Pumpkin Puree

Pumpkin puree can be used in many recipes: Pumpkin Bread, Pumpkin Pie, Pumpkin Dip or Pumpkin Muffins.

Serves: 450g
  • Prep
  • Cook
  • Total
  • 2 small or 1 large pumpkin Smaller pumpkins often have a better flavour
  1. Preheat the oven to 190°C (375°F) Gas 5.
  2. Cut the pumpkin in half and scrape out the seeds and pulp.
  3. Place the pumpkin on a baking tray and roast in the oven for 45 minutes or until they are fork tender.
  4. When it is cool enough to touch, scrape the pumpkin away from the skin and then pulse the flesh using a food processor or mash.


You can keep in the fridge for up to 3 days. Pumpkin puree can be frozen for up to 3-6 months.