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Homemade pumpkin purée in a jar with a spoon.

Homemade Pumpkin Purée

Jessica Vogl
An easy recipe for Homemade Pumpkin Purée for your seasonal baking!
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Ingredient
Cuisine American

Ingredients
  

  • 2 small pie pumpkins

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
  • Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp. Discard or save the seeds for other recipes.
  • Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender when pierced with a fork. Let cool on the baking sheet for at least 30 minutes, or until comfortable to touch.
  • Cut the pumpkin into chunks and remove the peel with a spoon. Add the pumpkin pieces to a food processor and pulse until smooth.
  • Place the puréed pumpkin in the center of a cheesecloth (you can also use paper towels), form a ball around the pumpkin and hold over a sink. Squeeze to remove as much excess water from the pumpkin as possible.
  • You can use the purée or store in the refrigerator or freezer for later usage (see storage section above).
Keyword pumpkin, Pumpkin puree
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