How to Make Pumpkin Puree

By Jessica Hylton - - Updated
How To Make Pumpkin Puree

Let’s kick off Pumpkin Fall Week at Jessiker Bakes with the traditional how to make pumpkin puree from scratch! It’s better than buying it in the tin because it not only tastes better, but the process is so easy you’ll have no problem learning how to do it. So let’s get started.

I would say I used erm, a lot of pumpkin? like probably 1 kg which is about 4 cups of yummy pumpkin puree. I bought mine pre-cut because it’s easier and that’s how it was at the supermarket!
Set your oven to preheat at 350. I know, I know, I had just wiped it off so it looks wet.

Meet the pumpkin family. But…what’s that in the background?

Mr. Knife…Uh oh…I think they know what’s coming..

Let’s scoop out all the insides..allllll the stringy inside and the seeds. But don’t throw the seeds away!!!

We’re going to clean them and use them in another recipe! Trust me, they’re great.

He’s back! Hi-yaahhh!
I think I’m enjoying this too much. Cut those pumpkins into smaller sizes.

Perfect! Lay them out on a baking tray now…and season with some salt and pepper for savoury recipes, or nothing.

And into the oven for 60 minutes.

All done! Now watch what happens when I peel off a piece of the back…

It comes off super easy! Go ahead and peel those babies off, then throw the chunks into a food processor.

Okay so, we’re going to blend blend blend…until it’s much smoother.

Since I’m going to be using it right after, I put it into a sealed container to go into the fridge.

All done! Look, free advertising. Store in your fridge until needed, or, if you’re not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and place them in the freezer laid flat.



How to Make Pumpkin Puree

by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Jams, Sauces, Dips & Spreads
  • As many pumpkins as you want


  • Set your oven to preheat at 350.
  • Scoop out the insides of the pumpkin (the seeds and stringiness).
  • Cut into manageable sizes and lay on a baking tray.
  • Season with salt and pepper (optional).
  • Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
  • When finished baking, peel the skin (it should come right off)
  • Put the pumpkin into a food processor and blend until it's smooth.
  • Store in your fridge in a container until needed, or, if you're not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and place them in the freezer laid flat.
by Jessica

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Recipe Rating


  1. hika says:

    Hi jessica..
    thanks for ur recipe. I dont know about pumpkin puree before. I’m looking for this recipe since so long & never find pumpkin puree in tin here. In my country you can find pumpkin in any seasons. Thanks for share jess. Now i can try any recipes using pumpkin puree.

  2. Tini says:

    hi Jessica!
    My pumpkin is in the oven right nos, but you made me curious about the seeds and that inner flesh. Which recipes can we apply them in then?

in the kitchen everyday
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