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5 from 2 votes

How To Make Homemade Pumpkin Puree

Delicious, creamy pumpkin puree made from scratch with just two ingredients! Perfect for all of your fall baking needs.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Keyword: For baking, For pie, Pumpkin puree from scratch, Pumpkin puree recipe
Calories: 23kcal
Author: Stacey Adams

Ingredients

  • 1 small pumpkin pie pumpkin *see note below
  • 2 tablespoons extra virgin olive oil

Recipe notes: 

Pumpkin pie pumpkin: find at the grocery store in the produce section when pumpkins are in season! These small pumpkins weigh just 2.5 to 3 pounds so they're much easier to work with.

Instructions

  • Preheat your oven to 400°F.
  • Cut a small, pumpkin pie pumpkin in half and scrape out the seeds.
  • Brush pumpkin with a thin layer of olive oil and place halves in a baking dish.
  • Bake for 40-60 minutes, until fork tender.
  • Allow pumpkin to cool. Once you can comfortably handle the pumpkin, use a spoon to scoop the flesh out into a food processor. Puree until smooth.
  • Store puree in an airtight container in the refrigerator for about a week or freeze for up to 5 months!

Nutrition

Serving: 0.25cup of puree | Sugar: 0.8g | Fiber: 0.1g | Calories: 23kcal | Fat: 1.8g | Protein: 0.3g | Carbohydrates: 1.9g