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Homemade Pumpkin Puree

Homemade Pumpkin Puree

Course Dessert, Entree, Pie
Cuisine American
Keyword diy-pumpkin-puree, homeade-pumpkin-puree, how-to-roast-pumpkin
Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings 8 cups
Calories 100kcal


  • 1 (3-6 lb) baking pumpkin See Cook's note
  • kosher salt


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Use a sharp knife to remove stem from pumpkin. Slice a thin piece from one side of pumpkin to level and prevent it from rolling.
  • Cut the pumpkin into 2 equal halves.
  • Use a large spoon to remove the stringy pulp and seeds from each half.
  • Lightly season with salt then place cut side down on baking sheet.
  • Bake for 35-40 minutes or until a paring knife easily slides through the flesh, Test several different areas of the pumpkin. (A smaller pumpkin may need slightly less time)
  • Cool on the pan on a cooling rack for 1 hour. The skin will begin pulling away from the pumpkin as it cools.
  • Remove pumpkin from skin. Puree in batches in a food processor until smooth. Cool completely.
  • Store chilled in an airtight container for up to one week or frozen for up to 3 months.
  • Stir well before using.


Please note, the yield will vary based on the size of the pumpkin being used. No pumpkin is exactly 3, 4 or 6 lbs. The following values are meant to give you guidance.
For this tutorial, I used one 6 lb baking pumpkin and yielded 8 cups of pumpkin puree. You can use a smaller pumpkin depending on how much you need. 
One 4 lb pumpkin will yield around 4-6 cups pumpkin puree. 
One 3 lb pumpkin will yield 2-3 cups pumpkin puree.


Serving: 1cup | Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Sodium: 18mg | Fiber: 9g | Sugar: 9g