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Autumn recipe: Pumpkin Puree

Pumpkin Puree

Using pumpkin from a can is definitely faster, but making your own pumpkin puree isn't as labor-intensive as you might think. It's a great way to bring fresh flavor to autumn recipes like Pumpkin Squares With Cider Caramel Sauce.


  • 1 small "sugar" or "pie" pumpkin (we found that each pound of pumpkin yields about a cup of puree)


  1. Stem, quarter, and remove the seeds from the pumpkin, then place the pieces skin side up on a foil-covered baking sheet. Bake them at 350ยบ until tender, about 45 minutes.
  2. Allow the pumpkin pieces to cool. Scrape the flesh from the skin of each quarter into a food processor or blender and puree until smooth.
  3. To store the puree for future use, pack single-cup portions in sandwich-size freezer bags labeled with the date. The puree can be frozen for up to three months.