How to Make Pumpkin Puree

Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:

Roast the pumpkin

Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

Scoop & puree

Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.

Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.

Pumpkin Pie Waffles	Classic Pumpkin Pie
Pumpkin Ice Cream	Pumpkin Soup   with Sweet & Spicy Pumpkin Seeds