How To Make Pumpkin Puree From Pie Pumpkins?

Making pumpkin puree from pie pumpkins is a rewarding culinary endeavor that captures the essence of this cherished autumn ingredient.

With the proper guidance, you can transform fresh, seasonal pumpkins into a versatile base for a wide variety of dishes, including classic pumpkin tarts, savory soups, and delectable desserts. This article, will explain how to make pumpkin puree from pie pumpkin.

What Is Pumpkin Puree?

It is precisely what it sounds like pumpkin puree! That is all. Nothing further. However, the pumpkin is roasted before being pureed. This is necessary to make it soft enough to combine.

What Can You Do With Pumpkin Seeds?

Grill them! Pepitas are the most delicious and crunchy food. You can snack on roasted pumpkin seeds by the fistful or use them to garnish soups, salads, or granola. 


  • Pumpkins for pies (also known as candied pumpkins)
  • Sharp blade
  • Chopping block
  • Aluminum foil baking tray (optional)
  • Food processor or blending device
  • Optional sieve or fine mesh strainer

How To Make Pumpkin Puree From Pie Pumpkins?

Here are the step by step instruction to make pumpkin puree from pie pumpkins


1. Preheat The Oven

Preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius) ensures it will be set to roast the pumpkin when need.

Begin by washing the pie pumpkins to remove any grime or debris and ensure they are clean before roasting.

Put the pumpkins on a clear-cutting board before continuing.

2. Cut And Prep The Pumpkins

Using a sharp knife, remove the stem from the tip of each pumpkin. This creates a level working surface.

Now that your pumpkins are stable on their flat bases, cut them in half vertically to make two equal halves.

Remove the seeds and any stringy fibers from the interior of each pumpkin using a spoon or your hands. You may save the seeds for roasting later.

3. Roast The Pumpkin Halves

To make cleanup easier, line your baking sheet with aluminum foil (optional but highly recommended).

On the ready baking sheet, put the pumpkin halves with the cut side down. This position will make sure the pumpkin cooks evenly.

For 45 minutes to an hour, roast the pumpkins in an oven that has already been heated up. How long to cook will depend on how big and round the pumpkin halves are. The meat is done when it’s soft enough to poke with a fork.

4. Cool And Scrape

Remove the pumpkin halves from the oven after roasting. Allow them to settle to make them more manageable.

Once the pumpkins are cool enough to handle, remove the soft, roasted flesh from the skin using a spoon. The meat should readily separate.

5. Puree The Pumpkin

Transfer the scraped pumpkin interior to a blender or food processor.

The pumpkin should be pureed until it is smooth. A small amount of water can be added to the puree if it is too thick to mix successfully.

You should be careful not to add too much water to the mush. The best texture is one that is smooth and silky.

6. Strain (Optional)

If you desire an especially silky pumpkin puree, you can strain it through a sieve or strainer with fine mesh.

This phase eliminates any remaining fibers or small pieces, producing a refined, silky puree.

7. Store Or Use

You can use the fresh pumpkin puree in your recipes immediately or preserve it for later use.

To store the mush, put it in containers or freezer bags that won’t let air in. The pumpkin puree can be frozen for a few months or kept in the fridge for up to five days.


  • Choose the Right Pumpkins: When making puree, select sugar or pie pumpkins. These varieties are ideal for cooking and baking because they are sweeter and less watery than larger pumpkins used for carving.
  • Safety First: Use caution when working with sharp blades to cut the pumpkins to prevent accidents. Keep your fingertips out of the way and use a stable surface when working.
  • Cleaning the Pumpkins: Before you cut the pumpkins into pieces, wash them really well to get rid of any dirt or other things that could hurt their skin.
  • Save the Seeds: Consider preserving the pumpkin seeds for roasting while scooping them out of the pumpkins. Pumpkin seeds are a nutritious and delicious nibble.
  • Even Roasting: On a baking tray, when roasting, place the pumpkin halves and cut side down. This promotes even heating and caramelizes the pumpkin’s natural sugars.
  • Cooling Time: Allow the roasted pumpkins to cool slightly before scraping out the interior. This not only makes them safer to handle, but it also prevents you from getting burned.
  • Puree Consistency: When pureeing the roasted pumpkin flesh, you should strive for a smooth and creamy consistency. If it is too thick to blend, add a small quantity of water, but be careful not to make it too watery.
  • Straining (Optional): Straining the puree through a fine mesh sieve or filter can produce a silkier texture, ideal for recipes with velvety consistency.
  • Versatility: Pumpkin puree created from scratch is highly versatile. Use it in numerous recipes, including pumpkin pastries, pumpkin soups, pumpkin bread, and even pumpkin pasta sauce and risotto.
  • Experiment: Experiment with your pumpkin puree without fear. Depending on the recipes you intend to use it in, you can alter the flavor by adding spices like cinnamon, nutmeg, or cloves. Modify the puree to your liking.
  • Economical: Making pumpkin puree from scratch is frequently less expensive than purchasing canned. Additionally, you can control the quality and taste.

By mastering the technique of creating pumpkin puree from pie pumpkins, you can infuse your culinary creations with the richness and warmth of fresh pumpkins. Therefore, roll up your sleeves, inhale the aroma of roasted pumpkins, and embark on a voyage to create your pumpkin puree. Your taste senses will appreciate it.

Read More: What Do You Put In Egg Salad?

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