- sugar pumpkins (sometimes called pie pumpkins)
- Preheat the oven to 350°F.
- Wash the outside of the pumpkin well.
- Halve pumpkin with a large serrated knife.
- Scoop out the seeds with a large spoon, into a strainer.
- Once all the seeds are removed, place the pumpkin halves (flesh side down) into a large baking dish filled with about ½ inch of water.
- Roast for about 45 minutes to 1 hour, or until the flesh is fork tender.
- Once cooked, allow to fully cool in pan.
- Peel off the skin or scoop flesh and place into a food processor.
- Puree until perfectly smooth, scraping the sides and bottom between pulses.
- If freezing, use a food scale and put desired amount into a zipper freezer bag (I usually go with 15 oz, equivalent to a can of pumpkin)
- Look for sugar pumpkins. They are sweeter and much less stringy than other varieties. You should be able to find them at your grocery store or local garden center starting in September. Oddly enough, they really aren’t around in the late fall (at least in my experience!) so I usually pick a few up when I see them at the store. They last a good while on your shelf.
- Just like when carving pumpkins, save those seeds!! Perfect for snacking. 🙂
- Puree for today, or freeze for later! Enjoy fresh pumpkin up to 6 months frozen.
- Each pumpkin will yield about 15oz of puree.
- Prep Time: 20
- Cook Time: 45
Keywords: Making pumpkin puree, How to make pumpkin puree at home