Easy, Healthy, Fun

Pumpkin Puree

Pumpkin Puree

Thinking of throwing out all the flesh from your pumpkin after carving it? Think again. Why not make your own Pumpkin Puree?

The flesh can be pureed. You can use it in meals and baking to add a sweet flavour. No more searching on supermarket shelves for cans of Pumpkin Puree.

Pumpkin Puree



  • High in Beta-Carotene.

Recipe Tips

Try making Pumpkin Macaroni Cheese with it.

How do I store pumpkin puree

The puree can be kept in the fridge for 2-3 days.

How do I freeze pumpkin puree

Pumpkin Puree can be frozen best in a silicone freezer bag. Freeze it in portions you will need it in and spread it thinly in the freezer bag so it will defrost quicker in the fridge.

Pumpkin Puree From Above

Pumpkin Puree

Puree made from cooked pumpkin flesh.
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Course: Main Course
Cuisine: Halloween
Keyword: Pumpkin
Prep Time: 5 minutes
Cook Time: 1 hour
Cool down: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 1
Calories: 175kcal


  • 1 Pumpkin


  • Set the oven to Gas Mark 4 or 180C.
  • Make cuts all over the Pumpkin.
    Pumpkin Puncture
  • Place on a baking tray in the middle of the oven for an hour, turning it round halfway.
  • Remove from the oven and slice in two. If the flesh does not feel soft enough, place the two halves back in the oven for 10 minutes at a time, until it is done.
  • When it is cooked, allow to cool for 30 minutes.
  • Remove the seeds and stringy bits.
  • Scoop only the flesh into a food processor.
  • Process the flesh until you achieve a puree.
    Pumpkin Puree From Side
  • This recipe produced 530g of puree from a 2.8kg Pumpkin.


This should keep for a few days in the fridge.


Calories: 175kcal | Carbohydrates: 25.6g | Protein: 3.8g | Fat: 8.2g | Sodium: 858.6mg