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How to Make Homemade Pumpkin Puree

  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 2 1/2 - 3 1/2 cups 1x
  • Category: Sides
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 2 1/2 - 3 1/2 cups 1x
  • Category: Sides
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 12 or 3 pound sugar pumpkin
  • 1 – tablespoon melted coconut oil

Method

  1. Preheat oven to 400 degrees.
  2. Slice the pumpkin in half lengthwise. Use a large spoon to remove the seeds from the inner cavity.
  3. Brush the halves with coconut oil and then place them cut side down on a sheet pan lined with parchment paper.
  4. Use a fork to prick the outer skin of the pumpkin a few times to allow any steam to escape.
  5. Bake the pumpkin for 40-50 minutes until the pumpkin is tender and a knife can easily be inserted in the flesh.
  6. Remove the pumpkin from the oven and let cool completely.
  7. Once the pumpkin is cool, use a spoon to scoop the flesh out of the pumpkin and into a food processor or blender.
  8. Blend or process the pumpkin until smooth and creamy. If it has trouble blending you can add a few tablespoons of water to get it going.
  9. Transfer to a glass storage container and store in the fridge for up to a week.

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