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Homemade Pumpkin Puree

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Homemade pumpkin puree is easier than you might think. Here are step-by-step instructions for pumpkin puree that is way better than store-bought. 

Scale

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F and get out a baking sheet. 
  2. Wash and dry the pumpkin. Slice it in half lengthwise and carefully remove the stem. 
  3. Scoop out the seeds. Either rinse them and reserve them for roasting later, or discard them. 
  4. Lightly brush a small amount (about 1 teaspoon) of melted coconut oil over the orange flesh of each pumpkin half. 
  5. Place face-down on the baking sheet and roast for 30-40 minutes, or until the skin is blistered and the flesh of the pumpkin is fork-tender. Remove from the oven. 
  6. Turn the pumpkin over so that the flesh is facing up: this will help it cool faster. 
  7. Once the pumpkin has cooled completely, scoop out the flesh and place it in a food processor. 
  8. Process until ultra smooth. 
  9. Transfer to an airtight glass jar and secure the lid. Refrigerate until ready to use. 

Notes

The pumpkin puree keeps, covered in the refrigerator, for up to a week. 

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