The basic for pumpkin pie and pumpkin soups. Surprisingly better than canned pumpkin.


  • 2 lbs. fresh pumpkin, cut into roughly 4- by 5-inch wedges
  • 1 tablespoon unsalted butter, melted


Preheat oven to 400°F.

Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.

Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.

Purée will keep, covered and chilled, 2 days or, frozen in an airtight container, 2 months.


Look for sugar pumpkins and cheese pumpkins. We find they make the tastiest purée for pies, tarts, and cakes.

Nutritional Information
Look for sugar pumpkins and cheese pumpkins ó we find they make the tastiest purÈe for pies, tarts, and cakes.
Baked Goods, Basic, Holiday, Low Fat, Low Saturated Fat, Thanksgiving, Vegetable, Vegetarian
MacGourmet downloadPumpkin Purée. To import, drag image to your MacGourmet recipe box.