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


How to Make Pumpkin Puree


  1. Preheat oven to 325°
  2. Wash the pumpkin under a cool tap. Then, cut your pumpkin in half.
  3. Scrape out the stringy pulp. Save the seeds for drying and eating or to replant next spring.
  4. Place your two pumpkin halves, cut side up on a baking pan. Then add 1/4-inch of water to the pan.
  5. Cover pan with aluminum foil and bake for 1 hour or until pumpkin is very soft.
  6. Using 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)
  7. Place puree in an air tight containers about 2 cups each and freeze for up to 6 months.

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