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How to make Pumpkin Purée

Pumpkin Purée

Although you technically can use a "jack-o-lantern" pumpkin, it won't taste nearly as good. Best to use a pie pumpkin, also called a Sugar Pie Pumpkin.

Course Prep
Cuisine American
Keyword pumpkin, pumpkin purée
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 4 cups
Calories 88 kcal
Author Jackie Dodd


  • 1 sugar pie pumpkin


  1. Preheat oven to 375° F.

  2. Remove the stem by running a butter knife around the edges and then prying it off.

  3. Cut the pumpkin in half, right through the hole left by the stem.

  4. Scoop the seeds out with a spoon.

  5. Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375° for 1 to 1 1/2 hours, or until a fork can easily slide into the skin.

  6. Allow to cool and scoop the flesh out.

  7.  Add to a food processor and purée until smooth.

  8. Store in an air-tight container in the refrigerator. Pumpkin purée also freezes well.