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How to Make Pumpkin Puree

Pumpkin puree is so easy to make and a great way to use up pumpkins used for Halloween and fall decor. Freeze extras or bake right into your recipes!
Course American
Cuisine American
Keyword baking
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 cups
Calories 79kcal
Author Luci Petlack

Equipment

  • sheet pan
  • large, sharp knife
  • spoon or fork

Ingredients

  • 1 sugar pumpkin larger pumpkins are fine, but sugar pumpkins are the traditional option
  • larger pumpkins are fine, but sugar pumpkins are the traditional option

Instructions

  • Cut your pumpkin in half, stem-down.
  • Scoop out all seeds and place open side down on a sheet pan.
  • Bake at 400°F until easily pierced with knife or fork. Let cool completely before removing skin and pureeing in blender or food processor.

Notes

If you have extra, merely freeze (ideally in pre-measured portions) until ready to use.
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Nutrition

Calories: 79kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1028mg | Fiber: 2g | Sugar: 8g | Vitamin A: 25743IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg