Homemade Pumpkin Puree

5 from 1 vote

Once you learn how easy it is to make your own homemade pumpkin puree, you may never go back to the canned stuff again!

Prep Time 5

Cook Time 50

Total Time 55

Servings cups pumpkin puree

Calories 44kcal

Preheat oven to 400F and line a large sheet pan with parchment paper. Set aside.
Use a chef's knife to cut the pumpkin in half, starting at the bottom and working your way up (do not try to cut through the stem). Once you get to the top, use your hands to pry the pumpkin apart.
Scoop the seeds out of pumpkin halves and discard (or save for roasting). Season pumpkin halves with a pinch of salt and place flesh-side down on prepared sheet pan.
Roast pumpkin at 400F 40-50 minutes until pumpkin is very soft when pierced with a paring knife. Allow pumpkin to cool.
Once pumpkin is cooled, peel the skin off of the flesh and discard. Place the pumpkin in a food processor or blender and blend on high until completely smooth. Enjoy!

Storing Instructions

Store pumpkin puree in refrigerator up to 6 days. Pumpkin puree may also be frozen up to 2 months.

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