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Homemade Pumpkin Purée

Homemade Pumpkin Purée

You don't have to use this all at once--it freezes well.


This recipe goes with Pumpkin Gingersnap Ice Cream, Caramelized Orange Pumpkin Flan

Sunset OCTOBER 2011

  • Yield: Makes 1 1/2 to 2 cups
  • Total: 1 Hour


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


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.

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

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

Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 29%
  • Protein: 0.8g
  • Fat: 1g
  • Saturated fat: 0.1g
  • Carbohydrate: 5.2g
  • Fiber: 0.4g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

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Homemade Pumpkin Purée Recipe