Learn how to make pumpkin puree for cooking and baking from the kitchen of Lisa Tiedemann! We've planted many different types of pumpkins at Hippie Hillbilly Farm. The Long Island Cheese variety makes a great cooking/baking pumpkin. Follow the steps below to make pumpkin puree or click the button to download a printable version.
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Wash pumpkin.
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​Remove stem by cutting a diamond shape around the stem.
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Cut pumpkin in half.
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Remove the stem and remove the blossom end.
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Remove the fibrous strands and the seeds. Try using an ice cream scoop.
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Cut pumpkin so that the pieces will fit in a cookie sheet. Use a cookie sheet with sides.
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Put cookie sheet(s) in the oven at 350 degrees for about 1 hour. The pumpkin is done when a fork is easily inserted. Do not pour or remove the liquid, it will be reabsorbed. Let cool until the pumpkin can be handled.
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Once it is dried out, cut a thin slice from the outside of the pumpkin. The pumpkin skin will easily peel. Peel then cut the pumpkin into strips that will fit in the food processor.
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Use a food processor to puree the pumpkin.
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A 6-pound pumpkin yielded 5 ½ cups of puree. The puree can be frozen. I measure out 3 cups and put in a Ziplock for future pie making.