Make your pumpkin pie, pumpkin bread, pumpkin cookies and all your other favorite recipes that call for pumpkin puree extra special by starting with this homemade fresh pumpkin puree. It's easier than you think. Plus you can do a big batch and freeze some for later use--it keeps well in the refrigerator or freezer. For a thicker puree, place the pumpkin mash in a fine-mesh strainer lined with cheesecloth and set aside for 30 minutes to drain off any excess liquid. Source: EatingWell Magazine, October 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400F. Line a baking sheet with parchment paper.

  • Cut pumpkin in half through the stem end using a sharp chef's knife. Remove seeds and any tough fibers. (Reserve seeds for another use.) Place the halves cut-side down on the prepared pan.

  • Bake the pumpkin until a fork inserts easily into the thickest part, about 45 minutes. Let cool to room temperature, about 1 hour.

  • Scoop the pumpkin flesh into a food processor and, working in batches as needed, puree until smooth.


To make ahead: Refrigerate for up to 1 week or freeze for up to 3 months.

Equipment: Parchment paper

Nutrition Facts

52 calories; 0.2 g total fat; 0.1 g saturated fat; 2 mg sodium. 675 mg potassium; 12.9 g carbohydrates; 1 g fiber; 5 g sugar; 2 g protein; 16894 IU vitamin a iu; 18 mg vitamin c; 32 mcg folate; 42 mg calcium; 2 mg iron; 24 mg magnesium;