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How to Make Your Own Pumpkin Puree

Pumpkin Puree

I’m usually a little intimidated by baking in general, but after finding this fool-proof pie crust recipe (and this gluten-free pie crust,) I’m ready to tackle the perfect filling! And what better way to start than making my own pumpkin puree? I had never cooked a whole pumpkin before, but it turns out it’s as easy as cooking any other type of squash! Just cut, roast and blend. :-)

Course: Condiment
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling 5 minutes
Total Time: 1 hour 10 minutes
Servings: 3
Calories: 117 kcal
Author: Jillee


  • 1 Sugar-pie Pumpkin
  • Salt


  1. Cut the pumpkin in half, revealing the seeds and guts in the center.
  2. Cut off the stem, making a flat surface on top of the pumpkin, so that it doesn't roll around while you cut it.
  3. Using an ice-cream scoop, or a large spoon, remove all the insides.
  4. Now, chop the flesh of the pumpkin into even chunks and lay them on a baking sheet – flesh side up! I sprinkled a little salt on the pumpkin at this point.
  5. Bake the pumpkin pieces for about 45 minutes in a 350 degree oven, or until you can easily pierce the pumpkin with a fork.
  6. Let the pumpkin cool on the tray for a bit, then cut the skin off the flesh.
  7. Transfer the pieces to your Blendtec blender or a food processor.
  8. Start by pulsing the machine until it starts to come together, and continue blending until there are no big chunks and you have a smooth puree.
Nutrition Facts
Pumpkin Puree
Amount Per Serving
Calories 117
% Daily Value*
Sodium 4mg0%
Potassium 1541mg44%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 38590IU772%
Vitamin C 40.8mg49%
Calcium 95mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.