Making Pumpkin Puree from Scratch is an easy way to have velvety smooth, creamy, and delicious pumpkin to use in your favorite Fall and Thanksgiving recipes. You'll first prepare the fresh pumpkin by removing the seeds, roast it in the oven, and then blend it until it forms a puree. Use it up in your favorite pie, muffins, and bread recipes or freeze the leftovers for later!
Preheat oven to 400°F
Place your thumbs between the two halves and pull the pumpkin apart.
Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)
Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt.
Line a large baking sheet with parchment paper and place pumpkin halves face side down.
Method 1: With the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed.
Method 2: Use a large spoon and scoop out all of the pumpkin flesh.
Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds.
Pumpkin puree is done when it is completely smooth and there are no lumps remaining.