Recipe: Homemade Pumpkin Puree

Have a few extra moments to get creative in the kitchen? Snag a fresh pumpkin from your local market to use in our Pumpkin Spice Muffin Mix. Making your own puree is straightforward and gratifying!

Note: To make slicing in half easier (and less treacherous!), we partially bake pumpkins whole.


  • 1 whole pumpkin -- Any edible variety will do! Sugar pie and kabocha are common go-tos.
  • Bake pumpkin whole at 350℉ for 20-25 minutes, or until skin starts to soften.
  • Slice in half and scoop out the seeds. Return to oven, baking face down on a baking pan for another 25-30 minutes.
  • Scoop flesh from skin. 
  • Pulse in a food processor until smooth, or mash by hand. 
  • Strain off excess water if puree is watery.
Storage: Keep puree in the refrigerator for up to 3 days or freeze, in a freezer-safe container, for up to 4 months.

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