Pumpkin Puree

homemade fresh roasted pumpkin puree

5 from 2 reviews

You'll never go back to storebought pumpkin puree! Homemade pumpkin puree made from sweet roasted pumpkins.


  • 1 large pumpkin or 2 small pumpkins (1.5-2 kg / 3.3-4.4 pounds)


  1. Preheat the oven to 180C/350F and line a large baking tray with parchment paper
  2. Use a knife to cut the pumpkin in half (if you're using a large pumpkin cut it into quarters)
  3. Use a spoon to scoop out the pumpkin seeds and discard
  4. Place the pumpkin halves cut-side down on the lined baking sheet
  5. Bake the pumpkin for 30-45 minutes, or until the flesh is fork-tender
  6. Remove from the oven and cool slightly
  7. Remove the pumpkin skin and place the cooked pumpkin in a food processor or blender
  8. Blitz the pumpkin until smooth
  9. If the puree is very runny place the pumpkin in a cheesecloth over a colander to remove some of the excess moisture
  10. If the puree is too dry had a splash of water as you blitz it

Keywords: pumpkin, squash, fall, halloween, thanksgiving, puree, pumpkin purée

Shopping cart0
There are no products in the cart!
Continue shopping