You know that moment when you’re standing in the produce aisle, eyeing a perfectly round pumpkin, and thinking, “Hmm… do I really want to wrestle with this thing?” Yeah, I’ve been there. But trust me—once you taste fresh pumpkin puree, the canned stuff just won’t hit the same. And hey, roasting a pumpkin makes your kitchen smell like autumn decided to move in and bake cookies.
Recipe Card – Easy Pumpkin Puree
Ingredients
- 1 small baking pumpkin (4–6 pounds)
- Fine sea salt (optional, but gives a tiny flavor boost)
Instructions
- Preheat & prep – Heat your oven to 350°F. Give that pumpkin a good rinse; it’s been on a farm, a truck, and a shelf, so it deserves a little spa day.
- Cut with confidence – Slice the pumpkin in half from top to bottom. (This is the part where I pretend I’m on a cooking show but really I’m just praying my knife behaves.)
- Scoop the guts – Use a spoon to scrape out seeds and stringy bits. Save the seeds for roasting later—future you will thank present you.
- Roast it up – Place the halves cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes, or until a fork slides in like butter.
- Cool & blend – Let the pumpkin chill out for a bit, then scoop the flesh into a blender or food processor. Blend until silky smooth. Add a pinch of sea salt if you’re feeling fancy.
FAQs About Pumpkin Puree
Can I use a big carving pumpkin?
Technically yes, but flavor-wise? Meh. Baking pumpkins (sometimes called sugar pumpkins) are sweeter and have a creamier texture.
Do I need to peel it first?
Nope! Once roasted, the skin practically falls off. Trying to peel it raw is like trying to wrestle a cat—pointless and mildly dangerous.
How long does it last?
About 5–7 days in the fridge, or up to 3 months in the freezer. I freeze mine in 1-cup portions so I can just grab and go for soups, pies, or even lattes.
My puree is watery—what do I do?
Strain it through a cheesecloth or fine mesh sieve for 15–20 minutes. That’s actually the secret to extra-rich pumpkin pies.
Easy Pumpkin Puree
- Total Time: 1 hour 10 minutes
- Yield: 3 to 4 cups 1x
- Diet: Vegan
Description
This easy pumpkin purée recipe is a cozy fall essential. Silky, smooth, and simple — perfect for pies, soups, or sneaking by the spoonful.
Ingredients
- 1 small baking pumpkin (4–6 pounds)
- Fine sea salt (optional, but gives a tiny flavor boost)
Instructions
- Preheat oven to 350°F and rinse the pumpkin well.
- Slice the pumpkin in half from top to bottom.
- Scoop out seeds and stringy bits using a spoon. Save seeds if desired.
- Place halves cut-side down on a parchment-lined baking sheet.
- Roast for 45–60 minutes, until a fork slides in easily.
- Let pumpkin cool, then scoop the flesh into a blender or food processor.
- Blend until smooth. Add a pinch of sea salt if desired.
Notes
Use sugar pumpkins for the best flavor. The purée keeps well in the fridge for up to a week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Basics
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 4g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pumpkin purée, fall recipe, homemade pumpkin, roasting, puree
Conclusion
Fresh pumpkin puree is one of those “why didn’t I do this sooner?” kitchen wins. It’s cozy-season gold, and it makes everything—from muffins to pasta sauce—taste like you really know your way around the kitchen (even if you’re just winging it). So next time you spot that cute little pumpkin at the store, toss it in your cart and give it the roast-and-blend treatment. Honestly, it’s easier than convincing your family not to eat all the roasted seeds before you can.
