pumpkin puree from scratch

Ah, November!

The crisp air, the turning leaves, and the invasion of pumpkin, cinnamon and chestnut in every. single. dish.

Now, to be clear, I am not complaining here! As any western girl grown up with American media, I am not ashamed to admit that I have carved one of the few pumpkins in a neighbourhood where Halloween was unheard of, or dreamed of celebrating Thanksgiving with a fragrant pumpkin pie. And, I confess, I might have craved more than once a Pumpkin Spice Latte in spite of the ongoing Italian war on Starbuck ( apologies to all the Napolitans that have been triggered by this sentence).

However, for most of my childhood, all my dreams have been shattered by the absence of one ingredient: the infamous pumpkin puree.

But fear not, as after years of study – more like one search in Google – I have finally found the answer to this problem!


Prep time: 5 MIN
Total time: 50 MIN [5 MIN PREP TIME + 45 cook time]


1 whole pumpkin [duh]


1. Take the pumpkin and divide it in 4 parts.

2. Clean each part of all their seeds and line it up on a parchment paper (or silicone mat). Put it in the over at 200 C° or 390 F° for 45 min.

3. Once out of the oven you will see that the pulp has gotten so tender that you can remove it from the skin with a fork or spoon.

4. Blend the pulp until you get a smooth and silky texture.

5. In order to store the pumpkin puree for longer periods, put it in a plastic bag or container and freeze it. This will last for about 1 year.

And there you have it, your homemade pumpkin puree!

From the medium sized pumpkin I used, I got around 430 g of pulp, which is just around the quantity of a 1 can of store bought pumpkin puree.

You can use it for a variety of recipes, such as Pumpkin Pie, Pumpkin Spice Latte, but also as a base for a nice Pumpkin cream.


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