Recipe for Pumpkin Puree

recipe for pumpkin puree

This easy recipe for Pumpkin Puree takes roasted mini pumpkins and turns them into creamy and healthy pumpkin puree for all pumpkin recipes.




  1. Preheat the oven to 350.
  2. Cut the stem off of the small pumpkin and then cut the pumpkin in half. With a spoon (I use a ridged grapefruit spoon), scrape out all of the seeds from the center. You don’t have to be very thorough with the pulp. Just be sure to get all of the seeds out.
  3. Place pumpkin pieces on a non-toxic baking dish face up and roast for 40-45 minutes or until a fork is easily inserted into the pumpkin flesh. The outside of the pumpkin should should be a light golden brown. 
  4. Remove the pumpkin halves from the baking dish and allow them to cool down. Then, place on a large cutting board and peel off the outer skin from the pumpkin pieces.
  5. Cut the pumpkin pieces into smaller chunks and place in a food processor until the container is about half full. Puree on high until smooth and creamy. Work in batches until all of the pumpkin is pureed.
    • If your pumpkin puree is too dry, add 1 tablespoon of water at a time until you have the moisture needed.
    • If your pumpkin puree is too watery, use a cheesecloth to strain.


  • You can either use your recipe for pumpkin puree immediately or store in air tight glass containers in the freezer for later use.
  • Roast your pumpkin seeds! Add the pumpkin seeds to a strainer and remove all of the pulp — then you can roast these using a recipe like this one.

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