Pumpkin Purée

Preparation info

  • Difficulty


  • Yield

    2½ cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Making your own pumpkin purée is very simple, and the results are much superior to canned pumpkin. Use small sugar pumpkins, which have the sweetest, most flavorful flesh.


  • pounds sugar pumpkins
  • ¼ cup water


Preheat the oven to 325 degrees.

Cut the pumpkins into sixths. Put the pumpkin pieces and the water in a roasting pan and cover the pan with aluminum foil.

Bake the pumpkin for about 1 hour and 10 minutes. The pumpkin should be soft.

Discard the seeds of the pumpkin and scoop the flesh out from the skin. Purée the flesh through a food mill or in a food processor.

Use as directed. Extra pumpkin purée can be frozen.