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Recipe

Pumpkin puree for pumpkin pie from scratch

90 min • 2 servings •
John S
Homemade pumpkin puree in a white bowl with roasted pumpkin slices in a baking tray, measuring cup, and spoon on a wooden counter.

For those of you like me that like to occasionally make things from scratch, here is a puree for your homemade pies. It is simple and has a better flavor than you will find in any can. Look for smaller pumpkins because they tend to be a bit sweeter. This recipe makes about 2 cups.

Ready

  • 2 ½ lbs pumpkin (sugar pumpkin preferred)
  • ¼ cup water

    • Set

  • Roasting pan
  • Measuring cup
  • Aluminum foil
  • Spoon

    • Go!

  • Preheat oven to 350°F.
  • Cut pumpkin into eighths. Scrape seeds from flesh (save for making roasted seeds).
  • Place pumpkin slices in roasting pan. Add water and cover with foil.
  • Place in oven and bake for about 1 hour 15 minutes or until pumpkin is soft.
  • Puree in food processor
  • Extra can be frozen.

    • Recommendations

    Waste not. I like to roast my pumpkin seeds for a tasty style of recycling. Try this Pepitas (Roasted Pumpkin Seeds) recipe!

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