Kittencal's Homemade Pumpkin Puree

Prep Time
Cook Time
1h 15m
Ready In

"For the best flavor and texture choose sugar pumpkins, roasting time will vary depending on the size of the pumpkin, plan ahead the puree must drain in the refrigerator for 24 hours. A 2-pound sugar pumpkin yields about 1-3/4 cups"

Original recipe yields 4 servings


  • Serving Size: 1 (226.8 g)
  • Calories 551.1
  • Total Fat - 22.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 59 mg
  • Sodium - 542.1 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 4.1 g
  • Sugars - 42.8 g
  • Protein - 8.8 g
  • Calcium - 145.2 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Slice the pumpkin in half, then remove all the seeds, then prick skin all over with a fork and place cut side down in a baking sheet.

Step 2

Bake in a preheated 350 degrees F oven until the flesh is browned and tender (about 1 hour depending on the size of the pumpkin).

Step 3

Allow to cool to room temperature then scoop out the flesh, then puree in a food processor.

Step 4

Place the puree in a colander then place the colander in a bowl.

Step 5

Refrigerate 24 hours to allow all moisture to drain out.

Step 6

Refrigerate in an airtight container for up to 2 days or freeze for up to 2 months.

Tips & Variations

No special items needed.



I had 3 pumpkins that the vines dried on and didn't want them to waste. I found Kitten's recipe and it was easy as the pie filling I plan to make when I find a recipe for it and / or for Pumpkin butter! This recipe is easy and even a beginner could do this! I have never made fresh pumpkin before and I will be again if my recipe for filling and butter come out! Thank you Kitten!

review by:
(11 Aug 2012)