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Pumpkin Puree

Reserve the seeds to make a batch of Sweet and Spicy Pumpkin Seeds.

  • Yield: Makes 5 1/4 cups
Pumpkin Puree

Source: Martha Stewart Kids


  • 1 (5-pound) sugar pumpkin
  • 1 tablespoon vegetable oil


  1. Heat oven to 350 degrees. Cut pumpkin into quarters, scrape out the seeds, and discard. Rub flesh with vegetable oil, and place on a baking sheet, flesh side up. Bake until soft, about 1 hour. When cool enough to handle, remove peel and put through a food mill fitted with a medium disk.

Reviews (1)

  • MomLinda 14 Nov, 2010

    My pumpkin puree was extremely wet, I placed a sheet of parchment paper on a baking sheet, and spread the puree on it and baked it in the oven at 350 degrees for about 45 minutes, stiring it every 15 minutes. It worked like a charm.

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