Making Your Own Pureed Pumpkin

Jennifer Enders


Pureed pumpkin can be used in any recipe that calls for canned pumpkin. It also makes a good baby food.


☆☆☆☆☆ 0 votes



How to Make Making Your Own Pureed Pumpkin


  1. Split the pumpkin in half. With a spoon, remove the fibrous, stringy interior and the seeds.
  2. Place the halves on a baking sheet, cut-side-down and cover with foil. Bake at 350* for 40 minutes to 1 hour, or until the flesh is tender.
  3. Remove from the oven and cool until it's not too hot to touch.
  4. Separate the skin from the pulp with a small knife. Discard the skin and blend the pulp with the water in a food processor until smooth.
  5. Refrigerate for up to 2 days, or place in freezer bags and freeze. It will last up to a year in the freezer.
  6. Note : Pumpkin will yield approximately 1/2 cup of puree for every 1 pound of fresh uncut pumpkin,

Printable Recipe Card

About Making Your Own Pureed Pumpkin

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #pumpkin #pureed

Leave a Comment

Let's Talk Turkey!

Let's Talk Turkey!

Kitchen Crew

The star of Thanksgiving dinner can be finicky to make and a tad daunting. There's nothing worse than serving guests a dry turkey. Prepare one of these mouthwatering recipes and...

15 Homemade Coleslaw Recipes

15 Homemade Coleslaw Recipes

Kitchen Crew @JustaPinch

Tangy? Creamy? Original? Unique? Whichever type of coleslaw you prefer, we have a recipe for you! We guarantee you’ll find a recipe that’s perfect for a summer dinner side or...

Say Goodbye To Canned Cranberry Sauce

Say Goodbye to Canned Cranberry Sauce

Kitchen Crew @JustaPinch

6 homemade cranberry sauce recipes that are so simple you'll never grab a can again!