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Homemade Pumpkin Purée

Total time 1 hr
Yield Makes 1 1/2 to 2 cups
You don't have to use this all at once--it freezes well. 


  • 1 Sugar Pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
  • 1 to 2 tsp. vegetable oil

Nutrition Information

  • calories 28
  • caloriesfromfat 29 %
  • protein 0.8 g
  • fat 1 g
  • satfat 0.1 g
  • carbohydrate 5.2 g
  • fiber 0.4 g
  • sodium 0.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.

  2. Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.

  3. Make ahead: Chill up to 3 days, or freeze up to 6 months.

  4. Note: Nutritional analysis is per 1/4-cup serving.