How to make Pumpkin Puree Recipe

Making your own pumpkin pure at home is a no brainier. Having a chance to store something inside your home with no preservatives, sounds pretty awesome to me. I used this puree to make some of my grandmas - Pumpkin "Kasha"

Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium. It also helps prevent arterosclerosis or hardening of the arteries, which can lead to strokes and/or heart attacks. Source: Peggy Trowbridge Filippone, guide.

Serving size:
    • Pumpkin
40 min
30 min
Ready in
1 hr 10 min


Preheat oven to 300F. Slice pumpkin into 4 pieces, my pumpking was pretty small so you can slice it into more pieces.
Bake for about 20 minutes, until you see pumpkin get soft. Skin will peel easily and excess pulp you can remove with a fork on the inside.
Mush pumpkin with potato musher until you get even consistency. Use hand mixer, blend baked pumpkin until you get a puree. If you have a food processor you can blend it all inside the processor.
Pumpkin can be stored in a freezer inside a plastic bag or a plastic box for several months. No preserves needed.
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