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Homemade Pumpkin Puree (Pulp)

List of Ingredients




Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
Cut the pumpkin into four to eight pieces.
Line a large baking pan aluminum foil. This will minimize the cleanup task.
Place the pumpkin pieces onto the baking pan.
Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
Remove the pulp from the rind with a spoon and discard the rind.
Blend the pulp until smooth using a blender, food processor or mixer.
To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be canned or frozen.


Recipe