Homemade pumpkin puree


In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.

Homemade pumpkin puree
Cooking time


For 1 Batch(es)


  • 1 pumpkin

Homemade pumpkin puree Directions

  1. Clean your pumpkin under water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you'd like, you can save the seeds for another use.

    puree zucca01
  2. Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190° C. Roast until a knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes.

    puree zucca02
  3. Remove the pumpkin from the oven and cool it down, about 1 hour. After that using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until the flesh is smooth, about 3 - 4 minutes. You can store the pumpkin puree in the fridge for 3 to 5 days and in your freezer for up to 3 months.

    puree zucca04

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Sunday, 20 November 2016
This Thanksgiving was my first time using fresh pumpkin when making the pie. I'm never going back to...
See Full Review >>
- guest

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more