How to Make Pumpkin Purée

Homemade pumpkin purée makes canned taste like a compromise you didn’t know you were making — sweeter, silkier, and fresher in everything from pie to soup. It’s a roast-and-blend job, naturally gluten-free, and it freezes in exactly the portions you’ll need in November.

Yield: About 3 cups from one pumpkin · Time: 1 hr 15 min

Ingredients

• 1 small sugar/pie pumpkin (3–4 lb) — not a carving pumpkin
• 1 tsp neutral oil
• That’s the whole list

Directions

1. Halve the pumpkin through the equator and scoop the seeds (save them for roasting).
2. Rub the cut faces with oil and roast cut-side down at 400°F (200°C) for 45–55 minutes until a knife slides in freely.
3. Cool, then scoop the flesh from the skin.
4. Purée until completely smooth, 1–2 minutes.
5. Drain in a fine sieve 30 minutes if watery; portion into 1-cup containers and freeze up to 6 months.

Pro tip: One 15-oz can equals 1 3/4 cups — label your freezer portions that way and every recipe converts instantly.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.