Fresh Pumpkin Puree

"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."
photo by Kim D. photo by Kim D.
photo by Kim D.
photo by Kim D. photo by Kim D.
Ready In:
5hrs 20mins
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!

Questions & Replies

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  1. I was given a pumpkin so used this recipe to make the puree. Very easy.
  2. 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.<br/>I made Recipe#395151
  3. 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.
  4. Hi! I will try this method! I cut mine in half and steam them in my canner! Then just lift them out with the rack and cool in a large bowl. Works great! Try Cinderellas! They are wonderul! I plant them now instead of the sugar pumpkins. Very beautiful and delicious! Thanks for the idea! Jelly :)
  5. I had a big, honkin' pumpkin, so of course, my bake time was much longer. But, this method works perfectly! Thanks for posting all the great info in the introduction, as well. :)


<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=></a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=>Cookin_Kit</a>) and I used to help my Mom (<a href=>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src= alt= /> <br /><br />I'm a co-host with <a href=>Karen From Colorado</a> in the <a href=>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. Come visit us sometime! <br /><br /><img src= alt= /> <br /><br />I'm also a co-host with <a href=>Richard-NYC</a> and <a href=>Dee514</a> in the <a href=>Italian Cooking Forum</a>. <br /><br /><img src= alt= /> <br /><br />Games that I've participated in: <br /><img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt= /> <br /><br /><img src= alt= /> <img src= alt= /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <img src= alt= /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt=Photobucket border=0 /> <a href= target=_blank><img src= alt=Photobucket border=0 /> <br /><br /><img src= alt=Photobucket border=0 /> <img src= alt=Photobucket border=0 /> <br /><br /><br /><br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><br />Last updated on September 24, 2008 <br /><br /><br /><img src= alt= /></a></p>
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