Pumpkin Puree

under 60mins

Ingredients for servings

  • 1 small baking pumpkin

  • fine sea salt, optional


  • Preheat the oven to 200°C.

  • Slice the pumpkin in half.

  • Scoop out the seeds of the pumpkin.

  • Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet.

  • Roast for 40-60 minutes.

  • Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from skin. Discard the skin.

  • Blend with a food processor, kitchen, or immersion blender until smooth.


Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.

Homemade puree tends to be a little more watery than the canned stuff, especially if defrosted, so you may need to reduce any additional liquid in a recipe by 2-3 tablespoons – just be aware of that if it’s too runny!

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