How To Make Pumpkin Puree

After speaking with some people telling me they haven’t made fresh pumpkin puree before I wanted to share my method.

Last year I didn’t have a chance to make any pumpkin puree since we were in the midst of moving from Virginia to New York and the twins were only three months old.  Oh yes, there wasn’t a dull moment a year ago.  

In previous years, I always had a tradition when it came to making my pumpkin puree.  I would do it on a weekend night while enjoying a glass of wine and listen to Michael Buble.  Yes, this all sounds a bit silly but I find it to be relaxing.  The aroma of fresh pumpkin roasting in the oven would linger throughout the house.  It is just a tradition I made for myself that I have enjoyed on fall evenings for years.

It was a exciting night at the Mother Thyme residence this past Saturday.  After missing a year of making my pumpkin puree, the evening finally arrived and I was anxious to break open my little pumpkins to create some pumpkin goodness.  With two sleeping toddlers and Mr. Mother Thyme relaxing on the couch enjoying an episode of Pawn Stars I head to the kitchen to get to work.   Forty five minutes later, my two four pound pumpkins that cost me only $3.90, produced six cups of fresh, pure delicious pumpkin puree.  Perfect for a multitude of pumpkin recipes.  

Yes, its easy to pick up a can of pumpkin puree at your local market but there is nothing better than making it yourself.  

If you have a method of how you make your pumpkin puree I’d love to hear it!

Want some pumpkin recipes to use your pumpkin puree with?  Try- 
Pumpkies (Pumpkin Brownies/Blondies)
Whole Wheat Pumpkin Pancakes
Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

I just got started with the pumpkin recipes, more to come!  

How to Make Pumpkin Puree

Step 1:  Preheat oven to 425 degrees.

Step 2:  Remove stem by twisting it or cutting it with a knife.

Step 3:  Cut pumpkin open using a sharp knife.  Cut down the center where stem was.

Step 4:  Remove the pulp and seeds.  Place in a colander to clean out seeds to use for making roasted pumpkin seeds.

Step 5:  Cut each cleaned out section in half to have 4 large wedges.  

Step 6:  Place wedges on large baking sheet.  Lightly toss with vegetable oil.  

Step 7:  Place in oven and bake for approximately 25-30 minutes until flesh is tender when poked with a fork.

Step 8:  Remove from oven and let sit to cool.

Step 9:  Remove pumpkin from skin by peeling skin away from pumpkin.  

Step 10:  Discard skin and place pumpkin in food processor.  

Step 11:  Blend in food processor until creamy (may need to work in batches depending on the size of food processor).  

Step 12:  Place pumpkin puree in air tight containers and store in refrigerator or place in freezer safe containers and freeze until ready to use.  (Note-if freezing, don’t store in a large batch.  Store in small 1/2 cup or 1 cup containers or freezer safe bags to easily thaw for recipes and not to waste if frozen in a large amount)

Step 13:  Enjoy your fresh pumpkin puree!

Get started by twisting off the stems or removing them with a sharp knife. 
Slice pumpkin in half to expose pulp and seeds.  
Clean the inside saving the seeds to roast later.  
Cut in to large wedges and place on baking sheet.  Lightly toss in vegetable oil and roast for 25 minutes until flesh is tender.  
Remove from oven and let cool. 
Skin will easily peel away.  Place pumpkin in food processor and blend until smooth.  
Enjoy your fresh puree!

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  1. I love it. I normally just buy the cans in the store but how simple and easy to make your own. {LOOOOOVE the step-by-step photos too, I am a visual learner}. Nicely done and great pictures.
    Laura @ A Healthy Jalapeño

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