New This Month

Easy Pumpkin Puree

Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.

  • Prep:
  • Total Time:
  • Yield: Yields about 2 cups

Photography: Manuel Rodriguez

Source: Body+Soul, October 2007


  • 1 sugar pumpkin (3 1/2 to 4 pounds)


  1. Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.

  2. Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.

  3. When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.

  4. Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.

Cook's Notes

Kept in the freezer, the puree will last for up to 6 months.

Reviews Add a comment

  • CupcakeBride
    26 SEP, 2011
    This was the best and easiest way to get fresh pumpkin puree. Makes a huge difference with Pumpkin pie to use this fresh puree instead of canned pumpkin. I will continue to use this recipe every fall. My husband LOVES it.
  • patriciae
    12 OCT, 2008
    my 1st time, after it drains, what do you do next? toss the liquid and keep the rest for the pie I assume?
  • LoracE
    19 NOV, 2007
    Hope that they are ok! I have them in the oven, a Long Island Cheese, and Sugar pumpkin, just exactly what is picture above. They smelt great, and the LI Cheese was extra juicy and very rich orange. I did not use one of the Sugar (orange) pumpkins as it appeared just really dry and not quite as fresh smelling.
  • LoracE
    17 NOV, 2007
    I have several varities of pumpkins, including white, that have set on my porch for about a month. I didn't think that when I set them out with the mums and Halloween decor, that I just might be able to make some good pies with them. Does this sound like that the pumpkins would be okay to use? We have had some 60-70 degree days. I am located near Wichita, KS. Think this will be okay to serve for Thanksgiving?? Thank you--LoracE