Pumpkin Puree

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  • pumpkins cut in half (easier to stab the knife into the pumpkin and saw in and out)

Remove the seeds and stringy bits (using a special tool??)

Place both halves, cut side down, in a pan with 1 cup of water

Bake at 350 until tender (60-90 minutes: the pumpkin should yield easily when prodded then fall apart when it is removed from the pan)

Try to drain as much water as possible from the cavity

Scrape the pumpkin flesh out and puree in a food processor


  • 1lb pumpkin = 1c puree
  • use pie pumpkins and not jack-o-lantern pumpkins
  • too much moisture for pie. Try to press some of the moisture out before pureeing?
  • maybe score the flesh before cooking so the water drains out?

Original source: http://www.ehow.com/how_8305_make-pumpkin-puree.html