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How to Make Pumpkin Puree

How to Make Pumpkin Puree

How to Make Pumpkin Puree

Paleo, Minimal Ingredients, Easy, Allergy-Friendly

You can forget about running to the store ever again and learn How to Make Pumpkin Puree at home with easy to follow instructions.

It’s Fall! (Well almost). That means pumpkin-flavored everything, apple picking, trick-r-treating, leaves changing, colder weather, fires, and the thought of Christmas right around the corner.

Last year I came across a little pumpkin stand on the side of the road. The price caught my eye with their twodollar pie pumpkins. SCORE!

I usually don’t carry cash, but that day, luck was on my side. A nice twenty-dollar bill sat in my wallet staring up at me to be spent.

As I did the math in my head, paired with my love for pumpkins, I could, in fact, justify spending twenty dollars on TEN pie pumpkins.

I’m pretty sure I was unprepared for the amount of baking and pureeing I just got myself into. My love for fall and all things pumpkins got me through it – along with some cussing and help from my husband.

How to Make Pumpkin Puree

You can forget about running to the store ever again and learn How to Make Pumpkin Puree at home with these easy to follow instructions.

Ingredients

  • 1 Pie Pumpkin

Ingredients

Time needed: 1 hour and 35 minutes.

How to Make Homemade Paleo Pumpkin Puree

  1. Preheat oven to 350.

  2. Line an edged baking sheet with tin foil.

  3. Remove stem from pumpkin and cut in half.

  4. Scrape out the guts of the pumpkin and place the pumpkins cut side down on prepared baking sheet.

  5. Bake for 1 hours and 30 minutes.

  6. Remove from oven and cool.

  7. Once cool, scrape the pumpkin out of the skin into a food processor and puree. Add a tablespoon of water at a time as needed.

Tips & Tricks

  • Store in the fridge up to two weeks, can or freeze for longer storage.

See recipe below for exclusive tips, tricks, and modifications.

How to Make Pumpkin Puree

Happy Eating!

-Angela

Buy all your Paleo staples on Amazon at Mom Eats Paleo storefront here.

How to Make Pumpkin Puree
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How to Make Pumpkin Puree

You can forget about running to the store ever again and Learn How to Make Pumpkin Puree at home with these easy to follow instructions.

Keyword fall, pumpkin, puree
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 4 cups
Calories 1 kcal
Author Angela Blanchard

Ingredients

  • 1 Pie Pumpkin

Instructions

  1. Preheat oven to 350.

  2. Line an edged baking sheet with tin foil.

  3. Remove stem from pumpkin and cut in half.

  4. Scrape out the guts of the pumpkin and place the pumpkins cut side down on prepared baking sheet.

  5. Bake for 1 hours and 30 minutes.

  6. Remove from oven and cool.

  7. Once cool, scrape the pumpkin out of the skin into a food processor and puree. Add a tablespoon of water at a time as needed.

Recipe Notes

 

  • Store in the fridge up to two weeks, can or freeze for longer storage.

 

Nutrition Facts
How to Make Pumpkin Puree
Amount Per Serving (1 g)
Calories 1
% Daily Value*
Sodium 2mg0%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 83IU2%
* Percent Daily Values are based on a 2000 calorie diet.

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1 thought on “How to Make Pumpkin Puree”

  • Wow! That is so much easier than what I did last time I needed pumpkin for recipes. It took me two days to cut up the pumpkin (in and around helping my daughter with a new baby and a 2 year old). I swore I would never try to cut up a pumpkin again. I cooked half in a crockpot and have I roasted in the oven but it was pealing it and cutting it up that about killed me. Your way is so much easier. It’s a great example of how a simple post like this can be so helpful. Awesome job!

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