2 – 3 pounds cooked
2 hours (with prep)
Type of Recipe:
Soup, Stew, Pie
This recipe is one of my all-time greats! Not only is it super versatile, its rich in antioxidants, loaded with disease-preventative nutrients, and will help to promote healthy skin, hair, and nails. It’s a staple in a lot of my pet-friendly recipes as well.
Pumpkins are a little stringy inside and have a high moisture content, so I don’t use this puree in muffin or cookie recipes because of the added moisture. See my post on The Great Pumpkin Fall Harvest for a how-to on all things pumpkin.
YouTube has a tremendous array of videos on prepping and baking pumpkins that are beneficial for first-timers. Don’t be wary – there are no failures in the kitchen! One of my favorite how-to pumpkin purees is by The Pioneer Woman – check it out!
1 (4-6 pound) baking/sugar pumpkin
Large, sharp kitchen knife
Large kitchen spoon
Step by Step Instructions
Preheat oven to 375 degrees.
Lie pumpkin over a newspaper on a safe, sturdy table. With a sharp knife, remove stem and halve from stem to bottom. Remove seeds and stringy flesh with a large spoon. Discard flesh, rinse, and dry seeds for later use (they’re delicious roasted!).
Place cut side down on baking sheet, add a cup of water to the pan, and bake until desired degree of tenderness and soft to the touch (about 45 minutes). Remove from oven, place on a cooling rack, and cool for at least 30 minutes.
Remove the baked flesh from the skin to the bowl of a food processor by scraping out with your large spoon. Process until smooth. Perfect for use in your favorite soup, stew, and pie recipes.
Fresh pumpkin puree is usually thin and watery, too full of moisture to be suitable for baking muffins, breads, or cookies. For a firmer pumpkin puree, I recommend Libby’s Organic Pumpkin.