Baked Pumpkin Puree

Baked Pumpkin Puree Recipe

The Spruce

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
45 Calories
0g Fat
11g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 45
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 2g
Vitamin C 11mg 53%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 522mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While many people buy pumpkins purely for decoration, these gourds can also make delicious side dishes and desserts. Baked pumpkin makes a fabulous side dish with the simple addition of butter, salt, and pepper. Most pumpkin recipes begin with a pumpkin puree, which is easy to find in a can at the supermarket, but since it is easy to prepare your own, why not make a baked pumpkin puree while fresh pumpkins are in season?

Keep in mind that not all pumpkin flesh is bright orange like the canned puree. For example, a variety called "pumpkin pie" has yellower flesh and sweeter flavor than the canned. One important fact to remember is that smaller pumpkins are preferable for baking while larger ones are better for carving.


  • 1 (2- to 4-pound) fresh​ pumpkin

Steps to Make It

  1. Gather the ingredients.

    Baked Pumpkin Puree Recipe
     The Spruce
  2. Preheat oven to 350 F.

  3. Cut top off the pumpkin.

    Baked Pumpkin Puree Recipe
     The Spruce
  4. Scrape out stringy membranes and seeds. (Reserve seeds to make toasted pumpkin seeds if desired.)

    Baked Pumpkin Puree Recipe
     The Spruce
  5. Cut the pumpkin into large pieces.

    Baked Pumpkin Puree Recipe
     The Spruce
  6. Place the pumpkin pieces in a roasting pan and pour 1/2 cup water into the bottom of the pan.

    Baked Pumpkin Puree Recipe
     The Spruce
  7. Cover with foil.

    Baked Pumpkin Puree Recipe
     The Spruce
  8. Bake 45 to 60 minutes, or until pumpkin is soft and easily pierced with a fork.

    Baked Pumpkin Puree Recipe
     The Spruce
  9. Let cool until you can comfortably handle it. Then scrape the soft pulp from the skin into a food processor or heavy-duty blender. Discard the skin.

    Baked Pumpkin Puree Recipe
     The Spruce
  10. Pulse until evenly pureed.

    Baked Pumpkin Puree Recipe
    The Spruce 
  11. Reheat if serving immediately or refrigerate and use within 3 days. The pumpkin puree may also be frozen in an airtight container or zip-top bag for 10 to 12 months.


    • Choose smaller pumpkins weighing 2 to 4 pounds for eating purposes. Overly-large pumpkins tend to be dry and stringy.
    • An ice cream scooper is a useful tool when removing the seeds and membrane from inside the pumpkin.

    Recipe Variations

    • Adding spices will create a variety of different flavors to your pureed pumpkin. To make a savory pumpkin puree, add butter, salt, and pepper to taste to the pumpkin puree. If you would like a sweeter side dish, add a bit of brown sugar. This dish is a great menu substitution for mashed potatoes (and is healthier).
    • For a pumpkin pie puree, add cinnamonnutmeg, cloves, and brown sugar to the pumpkin puree. Pumpkin pie spice blend may be substituted for the spices if you wish.
    Baked Pumpkin Puree Recipe
     The Spruce

    Recipes Using Pumpkin Puree

    Pumpkin puree may be best known for the main ingredient in pumpkin pie, but this vegetable can be incorporated into so many other recipes, from soup to pasta sauce to pancakes. Use your homemade pumpkin puree to make a better-than-Starbucks pumpkin spice latte, a pumpkin spicy queso dip (perfect for fall football), or even a ​vegetarian three-cheese lasagna, a hearty dish the whole family will love.