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Homemade Pumpkin Puree

Rachel Quenzer
This homemade pumpkin puree is so simple you'll never go back to the cans! 
Prep Time 5 mins
Cooling time 10 mins
Total Time 1 hr 5 mins
Course Puree
Cuisine American

Ingredients
  

  • 2 pie pumpkins These are the smaller pumpkins, which tend to be a bit sweeter.
  • Water

Instructions
 

  • Preheat your oven to 350 degrees
  • Cut off the tops of the pie pumpkins and then cut them in half. 
  • Scoop out the seeds and reserve to make pumpkin seeds
  • Add them to a roasting pan or baking sheet facedown. Meaning you want the outside skin facing up. 
  • Add about 1/4 inch of water to your pan.
  • Bake for 60 -90 minutes, Mine were done after 60. 
  • Let cool and then scoop out the insides of the pumpkins and add them to a blender. 
  • Blend on puree setting with a little bit of water. You might need up to 1/4 per batch, but don't go over that. I'd start by adding tablespoons of water. 
  • Reserve in mason jar or air tight container for up to one and a half weeks. 
Keyword homemade pumpkin puree, pumpkin pie puree