Cooking with PumpkinNo. 6691 · The 2026 edition
How to make pumpkin purée from fresh pumpkins
Turn your Halloween pumpkin into creamy homemade purée with just one ingredient and a little oven time.
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Making pumpkin purée from scratch is simple and rewarding. You just need a medium pumpkin, some oven roasting, and a quick blend. The result is a smooth purée perfect for pies, soups, and baked goods.
Ingredients
Equipment
- baking sheet
- parchment paper
- knife
- food processor
Directions
- Set your oven to 375°F (190°C). Slice the pumpkin in half and remove all seeds and the stringy center.
- Lay the pumpkin halves face down on a parchment-lined baking sheet. Roast for 45 to 60 minutes, until a fork pierces the flesh easily.
- Let the pumpkin cool a bit, then spoon out the soft flesh. Process it in a food processor or blender until it's completely smooth.
- Keep the purée in a sealed container in the fridge for up to one week, or freeze it for future use.
