How to Make Pumpkin Puree + How to Roast Pumpkin Seeds | Vanilla And Bean

How to Make Pumpkin Puree

Roasting pumpkin, pureeing the flesh and roasting its seeds couldn't be simpler. My favorite pumpkins to cook and bake with include sugar pie pumpkin or winter luxury pumpkin. If saving the seeds, scoop them out first, otherwise scoop and discard after roasting the pumpkin.. it's just easier! *Kabocha and butternut squash can be roasted the same as pumpkin, although I've not tried their seeds.
Author Traci York | Vanilla And Bean


  • 2 Sugar Pie, Winter Luxury or Other Winter Squash


  • Preheat oven to 375F. Cut the pumpkin/squash in half. If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water. Set aside (see recipe below for cleaning the seeds). 
  • If the seeds will not be saved, roast the pumpkin/squash with the seeds and scoop them out after roasting. It's much easier!
  • Place pumpkins skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled. 
  • If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh.
    Puree the flesh in a high speed blender (I use VitaMix). Puree' on low speed, then increase to high for about 20-30 seconds using a tamper if needed. Periodically, scrape the container down as the pumpkin really sticks to the side. Blend again for 30-40 seconds, stopping to scrape when needed. Blend until silky smooth or desired consistency is reached. Pumpkin can be pureed using a food processor as well.
  • I like to store my puree in freezer bags at 15 oz each. This is the same amount found in a can of pumpkin puree'. (Most recently however, I'm trying to reduce my kitchen waste, so I've started freezing the pumpkin in glass Ball jars - it works beautifully!). I've frozen my puree up to 4 months and have had good results.
    An alternative freezing method that I've used is to freeze the puree' in ice cube trays, pop the puree' out when frozen and place in freezer bags. This is convenient when making smoothies or you need a smaller quantity of pumpkin.