Pumpkin Puree

Pumpkin Puree


  • Pie Pumpkin (may use another winter squash)
  • Olive Oil


  • Preheat oven to 375 degrees. Our Cinnamon Girl Cooking Pumpkins weigh betwee 2-3 lb and yield 2-3 cups of puree.
  • Take Pie Pumpkin, wash the outside, and cut in half top to bottom, scoop out all seeds and pulp. Alternative method: wash outside and cook pumpkin whole at 425 degrees for about 1 hour until shell is soft. Then, it's easier to cut and seed. Skip to last step if cooking pumpkin whole.
  • Rub olive oil on the inside of pumpkin and place face down on a baking sheet. Put in oven and cook for about 30-40 minutes or until you can easily pierce a fork through the rind of the pumpkin and the inside is dark orange and easily comes off the rind. Pull out of oven and let cool.
  • Scrape pumpkin off of the rind with a fork and put into a blender or food processor and blend until smooth, it should look creamy. If it is difficult to blend add small of amounts of water or milk until it blends. Use right away or store in refrigerator or freezer.

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