So Easy Fresh Pumpkin Puree
Baking the pumpkin whole, although unconventional, will save you the difficult task of trying to cut through a large pumpkin. It also makes quick work of removing the seeds, which scoop right out once the pumpkin is soft. Just remember to make a slit in the side of the pumpkin so the steam can be released.

My 4 3/4 pound pumpkin yielded 3 pounds of fresh puree.


  • 1 sugar or Cinderella pumpkin or other variety suitable for cooking


  1. Preheat the oven to 350 degrees.
  2. Wash the pumpkin and make a long slit in the side of the pumpkin with a knife. This will allow the steam to escape.
  3. Place the pumpkin on a rimmed baking sheet and bake for 1 hour and 15–30 minutes. Cooking time will vary based on size of pumpkin and starting temperature. (If your pumpkin has been sitting outside and is very cold, for example, it will take a little longer.) Test with a knife. When inserted, the pumpkin should feel like a baked potato. If it is still firm, bake longer and continue to check every 10 minutes or so.
  4. Once tender, remove from oven and allow to cool until you can touch comfortably. Cut the pumpkin in half, scoop out the seeds and reserve for later roasting, if desired. Peel the skin away from the flesh (I find it easiest to do with my fingers), and place the flesh in the bowl of your food processor. Processing in two batches works well.
  5. Process until completely smooth, scraping down the sides as needed.
  6. Transfer to containers and refrigerate for about a week or freeze.

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