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Pumpkin Puree Recipe

Pumpkin Puree Recipe

Forget canned Pumpkin, this is all you will ever need
Course ingredients
Cuisine American
Keyword pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 cups
Author Nicola Turner


  • Blender
  • oven


  • 2 lbs Pumpkin
  • 2 teaspoons cinnamon


  • Preheat the oven to 180 degrees Celsius / 350 Fahrenheit
  • Remove the seeds from the Pumpkin but leave the skin on
  • Cut into cubes of around 1 inch in size
  • Place the cubed pumpkin on a non-stick baking sheet
  • Sprinkle over 1 teaspoon of Cinnamon for every lb of Pumpkin
  • Slide the tray into the top of your preheated oven and cook for 20 minutes, be careful not to overcook because the Pumpkin will become to sloppy
  • Allow to cook for a few minutes
  • Place small batches of the baked Pumpkin into a food processor and blend until smooth
  • Divide the Pumpkin puree recipe into jars or freezer containers according to your needs


The pumpkin puree will last well in the refrigerator for a few days and up to 2 months in the freezer.? Perfect for those winter recipes.