin
  • cheesecloth (optional)


  1. *Cut the skin off the pumpkin.
  2. *Cut pumpkin into 1 or 2 inch cubes.
  3. *Place in casserole.
  4. Cook in 350°F degree oven for one hour.
  5. Pumpkin is done when it is soft and "mushy" when pressed with a fork.
  6. With hand blender or food processor, blend until smooth.
  7. To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
  8. Use right away or freeze in small amounts to be used in cooking and backing.
  9. *Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.

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