Food & Cooking Recipes Seasonal Recipes Fall Recipes Pumpkin Puree 3.7 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 13, 2019 Print Share Share Tweet Pin Email Yield: Makes 5 1/4 cups Reserve the seeds to make a batch of Sweet and Spicy Pumpkin Seeds. Ingredients 1 (5-pound) sugar pumpkin 1 tablespoon vegetable oil Directions 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. Print