Homemade Pumpkin Puree

Make pumpkin puree from a whole pumpkin, it's easier than you might think!

Prep Time 20

Cook Time 45

straining time 1

Author Erin

Preheat your oven to 400°f, adjust rack to center and line a rimmed baking sheet with parchment paper.
Clean off the outside of your pumpkin and cut in half from stem end to the bottom. Scoop out the seeds and stringy center.
Rub flesh sides with avocado oil and place cut side down on your baking sheet. This traps steam inside, making the flesh very tender and preventing them from drying out. Bake until a sharp knife inserted into the center slips in and out easily. The skin will become a little wrinkled and brown near the edges. Times will vary depending on the size of your pumpkin. A small sugar pumpkin will take 45 minutes to an hour, a large pumpkin could take as long as an hour and a half.
Remove from oven and flip over, allowing to cool just until you’re able to comfortably handle them. Then start scooping the flesh out, into a bowl or directly into your food processor or high speed blender. Depending on the size of your pumpkin, you may need to blend in batches. Just whirl until completely smooth and velvety.
Strain. This step is VERY important! Fresh pumpkin contains a lot of water, so you need to give it time to strain before using it in a recipe. You can use a colander lined with a cheesecloth placed inside a bowl, or a yogurt strainer like this one. Cover with plastic wrap and refrigerate at least an hour (minimum) and up to three days depending on how thick you want the final puree. I usually go at least overnight, but a couple days is even better

Refrigerated pumpkin puree is good for 5 days refrigerated (this includes straining time). Frozen, up to 6 months.