Perfect pumpkin puree

    55 min

    Pumpkin puree is a great way of making use of pumpkins when in season. You can use it as a substitute for butter or oil, in cakes, muffins, soups or casseroles. It's really simple and far more wholesome than the any bought-variety.


    33 people made this

    Makes: 600 g approximately

    • 1 pumpkin

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Break the stem off the pumpkin, then cut the pumpkin in half. Scrape out all of the pulp and seeds in the centre (reserve the seeds, if liked, to roast for a healthy snack).
    3. Place the pumpkin onto a baking tray or dish, cut side facing up.
    4. Place the pumpkin in the oven and bake for 1 hour or until the pumpkin is fork tender. Remove from oven and let cool.
    5. Using a spoon, scrape out all of the pumpkin flesh. Transfer the pumpkin into a liquidiser or food processor and puree until smooth.
    6. Store in resealable bags or containers in the fridge or freezer until needed.


    Perfect pumpkin puree
    Perfect pumpkin puree

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    Reviews in English (4)


    thank you wasn't to sure how to do that, never used pumpkin before wish me luck lol.  -  11 Oct 2010


    Worked a treat. I put tin foil over the halves so they didn't dry out too much.  -  02 Nov 2014


    Thank you, am just going to make this, then make the pumpkin pancakes later!  -  11 Oct 2011