Fresh Pumpkin Puree

Recipe by Kim D.
READY IN: 5hrs 20mins
YIELD: 1 cup


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


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