Pumpkin Puree

Pumpkin Puree Recipe

pumpkin puree recipe

Pumpkin puree.


  • 3 Sugar Pie Pumpkins (about 6″ – 8″ in diameter.) They should be bright orange, with no soft spots.


Preheat your oven to 350 degrees Fahrenheit.
Rinse the pumpkins off and cut off the top about an inch below the stem. Then cut in half. With a large spoon scoop out the seeds and stringy material and set aside. The seeds can be thrown away or roasted and salted to make a crunchy snack.
Place the pumpkin halves, cut side down, on a foil lined baking sheet. Then cover the pumpkins with another sheet of foil and crimp the edges to seal. Bake for 45 minutes of until a fork pierces them easily.
Remove from the oven and allow to cool. They can be refrigerated to aid the cooling. When they are cool, peel off the skin and discard. Place the pumpkin meat into a food processor and pulse until smooth. You may need to add a few tablespoons of warm water to aid the process.
The puree can now be divided into 8 oz. containers and frozen for future use in pies, muffins, breads or pancakes.

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Cape Cod's Stowe Room, A

Harriet Beecher Stowe room

Cape Cod's Roosevelt Room, B

Cape Cod’s Roosevelt Room, B

While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs for a relaxing stay before and after your day.