Homemade Pumpkin Puree

Dietitian's Corner:

We started making our own pumpkin puree and freezing in one cup portions, so we have pumpkin all year round. We harvest our pumpkins or purchase from a local farm in October. Many of the pumpkin varieties we choose last months in our pantry, and we use and freeze them into silicone molds (listed below for reference) as needed throughout the year. We use a deep freezer, so pumpkin puree can be used within six to twelve months after freezing. 

Benefits of making your own pumpkin puree: more antioxidants, fresher ingredients, tastes better, and more variety because you can choose from different pumpkins!

Pumpkin Puree:


1 Pumpkin (any size)


1. Preheat over to 400 F.

2. Wash pumpkin, slice in half, and remove the seeds. I like to use a grapefruit spoon to scrape out the seeds.

3. Lightly coat with olive oil, salt, and pepper and place face down on a baking sheet pan with a silicone liner. The silicone liner is great for easy clean up!

4. Place in oven for 45 minutes to start. Then remove from oven and stick with a fork. If fork penetrates easily and is soft, the pumpkin is done. If not, place back in over for another 10-30 minutes depending on how big the pumpkin is. You want to see some browning of the pumpkin flesh like in the picture (this means it is caramelizing, yum!)

5. Add roasted pumpkin to a blender with a slash or two of water and blend.

6. Once blended, use or freeze into portioned silicone mold and place in the freezer.

Things You May Need:

Silicone molds for freezing (1 cup portions)

Silicone baking liners

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