Cooking with PumpkinNo. 6956 · The 2026 edition
How to Make Pumpkin Puree
Turn fresh pumpkins into silky homemade purée with this simple oven method – perfect for pies and baking.
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This recipe walks you through preparing fresh pumpkin purée from scratch. You'll roast cut pumpkin pieces, then blend the flesh until smooth and drain off excess liquid for a thick, concentrated purée ideal for your favorite fall recipes.
Ingredients
Directions
- Set your oven to 375°F. Give the pumpkin a good scrub, then slice it into 5×5-inch chunks. Scoop out the seeds and stringy bits (save seeds if you like), and place the pieces skin-side up in a single layer on foil-lined baking sheets.
- Cover the pans and bake until the pumpkin is tender, which takes about 1 to 1½ hours. Once cool enough to handle, scoop the flesh into a food processor or blender and purée until smooth.
- Pour the purée into a fine-mesh sieve (optionally lined with a double layer of 100%-cotton cheesecloth) and let it drain for 1 hour. Gently press on the purée to remove extra liquid, then discard the liquid.
