Pumpkin Purèe


I’ve posted many recipes of pumpkin, some of them made from pumpkin purèe, this is special post how to make pumpkin purèe, it’s the basic of ingredients if you want to make pumpkin cheese cake, pumpkin soup, pumpkin dip etc. Basically, it’s quiet easy to make, I used 2 Hokkaido pumpkins, I cut the top of the pumpkin and cut into half, remove the seeds, prepare baking sheet, put the pumpkin on it and pour with some water, bake for 30-40minutes, scoop the pumpkin flesh with spoon and it’s ready to use . You could keep put in a refrigerator or freezer if you’re not use it directly.

For more explanation, see the pictures below:


pumpkin seeds


baked pumpkin



Pumpkin Purèe

Pumpkin Purèe


  • 2 Hokkaido pumpkins


  1. Preheat oven 180°C.
  2. Cut the to of the pumpkin, Cut into half the pumpkin.
  3. Remove the seeds.
  4. Prepare baking sheet, put the pumpkin on top of it.
  5. Pour some water (about 1/3 of the baking sheet).
  6. Bake 180°C for 30-40 minutes. Check with fork, if it's soft already.
  7. Remove from the oven, cool down.
  8. Scoop the flew with spoon or remove the skin.
  9. You could blend it first and keep it in refrigerator if you not use it directly.
  10. You could also put it on special plastic bag to keep in a freezer.


What you need: Baking sheet and some water


Check out my other pumpkin recipe from my other blog:

Pumpkin cream cheese dip

pumpkin dip

Pumpkin Pancake



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  1. Roasted pumpkin puree is so tasty. Look at the pumpkins you have used. They look so beautiful and perfect.
    Thanks for sharing.

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