Pumpkin Puree

You can always buy pumpkin puree in a can, but making your own is easy.  Buy pie pumpkins in the fall when the harvest is plentiful and store premeasured amounts in the freezer to use all year long.

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Pumpkin Puree

  • Author: Tammie Duggar



1 pie pumpkin


Preheat oven to 350 degrees.

Wash and cut the pie pumpkin lengthwise down the middle and remove seeds.

Place pumpkin, cut-side down on a baking sheet.  Using a fork, poke several holes in the skin side of the pumpkin.

Roast in the oven for about 1 hour.  You should be able to easily pierce the skin and flesh with a fork when it is done.

Remove from the oven and carefully turn over and allow to cool.



Working in batches, scoop out the flesh and allow to drain in a fine mesh colander to drain off excess liquid.

Place drained pumpkin in a food processor or high powered blender and process until smooth.

Store pre-measured batches in glass containers, label and freeze.  Thaw completely before using and drain excess liquid.


If a recipe calls for pumpkin puree you can use this recipe or canned pumpkin.

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