A simple, no-additives pumpkin puree made at home—perfect for fall baking and cooking.

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Preheat oven to 375 °F (190 °C).
Wash and halve the pumpkin; scoop out seeds and stringy pulp.
Place pumpkin halves cut-side down on a baking sheet lined with parchment paper; add a little water to prevent sticking.
Bake for 45–60 minutes, until the flesh is tender when pierced with a fork.
Let cool slightly, then scoop out the flesh into a food processor or blender.
Blend or process until smooth, adding a tablespoon of water if needed to reach desired consistency.
Use immediately in recipes or store in airtight containers in the fridge or freezer.

Use sugar or pie pumpkins—not carving pumpkins—for a sweeter puree.
Leftover seeds can be roasted for a snack.
Puree consistency can be adjusted with water—thicker for pies, thinner for soups.
Label and date before freezing; lasts up to 6 months in freezer.