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Pumpkin Puree from Fresh Pumpkins


Making your own pumpkin puree is as easy as pie! This homemade option is just so easy so why not give it a try…..and it’s really 100% pure pumpkin. Now you have options and we all love options when deciding what we eat.

As soon as September rolls around folks start thinking about fall after a long hot summer. It is hard not too with all of the fresh local apples and pumpkins that begin to flood the markets.


  • 1 Pie Pumpkin
Look at that ingredient list. Just pumpkin.
Preheat your oven to 350 degrees.
Cut the top stem area off the pumpkin. This is probably the most difficult step in the whole process.
Next, cut the pumpkin into quarters.
quarter pie pumpkin and clean out seeds
Remove the seeds and stringy pulp from the center. Save those pumpkin seeds for roasting later!
Line a sheet pan with aluminum foil. Place pumpkin quarters on the sheet pan. Place into the oven and bake for 1 hour, or until soft when the tines of a fork are inserted. I’ve personally never had to bake one more than one hour.
Baking pie pumpkin to make puree
When cooking time if finished, remove the pumpkin from the oven and allow to cool.
How to make pumpkin puree from a pie pumpkin
Once the pumpkin has cooled, peel the skin away, I just use my fingers. It’s really easy to remove.
Break up the pumpkin into small pieces and pulse in a food processor or mash with a fork to puree.
Add two cups of the pumpkin puree to a zip-lock back and freeze until needed. I also do a couple of bags with one cup. The option thing, you know.
Freezing homemade pumpkin puree
You can bake more than one pumpkin at a time. One pumpkin typically gives about 2 1/2 cups of puree. I usually bake two or three so I have plenty of pumpkin on hand for baking.
pie pumpkin puree
Yield: 2.5 cups of Puree

How to Make Pumpkin Puree

How to Make Pumpkin Puree

Homemade pumpkin puree from a pie pumpkin

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 1 Pie Pumpkin
  • 1 teaspoon Olive Oil - optional to brush over foil before placing pumpkin on baking sheet


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare the pie pumpkin for the oven by cutting off the stem piece and then cutting the pumpkin into quarters. Remove the seeds.
  3. Next, place the pumpkin quarters on a foil lined sheet pan and bake for 1 hour.
  4. Allow the baked pumpkin wedges to cool and scrape out the pulp.
    Use a fork or food processor to smooth the cooked pumpkin.
    Store in freezer storage bags until ready to use.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 79mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 1g

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