Pumpkin Puree

Amy Herald


I grow a lot of pumpkins in the garden every year. And come Autumn, I can't wait to start smelling fresh baked pumpkin bread in the air at my house.

You can use other fall squashes for this such as butternut squash or acorn. I like to freeze this and have it for pumpkin bread, muffins, pies, soups, and other fall treats. It will keep in an air tight container in the refrigerator for up to one week, but can be frozen for up to six months!

★★★★★ 1 vote
10 Min
1 Hr


whole pie/sugar pumpkin
2 c


1Preheat oven to 325°
2Wash the pumpkin under a cool tap. Then, cut your pumpkin in half.
3Scrape out the stringy pulp. Save the seeds for drying and eating or to replant next spring.
4Place your two pumpkin halves, cut side up on a baking pan. Then add 1/4-inch of water to the pan.
5Cover pan with aluminum foil and bake for 1 hour or until pumpkin is very soft.
6Using a large spoon, scrape the pulp away from the rhind into a large bowl and mix it with an electric mixer to make a smooth puree. (you could also use a blender or food processor)
7Place puree in an air tight containers about 2 cups each and freeze for up to 6 months.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy