Print Recipe

Homemade Pumpkin Purée

Super easy! 🎃
Course: Sauce
Author: Forrest Green Farm


  • 1 pumpkin pie not a regular pumpkin


  • Preheat oven to 400 degrees.
  • Slice the pumpkin in half. Scrape out the the seeds. (Save these for making Thyme Roasted Pumpkin Seeds. Put them in a colander and rinse until all the strings are gone & then pat dry.)
  • Place the halves of the pumpkin, skin side up, on a foil lined baking sheet.
  • Roast until the pumpkin is very soft (45-60 mins).
  • Cool until you can touch the pumpkin. Gently peel the the skin off of the pumpkin flesh.
  • Then slice the skinned pumpkin into sections.
  • Add the sections to a food proccesor or blender and Purée until very smooth!
  • Use right away, refrigerate (will last for a few days) or freeze. Our favorite way to freeze is to use the 1 cup Souper Cubes. It makes it very easy to defrost and portion out for furture recipes.


Pumpkins (seasonally) and Souper Cubes are available at the Market on the Farm