How to Cook Fresh Pumpkin

This is the easiest, most fool proof pumpkin puree recipe ever. You're going to love using it in your cooking and baking recipes this holiday season.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 177kcal

Author Rachel Ballard

Preheat the oven to 375. Rinse and dry the outside of your pumpkin.
Use a sharp knife to cut the pumpkin in half from the stem to the bottom. Use caution here.
Scrape out the seeds and strings with a spoon. You can roast your pumpkin seeds separately if you want to.
Brush the pumpkin inside and out with the oil. If you want to use a little salt, you can sprinkle on a pinch of fine sea salt here.
Place the pumpkin cut side down on a parchment lined, rimmed cookie sheet and bake on the center rack until a knife goes through without resistance--about 30 minutes depending on the size of your pumpkin.
Let the pumpkin get cool enough to handle then use a spoon to scrape out the flesh. For a smoother texture, mash, puree or blend the pumpkin flesh in a food processor or blender.
You can use your pumpkin as is, or place in a strainer or in cheesecloth over a bowl for several hours to remove additional liquid.