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
Scale
- 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