Pureed Pumpkin

READY IN: 1hr 25mins
Recipe by skat5762

Need the canned stuff, but only have the gourd? Here's what to do! from the Herb Companion

Top Review by Mirj2338

There is no canned pumpkin where I live, and this is how I have been making it for years! I think it's better than canned, so much fresher and healthier. If you do leave it in the fridge for any length of time I find that I have to drain it first before using it. I usually nuke mine in the microwave and puree it immediately before using it in whatever recipe calls for canned pumpkin.

Ingredients Nutrition

  • 1 lb sugar pumpkin
  • 14 cup water


  1. Split pumpkin in half.
  2. With a spoon, remove fibrous, stringy interior and seeds.
  3. Place halves on baking sheet, cut-side-down and cover with foil.
  4. Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
  5. Remove from oven and allow to cool until its not too hot to touch.
  6. Separate the skin from the pulp with a small knife.
  7. Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
  8. Refrigerate for up to 2 days.

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