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How To Make Pumpkin Puree

How To Make Homemade Pumpkin Puree

How To Make Pumpkin Puree
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Prep Time 20 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 2 hrs
Course Recipes
Cuisine American, Canadian
Servings 2 pounds
Calories 354 kcal


  • Food processor
  • Cookie sheet
  • Pairing knife



  • 6 pounds small baking pumpkin rinsed and dried
  • 2 tbsp Kosher salt or more


  • Heat the oven to 400 degrees F.
  • Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.
    cut pumpkin with seeds
  • Scoop out the seeds and fibre with a metal spoon or ice cream scoop.
    cut pumpkins
  • Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
    How To Make Pumpkin Puree
  • On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
    pumpkin sprinkled with salt
  • Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
    How To Make Homemade Pumpkin Puree
  • Cool the pumpkin for about 45 minutes.
  • Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.
    How To Make Pumpkin Puree
  • Process until the flesh is smooth about 3 to 4 minutes.
    How To Make Pumpkin Puree
  • Store in the fridge for up to 1 week or freeze for up to 3 months.


As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin. 


Calories: 354kcalCarbohydrates: 88gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6990mgPotassium: 4628mgFiber: 7gSugar: 38gVitamin A: 115843IUVitamin C: 122mgCalcium: 290mgIron: 11mg
Keyword homemade pumpkin puree, pumpkin, pumpkin puree
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