How to make pumpkin purée

Aryane @ Valises & Gourmandises
Learn how to make pumpkin purée at home! Add it to your pancakes, waffles, oatmeal, cakes, savoury sauces... the options are endless.
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Cook Time 30 mins
Total Time 30 mins
Servings 6
Calories 154 kcal


  • Organic pumpkins or squash


  • Preheat the oven to 400F (200C).
  • Rinse the pumpkins and scrub them to remove dirt. Using a sharp knife, cut in two vertically on a stable surface. Remove the seeds using a spoon and set aside if you plan on roasting them. Scrape the inside of the pumpkin until most of the stringy flesh has been removed.
  • Set the halves on a baking sheet covered with a silicon mat, flat side down. Place in the oven until the skin starts to detach itself. Remove from the oven, delicately turn the halves and let cool.
  • Once cool enough to handle, peel the skin, cut the flesh in pieces and place in a food processor. Pulse until you are left with a nice purée.
  • Divide into air-tight containers and place in the fridge.



If you don’t have a food processor, you can put the pumpkin cubes in a large bowl and purée them using an immersion blender.
To stock up for the months to come, freeze the purée in one cup or half a cup portions in freezer-friendly containers.


Calories: 154kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 18mgPotassium: 1587mgFiber: 7gSugar: 10gVitamin A: 6197IUVitamin C: 56mgCalcium: 127mgIron: 3mg
Keyword autumn recipe, fall recipe, how to make pumpkin puree, pumpkin puree, pumpkin season, squash, vegan, vegetarian, zero-waste recipe
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